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
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
Nutrition
Step by Step Photos
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).
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.
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.
Finally, add 4 cups of vegetable broth and one pound of rigatoni. Stir to combine.
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.
Stir in 1/4 cup of grated Parmesan to add a little body to the sauce, then top with some fresh chopped parsley (optional).
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… ;) )
We found the recipe very underwhelming. Not a lot of flavor.
I thought this was delicious and I am excited to have the leftovers for lunch today! I omitted the mushrooms and used rainbow bell peppers and a jar of marinated artichoke hearts and I also used a pack of Italian chicken sausage. An easy versatile dish! This is why I love BB!
Easy recipe, 1 pot, enough to feed a family. I used beef broth and mild venison sausage pumped up mushrooms and onions and extra cheese for an amazing dinner.
I made this with hot Italian chicken sausage, 3 cloves of garlic and macaroni noodles ( that’s all I had). Sooooo good!!! And easy!!! I will definitely be making this again!
Weโre veggie, so made this with vegetarian sausages. ย Sautรฉed onion garlic mushrooms before adding the liquid for extra flavour. Really good all family enjoyed it. ย Thanks!
it was tasty
We had some venison sweet sausage (loose), and we went a bit lighter on the mushrooms (husband got stingy with the mushrooms he wanted for another use). I love cooking the pasta in the sauce! really added body and I felt better not just dumping tons of pasta water down the drain.
Also – I would definately serve this to guests! it had a ton of flavor. Really, I’m pretty picky about online recipes and I was impressed with how this turned out.
This is a great fast recipe that is very adaptable. Not really what I’d serve for company, but perfect for my husband and I!
Last time I made it just as written. This time I had packaged precooked chicken sausage, so I sliced then sauteed in bacon fat with the mushrooms as well as stems from a bunch of chard I had to use ASAP. When I opened my canned tomatoes in I realized I accidentally grabbed diced instead of crushed, which are quite watery, so gave them a whiz with my immersion blender and also added a can of tomato paste to up the tomato flavor. I added the chopped chard leaves in the end. Also had to omit the onion so I just added 2t of dried minced onion. Thanks Beth for helping me get dinner on the table quickly (and leftovers for a couple of days, woooo!)
This was very well received by my critical teenagers. ย Thank you for an easy-to-follow, good, solid recipe.
Perfect for using up a half-left packet of sausages!ย
This is a solid, wow-the-family-with-comfort-food recipe. Maybe not a wow-the-dinner-guests recipe, but it is fast, filling, and satisfying for the current fall evening weather. I’d say the parmesan is a major factor in its appeal, but you can economize by using canned mushrooms to make up for that cost. Goes down easy (and with few dishes!) with a glass of red wine if you’re looking to treat yourself at the end of a long day ;)
Made it per the recipe and it was decent.
Have made it again since and it’s better to use all 5 sausage links and double up on the mushrooms. It’s very pasta heavy if not. Serve with garlic bread and it’s a solid combo.
A bit watery/bland due to the heavy amount of broth. I added a bit of salt, pepper and extra crushed tomatoes at the end and it was much better.
I might just cook the noodles separately next time and lower the amount of broth significantly.
Not bad, not bad!!
I used ground Italian sausage, and beef broth instead of veggie broth since it’s what I had. It’s close to a spaghetti so my 3 kids, ages 7/5/3, are eating it. In my house that’s a big compliment!
Will definitely make again!!
I’ve never commented on a recipe before, but as I’m home dealing with my 19 and 23 year old “kids” back here, due to COVID 19, I’m feeling the need to communicate with the world and let everyone know that my whole family loved this recipe. That’s a rare thing. Such a comforting meal. We used gluten free pasta so it had a more “risotto” texture, but we still enjoyed it. I sautรฉed the onions and mushrooms and garlic before adding the liquids. I can’t believe i don’t have to spend hours in the kitchen cleaning up (aside from all the crazy sanitizing). Thank you.
Absolutely delicious! I’ve been eating this for lunch all week. Will make again.
I add fresh basil and diced olives, this has been a favorite of mine for a few years now.
ย Iโm so surprised at all the positive comments. This was indeed quick to make but so incredibly bland! I love Italian sausage and mushrooms so I might experiment with sautรฉing the o ion and garlic for more flavor, and adding pepper flakes.ย
I’ve made a lot of your recipes, but had never made this one before serving it to some old friends. I knew from my experience with your website that it would be good, so trusted that it would turn out well. One of our friends could not get over how good it was and apologized for helping himself to three servings. I caught him mumbling to himself “what is this sauce?” and I just responded that it was a can of crushed tomatoes and some spices. I wish my husband responded so well to my cooking lol.
This was so delicious!! I used 4 hot italian sausage links. I think I will add a 5th one next time–there WILL be a next time! At first I was concerned there might be too much water, but I just had faith in your directions and it turned out beautifully–zero extra liquid. I left the lid on while simmering and then simmed a couple more minutes without a lid, stirring on occasion and that took care of it. Pasta was delicious–I used radiatori pasta since we had that on hand. I also like the suggestions in the comments to add veggies like spinach. Think I will try that next time!! Thanks for a great and easy recipe!!
Came across this recipe searching one pot meals and I’m so glad I did! Made it tonight exactly like the recipe and WOW it was amazing! Amazing flavor, and so easy. Will definitely be a regular around this house now.
Do you think this would also be good with chicken broth??
Yep! :)
This was absolutely delicious! The only thing I changed was adding more sausage. Italian chicken sausage with mozzarella inside, um, YUM! Thank you so much for sharing this recipe, it has definitely been added to the rotation.
Made this tonight. Very good, thank you!
Absolutely delicious!!!! The ONLY thing I’d change, is double the Italian Sausage! My husband likes more meat! Definitely a “must try” recipe!
I made this tonight and it was easy and delicious! I love that it so versatile. I only used 2/3 lb. Of pasta instead of the full Lb. so that it was a bit saucier though. A keeper for sure.
(I am NOT a chef and usually donโt cook, but Iโm trying to change that lol). This might be a silly question, but at what point would I add the splash of cream, if I wanted to?
That’s not a silly question. :) I would stir it in at the very end so it doesn’t all get absorbed in the pasta and you get more punch.
This was fantastic! As I went to add the pasta I realized I only had 1/3 of what was called for. I added it anyway and it made an amazing Italian soup! Definitely a keeper
I’m kind of skeptical when it come to one-pot meals but this turned out GREAT! Had to leave it on for about a minute longer but that was fine. I also cut it down to 4 servings and it worked out just fine. Tastes delicious too! My sausage didn’t harden correctly so many pieces were crumbled but I think it added even more to this!
Perfect easy, comforting meal for a rainy day
I made this tonight. I am not an extreme hater of the one pot but it’s not my deal. I prefer to cook my pasta separate. I used two cups of chicken stock and added the cooked al dente pasta to the sauce and cooked for another 2-4 min. It was pretty delicious. :)
Super yummy! I used a quinoa pasta since we are gluten free and added red pepper flakes. Our whole family enjoyed it!
This recipe has saved me so many times and my family is obsessed with it now.
This recipe is simple yet it provides a yummy result. I can’t believe how good it tasted.
Thanks Beth!
This has been my go-to meal for the past few years and I absolutely love it. Instead of using the crushed tomatoes I just use a little bit if tomato sauce with the broth but still tastes amazing. I also bake this into a ziti with some mozzarella and parmesan and it is phenomenal. Thanks for your delicious recipes!
I have made this pasta quite a few times. The first time I made it I was in a pinch as I didn’t expect to feed a couple of families on short notice. This worked perfect. I have made it adding spinach and about two tablespoons of cream at the end and it tasted great too. Great meal!
If you put the pasta in before the water boils AND you cook it for 15 minutes after that it will come out as an overcooked mess. Always respect cooking times (which vary from pasta to pasta) and add pasta only to boiling water. Sincerely, a perplexed Itaian
Italian* obviously goddamn keyboard
could I use homemade chicken stock that I have handy instead of vegetable broth? or would that change the flavor too much
Yes, that will work just fine, although you may need to add salt at the end. The broth I use has a decent amount of salt in it.
So I goofed and didn’t reread the recipe before boiling up four cups of BEEF broth. Shrugged and said “screw it” and used that anyway and it came out AMAZING. Don’t know if the broth changed the flavor at all, but this was a definite winner!
Is it possible that I could use jarred spaghetti sauce? Thanks, Beth!! :-)
Yep! I think a regular sized bottle is 24oz, so that’s pretty close to the crushed tomatoes that I used. :)
This was so good! Even my two picky kids cleaned their plates. We chopped up the mushrooms and onions super small and added finely chopped kale that I needed to use up. My kids usually protest eating any of those veggies, but in this dish, they gobbled them up. I will definitely be making this dish on a regular basis! Thanks Beth!
looks amazing, and pretty easy to make. I have most of them ingredients!! Thanks for inspiring me.
When you say add rigatoni, do you mean add cooked pasta or dry? Sorry, I’ve never made pasta in ‘one pot’ before!
For this one it’s dry, uncooked pasta. Great question! :)
Hi. What size pot are you using? How may quarts does it hold? It should tell you at the bottom of the pot. Thank you.
5 quart :)
Beth,
My sister is allergic to tomatoes, but I’d like to somehow alter this recipe to make it for her. Is there something I could use in lieu of the crushed tomatoes that would still make for a successful dish?
I think I’d try increasing the broth by maybe 1/2 cup and just making it like that. Or, if you want to make it a creamy dish, you could stir in a little sour cream at the end to make it similar to a stroganoff.
To the Naysayers in the comments,
I used the EXACT measurements in this recipe and it came out perrrrrfect. Not the slightest bit watery. Follow the instructions to the tee and you won’t be disappointed. I used hot Italian sausage (sweet wasn’t available) and it tasted great.
So much win! I used a whole package of sausage and browned my produce quite a bit before adding the tomato sauce. Also did 3.5 cups of water since so many said it was too watery. I may squeeze the sausage out of the casing next time and cook it as crumbles. Super tasty and easy.
Incredible. I substituted mushrooms for 1 pack of broccoli and 1 pack of spinach. Will do this again!
This recipe is a big hit. I used the ground sweet Italian sausage and it is just as good.
This is so good! I found your site through a post on Imgur ( http://imgur.com/gallery/FDlR2 )and decided to try this one out. My family loved it and it made a ton. Thanks!
This was one of the best homemade pastas ever! Using the vegetable broth took the flavor to a whole other level, and I loved the combination of sausage and mushroom. The only change I would have made is to reduce the amount of broth to about 3.5 cups. It’s a little tricky getting the pasta to a perfect al dente using this one pot method but I’m sure it’ll be fine after a few tries. Thanks Beth :)
I made this last weekend and the flavors were soooo good. I only ranked it a 3 because it’s a little on the watery side and just as a personal preference my husband doesn’t like watery foods. Other than that the recipe was very good, tasty and easy to make. I may try this again and reduce the amount of broth.
I made this for dinner tonight and it was a huge hit! The only thing I did differently was to use beef better than bouillon rather than the vegetable (since it’s what I had on hand). It’s definitely a recipe I’ll be hanging on to.
I just made the one pot pasta, oh my was it good. I used the rainbow penne pasta and fresh basil and fresh oregano instead of the dry herbs. Thank you for your great recipes. I can’t wait to try another one.
I’m italian and I want to say: you cannot do this. You cannot cook pasta and sauce in one pot. 15 minutes to cook the pasta? what? It’s cream in the end.
Here how you have to cook pasta: boil the water with some salt. Add the pasta. Stir. Cook a bit less of the time written on the box. That’s it.
Overcooked pasta is bad for your health and difficult to digest.
Yea they left out that step. I go confused but what you said is what im guessing is the initial way to add the pasta.
While I agree with the first bit, the last bit is dumb. “bad for your health and difficult to digest” ? Let’s see some sources or some proof or something.
But yeah, it’s no big deal to have another pot you boil the pasta in. Salt is all the flavor it needs, and you won’t have extremely mushy leftovers or overcooked rigatoni.
I’ve cooked this recipe several times, and my pasta has never been overdone.
Noodles are hardly unique to Italy, and I fail to see how your ethnicity gives you the right to tell someone their food is wrong…. especially when it’s obvious you’ve never tried.
Also, overcooked pasta may taste bad, but it most certainly has no ill effect on your health.
BOOM. Love it when mean comments get called out. Who the heck cares if it’s the “official” way to cook pasta??? It works and it tastes good.
Hey Beth,
As a uni student, I absolutely love your blog! the step-by-step pics are so easy to follow.
I was wondering how you store pasta dishes that are cooked in broth without them going mushy upon reheating? I stored mine in the fridge and when I microwaved it the next day, the pasta was far too mushy. Would storing it in the freezer be better?
No, the freezer probably wouldn’t be any different. Honestly, I haven’t noticed a mushiness. Maybe I’m not sensitive to it so I just don’t notice that it really is mushy! :) I just store my pasta in resealable plastic storage containers, like Ziploc or Gladware.
Great flavor! And I am all for fewer dishes to clean.
The only thing I’d change next time I try this is I’d cut down on the amount of broth used. 4 cups is a lot of broth…It ended up a little too soupy/stewy for my liking, and I couldn’t try to reduce the liquid any longer or else my pasta would’ve dissolved.
I like spicy, so I used hot italian sausage and added crushed red pepper flakes :) I’ll try this again!
I made this tonight and it is so good! I added a 12 oz. bag of frozen spinach, used a full pound of mild italian sausage, and used 12 oz. whole wheat pasta instead of 16 oz. regular pasta, but left everything else the same. I was a little worried it would be too watery with less pasta and the same amount of vegetable broth but it was perfect!
So delicious! I’ll probably make it a lot (and try some variations) over the next few weeks and months because the grocery store near me was selling 10-packs of Italian sausage for $10, so now I have 7 sausages in my freezer…
Nice!!
I loved this so much. So flavorful, cheap and easy. I didn’t have the exact ingredients but it still turned out amazing. Thank you!
Very good and easy. I removed the sausage from the casings and just broke it up as it cooked, eliminating the need to cut it into rounds. I also sauteed the onions and mushrooms a bit before adding everything to the pan. I was afraid they wouldn’t be cooked enough for my husband.
Another delicious recipe. Now what I did hear was change the broth from vegetable to chicken only because I bought the wrong kind, but even so it still tasted delicious. I recommend this for pasta lovers that need a bit of meat in their diet.
Just made this for dinner, and it was absolutely fantastic. Super easy and fast for making after work, but still very flavorful. I screwed up while removing the casings from the sausage and ended up with ground meat instead of slices, but that was fine. Thanks, Beth, this is one of my very favorite blogs for dinner recipes.
Well, I just realized something related to this post. Do you only have to remove the casings if you plan to crumble the sausage? I guess I’ve only crumbled Italian sausage before, and just assumed the casing wasn’t good to eat. Thanks!
You can definitely eat the casing. It’s just there to hold it together in a link, so if you want it crumbled like ground meat you just squeeze it out of the casing and into the pot. If you want it in solid rounds, you need to cook it a little IN the casing first to firm it up, then you can slice it into rounds, leaving the casing on. :)
This is the first “one pot” pasta dish I’ve liked. I think it’s because the others I’ve tried didn’t create a tomato sauce, and that’s just what I want on my pasta. This one fit the bill. While this isn’t my favorite way to make pasta, the ease of this recipe makes it a keeper for weeknight meals. Thanks for creating a more traditional one pot pasta recipe Beth!
Hi,
This dish looks delicious but we try to cook with gluten free pasta. We usually use the less starchy corn/quinoa pasta but it’s still considerably starchier than the regular wheat based pasta. Do you know if it might work and how we should adjust it?
Thank you.
Also good luck doing the snap challenge.
Miriam
Hmm, I’m really not sure because I’ve never cooked with that type of pasta before.
When I made it, it came out kinda grey. What did you use in addition to the crushed tomatoes to get it looking like a sauce?
Hmm, I didn’t use anything other than the crushed tomatoes. Maybe it depends on what type of broth you use? I used Better Than Bouillon.
Made this and everyone absolutely loved it. I used sweet Italian turkey sausage. The darned big can of crushed tomatoes I was sure we had, had disappeared, so I used two smaller 14 oz. cans – one of tomato sauce and one of diced tomatoes. Buying the cookbook on Amazon today. Thanks so much!
I made this today and accidentally only added about 12oz of pasta instead of 16oz. So a lot of my sauce didn’t absorb. But it still tastes great and was pretty easy. Thanks for another great recipe.
I’ve made this before with sausage and it’s delicious! However, I have some squash and eggplant that need to be eaten. Do you think I could use those instead of sausage? Will I need more oil?
Yes, you may need a skidge more oil because eggplant tends to soak it up like a sponge. I might add a few extra herbs and spices (oregano, red pepper, basil, etc.) to make up for the loss of flavor from the sausage. Other than that, I think it should work well!
Could we substitute Italian sausage for another kind of sausage, such as a chicken sausage? My wife and I buy sausage all the time and we like to vary the kinds of sausages we buy and we recently bought some amazing chicken sausage and I’m considering this for an experiment.
Yes, definitely! Play with it and have fun experimenting with different flavors. :)
I have made this dish a few times and love it! I just got kale in my CSA and have never cooked with it before. Do you think I could throw it in to the pot after most of the liquid has been absorbed like with spinach?
Kale is much more hearty than spinach, so I think I’d add it in the beginning so that it has time to soften and tenderize.
OMG! I love this one pot pasta!!!!!!!!!! So good. I used pasta sauce and increased the amount of broth per your recommendation. I used an Italian cheese blend as well. It is delicious, a great way to decrease the amount of meat I usually eat while still getting my protein from the mushrooms!
Could you substitute spaghetti sauce instead of crushed tomatoes?
Yes, but you’ll need to add a little extra broth because the crushed tomatoes have a lot of juice. Maybe a half cup or so.
I made this tonight and wanted to let you know that it was delicious! I loved the flavors. We subbed turkey Italian sausage for pork and I was actually able to cut the olive oil to 1T with no negative consequence. It was absolutely delicious and will go into our regular rotation!
Amazing recipe. Made it today with Chorizo, Morcilla (spanish blood sausage), and streaky bacon which I found as a combo. Next time I’ll use less broth though to not let the pasta get too soft
Another five star dinner from budget bytes!!!
The family really enjoyed it!!! We used chicken sausage and it turned out awesome!!! Thanks again!!!
Amazing, delicious, easy, fast. The perfect meal – everyone loved it! (Even the 3 1/2 year old who declares everything “gross”.)
Just made this recipe last night, rave reviews from both me & the boyfriend! Had the leftovers tonight and still have some left for lunch tomorrow. This is by far the best food blog I’ve found as a relatively poor recent college grad. Thank you Beth!!
Amazing. Never considered cooking pasta in broth before :D
I’m trying to use up things in my pantry before I buy anything else. Think I could use spaghetti sauce instead of the tomato/basil/oregano? About how many cups would you think?
I think you’ll need about 3.5 cups of spaghetti sauce to replace the tomatoes. Hopefully they have about the same amount of moisture so that it turns out the same. :)
Oh, yum! Pinned this one for future reference!
I’m going to try this tonight! Sounds easy just what I need…could I add fresh spainch as well?
Yes, but I would stir it in at the end so that the heat just wilts it and it doesn’t over cook. :)
Oh hooray, I can’t wait to try this, I just bought spicy sausage that was on sale! Do you know if the leftovers would freeze well? Thank you!
Yes, this should freeze very well. :)
Made this recipe with a couple modifications…I added kale (love the kale-mushroom combo) and chicken sausage instead of pork. Delicious!! I definitely appreciate your one-pot recipes, this is another great meal. Thanks!
Can’t wait to try this (loved the Italian Wonderpot). Do you think this would reheat well, or would the pasta get mushy?
I reheated it all week and found it very enjoyable :)
Great, thanks!
I love this idea! I have made this type of dish a few times since you wrote it… once with pasta, once with barley and once with rice. Instead of sausage I’ve used diced steak or ground meat. I use whatever veg are to hand (always onion and garlic) sometimes zucchini or eggplant, sometimes spinach or peppers.
Thanks for the inspiration.
I am eating this as we speak, and it is incredible, just like all of your pasta recipes. Boiling the noodles in broth makes even the cheapest store brand thick, starchy, and flavorful.
I definitely eyeballed my proportions and changed some things (my boyfriend likes a hearty sausage-to-noodle ratio). This recipe has a ton of room for error and experimentation, and next time I’m going to try adding some tiny broccoli florets.
This was incredible. I added frozen spinach near the end and used fresh basil and used ditalini for my pasta. Total keeper. Thansks so much Beth!!
Cant wait to try this,, obsession with your pasta dishes,,, keep up the good work,,, mmmmm here i come
I made it this morning for lunch and it is delicious!
Do you think these kind of pasta dishes can be scaled down – halved or quartered? Since I live alone, a whole box of pasta would be sitting around in my fridge for a while before I could eat it all! Just wondering if the broth ratios would work in a smaller batch.
Absolutely! :) You shouldn’t have to make any changes other than quantities.
Thank you!
The other option, and usually what I do, is freeze up portions in plastic bags. I have a freezer of a bunch of meals now.
My boyfriend made this for us and it turned out great! He excluded the mushrooms (he forgot to buy them, oops!) and the parsley, and it was still awesome. I love that it’s cooking the pasta in the sauce… so much more flavor in every bite! :)
I love your recipes but cannot use vegetable broth because of the sodium, so I boil mushrooms for 30 mins and use the water as broth. It has an umami flavour and is zero sodium. It goes perfectly with this recipe.
Hello Beth,
Just wanted to say that I asked for your cookbook for my birthday, and my mother-in-law got it for me! Your recipes have fed me and my husband for a long time. Thank you so much for posting these, and your cookbook is great!
If this dish is half as good as your spinach and sausage dish, I’m sold. I’ll be trying this one for my work lunches!
This looks amazing!
I’m trying to be more aware of my sodium intake when I cook at home. Do you think there would be major flavor consequences if I used two cups of broth and two cups of water (instead of four cups broth)?
Thanks for the great recipes!
Maybe try low sodium broth instead. That way you’ll still get all of the flavor without the sodium.
Hi! I made this last night, and it was great! I used penne, because that’s what I had on hand, and my entire family liked it! A rarity! What a great idea–cooking the pasta in the same pan as the rest of the meal. It made cleanup a breeze! Thanks!
Love the recipe. Can’t wait to try it! By the way can you take a look at my blog http://www.mypoorkitchen.com and give me pointers on how to improve it!?
Frank
I love your method of making pasta dishes! I have actually been experimenting since your Italian Wonderpot recipe made me realize that the Hamburger Helper-type meals I lived on in college were the same thing and that I could apply that same technique to all of my pasta meals haha. Yummy!
Can’t wait to grill up the other half of the pack of sausage and have it on a bun with onions and peppers. Mmm mmm mmm!
Your recipes are always so amazing and inspiring. Can’t wait to try this one out!!
Darn it! I wish I saw this post before I made pasta the normal, lazy way with tons of pots and pans. Will be trying this the next time I get a hankering for pasta. Thanks!
This looks good. However, i am not very fond of mushrooms and onions. What are some good substitutues for these veggies?
Sausage AND shrooms. Bring it on.
I can smell this one from here.
I’m reminded of them time I returned to work after a serious bout of the flu. (Haven’t skipped a shot since.) I bought a dish rather like this in the company cafeteria. I only had enough appetite for a few mouthfuls. Then I sat there wearily — whereupon the smell revived my appetite. A few more bites, another pause, repeated until plate empty.
Garlic *is* good for you!