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Avatar photoSara Khalid

Easy One Pot Pasta Recipe for Busy Weeknights

A creamy, savory one pot pasta recipe that combines Italian sausage, al dente pasta, and rich tomato sauce—all cooked in a single pot for minimal cleanup. Perfect for quick dinners with bold, comforting flavors.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 415
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 12 oz (340g) dried rigatoni or spaghetti
  • 1 tbsp (15ml) extra-virgin olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 lb (450g) Italian sausage, casings removed
  • 1 (28 oz) can crushed San Marzano tomatoes
  • 2 cups (480ml) low-sodium chicken or vegetable broth
  • 1 tsp dried oregano
  • 1/2 cup (50g) grated Pecorino Romano cheese
  • Salt and freshly ground black pepper, to taste
  • Handful of fresh basil, torn
  • FOR SERVING:
  • Extra grated cheese, fresh basil, and crusty bread

Equipment

  • Large Dutch oven or deep skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

  1. one pot pasta recipe recipeCard1
  2. In a large Dutch oven or deep skillet over medium heat, warm the olive oil. Add diced onion and sauté until soft and translucent, about 5 minutes. Add the Italian sausage, breaking it apart with a wooden spoon, and cook until browned and cooked through, 6–8 minutes. Drain excess fat if needed.
  3. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the crushed San Marzano tomatoes, oregano, salt, and black pepper. Stir well and bring to a gentle simmer. Let cook for 5 minutes to develop depth.
  4. Add the uncooked pasta and broth to the pot. Stir to submerge the pasta completely. Increase heat to bring to a boil, then reduce to a steady simmer. Cook uncovered for 13–15 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed.
  5. Remove from heat. Stir in grated Pecorino Romano until melted and sauce is creamy. Fold in torn basil leaves. Taste and adjust seasoning with salt and pepper as needed.
  6. Let rest for 2–3 minutes to allow sauce to thicken. Serve warm, garnished with extra cheese and fresh herbs. Pair with crusty bread or a side salad.
  7. For creamier texture, stir in 1/4 cup heavy cream or a dollop of ricotta at the end. For vegetarian version, omit sausage and use mushrooms or lentils.

Nutrition

Calories: 415 | Carbohydrates: 48 | Protein: 18 | Fat: 17 | Fiber: 3 | Sugar: 6

Notes

STORAGE: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or water to restore moisture.
MAKE AHEAD: Prep onions, garlic, and sausage the night before and refrigerate. Combine just before cooking.
SUBSTITUTIONS: For gluten-free, use certified GF pasta. For dairy-free, omit cheese or use nutritional yeast. Vegetarian version: replace sausage with 1.5 cups chopped mushrooms and 1 cup lentils.
PRO TIPS: Use warm broth to maintain even cooking. Do not skip the resting step—it improves texture. Always finish with fresh herbs.
SERVING SUGGESTIONS: Serve with garlic confit, crusty bread, or a fresh green salad.
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