One Pot Spicy Sausage Pasta
Ideal for hectic weeknights or laid-back gatherings, this one pot pasta blends the boldness of spicy Italian sausage with a luscious tomato sauce, resulting in a perfectly cooked pasta immersed in a creamy, flavor-packed sauce. With minimal ingredients and just one pot, it epitomizes the simplicity and magic of one-pot meals. Whether you're a busy professional or a casual cook, this recipe offers a delicious solution to dinnertime dilemmas.
Ingredients
- 375 g spicy Italian sausage casings removed
- 1 yellow onion finely chopped
- 4 cloves garlic minced
- 1 tsp ground fennel
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp pepper
- 1 tbs oregano
- 1 tbsp olive oil
- 2 cups passata
- 2 400 ml can fire roasted tomatoes
- 2 cups chicken broth
- 1 tbsp tomato paste
- 4.5 cups rigatoni pasta
- ½ cup heavy cream substitute whole milk
- 1 cup fresh basil
- 2 cups baby spinach
Instructions
- Brown the meat: Heat a heavy bottomed pot over medium-high heat and add Italian sausage meat to a pot, cook until the meat is fully cooked and slightly browned. Once done, remove from the pot and set aside. Don’t worry about any little bits that stick to the bottom of the pan, this will add to the flavor of the dish.
- Sauté: Reduce heat to medium and add olive oil, onions, and garlic. Sauté the onion mixture, stirring every few minutes, until the onions are translucent.
- Add Spices: Add spices to the onion and garlic and continue to sauté until the spices become fragrant around 1-2 minutes.
- Make Sauce: Add cooked sausage meat back to the pan with the onions and stir to combine everything. Add the passata, roasted tomatoes, tomato paste, and Chicken broth. Give it another good stir before bringing the mixture to a simmer.
- Cook Pasta: Stir in rigatoni, cover, and simmer until pasta is almost al dente. Give the mixture a stir every few minutes to prevent it from sticking to the bottom of the pan.
- Serve: Once the pasta reaches the appropriate doneness. Remove from heat and stir in spinach, a handful of basil leaves, and ½ cup of cream or milk. Allow to cool slightly for approximately 5 - 10 mins. Serve topped with fresh basil and shredded parmesan and enjoy!
Notes
* Note about pasta doneness. Since the pasta is never removed from the liquid that you are cooking it in, it will continue to cook slightly once you have removed it from the heat. This is why we recommend more robust pasta types and removing the pot from the heat just before reaching al dente.