Name: One Pot Cheesy Sausage Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound Italian sausage, removed from casings (Choose sweet, hot, or mixed.); 1 pound short-cut pasta (penne, rotini, rigatoni, or farfalle); 28 ounces canned diced tomatoes (undrained) (Fire-roasted optional.); 4 cups chicken broth (Low-sodium recommended.); 1/2 cup heavy cream; 1 medium yellow onion, diced; 3–4 cloves garlic, minced; 1/4 cup fresh basil, chopped; 2 cups shredded cheese (blend mozzarella, cheddar, and Parmesan); 2 teaspoons dried Italian seasoning; 1/2 teaspoon red pepper flakes (optional); to taste salt and black pepper

I make this One Pot Cheesy Sausage Pasta on repeat when life gets busy. It’s a one-skillet meal that delivers big, comforting flavors with almost zero cleanup. Savory Italian sausage, a rich tomato-cream sauce, melty cheese, and short pasta all cook together so dinner comes together fast — perfect for weeknights, hungry kids, or last-minute guests. If you love easy one-pot dinners, you might also enjoy this crock-pot favorite I use on slow nights: Crock-Pot Marry Me Chicken.

Why you’ll love this dish

This recipe hits a lot of weekday-meal sweet spots: it’s fast, filling, and very forgiving. You get the caramelized depth from browned sausage, the bright acidity of tomatoes, and the silky comfort of cream and cheese — all in one pot. It’s economical (one pound of meat stretches a long way), kid-friendly (cheesy and mild if you choose sweet sausage), and easy to scale up for a crowd.

“I served this when friends dropped by with zero notice — everyone went back for seconds. It’s simple but tastes like it took hours.” — a regular weeknight convert

How this recipe comes together

This is the short play-by-play so you know what to expect before you start:

Brown loose Italian sausage in a large skillet to develop flavor.
Sauté onion and garlic in the pan with the sausage until fragrant.
Add canned diced tomatoes, chicken broth, cream, and seasonings.
Stir in uncooked short pasta, bring to a boil, then simmer covered until pasta is tender and the sauce thickens.
Off the heat, fold in shredded cheeses until smooth. Finish with fresh basil.

What you’ll need

Italian sausage — 1 pound, removed from casings (sweet, hot, or mixed).
Pasta — 1 pound short-cut (penne, rotini, rigatoni, or farfalle).
Yellow onion — 1 medium, diced.
Garlic — 3–4 cloves, minced.
Canned diced tomatoes — 28 ounces (undrained; fire-roasted optional).
Chicken broth — 4 cups (low-sodium recommended).
Heavy cream — 1/2 cup.
Shredded cheese — 2 cups total (blend mozzarella, cheddar, and Parmesan).
Dried Italian seasoning — 2 teaspoons.
Red pepper flakes — 1/2 teaspoon (optional).
Fresh basil — 1/4 cup, chopped.
Salt and black pepper — to taste.
Notes/substitutions: Swap turkey sausage for a leaner option, or use half-and-half if you prefer lighter creaminess though sauce will be slightly less rich. If you’re short on Parmesan, add a little extra sharp cheddar for savory depth. For a dairy-free version, omit cream and use a dairy-free cheese (texture will differ).

Step-by-step instructions

Heat a large, deep skillet or Dutch oven over medium-high. Add a drizzle of olive oil.
Add the sausage (removed from casings). Break it up and brown until cooked through and caramelized. Drain excess fat, leaving a tablespoon if you like extra flavor.
Reduce heat to medium. Add diced onion and cook 3–5 minutes until softened.
Stir in garlic and cook 30–60 seconds until fragrant. Don’t let it burn.
Pour in the canned diced tomatoes (undrained), chicken broth, heavy cream, Italian seasoning, and red pepper flakes if using. Scrape the bottom to lift browned bits.
Add the uncooked pasta. Stir so the pasta is submerged in the liquid. Bring to a boil.
Lower heat, cover, and simmer 15–20 minutes, stirring occasionally. Check pasta at 15 minutes for doneness.
Remove from heat. Stir in the shredded cheese until melted and the sauce is creamy. Add salt and pepper to taste.
Fold in fresh chopped basil. Serve immediately with extra basil and grated Parmesan if desired.

Best ways to enjoy it

Serve straight from the skillet into bowls for a rustic presentation.
Pair with a crisp salad (arugula with lemon vinaigrette) or roasted broccoli to cut the richness.
For a heartier dinner, add garlic bread or a crunchy side like toasted baguette slices.
When entertaining, sprinkle torn basil and a drizzle of good olive oil for a restaurant feel.
(If you want another quick one-pot comfort option for a crowd, try this easy one-pot chicken chili: Easy One Pot Chicken Chili.)

Storage and reheating tips

Refrigerate leftovers in an airtight container within two hours of cooking. Use within 3 days.
To reheat, warm gently on the stovetop over low heat with a splash of broth or milk to loosen the sauce. Microwave in 30-second bursts, stirring between intervals.
To freeze: portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating. Reheat slowly to avoid separating the cheese.
Food safety note: because this contains cooked sausage and dairy, always keep temperatures out of the "danger zone" (40–140°F / 4–60°C) and reheat to at least 165°F (74°C) before serving.

Pro chef tips

Brown the sausage in batches if your pan is crowded. Better browning = more flavor.
Don’t over-stir while the pasta simmers; stirring occasionally prevents sticking but too much agitation can release starch and make the sauce gluey.
Add cheese off the heat to prevent graininess — high heat can cause oils to separate.
If the sauce becomes too thick after cooling, stir in a little hot broth or milk when reheating.
For a shortcut, use pre-shredded cheese, but freshly shredded melts smoother because it lacks anti-caking agents. If you’re looking for another saucy, hands-off chicken weeknight win, check this crockpot honey garlic chicken for inspiration: Crockpot Honey Garlic Chicken.

Creative twists

Swap Italian sausage for crumbled chorizo and add smoked paprika for a smoky, spicy spin.
Make it vegetarian by using plant-based sausage and vegetable broth; add mushrooms for meatiness.
Turn it into a baked pasta: transfer to a greased baking dish, top with extra mozzarella, and broil until golden for a gratin finish.
Add vegetables like spinach or bell peppers in the last 5 minutes of simmering for extra color and nutrients.

Common questions

Q: Can I use dried pasta shapes other than penne?
A: Yes. Short, tubular shapes (rigatoni, rotini, farfalle) work best because they cook evenly in one pot and trap the sauce. Thinner pasta (spaghetti) can overcook or clump.

Q: My cheese became grainy — what happened?
A: That usually means the cheese overheated. Always remove the pan from heat before stirring in cheese. Use full-fat cheese for the best melt.

Q: How long does this take start to finish?
A: Active time is about 10–15 minutes (browning and sautéing). Simmering adds 15–20 minutes, so expect ~30–40 minutes total.

Q: Is this freezer-friendly?
A: Yes. Freeze cooled portions in airtight containers for up to 2 months. Thaw in the fridge overnight before reheating gently.

Q: Can I reduce the sodium?
A: Use low-sodium chicken broth and unsalted cheeses, then taste and add salt at the end.

Conclusion

This One Pot Cheesy Sausage Pasta is my go-to when I want cozy, crowd-pleasing comfort without a sink full of dishes. It’s flexible, fast, and fully satisfying — the kind of recipe you’ll return to again and again. If you want more one-pan sausage-and-pasta inspiration, see this similar skillet version at One Pan Cheesy Smoked Sausage Pasta Recipe | YellowBlissRoad, or compare a slightly different take at One Pan Cheesy Sausage Pasta.