One Pot Pasta with Sausage Meatballs

Name: One Pot Pasta with Sausage Meatballs
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil; 1 pound good-quality thin beef or pork sausages; 1 medium yellow onion; 2 cloves garlic; 1 medium carrot; 1 medium celery stalk; 1 bay leaf; 1 teaspoon chopped fresh rosemary; 3 tablespoons tomato paste; One (28-oz) can crushed tomatoes; 2 cups store-bought or homemade low-sodium chicken broth; 1 1/2 cups water; 3/4 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 10 ounces penne, ziti, or rigatoni; 1 1/2 cups shredded cheese; 1 teaspoon finely chopped Italian parsley

User Reviews

5.0

21 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
4 servings
Calories
882 kcal
Course
Main Course
Cuisine
Italian

One Pot Pasta with Sausage Meatballs

Iris Warren

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This one-pot sausage pasta is loaded with tender meatballs and pasta that cooks in a homemade tomato sauce. It's easy to make and requires just one pot.

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Ingredients

Servings

1 1/2 tablespoons olive oil
1 pound good-quality thin beef or pork sausages cut into 3/4-inch (18-mm) pieces
1 medium yellow onion finely chopped
2 cloves garlic minced
1 medium carrot peeled and finely diced
1 medium celery stalk finely diced
1 bay leaf
1 teaspoon chopped fresh rosemary
3 tablespoons tomato paste
One (28-oz) can crushed tomatoes
2 cups store-bought or homemade low-sodium chicken broth
1 1/2 cups water
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
10 ounces penne, ziti, or rigatoni
1 1/2 cups shredded cheese such as Colby, Jack, or mozzarella
1 teaspoon finely chopped Italian parsley optional

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Instructions

Heat the oil in a large saucepan or Dutch oven over medium-high heat. Add the sausage pieces and cook, stirring regularly, until golden brown, 5 to 10 minutes. Use a slotted spoon to transfer the sausage to a bowl.
Pour off all but 2 tablespoons of fat from the saucepan, then return it to the stove. Stir in the onion, garlic, carrot, celery, bay leaf, and rosemary, and cook until the onion is translucent, 3 to 5 minutes.
Add the tomato paste and cook, stirring constantly, until it darkens slightly, about 1 minute.
Pour in the crushed tomatoes, broth, and water, and season with the salt and pepper. Stir in the pasta and meatballs and bring it to a simmer.
Reduce the heat to medium-low to maintain a gentle simmer, then cover and cook, stirring regularly, until the pasta is al dente, 18 to 20 minutes.☞ TESTER TIP: It's really important to stir the pasta every few minutes, or it may stick to the bottom of your pan.
Remove the lid, discard the bay leaf, and stir the pasta vigorously for 10 seconds. It will still be quite saucy at this point.
Sprinkle the cheese over the pasta. Cover and let it rest until the cheese melts, 3 to 5 minutes. Serve immediately, sprinkled with parsley, if desired.

Notes

Cutting the sausage--To speed things up, use kitchen shears to snip your sausages into mini meatballs.
Skip the pre-shredded cheese--It doesn't melt well. Grate the cheese yourself for best results.
Storage and reheating--Leftover one-pot sausage pasta can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a saucepan over low heat until warmed through.

Nutrition Information

Show Details

Serving 1portion Calories 882kcal (44%) Carbohydrates 76g (25%) Protein 41g (82%) Fat 47g (72%) Saturated Fat 17g (85%) Monounsaturated Fat 20g Trans Fat 0.2g Cholesterol 117mg (39%) Sodium 2235mg (93%) Fiber 8g (32%) Sugar 15g (30%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 882 kcal

% Daily Value*

Serving	1portion
Calories	882kcal	44%
Carbohydrates	76g	25%
Protein	41g	82%
Fat	47g	72%
Saturated Fat	17g	85%
Monounsaturated Fat	20g	100%
Trans Fat	0.2g	10%
Cholesterol	117mg	39%
Sodium	2235mg	93%
Fiber	8g	32%
Sugar	15g	30%