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. 🤤
Added an extra cup of broth and about 1/4 of a block of cream cheese. Used 2 Roasted Garlic Smoked sausage from Costco – LOVED it and it’s now on my “Tried, True Easy & Delicious” Pinterest board!
Is there anyway you can have nutritional facts on your recipes? I’m thinking just the Calories, Protein, Fats, Carbs. or Do you have any recipes with that info?
I’m sorry, I don’t have a reliable source for that info. The online calculators that most blogs and websites use can be quite inaccurate and I don’t feel comfortable sharing incorrect information. That can be dangerous to people with health conditions.
Mmmm, nom nom, slurp! Second time making this, truly delicious.
We made this tonight; it was good. I thought the broccoli was the best part. My husband said he would order it in a restaurant if it were on a menu. It took longer to cook than I expected, so if we make it again, we’ll probably wait for the weekend.
This was delicious and easy. My whole family enjoyed it. I’d totally make it again!
This was SO GOOD…. so much so that my husband and I ate the entire thing in one sitting. So much for 4 servings… ha! Thanks for all your fabulous recipes!
Oh man, I just made this and it is GOOD. Love the one pot after a long day.
I have an international friend staying with my land lady and I for a while. I asked her what she might like for dinner one night and she said that “Meat and Pasta” were her favorite. I looked at the recipe and low and behold, I had just about everything I needed for this!! I just needed to buy some sundried tomatoes. We ate everything together in one night which was great since refrigerator space is at a premium at the moment with 4 grown adults trying to share it and none of us usually cook for the other.
Absolutely delicious!!! Thank you, Beth, for yet another wonderful meal (that was even fun to cook).
This was amazing!! I used spicy sausage instead of sweet, went easy on the red pepper flakes, and it was delicious!
I made this with crumbled chorizo and my family went cuckoo-bananas. Thanks for a winner-winner-pasta-dinner!
My son made this for the family and used left over sausages from a bbq so used a table spoon of oil for the frying it was still delicious. Thanks
Where do you find sun-dried tomatoes?
I usually find them in the produce section near the jarred minced garlic. I used the dry kind in a bag, although they often have jarred sun dried tomatoes in oil in that area as well. If you can’t find them there, perhaps check the salad aisle near the jarred olives.
This is one of my favorite recipes from you and I’ve already made it several times because I enjoy it so much, but also because I can put down the entire recipe in one sitting. If I wanted to double everything can I make it the same way as before, but maybe doing the sausage in two batches so it doesn’t over crowd the skillet?
I’ve got a 1/2-lb. of mild Italian sausage in my freezer. Think that will work just as well as the sweet?
Yes, that will probably still be great. :)