My sister-in-law came to visit from Upstate New York bearing a recipe in hand. She said it just HAD to be on one of our dinner menus and she was armed to prepare this dish! And I gladly gave her reins to the kitchen and pantry. I love it when someone cooks for me, it’s such a treat.
Lo and Behold, I fell in love with this One Skillet Italian Sausage Pasta! Not only was it full of flavor, it was a true one pot dish, including cooking the pasta in the juices. No separate pot of boiling water for the pasta, it’s all in this one skillet. Even though the original recipe called for a different type of sausage that is sliced, I had the kind that is ground and really liked it better. So, with just a few minor tweaks, I’m sharing this scrumptious savory comfort food with you!
Here’s how I make it.
One Skillet Italian Sausage Pasta
In a large skillet, over medium heat, brown the ground Italian Sausage. About 5 minutes until it’s no longer pink, then drain any excess grease.
Make sure you have a lid fitted to the skillet for later. If for some reason your skillet doesn’t come with one, just cover it with a large pizza pan.
Drop the heat to a medium low. Add the chopped onions, stir in with the sausage and cook until the onions are tender. About 5 more minutes.
Throw in the minced garlic…
Tomatoes with chiles, chicken broth…
And heavy cream. Stir to combine.
Then add the UNCOOKED penne pasta and stir to submerge into the liquids. Bring to a boil over medium high heat.
Cover and drop the heat back to a low setting and cook for 15-20 minutes until the pasta is tender.
For the low setting, you’ll want it to still be lightly bubbling.
There will still be some liquid, but you’ll notice it’s thicker and saucy. This is the stuff crusty Italian bread is made for! Yeah, I know, more carbs… but you gotta soak up that juice with something! Just saying…
Stir in about half of the Monterrey Jack cheese, then sprinkle the rest over the top and let it melt.
Scoop a great big helping onto your plate, tear off a piece of that crusty Italian bread and go to town devouring this One Skillet Italian Sausage Pasta!
There is so much flavor from the Italian sausage, you don’t need to add spices and such. However, do make sure you use a sausage that does have lots of flavors.
For other pasta dishes, check these out!
Bakes Penne Pasta, Campanelle Pasta with Zucchini and Mushrooms
Cauliflower Alfredo with Linguine and Chicken Noodly Dish.
Here’s the printer friendly recipe.
Not only is this dish full of flavor, it is a true one pot dish, including cooking the pasta in the juices. No separate pot of boiling water for the pasta, it's all in this one skillet!
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 pound ground Italian sausage
- 1 cup yellow onion, chopped
- 1 teaspoon garlic, minced
- 1 - 14.5 ounce can diced tomatoes with green chiles (mild or hot)
- 2 cups chicken broth
- 1/2 cup heavy cream
- 10 ounces dry penne pasta
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Monterrey Jack cheese plus more for garnishing
Instructions
- In a large skillet over medium heat, brown the ground Italian Sausage. About 5 minutes until it's no longer pink, then drain any excess grease.
- Drop the heat to a medium low. Add the chopped onions, stir in with the sausage and cook until the onions are tender. About 5 more minutes.
- Stir in the minced garlic tomatoes with chiles, chicken broth, and heavy cream.
- Add the UNCOOKED penne pasta and stir to submerge into the liquids. Bring to a boil over medium high heat.
- Cover and drop the heat back to a low setting and cook for 15-20 minutes until the pasta is tender. (For the low setting, you'll want it to still be lightly bubbling)
- Stir in about half of the Monterrey Jack cheese, then sprinkle the rest over the top and let it melt.
- Garnish with more Monterrey Jack cheese when plating.
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