One Pot Sausage & Mushroom Pasta

$9.23 recipe / $1.15 serving

published Apr 23, 2014

4.56 from 52 votes

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I’m really digging these one pot pastas lately. It’s so nice to just cook everything in one pot and have less to wash (especially when you don’t have a dishwasher, like me!). Not to mention they’re super quick and cooking the pasta in the sauce/broth just adds so much flavor.

This one pot pasta is just slightly more involved than my “wonderpots” because I’ve added the step of browning the sausage before throwing all of the ingredients together in the pot. The few extra minutes needed to brown the sausage translates into a lot more flavor. This is a fairly basic “pasta with red sauce” recipe, but it’s definitely quick and easy, which is perfect for people with a small kitchen or just not a lot of time on their hands. If you want to make it a little more special, you can try adding in some other fun ingredients like: black olives, artichoke hearts, spinach, roasted red peppers, or a splash of cream to turn it into a creamy red sauce. The sky’s the limit, so have fun!

One Pot Sausage & Mushroom Pasta

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One Pot Sausage & Mushroom Pasta

4.56 from 52 votes

This One Pot Sausage & Mushroom Pasta can be on the dinner table in no time and only makes one dirty dish!

Author: Beth Moncel

Servings 8

Prep 10

Cook 25

Total 35

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Ingredients

2 Tbsp olive oil ($0.32)
2-3 links Italian sausage ($1.99)
2 cloves garlic ($0.16)
1 yellow onion ($0.52)
8 oz. mushrooms ($1.99)
1 28oz. can crushed tomatoes ($1.00)
1 tsp dried basil ($0.10)
1 tsp dried oregano ($0.10)
4 cups vegetable broth ($0.52*)
1 lb. rigatoni ($1.89)
1/4 cup grated Parmesan ($0.41)
1 handful fresh parsley (optional) ($0.23)

Instructions

Add the olive oil and sausage links to a large pot and cook over medium heat until they are browned on the outside and firm enough to slice into rounds. Remove the sausage from the pot with tongs, slice into rounds, then return them to the pot and cook for a few minutes more, or until fully browned.
While the sausage is cooking, slice or mince the garlic and slice or dice the onion (depending on how big you want your pieces). Slice the mushrooms.
Once the sausage is browned, add the crushed tomatoes, onion, garlic, mushrooms, basil, and oregano to the pot. Stir to combine and to dissolve any browned bits off the bottom of the pot.
Add the vegetable broth and pasta, then stir to combine. Place a lid on the pot, turn the heat up to high, and bring it to a rapid boil. As soon as it reaches a full boil, give it a stir, replace the lid, turn the heat down to low. Let the pot simmer on low for 15 minutes. Stir it every five minutes or so while it’s simmering. Make sure it’s simmering (bubbling) the whole time. If it is not, turn the heat up slightly.
After 15 minutes of simmering, the pasta should be tender and most of the liquid should be absorbed. If there is still too much liquid, let it simmer without a lid for a couple more minutes. Stir in the parmesan and top with fresh chopped parsley, if desired.

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Notes

*I use Better Than Bouillon brand soup base to make my broth.

Nutrition

Serving: 1ServingCalories: 387.91kcalCarbohydrates: 52.49gProtein: 15.68gFat: 13.2gSodium: 785.41mgFiber: 4.56g

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Top view of a bowl of One Pot Sausage & Mushroom Pasta with napkin and fork

Step by Step Photos

Package of Italian Sausage with a few taken out

I had some leftover Italian sausage in my freezer that needed to get used up, so that was the basis for this recipe. I had used half of this 19 oz. package previously and had the remaining 2.5 links left. You can use 2 links, you can use 3 links, or you can just use the whole package (5 links). It’s up to you!

First you need to cook the sausage a bit to make it firm enough to slice into rounds. Just put it in a big pot with 2 Tbsp of olive oil and cook over medium until it’s nice and brown on the outside (about 5 minutes).

Cooked sausage being cut into slices with knife

Then remove it to a cutting board and slice it into rounds. It’s not completely cooked through yet, but that’s okay because it’s going right back into the pot…

Cook it a little more or until the sausage has browned and there is a nice golden coating on the bottom of the pot (that’s where the flavor is at!).

While the sausage is cooking, slice your vegetables (1 small onion, 2 cloves of garlic, 8 oz. mushrooms). You can slice or dice the onion and slice or mince the garlic, depending on how big you want the pieces to be in the finished dish. They both cook down considerably, so I left them in slices.

Tomato sauce and vegetables added to browned sausage in pot

Once the sausage has browned, add one 28-ounce can of crushed tomatoes, the sliced onion, mushrooms, and garlic. Also add 1 tsp dried oregano and 1 tsp dried basil. Give this mixture a good stir to dissolve the browned bits off the bottom of the pot.

vegetable roth and cooked pasta added to veggies and sausage in pot

Finally, add 4 cups of vegetable broth and one pound of rigatoni. Stir to combine.

Covered pot to let mixture simmer on stove top

Cover the pot and turn the heat up to high. Let the pot come to a full, rapid boil. Once it reaches a full boil, give it a stir to loosen any pasta that might be sticking, replace the lid, and turn the heat down to low. Let the pot simmer on low for 15 minutes, giving it a stir every five minutes or so.

After 15 minutes, the pasta should be tender and most of the liquid should be absorbed. If it’s still too liquidy for you, just let it simmer for a minute or two without the lid.

Parmesan cheese sprinkled on top of finished pasta

Stir in 1/4 cup of grated Parmesan to add a little body to the sauce, then top with some fresh chopped parsley (optional).

Pot of One Pot Sausage & Mushroom Pasta with a small bowl served

Super easy! And who doesn’t love pasta with red sauce? WHO? (I know, now I’ll get someone who says otherwise in the comments… ;) )

Posted in: Main Dish Recipes, Meat Recipes, One Pot Meals, Pasta Recipes, Pork Recipes, Recipes under $10, Sausage Recipes, Under $1.50 per serving

Beth MoncelI’m a food lover, number cruncher, and meticulous budgeter. I love science and art, and the way they come together when I cook. I love to create, problem solve, and learn new things. Making great food is my passion, my purpose, and my favorite thing to share with others.More About Beth

One Pot Sausage & Mushroom Pasta

One Pot Sausage & Mushroom Pasta