Who knew that pasta could cook perfectly in a pool of majorly diluted marinara sauce and still turn out amazingly? The one-pot cream sausage pasta shows you how!
One-Pot Creamy Sausage Pasta

I promise I’m not going to talk about snow this week.  Except, I’ll say that I’m happy now.  Instead, let’s chat about this pasta, ok?

This one-pot creamy sausage pasta.  Because it’s nothing short of outstanding.  It’s one of those one-pot meals where you start out wondering how the heck the pasta could every possibly cook in a pool of majorly diluted marinara sauce and then you end up licking the bowl clean.

One-Pot Creamy Sausage Pasta

Yep, it’s that good.

I’ve been making and tweaking this dish over the past year – more times than I can count – and it’s finally ready for you to dive into.  Because really, that’s exactly what we do when it’s finished cooking!  I’ve taken this pasta down a few different paths in my many iterations and can say that it’s fairly versatile.

Ground pork and fresh chicken sausage work equally well.  I usually use a jar of Trader Joe’s organic marinara sauce – of course, any marinara will work – but have also used crushed tomatoes with an Italian herb mix when I’m out of the jarred stuff.  Half-and-half or Greek yogurt can easily replace the heavy cream.

I’ve replaced the wine with some chicken broth as well without too much consequence to the dish.  Adding some fresh greens like spinach, kale, or chard not only adds a whole lot of color, it boosts the nutritional factor as well.

One-Pot Creamy Sausage Pasta

And if you’re wondering about how a diluted marinara sauce could possibly ever work to cook pasta and still be good, there’s no need to worry.  I got a major side-eye from Kyle about this too as I made it the first time. But it so works!

The sauce-water mixture boils down to this silky sauce that nestles into pasta hollows and perfectly coats the nooks and crannies of whatever short pasta shape you choose to use.  The cream and Parmesan cheese add quite a bit of richness to the dish and a good sprinkle of hot pepper flakes brings it all together.

One-Pot Creamy Sausage Pasta

One-Pot Creamy Sausage Pasta

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: about 6 servings

Ingredients

  • 2 tbsp olive oil
  • 1 red pepper, chopped (about 1 ½ cups)
  • 1 medium onion, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • ½ tsp ground fennel or 1 tsp fennel seeds (optional - see note below)
  • ¼ tsp red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 1 lb ground hot or sweet sausage (or a mix of both)
  • ¼ cup dry white wine
  • 16 oz marinara sauce
  • 4 cups water, divided
  • 8 oz short pasta shapes
  • 6 tbsp heavy cream
  • ¼ cup grated Parmesan cheese

Instructions

  1. Heat the oil in a 12-inch skillet over medium-high heat and saute the peppers and onions until they start to soften, about 8 minutes. Stir in the garlic, fennel, red pepper flakes, and a good pinch of salt and a few cranks of black pepper. Crumble the sausage into the skillet and cook with the peppers and onions until browned. Pour the wine into the skillet and scrape up the bits on the bottom of the pan. Pour the sauce and 3 cups of water into the skillet and then stir the pasta into the mixture until well-combined.
  2. Bring the liquid to a boil, reduce the heat to medium-low, and cover. Allow the liquid to simmer, stirring frequently to prevent the pasta from sticking, for about 15 minutes. Every 5 minutes or so, stir in a little of the remaining cup of water. If the liquid starts boiling over, reduce the heat to low.
  3. When the pasta is cooked through, stir in the cream and Parmesan cheese. Allow the cream to heat through for 2 minutes. Season with salt and pepper to taste. Allow the dish to cool for 5 minutes before serving.

Source

Smells Like Home original

http://www.smells-like-home.com/2015/02/one-pot-creamy-sausage-pasta/

One-Pot Creamy Sausage Pasta

  • Prep Time: 10min
  • Cook Time: 25min
  • Yield: 4-6 servings

Ingredients

  • 2 tbsp olive oil
  • 1 red pepper, chopped (about 1 ½ cups)
  • 1 medium onion, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • ½ tsp ground fennel or 1 tsp fennel seeds (optional – see note below)
  • ¼ tsp red pepper flakes
  • 1 lb ground hot or sweet sausage (or a mix of both)
  • ¼ cup dry white wine
  • 16 oz marinara sauce
  • 6 tbsp heavy cream
  • 8 oz short pasta shapes
  • 4 cups water
  • ¼ cup grated Parmesan cheese
  • ¼ cup chopped fresh basil

Instructions

  • 01

    Heat the oil in a 12-inch skillet over medium-high heat and saute the peppers and onions until they start to soften, about 8 minutes.  Stir in the garlic, fennel, red pepper flakes, and a good pinch of salt and a few cranks of black pepper.  Crumble the sausage into the skillet and cook with the peppers and onions until browned.  Pour the wine into the skillet and scrape up the bits on the bottom of the pan.  Pour the sauce and 3 cups of water into the skillet and then stir the pasta into the mixture until well-combined.

  • 02

    Bring the liquid to a boil, reduce the heat to medium-low, and cover.  Allow the liquid to simmer, stirring occasionally at first and more frequently towards the end to prevent the pasta from sticking, for about 15 to 17 minutes.  Every 5 minutes or so, stir in a little of the remaining cup of water.  If the liquid starts boiling over, reduce the heat to low.

  • 03

    When the pasta is cooked through, stir in the cream, Parmesan cheese, and most of the basil (reserving a little for garnish).  Allow the cream to heat through for 2 minutes.  Season with salt and pepper to taste.  Allow the dish to cool for 5 minutes, sprinkle the remaining basil over the top, and serve.

Smells Like Home original

  • ellysaysopa
    February 3, 2015 at 11:50 AM

    Yummm this looks awesome Tara! Going on the menu soon.

  • Liz @ FloatingKitchen
    February 13, 2015 at 7:07 AM

    Oh my gosh, I feel like all I can talk about is the snow (I’m in MA). It’s bad and totally all consuming. And more is heading at me this weekend. Eeek. I need a big skillet of this amazing, comforting pasta to make me feel better!

    • February 13, 2015 at 9:29 PM

      I so feel for you! We’ve gotten a bit here in CT but not nearly as much as you guys. This is definitely THE meal for these ridiculously frigid and snowy winter nights and I hope you love it!

  • March 2, 2015 at 10:38 AM

    Great to hear! Thank you for coming back to let me know how your family loved it!

  • Emily Asbury
    August 26, 2015 at 10:29 PM

    I made this for dinner tonight – after a full day of work and a 60 min workout, we were still eating by just after 7pm. This dish is amazing! It is decadent and tastes like it is really unhealthy. I substituted evaporated milk for cream, with no consequence. Seriously. I don’t love a ton of pasta, but this was great. I was highly skeptical of the 4c water, but i used almost all of it. There might have been 1/8c leftover. I did use a splash more wine and a few tblsp of fresh basil at the end. I will add this to the rotation. Thank you so much for the great recipe!

    • August 28, 2015 at 8:50 AM

      Oh yeah! This is by far one of the best things we’ve made in the past couple of years and I’m SO happy to hear you love it too! Great idea for a substitution – I don’t always have cream in the fridge but usually have a can of evaporated milk in the cabinet.

  • Jaime
    May 22, 2016 at 9:25 PM

    Made this tonight and it was delicious! I used chicken stock in place of dry white wine; don’t know what the wine tastes like, but I can’t imagine it would be much better! Got some picky eaters in this household and everyone ate it up!

    • May 24, 2016 at 8:58 AM

      So happy this was a big hit with your family, Jaime! The chicken stock is a great substitution for white wine and I’m sure it didn’t change the taste all that much at all. Thanks so much for coming back to leave a comment!

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