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
Servings 8Ingredients
- 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
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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… ;) )
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 sautéed 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.
I’m 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 sautéing the o ion and garlic for more flavor, and adding pepper flakes.
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 don’t cook, but I’m 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!