One Pot Cheesy Sausage Pasta Recipe with Video
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One Pot Sausage Pasta is a family favorite comfort food meal. A creamy, cheesy tomato basil sauce cooks right into the linguine pasta in this amazing Italian sausage pasta recipe! Toss everything in a pot and let it cook. It’s so easy, it just about cooks itself. Now that’s my kind of meal!
One Pot Sausage Pasta
I am constantly on the hunt for quicker and simpler ways to feed my family in a healthier way. 30-minute meals and one pot dinners are big around here.
Even Christmas dinner, which used to be an all-day affair, is now prepared in 30 minutes unless it’s made in a crockpot.
Oh, my heavens. This one pot pasta sausage is the perfect meal. Tomatoes, basil, ooey-gooey cheese, and sausage come together to create the perfect sauce for the linguine.
The best part? You literally toss all of the ingredients in a pot and everything cooks together. Add some fresh herbs and cheese at the end, then serve.
It is so flavorful that Chad and I ate two bowls each. Even Munchkin loved it, and I am sure you will too!
Recipe Video
To see us make pasta with Italian sausage from start to finish, watch the video in this post!
Ingredient Notes and Substitutions
- Linguine – You can substitute 1 pound of any dry pasta if needed. Fettucine and spaghetti are great options.
Just cook it to al dente… this Italian phrase means, “with a slight bite to it.” - Sausage – I prefer Italian sausage links, but you can use your favorite. This one pot sausage pasta recipe is truly flexible!
- Veggies – Use a yellow or sweet onion, whichever you have on hand, plus plenty of grape tomatoes.
Cherry tomatoes are a great swap, and a medley will add some extra color! - Fresh Basil – I always have plenty from my garden, but everyone may not have the same access.
You can always toss in baby spinach leaves, then season with dried basil to create a similar flavor. - Liquid – Water works just fine, but using chicken or beef broth will add an immense boost of flavor!
Tips and Tricks to Make Perfect Pasta with Italian Sausage
- Make prep a breeze!
All you need are 2 storage container lids to slice a handful of cherry tomatoes in half in seconds!
Simply place the tomatoes on one lid, then place the other lid on top. The lips should be facing each other.
Press down on one lid to hold everything in place, then run a serrated knife between the lids. Voila!
- Cook fresh sausage links first.
If they are from the deli section of the store (near the lunch meat), then all you have to do is slice them first.
But if your sausages are from the meat counter, there’s an extra step to this recipe! Toss them on the grill or smoker, or cook them in a pan on the stove.
Once they reach an internal temperature of 160-165°F, they’re done. Rest for a few minutes before slicing, then proceed with this Italian sausage pasta recipe.
- Grate a fresh wedge of Parmesan.
Trust me, it makes a HUGE difference in both flavor and texture. Pre-shredded parmesan tends to be waxy and a bit stiff — and please, don’t use the powdered stuff!
Instead, run fresh Parmesan over the smallest holes in your cheese grater (or use a microplane) for tiny, delicate shreds.
These will melt seamlessly into your one pot Italian sausage pasta in seconds, creating the perfect bite!
Prep Ahead
- Slice sausage and veggies
- Remove stems from basil leaves
- Peel and slice garlic cloves
- Shred parmesan cheese
Serving Suggestions
One pot Italian sausage pasta is a wonderful meal on its own, loaded with noodles, meat, and veggies.
Add some garlic bread or breadsticks to round out your plate, or extra roasted veggies to fill you right up!
Kitchen Tools You Will Need
- 4 Quart Braising Pan – This is my favorite cookware to use for one-pot meals like this cheesy sausage pasta. The linguine fits completely inside without having to break it in half, so you can put the lid on.
- Tongs – I love this set of 3. I use every pair of them. They are so handy and grip amazingly well!
Storing and Reheating Italian Sausage Pasta
Allow the dish to cool, then transfer leftovers to an airtight container. Cheesy sausage pasta will keep for 3 to 4 days in the refrigerator.
Reheat pasta with Italian sausage on the stove over low to medium heat. Add a splash of water or broth for moisture, and stir frequently until evenly warmed.
One Pot Sausage Pasta FAQ
As long as the links are pre-cooked, you do not — that’s the beauty of one pot recipes!
You can, however, brown the sliced sausage in the pot before adding the rest of the ingredients. It adds a few minutes to the overall cooking time but is an easy way to deepen the flavor.
Sure! Bell peppers, mushrooms, and even zucchini would be tasty additions.
Just keep in mind that veggies cook at different rates, so you may need to toss them in halfway through cooking one pot sausage pasta instead of at the beginning.
This one pot Italian sausage pasta isn’t overly saucy, but there’s an easy fix for that!
Add a little extra liquid at the beginning so it’s nice and hot but not fully absorbed at the end. Then, toss in a few tablespoons of cream cheese and toss until melted.
Enjoy!
With love, from our simple kitchen to yours.
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Other One Pot Pasta Recipes
One Pot Cheesy Sausage Pasta Recipe with Video
Equipment
- dutch oven or other 6-8 quart pot
Ingredients
- 3 cups grape tomatoes, cut in half and divided
- 1 large onion, sliced
- 1 pound smoked Italian sausage links, precooked and sliced into coins
- 20-30 basil leaves, divided
- 4 garlic cloves, sliced
- 1 pound dry linguine, (See Notes)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon fresh ground pepper
- 4 1/2 cups water, or beef or chicken broth
- 1 cup fresh shredded Parmesan cheese
Instructions
- Set aside 1 cup halved tomatoes, 10 basil leaves, and all of the Parmesan cheese.
- Combine remaining ingredients in a 12-inch braising pan or Dutch oven over medium-high heat. Cover and bring to a boil. Once water is boiling, remove the cover and cook 7-9 minutes, or until pasta is al dente (with a bite to it). Toss pasta with tongs occasionally to keep the pasta from sticking. The liquid will be mostly absorbed when pasta is finished cooking.
- Add cheese and toss to combine. Cheese may clump at first, but will melt into the sauce after a few minutes. Toss in remaining tomatoes and basil before serving.
Video
Donna’s Notes
- Use your favorite sausage. I prefer Italian sausage links.
- You can substitute 1 pound of any type of dry pasta for the spaghetti. Linguine and fettucine are great options. Just be sure to cook the pasta to al dente (meaning, with a slight bite to it).
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published March 2014. Updated and republished January 2024
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My husband likes his pasta overcooked. Can I do that with this? (Sorry to all the Italians!)
Absolutely! Just make sure you keep stirring it so it doesn't stick to the bottom. Enjoy and let us know how it goes!
Johnsonville makes pre-cooked Italian sausage.
I tried this the first time, and the onions overpowered the dish. I tried it the second time, but sauted the onions in a bit of EVOO first. Much better. Made it the third time using chicken stalk instead of water and BINGO – very good. Be careful to not cook off all of the liquid. It's a bit dry if you do.
I would like to try this but, where is everyone getting that much basil? I've seen the little boxes in my produce section but they're over $3 each. It would cost me almost $10 for enough to make the recipe.
I'm making this tomorrow and I plan on using some homemade pesto instead of fresh basil. We freeze our pesto in ice cube trays every summer so we can enjoy it throughout the winter too
I actually grow my own, but you can buy a whole basil plant at the grocery store for $3-4. Also, you can use one container of basil and it would be fabulous.
I'm looking forward to making this as well. I'll buy the Johnsonville pre-cooked smoked italian sausage (or something like it), and brown/crisp it ahead of time. Will bring out a bit more flavor before cooking per recipe. Thank you – always looking for one-pot meals!!!!!
Basil grows very very easily in the spring and summertime. Plant some and you will have more than you will ever need!
Simply delicious!
Simply delicious.
Can you just use a stock pot?
Absolutely! Enjoy.
Had this tonight, it was absolutely delicious! Used spicy beef sausage and whole wheat pasta, will definitely make this again!
all the dishes look mouth watering.I will definitely try them at my restaurant .
I found your recipe via Pinterest , made it tonight & my family all loved it! I did add more garlic, just because we like it.
If anyone in Canada is looking for smoked Italian sausages, I found that President's Choice makes them – I found them over by the bacon at my grocery store.
Thanks for a great recipe that will be even better when the tomatoes & basil in my garden are ready to use!
How much dried basil leaves should I use if I do not have fresh?
I would use a tablespoon in this recipe. The fresh basil added in first works to season the dish and the basil tossed in at the end is more of a leafy addition (almost like adding baby spinach). Enjoy and let us know how it goes.
We are cooking this tonight, I am way excited! We added you as our Tuesday feature in our meal plan 🙂
http://korogikorner.weebly.com/food
This looks yummy. . . but my peeps don't like "long stringy noodles". Can I just sub a shorter pasta? Any suggestions? Thanks!
I have made it with just about every pasta shape you can think of. Use what you love, but watch the cook time. Enjoy and let us know how it goes!
My husband and I just made it for our lunch today. Wow it went out very well and delicious!! Wow! A quick and easy time cooking!! It was light lunch. THUMB UPS!!
Love the one dish concept. I found it to be very bland, which really surprised me. Will try the concept again but amp up the flavors
The sausage lends a lot of flavor to this dish. Perhaps use a more flavorful sausage too. Enjoy!
4 and half cups of water were not enough to cover the pasta and other ingredients. Can you please advise if I should I add more?
No, do not add more water. I would keep stirring it to keep the ingredients cooking. Enjoy and let us know how it goes.
Do you double or triple to feed 10/12
large eaters
I guess I would figure about how many pounds of spaghetti would you need to feel them and go from there. My guess would be that this recipe would feed 4 BIG eaters, so triple accordingly.
However, I would be concerned about the liquid, so beware that the liquid and the cook time will vary when you double or triple a recipe. Enjoy and let us now how it goes.
I made this tonight, it was delicious. My husband said it was a definite keeper.. Thank you for the recipe.. Going to try it with Linguica as others have commented..
I am so happy you all loved it. Linguica sounds divine. Enjoy and let us know how it goes!
I remember this quote from about 50 years ago by either Ann Landers or Dear Abby, "Always remember to never say always or never."
Unfortunately, I didn't have all of the ingredients on hand. So I used dried basil and onions and about half of the tomatoes and then cheddar cheese. Still sooooo delicious! I will definitely make it again sometime.
May make this on Sunday! looks soooo yummy!
Adding ingredients to my grocery list right now. Can't wait to try it!