Name: One Pot Creamy Sausage Pasta Recipe
Ingredients: 1 pound Italian Sausage: The star of the show! You have options here. For a classic flavor, opt for sweet Italian sausage. If you prefer a bit of heat, spicy Italian sausage will add a wonderful kick. You can use sausage in casings or pre-ground sausage. If using casings, simply remove the sausage from the casings before cooking. For a healthier twist, consider using chicken or turkey Italian sausage – just be mindful that they might be leaner and require a touch more olive oil to prevent sticking.; 1 tablespoon Olive Oil: Extra virgin olive oil is recommended for its flavor and health benefits. It’s used to sauté the sausage and vegetables, building a flavorful base for the pasta. You can substitute with other cooking oils like avocado oil or canola oil if preferred.; 1 medium Yellow Onion: Diced. Onion provides a foundational savory flavor that is essential to many Italian-inspired dishes. Yellow onions are a great all-purpose choice, but you can also use white onions or even shallots for a milder flavor.; 2-3 cloves Garlic: Minced. Fresh garlic is crucial for adding that pungent, aromatic depth to the sauce. Don’t be shy with the garlic – it really enhances the overall flavor profile. If you’re a big garlic fan, feel free to add an extra clove or two.; 1 red bell pepper: Diced. Bell peppers add a touch of sweetness and vibrant color to the dish. Red bell peppers are slightly sweeter than green or yellow peppers, but any color will work. You can also use a mix of colors for visual appeal and a slightly more complex flavor profile.; 1 (14.5 ounce) can Diced Tomatoes: Undrained. Diced tomatoes form the base of the creamy tomato sauce and add acidity and body to the dish. Use good quality diced tomatoes – fire-roasted diced tomatoes can add a smoky depth of flavor, while diced tomatoes with basil, garlic, and oregano can further enhance the Italian herb profile.; 1 teaspoon Dried Italian Herbs: This blend typically includes oregano, basil, rosemary, thyme, and marjoram. Italian herbs provide a classic Mediterranean flavor that complements the sausage and tomatoes perfectly. If you have fresh herbs on hand, you can substitute with 1 tablespoon of fresh chopped Italian herbs like basil, oregano, and parsley, adding them towards the end of cooking to preserve their fresh flavor.; ½ teaspoon Red Pepper Flakes (optional): For a touch of heat. Red pepper flakes are optional but highly recommended if you like a subtle spicy kick. Adjust the amount to your preference – a pinch for a gentle warmth, or a full half teaspoon for more noticeable heat.; 4 cups Chicken Broth: Low sodium chicken broth is preferred to control the salt level. The broth is the cooking liquid for the pasta and infuses it with flavor as it cooks. Vegetable broth can be used as a vegetarian alternative, or even a mix of chicken and vegetable broth for a richer flavor.; 1 pound Pasta: Dried pasta of your choice. Short pasta shapes like penne, rigatoni, rotini, shells, or cavatappi work exceptionally well in this recipe. These shapes have ridges and curves that help to capture the creamy sauce. Avoid long pasta shapes like spaghetti or linguine, as they can be harder to manage in a one-pot dish.; 1 cup Heavy Cream: Heavy cream is what gives this pasta its signature creamy richness. It creates a luscious, velvety sauce that coats the pasta beautifully. For a slightly lighter option, you can use half-and-half, but the sauce will be less thick and rich. For a richer sauce, consider using crème fraîche instead of heavy cream.; 1 cup Grated Parmesan Cheese: Freshly grated Parmesan cheese is essential for adding a salty, nutty, and savory finish to the pasta. Use good quality Parmesan cheese and grate it yourself for the best flavor and melting consistency. Pre-grated Parmesan often contains cellulose and doesn’t melt as smoothly. Pecorino Romano cheese can also be used for a sharper, saltier flavor.; Salt and Black Pepper: To taste. Seasoning is crucial to bring out the flavors of all the ingredients. Taste and adjust the salt and pepper throughout the cooking process, especially after adding the cream and cheese.; Fresh Parsley (optional): Chopped, for garnish. Fresh parsley adds a pop of color and freshness to the finished dish. It’s a lovely garnish that complements the rich flavors of the pasta. Fresh basil is also a great alternative or addition for garnish.

Ingredients

Scale

1 pound Italian Sausage: The star of the show! You have options here. For a classic flavor, opt for sweet Italian sausage. If you prefer a bit of heat, spicy Italian sausage will add a wonderful kick. You can use sausage in casings or pre-ground sausage. If using casings, simply remove the sausage from the casings before cooking. For a healthier twist, consider using chicken or turkey Italian sausage – just be mindful that they might be leaner and require a touch more olive oil to prevent sticking.

1 tablespoon Olive Oil: Extra virgin olive oil is recommended for its flavor and health benefits. It’s used to sauté the sausage and vegetables, building a flavorful base for the pasta. You can substitute with other cooking oils like avocado oil or canola oil if preferred.

1 medium Yellow Onion: Diced. Onion provides a foundational savory flavor that is essential to many Italian-inspired dishes. Yellow onions are a great all-purpose choice, but you can also use white onions or even shallots for a milder flavor.

2–3 cloves Garlic: Minced. Fresh garlic is crucial for adding that pungent, aromatic depth to the sauce. Don’t be shy with the garlic – it really enhances the overall flavor profile. If you’re a big garlic fan, feel free to add an extra clove or two.

1 red bell pepper: Diced. Bell peppers add a touch of sweetness and vibrant color to the dish. Red bell peppers are slightly sweeter than green or yellow peppers, but any color will work. You can also use a mix of colors for visual appeal and a slightly more complex flavor profile.

1 (14.5 ounce) can Diced Tomatoes: Undrained. Diced tomatoes form the base of the creamy tomato sauce and add acidity and body to the dish. Use good quality diced tomatoes – fire-roasted diced tomatoes can add a smoky depth of flavor, while diced tomatoes with basil, garlic, and oregano can further enhance the Italian herb profile.

1 teaspoon Dried Italian Herbs: This blend typically includes oregano, basil, rosemary, thyme, and marjoram. Italian herbs provide a classic Mediterranean flavor that complements the sausage and tomatoes perfectly. If you have fresh herbs on hand, you can substitute with 1 tablespoon of fresh chopped Italian herbs like basil, oregano, and parsley, adding them towards the end of cooking to preserve their fresh flavor.

½ teaspoon Red Pepper Flakes (optional): For a touch of heat. Red pepper flakes are optional but highly recommended if you like a subtle spicy kick. Adjust the amount to your preference – a pinch for a gentle warmth, or a full half teaspoon for more noticeable heat.

4 cups Chicken Broth: Low sodium chicken broth is preferred to control the salt level. The broth is the cooking liquid for the pasta and infuses it with flavor as it cooks. Vegetable broth can be used as a vegetarian alternative, or even a mix of chicken and vegetable broth for a richer flavor.

1 pound Pasta: Dried pasta of your choice. Short pasta shapes like penne, rigatoni, rotini, shells, or cavatappi work exceptionally well in this recipe. These shapes have ridges and curves that help to capture the creamy sauce. Avoid long pasta shapes like spaghetti or linguine, as they can be harder to manage in a one-pot dish.

1 cup Heavy Cream: Heavy cream is what gives this pasta its signature creamy richness. It creates a luscious, velvety sauce that coats the pasta beautifully. For a slightly lighter option, you can use half-and-half, but the sauce will be less thick and rich. For a richer sauce, consider using crème fraîche instead of heavy cream.

1 cup Grated Parmesan Cheese: Freshly grated Parmesan cheese is essential for adding a salty, nutty, and savory finish to the pasta. Use good quality Parmesan cheese and grate it yourself for the best flavor and melting consistency. Pre-grated Parmesan often contains cellulose and doesn’t melt as smoothly. Pecorino Romano cheese can also be used for a sharper, saltier flavor.

Salt and Black Pepper: To taste. Seasoning is crucial to bring out the flavors of all the ingredients. Taste and adjust the salt and pepper throughout the cooking process, especially after adding the cream and cheese.

Fresh Parsley (optional): Chopped, for garnish. Fresh parsley adds a pop of color and freshness to the finished dish. It’s a lovely garnish that complements the rich flavors of the pasta. Fresh basil is also a great alternative or addition for garnish.

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Instructions

Brown the Sausage: In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage (removed from casings and crumbled, if necessary) to the skillet. Cook, breaking it up with a spoon, until browned and cooked through. This usually takes about 5-7 minutes. Browning the sausage is crucial for developing deep, savory flavors that will infuse the entire dish. Don’t drain the fat from the sausage; it adds flavor and richness to the pasta.

Sauté the Vegetables: Add the diced onion and red bell pepper to the skillet with the sausage. Cook, stirring occasionally, until the onion becomes translucent and softened, about 5 minutes. Next, add the minced garlic and red pepper flakes (if using). Cook for another minute until fragrant, being careful not to burn the garlic. Sautéing the vegetables after the sausage allows them to cook in the rendered sausage fat, adding even more flavor to the dish.

Add Tomatoes and Herbs: Pour in the undrained can of diced tomatoes and stir in the dried Italian herbs. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the flavors to meld together. Simmering the tomatoes with the herbs helps to deepen their flavor and create a more cohesive sauce base.

Add Broth and Pasta: Pour in the chicken broth, ensuring it covers all the ingredients. Add the dried pasta to the skillet. Stir well to combine everything and make sure the pasta is submerged in the liquid. At this point, you might need to add a little extra broth or water if the liquid level seems too low to fully cook the pasta.

Simmer and Cook Pasta: Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the pasta is cooked al dente and most of the liquid has been absorbed. Stir occasionally during cooking to prevent the pasta from sticking to the bottom of the pan and to ensure even cooking. The cooking time will vary slightly depending on the type and shape of pasta you use, so check for doneness around the 15-minute mark.

Stir in Cream and Cheese: Once the pasta is cooked and most of the liquid is absorbed, remove the skillet from the heat. Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the sauce is creamy and smooth. The heat from the pasta will help melt the cheese and warm the cream without needing to return it to the stovetop.

Season and Serve: Season the pasta with salt and black pepper to taste. Taste and adjust the seasoning as needed – you may need more salt, especially if you used low-sodium broth. Garnish with fresh chopped parsley (if desired) and extra grated Parmesan cheese. Serve immediately and enjoy your delicious One Pot Creamy Sausage Pasta!

Nutrition

Serving Size: One Normal Portion
Calories: 600-750
Fat: 35-45g
Carbohydrates: 40-50g
Fiber: 3-5g
Protein: 30-40g