Dump-and-Go Creamy Italian Sausage Pasta – A Cozy, One-Pot Weeknight Favorite

This is the kind of dinner you make when you need something comforting, fast, and reliably delicious. No complicated steps, no long simmering, and no mountain of dishes. You dump in the ingredients, give it a stir, and let the pot do the work.

The result is a silky, rich sauce that clings to every piece of pasta, loaded with savory Italian sausage and a touch of garlic and tomato. It tastes like you fussed over it—only you didn’t.

Dump-and-Go Creamy Italian Sausage Pasta – A Cozy, One-Pot Weeknight Favorite

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6 servings

Ingredients

  

• Italian sausage: 1 pound, casings removed (mild or hot). Pork is classic, but turkey or chicken work.
• Onion: 1 small, finely chopped.
• Garlic: 3–4 cloves, minced.
• Dried pasta: 12 ounces short pasta (penne, rigatoni, rotini, shells).
• Crushed tomatoes: 1 can (14–15 ounces) or tomato sauce for a smoother finish.
• Chicken broth: 2 1/2 to 3 cups, low sodium preferred.
• Heavy cream: 3/4 cup (or half-and-half for a lighter sauce).
• Parmesan cheese: 1/2 cup freshly grated, plus more for serving.
• Olive oil: 1 tablespoon (optional, for sautéing if sausage is lean).
• Italian seasoning: 1 teaspoon.
• Red pepper flakes: 1/4 teaspoon, optional for heat.
• Salt and black pepper: To taste.
• Fresh basil or parsley: A handful, chopped, for garnish.

Instructions

 

• Brown the sausage: Place a large pot or deep skillet over medium heat. Add sausage (and olive oil if needed). Break it up with a spatula and cook until browned and crumbly, about 5–7 minutes.
• Soften aromatics: Add onion and a pinch of salt. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
• Add the “dump-and-go” elements: Pour in crushed tomatoes, 2 1/2 cups chicken broth, Italian seasoning, and red pepper flakes. Stir in the dry pasta. Make sure pasta is mostly submerged; add extra broth if needed.
• Simmer: Bring to a gentle boil, then reduce to medium-low. Cover and cook 10–12 minutes, stirring once or twice to prevent sticking, until pasta is al dente.
• Make it creamy: Uncover. Stir in heavy cream and Parmesan. Simmer 2–3 more minutes, stirring, until sauce thickens and coats the pasta. If it seems tight, add a splash of broth; if it’s thin, simmer another minute.
• Season and finish: Taste and add salt and pepper as needed. Remove from heat. Sprinkle with chopped basil or parsley and extra Parmesan.
• Serve: Spoon into bowls while hot. A green salad and garlic bread make it a complete meal.

What Makes This Recipe So Good

• Truly “dump-and-go”: Everything cooks in one pot. No pre-boiling pasta, no separate sauce pan.
• Big flavor, little effort: Italian sausage seasons the whole dish with fennel, garlic, and herbs, so you need fewer ingredients.
• Ultra creamy: A splash of cream and a bit of Parmesan create a velvety sauce without fuss.
• Weeknight-friendly: Ready in about 30 minutes from start to finish.
• Flexible: Swap in your favorite pasta shape, use chicken sausage, or lighten it up with half-and-half.

What You’ll Need

• Italian sausage: 1 pound, casings removed (mild or hot).

  Pork is classic, but turkey or chicken work.

• Onion: 1 small, finely chopped.
• Garlic: 3–4 cloves, minced.
• Dried pasta: 12 ounces short pasta (penne, rigatoni, rotini, shells).
• Crushed tomatoes: 1 can (14–15 ounces) or tomato sauce for a smoother finish.
• Chicken broth: 2 1/2 to 3 cups, low sodium preferred.
• Heavy cream: 3/4 cup (or half-and-half for a lighter sauce).
• Parmesan cheese: 1/2 cup freshly grated, plus more for serving.
• Olive oil: 1 tablespoon (optional, for sautéing if sausage is lean).
• Italian seasoning: 1 teaspoon.
• Red pepper flakes: 1/4 teaspoon, optional for heat.
• Salt and black pepper: To taste.
• Fresh basil or parsley: A handful, chopped, for garnish.

How to Make It

1. Brown the sausage: Place a large pot or deep skillet over medium heat. Add sausage (and olive oil if needed). Break it up with a spatula and cook until browned and crumbly, about 5–7 minutes.
2. Soften aromatics: Add onion and a pinch of salt.

   Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

3. Add the “dump-and-go” elements: Pour in crushed tomatoes, 2 1/2 cups chicken broth, Italian seasoning, and red pepper flakes. Stir in the dry pasta.

   Make sure pasta is mostly submerged; add extra broth if needed.

4. Simmer: Bring to a gentle boil, then reduce to medium-low. Cover and cook 10–12 minutes, stirring once or twice to prevent sticking, until pasta is al dente.
5. Make it creamy: Uncover. Stir in heavy cream and Parmesan.

   Simmer 2–3 more minutes, stirring, until sauce thickens and coats the pasta. If it seems tight, add a splash of broth; if it’s thin, simmer another minute.

6. Season and finish: Taste and add salt and pepper as needed. Remove from heat.

   Sprinkle with chopped basil or parsley and extra Parmesan.

7. Serve: Spoon into bowls while hot. A green salad and garlic bread make it a complete meal.

Storage Instructions

• Refrigerator: Cool completely. Store in an airtight container for up to 4 days.
• Freezer: Best within 2 months.

  The sauce may thicken slightly after thawing—add a bit of broth or milk when reheating.

• Reheat: Warm gently on the stovetop over low heat or in the microwave in short intervals, stirring. Add a splash of broth or cream to loosen the sauce.

Why This Is Good for You

• Protein-rich: Italian sausage brings solid protein to keep you satisfied.
• Balanced carbs and fats: Pasta offers energy, while cream and cheese add satiety and flavor, helping portion control.
• Customizable: You can choose turkey sausage, whole-wheat pasta, and add spinach or peas for fiber and vitamins.
• Less sodium, more control: Using low-sodium broth and seasoning to taste lets you manage salt better than takeout.

Pitfalls to Watch Out For

• Sticky pasta: If the pasta isn’t stirred once or twice during simmering, it can clump or stick to the pot. Give it a quick stir.
• Too thick or too thin: Sauce thickness depends on pasta shape and heat.

  Adjust with a splash of broth to loosen, or simmer a minute longer to thicken.

• Overcooked pasta: Check at the 9–10 minute mark. Remember it will continue to soften slightly as it rests.
• Curdled dairy: Add cream after the pasta is cooked and heat is moderate. Boiling cream hard for too long can cause splitting.
• Underseasoning: Sausage is salty, but tomatoes and pasta mute flavors.

  Taste at the end and adjust salt, pepper, and Parmesan.

Recipe Variations

• Veggie boost: Stir in 2 cups baby spinach or kale during the last 2–3 minutes until wilted. Frozen peas also work.
• Sun-dried tomato twist: Add 1/3 cup chopped sun-dried tomatoes (in oil) along with the garlic for a sweet-savory layer.
• Mushroom lovers: Sauté 8 ounces sliced mushrooms with the sausage for extra umami and bulk.
• Lighter cream: Use half-and-half and a touch more Parmesan to keep it creamy without heavy richness.
• Spicy arrabbiata style: Use hot Italian sausage and increase red pepper flakes to 1/2 teaspoon.
• Gluten-free: Use gluten-free pasta and stir gently—some brands are more delicate. Watch cook time closely.
• Dairy-free creamy: Swap cream for unsweetened cashew cream and use a dairy-free Parmesan alternative.

FAQ

Can I make this in an Instant Pot?

Yes.

Brown the sausage using Sauté mode, add onion and garlic, then stir in tomatoes, broth, and pasta. Pressure cook on High for 5 minutes with a quick release. Stir in cream and Parmesan on Sauté until creamy.

What pasta shape works best?

Short, sturdy pasta like penne, rigatoni, rotini, or shells works best.

They hold the sauce and cook evenly in one pot.

Can I use milk instead of cream?

You can, but the sauce will be thinner and may not emulsify as well. Half-and-half is a better swap. If using milk, add an extra handful of Parmesan and simmer gently.

How do I prevent the pasta from sticking to the bottom?

Scrape the pot after browning sausage to release fond, keep the pasta mostly submerged, and stir once or twice during simmering.

Adjust heat so it’s gently bubbling, not roaring.

Is this recipe spicy?

With mild sausage and no red pepper flakes, it’s not spicy. For more heat, use hot sausage and add red pepper flakes to taste.

Can I add vegetables without changing the texture?

Yes. Quick-cooking veggies like spinach or peas can be added near the end.

Heartier vegetables like mushrooms or bell peppers should be sautéed with the sausage.

What if I only have tomato sauce, not crushed tomatoes?

Tomato sauce works fine and yields a smoother texture. If you use plain sauce, taste and add a pinch of sugar or extra herbs if needed.

How can I make it extra cheesy?

Stir in an additional 1/2 cup Parmesan or a handful of shredded mozzarella at the end for a richer, more luxurious finish.

In Conclusion

Dump-and-Go Creamy Italian Sausage Pasta is your weeknight lifesaver: minimal prep, one pot, and bold, cozy flavor. It’s flexible enough for whatever pasta or sausage you have on hand and forgiving if you need to tweak the cream or broth.

Keep the basics the same—brown the sausage, simmer the pasta, finish with cream and cheese—and you’ll have a reliable, crowd-pleasing dinner any night of the week. Garnish with fresh herbs, add a salad, and dinner is done.