What the heck is this?
Okay, picture this: it’s been a long day, you’re tired, hungry, and the last thing you want to do is dirty every pot in your kitchen. Enter this absolute hero of a dish — One Pot Cheesy Sausage Pasta. We’re talking tender spiral pasta swimming in a rich, gooey cheese sauce with chunks of perfectly seasoned Italian sausage and just enough tomato to make it feel fancy. Everything cooks in one pot (hence the name, genius), which means minimal cleanup and maximum satisfaction. It’s basically a warm hug in pasta form, and honestly, it might be the best thing that’s ever happened to your weeknight dinner rotation.
Why You’ll Love This Recipe
- ONE POT. Need I say more? Less dishes = more happiness
- Ready in 30 minutes from start to finish
- Kid-approved, adult-obsessed
- Stretchy, melty cheese that makes you want to take Instagram videos
- Uses simple ingredients you probably have on hand
- Leftovers are even better (if there are any)
- Perfect for feeding a crowd or meal prepping
- Tastes like it took way more effort than it actually did
The Good Stuff You’ll Need
The Main Players:
- 1 lb Italian sausage (sweet or spicy, your call)
- 12 oz rotini or penne pasta
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 3 cups chicken broth
- 1 cup heavy cream
The Cheese Situation:
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 4 oz cream cheese, cubed
The Flavor Squad:
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
- Extra cheese because obviously
Let’s Do This
Step 1: Get That Sausage Sizzling
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Remove sausage from casings and crumble into the pot. Cook until browned and crispy, about 5-6 minutes.
Don’t move it around too much — let it get those beautiful golden bits that equal flavor town.
Step 2: Build the Base
Add diced onion to the pot with the sausage. Cook until softened, about 3-4 minutes.
Toss in the minced garlic and cook for another 30 seconds until fragrant.
Season with Italian seasoning, red pepper flakes, salt, and pepper.
Step 3: The Magic Happens
Pour in the diced tomatoes (with their juice) and chicken broth.
Bring the whole thing to a boil, then add your pasta.
Stir well, cover, and let it simmer for about 12-15 minutes until pasta is tender. Stir occasionally to prevent sticking.
Step 4: Cheese Please
Once pasta is cooked, reduce heat to low.
Stir in the heavy cream and cubed cream cheese until melted and smooth.
Add the mozzarella and parmesan, stirring until everything is melty and gorgeous.
Taste and adjust seasoning — more salt? More pepper? You’re the boss here.
Step 5: Serve and Devour
Let it sit for 2-3 minutes to thicken up slightly.
Garnish with fresh basil leaves and extra cheese (because there’s no such thing as too much cheese).
Serve immediately while the cheese is still stretchy and amazing.
Serving Suggestions
Pair with a simple Caesar salad and some garlic bread for the full comfort food experience.
A glass of red wine (Chianti or Sangiovese) cuts through the richness beautifully.
For the kids, serve with some steamed broccoli on the side — they’ll be too distracted by the cheese to complain.
Switch It Up
Go Veggie: Skip the sausage and add mushrooms, bell peppers, and zucchini Spice It Up: Use hot Italian sausage and add extra red pepper flakes Different Protein: Try ground beef, turkey sausage, or even leftover rotisserie chicken Veggie Loaded: Throw in some spinach, sun-dried tomatoes, or roasted red peppers Lighter Version: Use half-and-half instead of heavy cream and reduce the cheese slightly
Make-Ahead Tips
This actually reheats really well! Store leftovers in the fridge for up to 4 days.
When reheating, add a splash of broth or milk to loosen it up — the pasta absorbs liquid as it sits.
You can prep all your ingredients ahead of time, but this cooks so fast it’s hardly necessary.
Questions People Actually Ask
Q: Can I use a different type of pasta? A: Absolutely! Just stick with short shapes like penne, rigatoni, or shells that hold the sauce well.
Q: What if I don’t have heavy cream? A: Half-and-half works, or you can use whole milk with an extra bit of cream cheese for richness.
Q: Can I make this ahead for a party? A: It’s best served fresh, but you can make it a few hours ahead and reheat gently with a splash of broth.
Q: My pasta seems too liquidy. Help! A: Let it sit for a few minutes — it thickens as it cools. You can also simmer uncovered for a bit to reduce the liquid.
Q: Can I freeze this? A: Cream-based dishes don’t freeze super well, but you can freeze it for up to 2 months. Thaw overnight and reheat gently with extra liquid.
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One Pot Cheesy Sausage Pasta: The Ultimate Lazy Night Comfort Food
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Okay, picture this: it’s been a long day, you’re tired, hungry, and the last thing you want to do is dirty every pot in your kitchen. Enter this absolute hero of a dish — One Pot Cheesy Sausage Pasta. We’re talking tender spiral pasta swimming in a rich, gooey cheese sauce with chunks of perfectly seasoned Italian sausage and just enough tomato to make it feel fancy. Everything cooks in one pot (hence the name, genius), which means minimal cleanup and maximum satisfaction. It’s basically a warm hug in pasta form, and honestly, it might be the best thing that’s ever happened to your weeknight dinner rotation.
Ingredients
The Main Players:
- 1 lb Italian sausage (sweet or spicy, your call)
- 12 oz rotini or penne pasta
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 3 cups chicken broth
- 1 cup heavy cream
The Cheese Situation:
- 2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 4 oz cream cheese, cubed
The Flavor Squad:
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil leaves for garnish
- Extra cheese because obviously
Instructions
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Remove sausage from casings and crumble into the pot. Cook until browned and crispy, about 5-6 minutes.
Don’t move it around too much — let it get those beautiful golden bits that equal flavor town.
Add diced onion to the pot with the sausage. Cook until softened, about 3-4 minutes.
Toss in the minced garlic and cook for another 30 seconds until fragrant.
Season with Italian seasoning, red pepper flakes, salt, and pepper.
Pour in the diced tomatoes (with their juice) and chicken broth.
Bring the whole thing to a boil, then add your pasta.
Stir well, cover, and let it simmer for about 12-15 minutes until pasta is tender. Stir occasionally to prevent sticking.
Once pasta is cooked, reduce heat to low.
Stir in the heavy cream and cubed cream cheese until melted and smooth.
Add the mozzarella and parmesan, stirring until everything is melty and gorgeous.
Taste and adjust seasoning — more salt? More pepper? You’re the boss here.
Let it sit for 2-3 minutes to thicken up slightly.
Garnish with fresh basil leaves and extra cheese (because there’s no such thing as too much cheese).
Serve immediately while the cheese is still stretchy and amazing.
Notes
Pair with a simple Caesar salad and some garlic bread for the full comfort food experience.
A glass of red wine (Chianti or Sangiovese) cuts through the richness beautifully.
For the kids, serve with some steamed broccoli on the side — they’ll be too distracted by the cheese to complain.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~580 per serving
- Protein: ~25g