Skillet Pasta with Sausage
Everything — sausage, sauce, and pasta — cooks in one skillet for a weeknight dinner with zero cleanup.
Ingredients
Serves 4
- 1 lb Italian sausage (sweet or hot), casings removed
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2.5 cups chicken broth
- 8 oz (225g) penne or rotini
- 1/4 cup heavy cream
- 1/2 cup freshly grated Parmesan
- 2 cups fresh spinach
- 1/4 tsp red pepper flakes
- Salt and black pepper to taste
- Fresh basil to serve
Instructions
- 1In a large (12-inch) skillet or shallow pot, cook the sausage over medium-high heat, breaking it up with a wooden spoon, for 5–6 minutes until browned and cooked through. Don't drain — the rendered fat is flavor.
- 2Add the onion to the sausage and cook for 3–4 minutes until softened. Add garlic and red pepper flakes, cook 1 more minute.
- 3Add diced tomatoes and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pan.
- 4Bring the liquid to a boil, then add the dry pasta directly into the pan. Stir to submerge the pasta in the liquid.
- 5Cook at a vigorous simmer, uncovered, stirring every 2–3 minutes to prevent sticking, for the time listed on the pasta package. The pasta should be al dente and most of the liquid absorbed.
- 6Stir in heavy cream and spinach. Cook for 1–2 minutes until the spinach wilts and the sauce is glossy. Remove from heat.
- 7Add Parmesan and toss to melt. Taste and season with salt and pepper. Serve directly from the skillet, topped with fresh basil.
Pro Tips
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Stir every 2–3 minutes while the pasta cooks — this prevents sticking and releases starch that naturally thickens the sauce. The result is a saucier, more integrated dish than you'd get from pasta cooked in salted water.
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Check your pasta package time and subtract 1 minute — slightly undercooking the pasta at this stage is better because it continues absorbing liquid even off the heat.
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This is a great 'use what you have' recipe — swap spinach for kale, arugula, or frozen peas. Swap sausage for ground turkey or chicken. The formula stays the same.
Frequently Asked Questions
Can I make skillet pasta with chicken instead of sausage?
Yes — dice 1 lb of boneless chicken thighs or breasts and cook them in the skillet first until browned and cooked through, about 8–10 minutes. Set aside, build the sauce, and return the chicken with the cream. The dish will be lighter but equally delicious.
Why is my skillet pasta mushy?
The pasta cooked too long in the liquid. Check the pasta packaging time and start testing a minute early. The pasta should still have a slight firmness (al dente) when you add the cream — it will soften further from the residual heat and liquid. If your pasta came out mushy, reduce the cook time by 2 minutes next time.
How much liquid do I need for one-skillet pasta?
For every 8 oz (225g) of dry pasta, use about 2.5–3 cups of total liquid. Different pasta shapes absorb different amounts — if the pasta seems dry before it's cooked through, add broth in 1/4-cup increments. If it's too soupy when done, increase the heat and cook uncovered for another minute to evaporate excess liquid.
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