One Pot Italian Sausage and Tomato Basil Pasta
This is one of those weeknight dinners I turn to when I want bold flavor with zero fuss. Italian sausage, crushed tomatoes, and fresh basil do most of the work here, and the whole dish comes together in a single skillet. No draining, no separate sauce pan, just one pot and dinner on the table fast.
I love that the recipe is forgiving: you can use hot or sweet sausage depending on who you’re feeding, and a simple handful of basil added at the end brightens the whole pan. It’s creamy from the sour cream and savory from the Parmesan—comfort without heaviness, and quick enough for a weekday.
Below you’ll find ingredient notes, the exact step-by-step method I followed in the test kitchen, smart substitutions that respect the original recipe, storage tips, and answers to common questions. Read through the notes before you start, and you’ll have a predictable, delicious result.
Ingredient Notes
This recipe is built from a short list, and each ingredient has a clear role. The Italian sausage is the backbone—fat, seasoning, and savory flavor. The canned petite diced tomatoes provide acidity and liquid to cook the pasta in, so pick a decent brand (the recipe author used a Hunt’s variety flavored with basil and oregano, but plain petite diced works fine too).
Olive oil helps with browning the sausage and preventing sticking; the recipe allows 2 to 4 tablespoons depending on how lean your meat is and how you like to cook. Garlic and a little oregano add classic Italian aromatics. Sour cream smooths the sauce at the end, and freshly grated Parmesan brings salt and umami. Finish with fresh basil for lift and freshly ground black pepper to taste.
Ingredients
- 1 pound Italian sausage, casings removed — the main flavor driver; I used hot but sweet Italian sausage may be substituted.
- 2 to 4 tablespoons olive oil, as desired — for browning and deglazing; use less if your sausage is fatty.
- 3 to 5 cloves garlic, finely minced or pressed — aromatic; add more if you love garlic.
- 1 teaspoon oregano, optional — warm, herbal note; omit if you prefer a cleaner tomato flavor.
- one 14.5-ounce can petite diced tomatoes, I used Hunt’s no-salt added, tomato basil oregano flavor — provides liquid, texture, and acidity for the sauce.
- 2 ½ cups water — the cooking liquid for the pasta; don’t substitute unless you want a different texture.
- 2 cups penne pasta, another small-shaped pasta may be substituted — cooks in the sauce; make sure it’s submerged when you start simmering.
- ¼ cup sour cream — added off the heat to smooth and slightly tang the sauce.
- ⅔ to ¾ cup freshly grated Parmesan cheese — melts into the sauce and adds salt and richness.
- ½ cup loosely packed fresh basil, chiffonaded — stirred in last for freshness and aroma.
- freshly ground black pepper, to taste if desired — finish to taste; salt is provided mainly by the sausage and Parmesan.
Step-by-Step: One Pot Italian Sausage and Tomato Basil Pasta
- Place a large skillet at least 4 inches deep or a large pot over medium-high heat. Add 2 to 4 tablespoons olive oil (use the amount you prefer) and the 1 pound Italian sausage (casings removed). Brown the sausage, breaking it into small pieces as it cooks, until no longer pink and nicely browned, about 6–8 minutes. Do not drain.
- Add 3 to 5 cloves garlic (finely minced or pressed) and 1 teaspoon oregano (optional). Stir nearly constantly and cook about 1 minute, until the garlic is fragrant.
- Pour in one 14.5‑ounce can petite diced tomatoes (undrained) and 2 1/2 cups water. Stir, scraping any browned bits from the bottom of the pan.
- Add 2 cups penne pasta and stir to separate the pasta so it is submerged in the liquid. Cover the skillet with a lid, reduce the heat to medium-low, and simmer about 15 minutes, or until the pasta is al dente and most of the liquid is absorbed. Stir once about halfway through cooking (around 7–8 minutes) and watch the bottom so the pasta does not stick.
- Turn off the heat. Stir in 1/4 cup sour cream until evenly combined.
- Add 2/3 to 3/4 cup freshly grated Parmesan cheese and stir until the cheese is melted and the sauce is uniform.
- Stir in 1/2 cup loosely packed fresh basil (chiffonaded) and add freshly ground black pepper to taste. Mix to combine.
- Serve immediately.
Why This Recipe Belongs in Your Rotation
It’s quick without sacrificing flavor. You get browning, a bright tomato base, and a creamy finish all in one pan. The cleanup is minimal, and the technique teaches good instincts for one-pot pasta—use enough liquid to cook the pasta, stir to prevent sticking, and finish off the heat for creamy additions.
It’s crowd-friendly too. Use hot sausage when you want a spicy weeknight, sweet sausage for a milder family meal. The textures are satisfying: al dente pasta, tender bits of sausage, and ribbons of basil. And the timing is predictable—about 25 minutes from start to plate if your mise en place is ready.
Smart Substitutions
- Italian sausage — the recipe notes you can use sweet Italian sausage instead of hot. That’s the simplest swap to adjust heat without changing technique.
- Pasta shape — the author says another small-shaped pasta may be substituted for penne; pick something that cooks in roughly 12–15 minutes.
- Oregano — listed as optional; skip it if you prefer fewer dried herbs and lean on the fresh basil for herbaceous flavor.
Kitchen Gear Checklist
- Large skillet (at least 4 inches deep) or a large pot with a tight-fitting lid.
- Wooden spoon or sturdy spatula for breaking up and browning the sausage.
- Measuring cups and spoons for the water, sour cream, and cheese.
- Knife and cutting board for the basil and for prepping any additions.
- Microplane or box grater for freshly grating the Parmesan.
Mistakes Even Pros Make
Not scraping the fond: the browned bits from the sausage are flavor—use the tomatoes and water to lift them into the sauce. Failing to stir halfway while the pasta cooks can lead to sticking and uneven cooking, especially on the bottom of the pan. Overcooking the pasta is another common slip; start checking at 12 minutes if you’re unsure, then test every couple of minutes.
Adding the sour cream while the pan is still on the heat can cause the dairy to break and separate. That’s why the recipe directs you to turn off the heat and stir in the sour cream before adding the cheese and basil. Follow that order for a smooth, glossy sauce.
Spring to Winter: Ideas
Spring: Serve with a crisp green salad and a squeeze of lemon on the side to accentuate the fresh basil. A bright vinaigrette complements the savory sausage.
Summer: Enjoy outdoors with crusty bread and a simple tomato salad. The chilled tomatoes and basil mirror the flavors in the pan for a light, seasonal meal.
Fall: Add a roasted vegetable side—think oven-roasted bell peppers or a pan of garlic-roasted mushrooms—to make dinner feel heartier without changing the skillet.
Winter: Pair with a warm, simple slaw or sautéed greens. The sausage and Parmesan give this pasta a cozy weight that stands up well to colder nights.
Notes from the Test Kitchen
I tested this exactly as written to keep the texture predictable. Browning the sausage until nicely caramelized gives the best base flavor. If your sausage is very lean, err toward 3–4 tablespoons of olive oil; if it’s fatty, stick to 2 tablespoons and let the rendered fat do the work.
When adding the pasta, stir gently but quickly to make sure the pieces separate and are submerged. In my trials, stirring only once at the halfway mark sufficed as long as the pan was covered and the heat stayed steady at medium-low. Watch the bottom closely the first time you make it—different pans and stove setups change how fast the liquid reduces.
Finishing off the heat with sour cream and then Parmesan produced the creamiest, most stable sauce. Adding cheese on top of the hot sauce while the pan’s heat is off prevents it from clumping and makes a smoother finish than stirring cheese into a rolling simmer.
Best Ways to Store
Refrigerate in an airtight container for up to 3 days. The pasta will continue to absorb sauce in the fridge, so when reheating, add a splash of water and warm gently on the stove over low heat, stirring to revive the sauce. You can also reheat in the microwave in short bursts, stirring in between, with a tablespoon or two of water.
Freezing is not ideal because the dairy components (sour cream and Parmesan) change texture when frozen and thawed. If you must freeze, leave out the sour cream and basil, freeze the pasta in a heavy-duty container for up to 1 month, and when reheating, add a splash of water, then finish with sour cream and fresh basil after warming.
Top Questions & Answers
- Can I use sweet Italian sausage instead of hot? — Yes. The recipe author notes using hot but mentions sweet may be substituted; it’s an easy way to control spice level.
- Can I swap the penne for another pasta? — Yes. The source says another small-shaped pasta may be substituted. Choose a shape that cooks in 12–15 minutes.
- Is it okay to use pre-grated Parmesan? — The recipe specifies freshly grated Parmesan because it melts more smoothly and gives better flavor. Pre-grated will work but expect a slightly different texture.
- Can I make this vegetarian? — The method relies on the sausage for flavor and fat; a vegetarian version would require a substitute for those elements and isn’t covered by the original ingredient list.
- Do I have to turn off the heat before adding the sour cream? — Yes. The steps call for turning off the heat before stirring in the sour cream to avoid curdling and to create a smooth finish.
The Last Word
This One Pot Italian Sausage and Tomato Basil Pasta is a dependable weekday winner: fast, flavorful, and straightforward to execute. Follow the steps in order, pay attention to browning and the halfway stir, and finish off the heat for the creamiest result. It’s a recipe I make when I want dinner that feels like it took more effort than it did—exactly the kind of meal to keep in regular rotation.
One Pot Italian Sausage and Tomato Basil Pasta
Ingredients
Ingredients
- 1 poundItalian sausage casings removed (I used hot but sweet Italian sausage may be substituted)
- 2 to 4 tablespoonsolive oil as desired
- 3 to 5 clovesgarlic finely minced or pressed
- 1 teaspoonoregano optional
- one 14.5-ounce can petite diced tomatoes I used Hunt’s no-salt added, tomato basil oregano flavor
- 2 1/2 cupswater
- 2 cupspenne pasta another small-shaped pasta may be substituted
- 1/4 cupsour cream
- 2/3 to 3/4 cupfreshly grated Parmesan cheese
- 1/2 cuploosely packed fresh basil chiffonaded
- freshly ground black pepper to taste if desired
Instructions
Instructions
- Place a large skillet at least 4 inches deep or a large pot over medium-high heat. Add 2 to 4 tablespoons olive oil (use the amount you prefer) and the 1 pound Italian sausage (casings removed). Brown the sausage, breaking it into small pieces as it cooks, until no longer pink and nicely browned, about 6–8 minutes. Do not drain.
- Add 3 to 5 cloves garlic (finely minced or pressed) and 1 teaspoon oregano (optional). Stir nearly constantly and cook about 1 minute, until the garlic is fragrant.
- Pour in one 14.5‑ounce can petite diced tomatoes (undrained) and 2 1/2 cups water. Stir, scraping any browned bits from the bottom of the pan.
- Add 2 cups penne pasta and stir to separate the pasta so it is submerged in the liquid. Cover the skillet with a lid, reduce the heat to medium-low, and simmer about 15 minutes, or until the pasta is al dente and most of the liquid is absorbed. Stir once about halfway through cooking (around 7–8 minutes) and watch the bottom so the pasta does not stick.
- Turn off the heat. Stir in 1/4 cup sour cream until evenly combined.
- Add 2/3 to 3/4 cup freshly grated Parmesan cheese and stir until the cheese is melted and the sauce is uniform.
- Stir in 1/2 cup loosely packed fresh basil (chiffonaded) and add freshly ground black pepper to taste. Mix to combine.
- Serve immediately.
Equipment
- large skillet or large pot
- Lid
- Spoon
Notes
Storage:
Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 3-4 months. Reheat in the microwave for about 30 seconds, or as needed.
