One Pot Sausage Pasta
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6
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Calories
423 kcal
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Course
Main Course
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Cuisine
Italian
One Pot Sausage Pasta
Description
The recipe begins by sautéing sausage slices with diced onion, red bell pepper, and minced garlic until cooked and tender. Tomato paste is added to deepen the sauce, followed by kale, diced tomatoes, and dried herbs including basil, oregano, and fennel seed to enhance aromatic complexity. Uncooked penne pasta and vegetable or chicken broth are stirred in and covered to cook until al dente. Stirring occasionally ensures even cooking without sticking.
Fresh mozzarella is added off-heat to melt into the pasta, creating creaminess, and the dish is topped with Parmesan cheese and fresh chopped basil for a bright finish. The combination balances savory, herbal, and slightly tangy tomato flavors with the richness of cheeses and sausage.
The recipe notes suggest using a heavy 10-inch skillet and alternatives for covered cooking if a lid is unavailable, as well as options for whole wheat or gluten-free pasta. This one-pot method streamlines the meal preparation while delivering a filling pasta dish ideal for weeknight dinners.
Ingredients
- 2 tablespoons olive oil divided
- 1 pound sausage cut into 1/2-inch thick slices (chicken or smoked sausage, links
- ½ yellow onion diced, medium
- 1 red bell pepper seeds removed and diced
- 3 cloves garlic minced
- 2 tablespoons tomato paste
- 2 cups kale chopped
- 15 oz diced tomatoes
- 1/2 teaspoon basil dried
- 1/4 teaspoon oregano dried
- 1/4 teaspoon fennel seed
- 8 ounces penne pasta uncooked
- 2 cups vegetable broth or chicken broth
- 1/2 cup mozzarella cheese fresh, chopped
- 1/4 cup Parmesan Cheese
- 3 tablespoons basil for garnish, chopped, fresh
Instructions
- Heat a large skillet or pot over medium heat and add the olive oil. Add the sausage slices, onion, red pepper, and garlic. Cook, stirring often, until the onion and peppers are tender and the sausage is cooked through, about 5-7 minutes.
- Add the tomato paste and stir. Add in the chopped kale, diced tomatoes, basil, oregano, and fennel seed.
- Add in penne pasta and broth. Stir until combined. Cover with a lid and cook for 8-10 minutes, stirring occasionally, or until pasta is al dente. Remove lid, stir and add in the fresh mozzarella cheese. Stir and cook until cheese is melted. Top with Parmesan cheese and fresh basil. Serve warm.
- Note-we like to use our 10-inch cast iron skillet. If you don't have a lid for your pot or skillet, you can place a large baking sheet over the skillet/pot to cover. You can also use DeLallo's whole wheat or gluten free pasta in this recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 423 kcal
% Daily Value*
| Calories | 423kcal | 21% |
| Carbohydrates | 37g | 12% |
| Protein | 22g | 44% |
| Fat | 26g | 40% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 984mg | 41% |
| Potassium | 617mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 3391IU | 68% |
| Vitamin C | 56mg | 62% |
| Calcium | 204mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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