Stop everything and listen closely. I’ve been making new recipes every week for over seven years and can honestly say this One Pot Sausage and Sun Dried Tomato Pasta is one of the best things I’ve ever made. I fully intend to make a second batch tomorrow, or whatever day my leftovers run out. Hopefully that’s not before tomorrow, but I’m not making any promises.
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Why I Love this One Pot Pasta
Why is this pasta so great? Well, I was able to use a bunch of things that I already have in my pantry, freezer, and fridge. In fact, the only thing I bought for this was the sausage, and that’s something I often DO have in my freezer (because I usually use half pound at a time). In other words, this is a GREAT last-minute “pantry” dinner.
Second, because it’s “one pot” style, there’s barely any clean up and a LOT of flavor. Not one drop of goodness is lost because everything cooks together. And lastly, it’s a very well rounded meal. Vegetables, pasta, meat, it’s all there! #win
Tips for One Pot Pasta Success
Some people find this “one pot” style of cooking pasta a little tricky, so let me give you a few pointers.
- You need to use a thick bottomed pot or skillet so that it heats evenly.
- The amount of water or broth you will need will vary with the size and shape of pasta that you use. As you near the end of the cooking time, take note of the amount of liquid in the bottom of the skillet. If there is still a lot of liquid, let it simmer for the last 2-3 minutes without the lid to allow for evaporation (don’t drain it). If the liquid all gets absorbed before the pasta is tender, simply add a little water.
- Make sure the heat under the skillet is set to the lowest temperature that maintains a steady simmer in the broth. If it stops simmering it will not cook the pasta. If it boils or simmers too hard the whole time it can dry up and the bottom can scorch. Feel it out. It gets easier every time, just like riding a bike.
You ready for this?
This shape of pasta is called campanelle. So pretty, right??
One Pot Sausage and Sun Dried Tomato Pasta
Servings 4Ingredients
- 8 oz sweet Italian sausage ($2.00)
- 1 Tbsp olive oil ($0.13)
- 2 cloves garlic, minced ($0.16)
- 1/2 lb frozen broccoli florets ($0.85)
- 2 cups chicken broth* ($0.28)
- 1/3 cup sun dried tomatoes ($1.00)
- 8 oz pasta (any small shape**) ($0.80)
- Pinch of red pepper (optional) ($0.02)
- 1/4 cup grated Parmesan ($0.41)
Instructions
- Add the olive oil and sausage to the skillet and cook over medium heat until browned. If using links, cook them until browned on the outside and firm enough to slice, then slice into medallions, return to the skillet, and brown on both sides. Transfer the cooked sausage to a clean bowl and drain off all but about 1 Tbsp fat from the skillet.
- Add the minced garlic and frozen broccoli florets to the skillet. Sauté over medium heat for 3-5 minutes, or just until the broccoli is bright green and no longer frozen. Transfer the broccoli florets to the bowl with the sausage.
- Add the chicken broth to the skillet and stir or whisk to dissolve the browned bits off the bottom of the skillet. Slice the sun dried tomatoes into strips and add them to the broth with the pasta and a pinch of red pepper flakes. Stir, place a lid on top, and turn the heat up to medium high. When the broth begins to boil, give the skillet a quick stir, replace the lid, and turn the heat down to low or just above low so that the broth maintains a simmer.
- Simmer the pasta and sun dried tomatoes for about 7 minutes, stirring every couple of minutes, or until the pasta is tender and most of the liquid is absorbed. If the pasta becomes tender before all the broth has been absorbed, simply let it simmer for the last couple of minutes without the lid.
- Once the pasta is tender and only a small amount of thickened liquid remains in the bottom of the skillet, add the cooked sausage and broccoli back to the pasta. Stir to combine and sprinkle the grated Parmesan over top. Serve immediately.
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Notes
Nutrition
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How to Make Sausage One Pot Pasta – Step by Step Photos
Begin by browning 1/2 lb. sweet Italian sausage in a skillet with 1 Tbsp olive oil, over medium heat. You can use ground sausage or links. If using links, brown them whole until they are firm enough to slice, then slice into medallions, return them to the skillet, and brown them on both sides. Once the sausage is browned and cooked through, transfer it to a clean bowl and drain off all but about 1 Tbsp of the fat from the skillet.
Add 2 cloves of minced garlic and 1/2 lb. frozen broccoli florets to the skillet. Continue to sauté over medium until the broccoli is bright green and no longer frozen (3-5 minutes, do not over cook). Transfer the broccoli to the bowl with the sausage.
Next, add 2 cups chicken broth to the skillet and stir or whisk it to dissolve the browned bits off the bottom. Add 8oz. dry pasta (any small-ish shape), about 1/3 cup sliced sun dried tomatoes, and a pinch of red pepper flakes (optional). Stir everything together, place a lid on the skillet, and turn the heat up to medium-high. Allow the broth to come up to a boil, then give it a quick stir, replace the lid, and turn the heat down to low or just above low (the lowest temperature needed to maintain a simmer).
Stir the pasta every couple of minutes, replacing the lid quickly each time to maintain the simmer, until the pasta is tender (about 7 minutes). If there is still too much liquid when the pasta is tender, let it simmer for a minute or two without the lid.
There should be SOME thickened liquid in the bottom of the skillet. This is concentrated flavor that will coat the sausage and broccoli once they’re added back in.
Finally, stir the cooked sausage and broccoli back into the simmered pasta. You can either sprinkle the Parmesan over the pasta in the skillet and stir it all together, or sprinkle a tablespoon or so over each bowl.
And that’s all it takes to make some of the most amazing pasta you’ve ever had in your life.
Seriously. 🤤
This is excellent and I have made it several times. I had some trouble the first few times because I use gluten free pasta but here’s what worked for me:
I used an entire 12-oz box of Jovial brown rice penne and increased the chicken broth to 3 cups. I added the pasta only after the broth, sundried tomatoes, and red pepper flake combination had come up to a boil. I simmered it with the lid on for 12 minutes (the amount of time listed on the box for this type of pasta) stirring every three minutes (I ended up turning the stove down several times to keep it at a gentle simmer). It was still a bit firm, so I simmered it with the lid on for two more minutes. I stirred the sausage and broccoli back in and let it all sit with the lid on for 2-3 minutes. The pasta was still al dente so it could have been cooked longer. And of course, different brands and types of gluten-free pasta will cook up differently so experimentation will be necessary.
Would you believe I had everything but the pasta!? PANTRY FAIL! OK finally got some pasta and this was very easy and fast. Will more again soon with the remaining broccoli, pasta and sausage!
This was fun to make and a fun twist on pasta. I did find it a tad too salty – I might recommended adding a bit less chicken broth and replacing it with water if you are watching your salt intake
Kudos Beth. This is one of the best recipes you have created. I took some in for lunch and my co-workers were so jealous. They ate cafeteria food and I HAD THIS!!! I didn’t have the heart to tell them it cost less than $2.00. It just seemed cruel. (Many smile emojis)
Haha, I love making co-workers jealous in the lunch room! :D
Thanks for this one, Beth! I added a cup of half and half near the end as I had 10 oz of pasta to use up. Otherwise followed the recipe to a tee and it was a big hit, everyone wanted seconds!
We loved this recipe! I made it for my whole family and everyone loved it. I added mushrooms and onions. Great for a quick and easy meal.
This was delicious and easy! I followed the recipe as is. I found a similar pasta at Trader Joe’s and used Trader Joe’s Chicken Sausage links and Trader Joe’s Organic Frozen Broccoli in the recipe. Made it twice already and will make it again soon!! Thank you!!
This was so so so good!!!! It was fairly easy even for never having cooked sausage links before, which was kind of a learning curve for me. I only had a 14oz can of chicken broth, so I added a little bit more water and a chicken bullion cube to even it out. I also didn’t realize I was supposed to cook the pasta with the lid on, but it still came out perfect! I can’t wait to cook this again for my boyfriend – it’s going to be even easier the second time around.
I have made this recipe several times and every time I do – nothing but compliments. I’ve had to make a few adjustments as I don’t have access to Italian sausage (Germans are sausage traditionalists), but I’ve found that merguez is a really good substitute and has a lovely flavour if you’re looking to change things up a bit. I also add in sauteed mushrooms and zucchini when I can’t find fresh broccoli at the store. Noms!
Made this last night for dinner. Really good and super easy. Used 16 oz package of sausage and a 10 oz package of frozen broccoli. Anyway, sad to find that my husband nabbed the leftovers for his lunch today….
Hi,
I’m very new to the whole meal prep/cooking thing and thought this simple meal would be a good place to start ;) I think I need some advice on what kind of cookware to use though. I tried using a proper pot but that didn’t work so well with frying the sausage/garlic. Then I tried a frying pan but that didn’t work so well with the pasta.
Then I googled a skillet and realised that it’s basically a cross between the two – right?
All of my cookware is kind of falling apart so I’d like to buy a couple of high quality things. If I’m looking to prepare meals on the simpler end, what would you recommend spending some money on? Would just buying one good quality skillet be a good investment?
Thanks!
The most important thing when buying cookware is to make sure the metal is thick and heavy. Anything that is thin and light won’t cook your food evenly. If you only have one item to buy, I would make it either a deep skillet (like this one) or a Dutch Oven (like this one). Both are very multifunctional and you’ll be able to use them in place of several different types of pots and pans. Also, try to get the deep skillet without a plastic handle, so it can go in the oven.
Thank you!! Much appreciated.
Can I ask just one more question – would you recommend a stainless steel skillet or a cast iron one? I’d be interested in learning how to cook steaks, so I thought a cast iron one might be better, but I’m not sure whether there are any downsides to it. Thanks!
Cast iron is excellent for certain things, especially steak! Basically anything where you want to get a really nice browning on the outside, cast iron can’t be beat. It can be a bit of a pain to take care of though, so for simple dishes like this pasta I usually just stick to my normal cookware. While I don’t have a good guide for taking care of cast iron, there are several out there on the internet, so I’d suggest watching a few of those before buying so you’ll know what you’re in for. ;) (The other benefit to cast iron is that it’s relatively inexpensive for it’s weight an d thickness! My skillet was <$20!)
This is the best recipe hands down! I’ve been trying to cook more recently and this was a huge hit. Thanks so much! :)
This was delicious! I ended up using 1.5 cups of chicken broth and a cup of heavy cream. I wasn’t able to eat lunch at work today and a creamy pasta hit the spot!
Thank you for this recipe!
Do you think canned artichokes or black/kalamata olives or capers would be good with this?
Yes, I think any of those would add a nice salty kick! :)
Yaaaaaaaaas. This was soooo good. A meal planning dream. Thank you again!