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Italian & Mediterranean
One-Pot Pasta
An easy 30-minute One Pot Pasta recipe featuring sausage, spinach, and a creamy tomato basil sauce. The perfect quick family meal with minimal cleanup.
RECIPE AT A GLANCE
10
min
Active Time
25
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Everything cooks together in one pot.
Ingredients
Protein
• 12 oz Italian sausage, casings removed
Vegetables
• 12 ounces cherry tomatoes, halved
• 1 onion, thinly sliced
• 4 ½ cups vegetable broth
• 2 cups fresh spinach
Seasoning
• 4 garlic cloves, sliced
• 2 tbs olive oil
• ½ tsp red-pepper flakes
Pasta & Grains
• 12 oz pasta
Topping
• Freshly grated parmesan cheese, for topping
How to Make It
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.
How to Make It
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.
Ingredients
Protein
• 12 oz Italian sausage, casings removed
Vegetables
• 12 ounces cherry tomatoes, halved
• 1 onion, thinly sliced
• 4 ½ cups vegetable broth
• 2 cups fresh spinach
Seasoning
• 4 garlic cloves, sliced
• 2 tbs olive oil
• ½ tsp red-pepper flakes
Pasta & Grains
• 12 oz pasta
Topping
• Freshly grated parmesan cheese, for topping
Storage & Reheat
Store:
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.
Swaps
No cherry tomatoes? Use the same amount of grape tomatoes.
Avo's Tip
Stir to prevent sticking.
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.
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.
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