One-Pot Pasta with Spinach and Sausage
Everything cooks in a single pot — pasta included — for maximum flavour and minimum cleanup.
Ingredients
Serves 4
- 4 Italian sausages (about 1 lb), casings removed
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 1 can (14 oz) crushed tomatoes
- 2.5 cups chicken broth
- 8 oz (225g) penne or rotini
- 3 cups baby spinach
- 1/4 cup heavy cream
- 1/3 cup Parmesan, grated
- 2 tbsp fresh basil, torn
- Salt and black pepper to taste
Instructions
- 1In a large pot or deep skillet, cook the sausage over medium-high heat, breaking it up with a 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 3–4 minutes until softened. Add garlic and red pepper flakes and cook 1 more minute.
- 3Pour in crushed tomatoes and chicken broth. Stir to combine, scraping up any browned bits from the bottom of the pan.
- 4Bring to a boil, then add the dry pasta directly into the simmering liquid. Stir to submerge the pasta.
- 5Cook uncovered at a vigorous simmer, stirring every 2 minutes to prevent sticking, for the time listed on the pasta package (usually 10–12 minutes) until the pasta is al dente and most of the liquid has been absorbed.
- 6Stir in heavy cream and spinach. Cook 1–2 minutes until the spinach wilts and the sauce is glossy.
- 7Remove from heat. Stir in Parmesan and fresh basil. Taste and season. Serve immediately — the pasta continues absorbing liquid as it sits.
Pro Tips
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Stir every 2 minutes while the pasta cooks in the liquid — this prevents it from sticking to the bottom and also releases starch that thickens the sauce naturally.
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The broth amount is calibrated for most pasta shapes — if using a shape that absorbs more liquid (like farfalle), add an extra 1/4 cup of broth.
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Any leafy green works in place of spinach: kale (add it 5 minutes earlier), arugula (add at the very end), or frozen peas (add in the last 2 minutes).
Frequently Asked Questions
Why does one-pot pasta taste different from regular pasta?
Because the pasta cooks directly in the sauce and broth, it absorbs the flavors of every ingredient rather than just being coated in sauce afterward. The starch from the pasta also thickens the liquid into a naturally creamy sauce — no cream needed for a rich texture. The result is more integrated, more flavourful, and more restaurant-like.
Can I make one-pot pasta vegetarian?
Yes — skip the sausage and use vegetable broth. Add 1 cup of diced mushrooms when you would add the onion (they need the same cook time), and finish with a handful of sun-dried tomatoes for depth. You can also stir in a can of white beans with the pasta for protein.
Why is my one-pot pasta mushy?
The pasta overcooled or the liquid ratio was off. Cook the pasta to al dente (still with a tiny bite) — it will soften slightly more when you stir in the cream and Parmesan. If your pasta absorbed all the liquid too quickly before it was cooked through, add broth in 1/4-cup increments, as you would with risotto.
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