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

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Method

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.

Method
 

  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.