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One-Pot Pasta
10
min active
·
4
servings
·
25
min total
Easy one-pot pasta with sausage, spinach, and a creamy tomato basil sauce in 30 minutes.
Avo's Tip
Stir to prevent sticking.
Different pasta? Any shape works — short pasta absorbs broth faster, so start checking 2 minutes early.
No cherry tomatoes? Drained diced canned tomatoes substitute well.
No fresh basil? ½ tsp dried basil added with the seasonings does the job.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Any pasta works?
Short shapes best.
Too dry?
Add broth.
Add protein?
Beans work well.
Storage & Reheating
Fridge: Store in airtight container up to 3 days.
Reheat: Reheat gently on the stovetop with a splash of broth or water to loosen the sauce.
Why It Works
Everything cooks together in one pot.
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Ingredients
1
12 oz Italian sausage, casings removed
2
12 ounces cherry tomatoes, halved
3
4 garlic cloves, sliced
4
2 tbs olive oil
5
12 oz pasta
6
1 onion, thinly sliced
7
½ tsp red-pepper flakes
8
fresh parmesan cheese, for topping
9
4 ½ cups vegetable broth
10
2 cups fresh spinach
Instructions
1
Heat the olive oil in a large wide pot or Dutch oven over medium heat. Add the sausage and cook 4–5 minutes, breaking it apart, until browned and cooked through. Remove and set aside, leaving the drippings in the pot.
2
Add the sliced onion and cook 3–4 minutes until softened. Add the sliced garlic and red pepper flakes and cook 1 minute until fragrant.
3
Add the cherry tomatoes and cook 2–3 minutes, pressing them gently with a spoon, until they begin to burst and release their juices.
4
Add the dry pasta and pour in the vegetable broth. Return the sausage to the pot and stir everything together, making sure the pasta is submerged as much as possible. Bring to a boil over medium-high heat.
5
Reduce heat to a vigorous simmer and cook 10–12 minutes, stirring every 2 minutes to prevent sticking and ensure even cooking. The pasta will absorb most of the broth and the sauce will become thick and creamy as the starch releases.
6
In the final 2 minutes, stir in the fresh spinach and let it wilt into the pasta.
7
When the pasta is tender and only a small amount of saucy liquid remains, remove from heat. Taste and adjust seasoning with salt and pepper.
8
Serve directly from the pot, topped generously with freshly grated Parmesan and fresh basil if desired.
Quick Fixes
Starchy or gluey: Use the exact amount of liquid specified — pasta releases starch as it cooks, which is fine, but too little liquid makes it gummy.
Liquid absorbed too fast: Lower the heat and add a small splash of water or broth. Keep stirring.
ingrediENTS
—
1
12 oz Italian sausage, casings removed
—
2
12 ounces cherry tomatoes, halved
—
3
4 garlic cloves, sliced
—
4
2 tbs olive oil
—
5
12 oz pasta
—
6
1 onion, thinly sliced
—
7
½ tsp red-pepper flakes
—
8
fresh parmesan cheese, for topping
—
9
4 ½ cups vegetable broth
—
10
2 cups fresh spinach
instructions
1
Heat the olive oil in a large wide pot or Dutch oven over medium heat. Add the sausage and cook 4–5 minutes, breaking it apart, until browned and cooked through. Remove and set aside, leaving the drippings in the pot.
2
Add the sliced onion and cook 3–4 minutes until softened. Add the sliced garlic and red pepper flakes and cook 1 minute until fragrant.
3
Add the cherry tomatoes and cook 2–3 minutes, pressing them gently with a spoon, until they begin to burst and release their juices.
4
Add the dry pasta and pour in the vegetable broth. Return the sausage to the pot and stir everything together, making sure the pasta is submerged as much as possible. Bring to a boil over medium-high heat.
5
Reduce heat to a vigorous simmer and cook 10–12 minutes, stirring every 2 minutes to prevent sticking and ensure even cooking. The pasta will absorb most of the broth and the sauce will become thick and creamy as the starch releases.
6
In the final 2 minutes, stir in the fresh spinach and let it wilt into the pasta.
7
When the pasta is tender and only a small amount of saucy liquid remains, remove from heat. Taste and adjust seasoning with salt and pepper.
8
Serve directly from the pot, topped generously with freshly grated Parmesan and fresh basil if desired.
High comfort. Low effort. Designed for real weeknights.
RECIPE
One-Pot Pasta
10
min active
·
25
min total
·
4
servings
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