Cheesy Sausage Pasta Skillet (The Ultimate One-Pot Dinner)

Introduction

The “One-Pot” meal is the holy grail of weeknight cooking. Less cleanup, less stress, and often, more flavor.

This Cheesy Sausage Pasta Skillet is the definition of efficiency. Instead of boiling pasta in a separate pot of water (and pouring all that starchy gold down the drain), we cook the pasta directly in the tomato broth. As the pasta releases starch, it naturally thickens the sauce, creating a silky, cohesive texture that coats every noodle.

Packed with savory Italian sausage, tender pasta, and a blanket of melted mozzarella, this dish tastes like a slow-baked ziti but comes together on the stove in under 30 minutes. It is hearty, comforting, and practically foolproof.

Ingredients List

We use pantry staples to build a rich flavor profile without a long shopping list.

The Base

1 lb (450g) Italian Sausage: Mild or Hot. Remove the casings if using links, or buy bulk ground sausage.
1 Yellow Onion: Diced.
3 cloves Garlic: Minced.

The Pasta & Liquid

12 oz (350g) Short Pasta: Penne, Rotini, or Rigatoni.
- Why Short? Short shapes stir easily in a skillet and cook evenly. Long noodles (spaghetti) tend to clump in one-pot recipes.
24 oz (1 jar) Marinara Sauce: Use a high-quality brand (like Rao’s) for the best flavor.
2 cups Chicken Broth: Low sodium. (You need extra liquid to hydrate the dried pasta).
½ cup Heavy Cream: (Optional). Adds a luxurious “pink sauce” finish.

The Cheesy Finish

1 ½ cups Shredded Mozzarella: For the gooey cheese pull.
½ cup Parmesan Cheese: For salty depth.
Fresh Basil or Parsley: For garnish.

Sensory Note: By cooking the pasta in the sauce, the noodles absorb the flavor of the sausage and tomatoes from the inside out, rather than just being coated on the surface.

Timing

From fridge to table in half an hour.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: ~30 minutes
Serves: 4–6

Data Insight: Pasta releases amylopectin (starch) as it boils. In traditional cooking, this is lost in the drain. In a skillet meal, this starch remains in the pan, emulsifying with the fat from the sausage and the acid from the tomatoes to create a sauce that clings to the pasta 30% better than if cooked separately.

Step-by-Step Instructions

Step 1: Brown the Sausage

Heat a large, deep skillet or Dutch oven over Medium-High heat.
Add the sausage. Break it up with a wooden spoon into bite-sized crumbles.
Cook for 5–7 minutes until browned and no longer pink.
Grease Management: If the sausage released a lot of fat, drain all but 1 tablespoon.

Step 2: Aromatics

Add the diced onion to the pan with the sausage. Cook for 3 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.

Step 3: The Liquid & Pasta

Pour in the chicken broth, marinara sauce, and heavy cream (if using). Stir to combine.
Add the uncooked pasta. Stir well to ensure the pasta is submerged in the liquid.
Crucial: Bring the mixture to a boil.

Step 4: The Simmer

Once boiling, reduce heat to Medium-Low.
Cover the pan with a tight-fitting lid.
Simmer for 12–15 minutes.
Stir: Uncover and stir every 4 minutes to prevent the pasta from sticking to the bottom of the pan.
Doneness Test: Taste a noodle. It should be al dente (tender with a slight bite). If the liquid is gone but pasta is hard, add ¼ cup water and cook 2 more minutes.

Step 5: The Melt

Remove the skillet from the heat.
Stir in half of the mozzarella and the Parmesan.
Sprinkle the remaining mozzarella on top.
Cover again for 2 minutes to let the residual heat melt the cheese. (Or place under the broiler for 2 minutes to brown the cheese).

Step 6: Serve

Garnish with fresh basil and serve immediately directly from the skillet.

Nutritional Information

A hearty comfort meal. Below is the estimated breakdown per serving.

Nutrient	Amount per Serving	% Daily Value*
Calories	580 kcal	29%
Total Fat	32g	49%
Saturated Fat	14g	70%
Carbohydrates	48g	17%
Sugars	8g	–
Protein	26g	52%

Variations for the Recipe

Veggie Loaded: Add diced Zucchini, Bell Peppers, or mushrooms during the onion sauté step. Stir in fresh Spinach at the very end to wilt.
Spicy Arrabbiata: Add 1 tsp Red Pepper Flakes when cooking the garlic.
Turkey Sausage: Use Italian Turkey Sausage for a lighter version. You may need to add a splash of olive oil to sauté the onions.
Tortellini Skillet: Swap the dried pasta for cheese tortellini. Reduce simmer time to 5–7 minutes.

Serving Suggestions

The Bread: Garlic Bread is essential for mopping up the tomato cream sauce.
The Salad: A crisp Caesar Salad provides a cool, crunchy contrast to the hot, heavy pasta.

Common Mistakes to Avoid

Crunchy Pasta:
- The Issue: Not enough liquid or heat too low.
- The Fix: Ensure the liquid covers the pasta. Keep the lid on to trap steam.
Mushy Pasta:
- The Issue: Overcooking.
- The Fix: Pasta cooks faster in a skillet than a large pot of water. Check it 2 minutes before the package directions say.
Sticking:
- The Issue: Ignoring the pan.
- The Fix: You must stir occasionally. The starch makes the sauce thick, and it loves to burn on the bottom if left alone.

Storing Tips for the Recipe

Refrigeration: Store in an airtight container for 3–4 days.
Reheating: Pasta absorbs liquid as it sits. Splash a tablespoon of water or broth over the pasta before microwaving to loosen the sauce back up.
Freezing: You can freeze this, but the texture of the pasta will be softer upon reheating.

Conclusion

The Sausage Pasta Skillet proves that you don’t need a sink full of dishes to make a family-favorite meal. It’s the perfect balance of convenience and flavor—salty sausage, tangy tomatoes, and creamy cheese, all harmonizing in one pan. It’s messy, cheesy, and exactly what you need after a long day.

Ready to simmer? Grab that skillet! If you try this recipe, please leave a star rating below and let us know: did you use mild or hot sausage? Don’t forget to subscribe to our newsletter for more one-pot wonders.

FAQs

Q: Can I use gluten-free pasta?

A: Yes. GF pasta releases more starch, so stir more frequently. It also tends to fall apart if overcooked, so check it often.

Q: Can I use beef broth?

A: Yes, beef broth adds a deeper richness, while chicken broth is lighter. Even water works in a pinch (adjust salt accordingly).

Q: Do I have to use heavy cream?

A: No. You can omit it for a standard marinara sauce, or use half-and-half (tempered) for a lighter cream sauce.