Throw the ingredients for this one pot sausage pasta into the pot, stir it a few times, and dinner is ready...it really is that simple! Perfect for meal prep and for busy nights, this is one meal the whole family will love.
One pot pasta is the unsung hero of the dinner table! We love this One Pot Black Bean Fajita Pasta and this Sun Dried Tomato Chickpea One Pot Pasta, but our new most requested meal is this sausage pasta.
If you've never made a one pot pasta before now is the season for you to give it a try! As the pasta simmers with broth, spices and vegetables, it absorbs so much extra flavor than if it were cooked separately and tossed together after. Not only that, but it also dirties fewer dishes!
This recipe is one of my favorite one pot pasta recipes because I absolutely love the flavor combination of bell peppers, onion, and sausage!
Reasons you'll love this one pot sausage pasta
- everything cooks together in one pot
- can easily be assembled ahead of time and frozen as a meal prep
- leftovers keep well in the fridge and are great for lunches
Wondering how this one pot sausage pasta recipe comes together? Watch this 1-minute video to see how easy it is to prep! You can find more recipe videos on my YouTube channel.
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Which ingredients will you need?
- sausage - make sure you use pre-cooked. I have made this with a variety of sausages including polish sausage and even a plant-based sausage. Feel free to mix it up and use what you have.
- diced tomatoes - including the liquid to give flavor and extra veggies
- spices- salt, pepper and red pepper flakes help enhance the other flavors in this pasta. Feel free to omit the red pepper flakes if you are serving to kids, or do not like spicy foood.
- bell peppers - sweet yellow, red, and orange peppers add beautiful color and extra boost of veggies
- red onion - for flavor dimension and color. Feel free to swap with your favorite onion.
- pasta - I recommend using small pasta shapes that are good at absorbing liquids, like the cavatappi pasta (spiral macaroni) used in this post. See more info below.
- cheese - helps thicken the sauce and make the pasta nice and creamy, and also adds flavor
- stock or water- we are adding just 2 cups of stock or water too cook this pasta. It won't look like enough, but trust me on this!
Cook ahead and enjoy later
This one pot pasta works really well for meal prep and you can do it in one of two ways:
Assemble ahead/freezer packs
To create 'freezer packs' you will simply assemble all ingredients except for the pasta and cheese in a gallon sized freezer bag, reusable silicone bag or meal prep container. This means that when it's time to cook, we don't have to do any chopping or prep work. Squeeze out the air if possible, and freeze for up to 3 months.
To cook- thaw completely before dumping into a pot. Add pasta and cook as directed in the recipe card below.
To cook leftovers for easy 'reheat meals', cook as directed in the recipe card below. Cool slightly, then portion out into meal prep containers. Cool completely before storing in the fridge (for up to 4 days) or the freezer (for up to 3 months).
To reheat, thaw completely (if frozen), then heat in the microwave until steaming hot.
Find my favorite meal prep containers in my shop!
- stir the dish frequently while cooking, but keep the lid on between stirs
- this recipe calls for fully cooked sausage; if you are using uncooked sausage you must first cook it first, and I recommend draining the fat very well
- the cheese is crucial for helping the sauce to thicken, and so I do not suggest skipping this ingredient
- for a vegetarian version of this recipe, swap the sausage for black beans
- I have not tried making this particular recipe in the Instant Pot but have had success in making other one pot pastas without adjusting liquids. Try doing half the cook time on the box + 2 minutes
- feel free to swap the cavatappi for a variety of small shapes. I have successfully used penne, rotini, bow tie and shells. Keep an eye on them as different shapes may have slightly different cook times
- I have not tested gluten-free, chickpea or lentil pasta. Use at your own risk.
Looking for more pasta recipes?
- Kale Chicken Pasta Salad
- Chicken Caprese Pasta Bake
- One Pan Tuscan Chicken Pasta Bake
- Healthy Greek Chicken Pasta Salad
- Herbed Orzo Pasta Salad With Tomatoes & Feta
- 13.5 oz fully cooked sausage (375 g; sliced; see notes *)
- 2 bell peppers (sliced)
- ½ red onion (sliced)
- 15 oz diced tomatoes (including juices)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 2 cups chicken stock (or water)
- 2 cups cavatappi pasta (or any small shape; see notes **)
- 1 ½ cups mozzarella cheese (shredded)
- In a 4 quart or larger pot, add the sausage, bell peppers, onion, diced tomatoes, salt, pepper, red pepper flakes, chicken stock and pasta.
- Stir until combined, cover the pot, and bring to a boil. Reduce the heat until it is simmering.
- Cook, stirring every 2 minutes (be sure to add the pot lid back each time you stir), for 15 minutes, or until the pasta is cooked through.
- Add the cheese, and stir until melted.
- Serve with fresh parsley if desired.
- To assemble ahead and freeze, add the add the sausage, bell peppers, onion, diced tomatoes, salt, pepper, red pepper flakes, and chicken stock to a gallon-sized freezer bag. DO NOT add the pasta.
- Freeze for up to 3 months.
- To cook- thaw completely, then dump into a pot. Add the pasta and stir up. Cook as directed above.
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