Description
This One Pot Sausage Pasta is a hearty and flavorful dish that combines savory sausages, tender pasta, and vibrant vegetables all cooked together in a single pan. It’s perfect for a quick weeknight dinner with minimal cleanup, offering rich tomato and herb flavors topped with melted Parmesan cheese.
Ingredients
Scale
Oil and Aromatics
- 1 Tablespoon olive oil
- ½ onion (chopped)
- 2 cloves garlic (crushed or finely chopped)
Sausages and Vegetables
- 6-8 sausages (sliced into bite-sized pieces)
- 1 cup grated zucchini or carrot (optional)
- 2 cups baby spinach or chopped spinach leaves
Pantry Staples and Flavorings
- 1 x 400 gram tin of chopped tomatoes
- ¼ cup tomato paste
- 1 ½ cups beef stock
- 1 Tablespoon dried mixed herbs
- 1 Tablespoon balsamic vinegar
- 2 cups dried pasta (any shape)
- ½ cup grated Parmesan cheese
Instructions
- Prepare and heat oil: Heat the olive oil in a large frying pan with a lid over medium heat. Add the chopped onion and minced garlic, cooking for about 2 minutes until fragrant and translucent.
- Brown the sausages: Add the sliced sausages to the pan, cooking for about 5 minutes until they are nicely browned on all sides.
- Add tomatoes and seasoning: Stir in the chopped tomatoes, tomato paste, beef stock, dried herbs, and balsamic vinegar, mixing well to combine all flavors.
- Cook the pasta: Reduce heat to medium/low, add the dried pasta, and stir to combine. Cover the pan with a lid and simmer for 15 minutes, stirring once or twice to prevent sticking.
- Test for doneness and add greens: Remove the lid after 15 minutes to check if the pasta is tender. If needed, cook for an additional 2 minutes. Stir in the spinach and optional grated vegetables like zucchini or carrot.
- Finish with cheese: Sprinkle the grated Parmesan cheese on top, cover again, and cook for another 2 minutes until the cheese melts. Alternatively, place the pan under a grill if oven-safe for a golden topping.
- Serve: Remove from heat and serve immediately, garnished with extra Parmesan if desired.
Notes
- Use any shape of dried pasta you prefer; penne, fusilli, or rigatoni work well.
- For a spicier version, add red pepper flakes with the herbs.
- You can substitute chicken sausages or vegetarian sausages for a different protein option.
- If the pasta absorbs too much liquid, add a splash more beef stock or water to loosen the sauce.
- To make this dish vegetarian, omit the sausages and increase the vegetables or add plant-based sausage alternatives.
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal
- Sugar: 8g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg
