Okay, girlfriend, pull up a chair, and let me tell you about my go-to weeknight wonder: the Sausage Pasta Skillet. This isn’t just a recipe; it’s a lifesaver! I can’t even count how many times this dish has saved me from the dreaded “what’s for dinner?” panic. I remember the first time I made it; I was juggling work, kids’ soccer practice, and a mountain of laundry. I needed something quick, easy, and, most importantly, something everyone would actually eat. That’s when I stumbled upon the idea of a Sausage Pasta Skillet.

I threw everything into one pan, crossed my fingers, and hoped for the best. The smell alone was enough to get the kids to the table without a single complaint! Now, this Sausage Pasta Skillet is a regular in our meal rotation. I’ve tweaked it over the years to perfection, and let me tell you, it’s a guaranteed crowd-pleaser.

There was that one time I tried to get fancy and add artichoke hearts, which the kids promptly rejected. Lesson learned! But honestly, even with its occasional “artichoke incident,” this creamy Sausage Pasta Skillet is pure comfort food, made simple. Are you ready to learn how to make this easy sausage pasta skillet your own? I promise, it’s easier than ordering takeout, and way tastier!

Ingredients for Sausage Pasta Skillet

1 pound Italian sausage (I always use mild, but you can use hot if you like a kick for your Sausage Pasta Skillet!)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
1 pound pasta (penne, rotini, or your favorite shape – I find penne works best for this one pan sausage pasta!)
4 cups chicken broth
1 cup heavy cream (or half-and-half for a lighter version of Sausage Pasta Skillet)
1 cup grated Parmesan cheese, plus more for serving
Fresh parsley, chopped, for garnish

Okay, so here’s the lowdown on the ingredients for our Sausage Pasta Skillet. First, the sausage. I always use Italian sausage for my Italian Sausage Pasta Skillet because it has the best flavor, but honestly, any kind will do in a pinch. Just make sure you remove the casings!

And speaking of sausage, have you seen my recipe for smoked sausage potatoes skillet? It’s another family favorite! As for the canned tomatoes, I always buy the San Marzano kind when they’re on sale – they have such a rich flavor that really takes this Sausage Pasta Skillet to the next level. You can usually find them at any grocery store, or even online.

When making this Sausage Pasta Skillet, here’s a trick my mom taught me: sauté the garlic in the olive oil until it’s just fragrant, but not browned. Burnt garlic can ruin the whole dish! And if you’re short on time, pre-minced garlic from a jar works just fine. We all need shortcuts sometimes, right? To save some money, I buy the big cans of crushed tomatoes and tomato sauce. They’re usually cheaper per ounce than the smaller cans. And store leftover Parmesan cheese in an airtight container in the fridge – it lasts for ages that way.

Now, if you’re looking for a complete list of ingredients and tips, you might find One-Skillet Italian Sausage Pasta | Hunt’s helpful. Let’s get cooking this Sausage Pasta Skillet!

How to Make Sausage Pasta Skillet – Step-by-Step

Alright, let’s get started! First, remove the sausage from its casing (if applicable) and crumble it into a large skillet or Dutch oven. Brown the sausage over medium-high heat, breaking it up with a spoon as it cooks. This usually takes about 5-7 minutes. Don’t worry if some pieces are a little darker than others; that just adds flavor to your easy sausage pasta skillet!
Once the sausage is browned, remove it from the skillet and set it aside. Leave about a tablespoon of the sausage drippings in the skillet – that’s where all the flavor is! If there isn’t enough drippings, add a tablespoon of olive oil.
Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Then, add the minced garlic and cook for another minute, until fragrant. Remember what I said about not burning the garlic!
Pour in the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Stir everything together and bring the sauce to a simmer. I learned the hard way with Sausage Pasta Skillet that if you don’t simmer the sauce long enough, it can taste a little too acidic. So, let it simmer for at least 10 minutes, stirring occasionally. Simmering allows the flavors to meld together beautifully, creating a richer, more complex taste. It’s a crucial step in achieving that perfect balance in your sauce.
Add the pasta to the skillet, then pour in the chicken broth. Make sure the pasta is mostly submerged in the liquid. If not, add a little more broth or water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the pasta is cooked through and the liquid has been absorbed. Stir occasionally to prevent the pasta from sticking to the bottom of the skillet. In my kitchen, the Sausage Pasta Skillet usually takes about 18 minutes to cook perfectly. Keep an eye on the liquid level and the pasta’s texture. You want the pasta to be *al dente*, with a slight bite to it, not mushy.
Once the pasta is cooked, stir in the browned sausage, heavy cream, and Parmesan cheese. Mix everything together until the cheese is melted and the sauce is creamy. This is the secret to that creamy Sausage Pasta Skillet we all love! The heavy cream adds a luxurious richness, while the Parmesan cheese provides a salty, savory depth that complements the other flavors perfectly.
Taste and adjust the seasonings as needed. Add more salt, pepper, or red pepper flakes to your liking. Seasoning is key to making this dish truly your own. Don’t be afraid to experiment with different herbs and spices to find the perfect flavor profile that suits your taste.
Garnish with fresh parsley and serve immediately. And of course, don’t forget extra Parmesan cheese for sprinkling on top! While the Sausage Pasta Skillet is cooking, I usually chop the parsley and set the table. The kids can help with that too! And if you want more detailed instructions, Skillet Sausage Pasta (One Pot) | Valerie’s Kitchen has some great visuals!
Don’t worry if your Sausage Pasta Skillet seems a little soupy at first. It will thicken as it sits. If it gets too thick, just add a splash of broth or water to loosen it up. I think it is a great chicken sausage broccoli and orzo skillet alternative.

Serving Suggestions

Okay, so now that you’ve got this amazing Sausage Pasta Skillet ready to go, let’s talk about serving it up! My family loves it when I serve our Sausage Pasta Skillet with a simple side salad and some crusty bread for soaking up all that delicious sauce. Honestly, the bread is a must! The kids love our Sausage Pasta Skillet when I make garlic bread to go with it. It’s a carb overload, but hey, everyone’s happy!

This Sausage Pasta Skillet is perfect for a busy weeknight dinner, but it’s also great for potlucks and casual gatherings. I’ve even made it for game nights with friends, and it’s always a hit. For presentation, I like to sprinkle a generous amount of Parmesan cheese and fresh parsley on top. It just makes it look extra inviting!

If you have extra Sausage Pasta Skillet (which is rare in my house!), it’s great for leftovers. Just store it in an airtight container in the fridge and reheat it in the microwave or on the stovetop. It actually tastes even better the next day, because the flavors have had time to meld together. If you like a different option you can try sausage maple waffle bake.

I’ve tried a few seasonal variations of this Sausage Pasta Skillet. In the fall, I like to add some butternut squash or pumpkin puree to the sauce for a sweeter, earthier flavor. And in the spring, I add some fresh peas or asparagus for a brighter, more vibrant dish. My friends always ask for this Sausage Pasta Skillet recipe, and they’re always surprised at how easy it is to make. It’s one of those dishes that seems fancy but is actually super simple.

Frequently Asked Questions

Okay, let’s tackle some of those burning questions you might have about making this Sausage Pasta Skillet! I’ve definitely had my fair share of Sausage Pasta Skillet mishaps, so I’m here to share my wisdom.

Can I use different types of sausage in this Sausage Pasta Skillet? Absolutely! I usually use Italian sausage, but you can use any kind you like. Chicken sausage, chorizo, or even vegetarian sausage all work well. My family prefers Italian sausage, but sometimes I’ll switch it up with chorizo for a spicier kick.
What kind of pasta is best for this one pan sausage pasta? Penne, rotini, and farfalle are all great choices because they have ridges and grooves that hold the sauce well. But honestly, you can use any pasta you have on hand. I once tried using spaghetti, and it was a bit of a tangled mess, but it still tasted delicious!
Can I make this easy sausage pasta skillet vegetarian? Yes, you can! Just substitute the sausage with vegetarian sausage or mushrooms. And use vegetable broth instead of chicken broth.
How do I prevent the pasta from sticking to the bottom of the skillet when making Sausage Pasta Skillet? Stir the pasta occasionally while it’s cooking. And make sure there’s enough liquid in the skillet. If the pasta starts to stick, add a little more broth or water. You know what I do when my Sausage Pasta Skillet starts sticking? I add a splash of white wine! It deglazes the pan and adds a delicious flavor.
Can I add vegetables to this creamy sausage pasta skillet? Absolutely! Bell peppers, zucchini, spinach, and mushrooms are all great additions. Just add them to the skillet when you add the onion and garlic. I made the mistake of adding broccoli once, and it got way too mushy. So, be careful not to overcook your veggies!
Can I make this Italian sausage pasta skillet ahead of time? Yes, you can! Just cook the pasta al dente, because it will continue to cook as it sits. Store the Sausage Pasta Skillet in the fridge and reheat it when you’re ready to serve.
What if my Sausage Pasta Skillet is too dry? Add a little more broth or water to loosen it up. And stir in a little extra heavy cream or Parmesan cheese for added richness. You know, I accidentally used skim milk instead of heavy cream once, and the sauce was so watery! I had to add a ton of Parmesan cheese to thicken it up. If you are looking for more tips then dinnersdishesanddesserts.com/sausage-pasta-skillet/ may be just what you need.

My Final Thoughts

This Sausage Pasta Skillet recipe holds a special place in my heart because it’s a dish that my whole family loves. It’s easy to make, it’s packed with flavor, and it always brings us together. Plus, it reminds me of those crazy, chaotic weeknights when I was just trying to survive.

Here are a few of my Sausage Pasta Skillet Pro Tips:

Don’t be afraid to experiment with different flavors. Try adding different herbs, spices, or vegetables to customize the dish to your liking.
Use high-quality ingredients. The better the ingredients, the better the final product will taste.
Don’t overcook the pasta. Nobody likes mushy pasta!

I’ve tried a few variations of this Sausage Pasta Skillet with my family. We’ve done a spicy version with chorizo and jalapenos, a creamy version with ricotta cheese, and a healthier version with whole wheat pasta and lots of vegetables. The kids love the spicy version, but my husband prefers the creamy one.

I hope you’ll give this Sausage Pasta Skillet recipe a try. I promise, it’s a winner! And don’t be afraid to make it your own. Add your favorite ingredients, tweak the seasonings to your liking, and most importantly, have fun! I hope your Sausage Pasta Skillet cooking experience brings you as much joy as it has brought me and my family. Happy cooking!

Sausage Pasta Skillet

Print Recipe

This Sausage Pasta Skillet is a quick and easy one-pan meal that’s perfect for busy weeknights. Italian sausage, pasta, and your favorite vegetables come together in a flavorful tomato sauce for a comforting and satisfying dinner.

Author: Zoubida
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 6 servings
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

1 pound Italian sausage, removed from casings
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
1 pound pasta (penne, rotini, or your favorite shape)
4 cups chicken broth
1/2 cup grated Parmesan cheese
Fresh basil leaves, for garnish

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Instructions

In a large skillet, brown the Italian sausage over medium-high heat. Break it up with a spoon as it cooks. Drain off any excess grease.
Add the onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Stir in the crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer.
Add the pasta and chicken broth to the skillet. Stir to combine.
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the pasta is cooked through and the sauce has thickened. Stir occasionally to prevent sticking.
Remove from heat and stir in the Parmesan cheese.
Garnish with fresh basil leaves and serve immediately.

Notes

For a spicier dish, use hot Italian sausage or add more red pepper flakes. You can also add other vegetables like zucchini, mushrooms, or spinach.