I love this recipe because everything cooks in a single pot, which keeps the process simple and the cleanup minimal. The pasta cooks directly in the broth and tomatoes, soaking up all the savory flavors from the sausage and herbs.
I also enjoy how the melted mozzarella and Parmesan turn the dish into a creamy, cheesy comfort meal. Each bite is packed with flavor from the sausage, garlic, and tomatoes.
Another reason I like making this dish is how flexible it is. I can easily add vegetables like spinach or cherry tomatoes to make it even more satisfying and balanced.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb Italian sausage 1 medium onion, diced 3 cloves garlic, minced 1 lb penne pasta or preferred pasta shape 3 cups chicken broth 1 can diced tomatoes 1 tablespoon tomato paste 2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese 1 teaspoon dried Italian herbs Salt and pepper, to taste 2 cups fresh spinach or 1 cup cherry tomatoes
Directions
I begin by slicing the sausage and dicing the onion and garlic so everything is ready before cooking.
In a large skillet or Dutch oven over medium-high heat, I add a small splash of oil and brown the sausage until it becomes golden and slightly crisp.
I add the diced onion and minced garlic to the pan and cook them until the onion softens and the mixture becomes fragrant.
I stir in the pasta, chicken broth, diced tomatoes, and tomato paste. I mix everything well so the ingredients are evenly combined.
I bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered. I stir occasionally while the pasta cooks until it becomes al dente and most of the liquid is absorbed, which takes about 12 to 15 minutes.
I stir in the shredded mozzarella and grated Parmesan cheese until they melt and create a creamy sauce.
I taste the dish and adjust the seasoning with salt and pepper if needed.
If I’m using spinach, I stir it in at the end and let it wilt for about a minute before serving.
I serve the pasta warm while the cheese is still melted and creamy.
Servings and timing
This recipe makes about 6 servings.
Preparation time: about 10 minutes Cooking time: about 20 minutes
Total time: about 30 minutes.
Variations
I sometimes replace Italian sausage with spicy sausage if I want a bit more heat in the dish.
For extra vegetables, I occasionally add mushrooms, zucchini, or bell peppers while cooking the onions.
If I want a richer flavor, I stir in a splash of heavy cream with the cheese to create a creamier sauce.
storage/reheating
I store leftover pasta in an airtight container in the refrigerator for up to 4 days.
When reheating, I warm it on the stovetop or in the microwave with a small splash of chicken broth or water to loosen the sauce.
If I want to freeze it, I place cooled portions in freezer-safe containers for up to 2 months, though the texture of the pasta may soften slightly after thawing.
FAQs
Can I use a different type of pasta?
I sometimes use rotini, rigatoni, or shells instead of penne. Any sturdy pasta shape works well.
Do I need to cook the pasta separately?
No, I cook the pasta directly in the broth and tomatoes, which helps it absorb extra flavor.
Can I make this dish vegetarian?
I can replace the sausage with plant-based sausage or sautéed mushrooms for a vegetarian version.
Why add tomato paste?
I add tomato paste because it thickens the sauce and intensifies the tomato flavor.
What can I serve with cheesy sausage pasta?
I like serving it with garlic bread, a fresh green salad, or roasted vegetables.
Conclusion
One Pot Cheesy Sausage Pasta is a rich and comforting dish that I enjoy making whenever I want a quick, satisfying meal with minimal cleanup. The savory sausage, tender pasta, and melted cheese create a delicious combination that feels hearty and comforting. With simple ingredients and one pot, it’s a recipe that easily becomes a go-to favorite for busy evenings.
The Best one pot cheesy sausage pasta loaded with flavorful Italian sausage, garlic, tomatoes, and gooey mozzarella cheese. A quick and satisfying family dinner made in one pan.
Author:Ella
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:6 servings
Category:Main Dish / Pasta
Method:One-Pot / Stovetop
Cuisine:Italian-American
Ingredients
1 lb (450 g) Italian sausage, sliced or crumbled
1 medium onion, diced
3 cloves garlic, minced
1 lb (450 g) penne pasta (or preferred pasta shape)
3 cups (710 ml) chicken broth
1 can (14.5 oz / 411 g) diced tomatoes
1 tablespoon tomato paste
2 cups (200 g) shredded mozzarella cheese
1/2 cup (50 g) grated Parmesan cheese
1 teaspoon dried Italian herbs
Salt and black pepper, to taste
2 cups fresh spinach or 1 cup cherry tomatoes
Instructions
Prepare Ingredients: Slice or crumble the sausage, dice the onion, mince the garlic, and measure out the pasta and liquids.
Brown the Sausage: Heat a large skillet or Dutch oven over medium-high heat with a small splash of oil. Cook the sausage until browned and slightly crispy.
Cook Aromatics: Add the diced onion and garlic to the skillet. Cook for 2–3 minutes until softened and fragrant.
Add Pasta and Liquids: Stir in the penne pasta, chicken broth, diced tomatoes, tomato paste, and dried Italian herbs. Mix well.
Simmer: Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 12–15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
Add the Cheese: Stir in the mozzarella and Parmesan cheese until melted and creamy.
Finish the Dish: Taste and adjust seasoning with salt and pepper. Stir in spinach and allow it to wilt for about 1 minute, or add cherry tomatoes for freshness.
Serve: Spoon the cheesy sausage pasta into bowls and serve warm.
Notes
Use freshly shredded mozzarella for the best melt and creamy texture.
If the sauce becomes too thick, stir in a small splash of broth or milk.
For extra heat, add red pepper flakes or spicy Italian sausage.
This dish stores well in the refrigerator for 3–4 days in an airtight container.
