One-Skillet Italian Sausage Pasta
One-Skillet Italian Sausage Pasta
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
With the best of Italian flavors, this easy one-dish meal is hearty and filling. From browning the sausage to cooking the pasta, the entire dish is completed in under an hour.
Servings: 8 servings
Author: Terri @ that's some good cookin'
  • 2 tablespoons extra-virgin olive oil
  • 1 pound Italian sausage, mild or spicy, casings removed if applicable
  • 1 large onion, medium diced
  • 8 ounces mushrooms, sliced
  • 4 cloves garlic, sliced thinly across clove
  • 2 teaspoons Italian seasoning (I used The Spice Hunter®)
  • 1 28 ounce can whole Italian plum tomatoes
  • 3 cups chicken stock or broth
  • 3/4 teaspoon salt
  • 12 ounces pasta, torchietti, penne, ziti or rigatoni recommended
  • 1 cup grated fresh Parmesan
  • 1 1/4 cups grated mozzarella
  • small handful of torn, fresh basil leaves for garnish
Special Equipment: 5 1/2 quart braiser OR large skillet with lid
  1. Heat braiser or skillet over medium high heat. Add olive oil, then sausage. Cook sausage for 3 minutes, breaking up while cooking.
  2. Lower heat to medium low. Add onion and mushrooms; cooking and stirring for one minute. Stir in garlic and Italian seasoning. Cover skillet and continue to cook until onion is translucent. Stir periodically.
  3. Crush tomatoes well by hand or with a potato masher (watch out, the tomatoes will squirt when crushed). An immersion blender can also be used to break up tomatoes; simply pulse it a few times. Add tomatoes and juice to ingredients in pan. Stir to combine. Add chicken stock (or broth) and salt. Stir well.
  4. Raise heat to medium and bring to a boil. Add pasta; stir well. Cover skillet and cook until pasta is almost al dente, stirring frequently to keep pasta from sticking to bottom of skillet or clumping together.
  5. Turn off heat and remove pan from burner. Gently stir in grated Parmesan until melted. Scatter mozzarella evenly over top. Place lid over skillet and allow mozzarella to melt, 2-3 minutes. Sprinkle with torn basil leaves and serve immediately.
Recipe Notes

Recipe adapted from Pink Parsley