One Pot Pasta with Sausage
This recipe presents a quick and easy one-pot pasta dish featuring savory Italian sausage, tender spaghetti, sweet cherry tomatoes, and aromatic vegetables. Everything simmers in a flavorful chicken stock and tomato paste base, creating a satisfying meal with minimal cleanup in just 15 minutes, perfect for busy weeknights.
Equipment
- 1 Large Pot or Dutch Oven Essential for one-pot cooking
- 1 Cutting Board
- 1 Chef's knife
- 1 Garlic Press or Mincer (optional, for convenience)
- 1 Wooden Spoon or Spatula For stirring and breaking up sausage
Ingredients
Main
- 2 Italian sausage links about 8 oz
- 6 ounces Spaghetti
- 7-8 ounces Cherry tomatoes. I use the mini martzanos. Cut in half or quarters
- 1/2 Onion sliced thin
- 2 Cloves garlic. Minced or pressed
- 1 cup Unsalted chicken stock
- 1 + cups Water
- 2 tablespoons Tomato paste
- 1 tablespoon Dried basil leaves
- Grated Parmesan for serving
Instructions
- Prepare ingredients: Halve or quarter cherry tomatoes, thinly slice the onion, and mince or press the garlic. Remove sausage from casings if links.
- In a large pot or Dutch oven, brown the Italian sausage over medium-high heat, breaking it up with a spoon. Cook until no longer pink and well-caramelized.
- Drain excess fat if desired, then add the sliced onion to the pot and cook until softened, about 3-5 minutes.
- Stir in the minced garlic and tomato paste, cooking for another minute until fragrant.
- Add the halved cherry tomatoes and dried basil to the pot, stirring to combine.
- Add the spaghetti (you may break it in half if needed to fit the pot), chicken stock, and 1 cup of water. Ensure pasta is mostly submerged.
- Bring the mixture to a boil, then reduce heat to medium-low and simmer, stirring frequently to prevent sticking and ensure even cooking.
- Cook for 8-10 minutes, or until the spaghetti is al dente and most of the liquid has been absorbed, forming a sauce. Add more water, a quarter cup at a time, if the pasta is still too firm or the sauce is too thick.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished generously with grated Parmesan cheese.
Notes
For optimal flavor, ensure the sausage is well-browned to develop a rich fond at the bottom of the pot before adding vegetables. This fond will deglaze and add depth to your sauce. Monitor liquid levels closely; the pasta will release starch, creating a creamy sauce, but may absorb more or less than anticipated. Adjust water gradually to achieve desired consistency and prevent sticking. For an enhanced dish, consider adding a handful of fresh spinach or kale during the last few minutes of cooking for a vibrant touch and extra nutrients. Finish with fresh basil or parsley if available, alongside the grated Parmesan.