Sausage Pasta
This sausage pasta is my favorite easy dinner when I don’t want to think too hard. It all cooks in one pot and comes out creamy, savory, and ridiculously satisfying. Perfect for feeding a hungry crowd without a lot of cleanup.
Table of Contents
Comfort In A Bowl
If you’re craving comfort in a bowl, this sausage pasta delivers every time. The sausage brings rich, savory flavor, and the tomatoes and garlic keep it perfectly balanced so it never feels too heavy. I’ve tested and tweaked this recipe more than 20 times, and it’s become a regular in our dinner rotation—especially now that our freezer’s full of sausage from the pig we butchered this summer.
I don’t drain the fat (that’s where the flavor lives!) and let it simmer with oregano and garlic before the pasta goes right into the same pot to soak up every bit of that tomato-sausage goodness. A big handful of Parmesan at the end (like with my pesto pasta recipe) melts into the sauce for creamy perfection—no heavy cream needed.
It’s quick, hearty, and always a family favorite. Like my Johnny Marzetti, it’s one of those go-to dinners that tastes amazing without making a mess of the kitchen.
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Key Ingredients and Substitutions
- Sausage: Use 1 pound of bulk sausage or remove casings from sausage links. Pork sausage adds the most flavor, but chicken or turkey sausage works well too.
- Olive oil: Helps brown the sausage and adds richness. You can substitute with avocado oil or vegetable oil if needed.
- Garlic: Freshly minced garlic brings a bold, aromatic flavor. Garlic powder can be used in a pinch – start with ½ teaspoon and adjust to taste.
- Oregano: Dried oregano adds an herby, savory layer. Italian seasoning or dried basil can be swapped in for a slightly different flavor.
- Petite crushed tomatoes: It provides the saucy tomato base. Regular crushed tomatoes or tomato puree will also work if that’s what you have on hand.
- Water: Used to cook the pasta right in the pot. You can swap some of the water for chicken broth to add more depth.
- Penne pasta: Holds up well in one-pot cooking and soaks up the sauce. Rotini, rigatoni, or elbow macaroni are good substitutes.
- Grated Parmesan cheese: Adds saltiness and richness. Romano cheese or a mix of shredded Italian cheeses can be used instead.
- Fresh basil: Stirred in at the end for brightness. If you don’t have fresh basil, use 1 to 2 teaspoons of dried basil, or skip it entirely.
How to Make Sausage Pasta
Preparation
Peel and mince the garlic. Chop the fresh basil and grate the Parmesan cheese. Open the canned tomatoes so they’re ready to use.
Step 1 – Brown the Sausage
In a large skillet or pot over medium heat, add the sausage and olive oil. Cook until the sausage is browned, breaking it into crumbles as it cooks. Do not drain the fat, as it adds flavor.
Step 2 – Add Garlic and Oregano
Stir in the minced garlic and oregano. Cook for about 1 minute until the garlic is fragrant but not browned.
Step 3 – Add Tomatoes, Water, and Pasta
Pour in the crushed tomatoes and water, then add the uncooked penne pasta. Stir well so the pasta is coated and mostly submerged.
Step 4 – Simmer Until Tender
Cover with a lid, reduce the heat to low, and let it simmer for 15 minutes. Stir every few minutes to prevent sticking and ensure even cooking.
Step 5 – Add Basil and Cheese
Once the pasta is tender and most of the liquid is absorbed, turn off the heat. Stir in the chopped basil and grated Parmesan cheese until everything is creamy and well combined.
Step 6 – Serve
Spoon the sausage pasta into bowls and serve warm. Enjoy this one-pot comforting dinner with extra Parmesan if desired.
Lynette’s Tip
If some of the pasta sticks out above the liquid while it simmers, gently press it down or add a splash more water. This helps all the noodles cook evenly and soak up that flavorful sauce.
More Pasta Recipes You’ll Enjoy
Sausage Pasta
Ingredients
- 1 pound sausage
- 2 Tablespoons olive oil
- 5 cloves garlic minced
- 1 teaspoon oregano
- 29 oz crushed tomatoes
- 5 cups water
- 16 oz penne or rotini pasta
- 1 ½ Cups grated parmesan cheese
- ½ Cup fresh basil chopped
Instructions
- Heat a very large skillet or pot over medium heat. Add the sausage and olive oil. Cook until the sausage is browned, breaking it up into crumbles as it cooks. (Do not drain the fat—this adds flavor.)
- Stir in the garlic and oregano and cook for about 1 minute, just until fragrant.
- Add the canned tomatoes, water, and uncooked pasta. Stir everything together, making sure the pasta is coated and mostly submerged in the liquid.
- Cover the pan with a lid, reduce the heat to low, and let it simmer for 15 minutes. Stir every few minutes so the pasta doesn’t stick to the bottom of the pan.
- Once the pasta is tender, turn off the heat. Stir in the fresh basil and Parmesan cheese until everything is evenly combined.
Notes
Variations:
- Use Ground Beef Instead of Sausage: You can make this recipe with hamburger if that’s what you have on hand. Just follow the same steps, but add 2 teaspoons of garlic powder, 2 teaspoons of onion powder, 1 teaspoon rubbed sage, and ½ teaspoon salt to the meat as it browns.
- Try a Different Pasta Shape: Penne is my go-to, but I’ve also made this with fusilli and even elbow pasta. Any short pasta that holds sauce will do the trick.
Nutrition
Recipe FAQs
No. The fat from the sausage adds flavor to the sauce, so it’s best to leave it in unless there’s an excessive amount. If needed, you can spoon out a little bit before adding the garlic.
Absolutely. You can stir in spinach, chopped bell peppers, or mushrooms when you add the garlic and oregano. Just keep an eye on moisture so the sauce doesn’t get too thin.
Be sure to stir the pasta every few minutes while it simmers. A wide pan or heavy-bottomed pot also helps prevent sticking.
