An easy, flavorful One-Pot Pasta with Sausage and Broccoli for an all-in-one dinner! It’s one of our favorite sausage pasta recipes ever!
This pasta with sausage is very adaptable. You can use your favorite type of sausage, your favorite pasta shape, add extra cheese to make it cheesy sausage pasta and adjust the level of spices to really make it your own!
Pasta With Sausage and Broccoli
Here is the basic list of ingredients for One Pot Pasta with Sausage and Broccoli.
- Italian Sausage – you can use regular ground sausage or spicy sausage.
- Onion – sweet variety such as white or yellow is best.
- Garlic – fresh!
- Broccoli – fresh is best, but frozen – thawed can be used.
- Diced Tomatoes – fire roasted. Regular can be used.
- Rotini Pasta – any variety of pasta will work in place of the rotini!
- Parmesan Cheese – fresh grated, not pre-shredded.
- Chicken Broth – for flavor.
- Spices – salt, pepper, Italian seasoning.
How To Make One Pot Sausage Pasta with Broccoli
This one pot pasta dinner comes together super quickly, and best of all, only uses one pot to cook! I’ll walk you through how to make it step by step.
PRO TIP: This is my favorite skillet for cooking one-pan dinners in. It oven safe, has a tight fitting lid and cleans up easily.
Heat a teaspoon of olive oil in a large pot over medium high heat. Add sausage and sauté until well browned and cooked through, breaking it up with your spoon or spatula as it cooks. (Meanwhile, you can prep the remaining ingredients.)
Remove the cooked sausage to a bowl using a slotted spoon and cover to keep warm.
Reduce heat to medium and using the same pot heat remaining olive oil. Add in the chopped onion and cook for 4-5 minutes, until slightly tender and translcent. Stir in the garlic, broccoli, salt and pepper and saute for 2-3 more minutes.
Pour in the tomatoes (undrained!), Italian seasoning, chicken broth and pasta.
Return the sausage to the pot and stir to combine everything.
Increase the heat to high and bring pasta to a boil, then reduce the heat to medium-low, cover and cook. Stir occasionally to keep the pasta moving so all of it gets time in the boiling liquid.
Simmer for 12-15 minutes or until the pasta is al dente and the broccoli is tender to the bite.
Remove from heat and rest covered for a few minutes. Top with grated parmesan cheese and serve hot.
Tips and Substitutions
- Make sure to lift the lid on the pasta every few minutes to stir and rotate the uncooked noodles into the liquid to make sure everything cooks evenly.
- This recipe uses Italian sausage but you can substitute it for mild, pork, or even chicken sausage.
- Rotini pasta can be substituted with penne or bowtie pasta, just make sure to check the cooking times and adjust as needed.
- Fire Roasted Tomatoes are used here for depth of flavor, but regular diced tomatoes would be fine, too.
- Like it extra cheesy? Add 1 to 1 1/2 cups shredded mozzarella cheese at the end and stir to get it melted. Yum.
Make Ahead and Storage
Refrigerate: Leftovers in an airtight container for up to 4 days.
Make ahead: Can be made according to instructions, cooled, and refrigerated for up to 4 days. Reheat tossed with a little extra chicken broth to rehydrate the noodles if they soak up too much liquid.
Yes! It’s necessary to keep the moisture in so the pasta cooks all the way through.
You can microwave small portions, or reheat large portions in a large pot with a little extra chicken broth mixed in if extra liquid is needed.
This recipe calls for raw ground sausage, but cut up fully cooked links could be used and added in with the liquids.
More One Pot Recipes
- One Pot Spaghetti and Meatballs
- One Skillet Ground Beef Stroganoff
- One Pan Jambalaya Recipe
- Lemon Chicken Rice Skillet
I hope you love this one pot pasta with sausage as much as we do! It’s a great quick one to whip up on a busy weeknight.
One Pot Sausage Pasta with Broccoli
- 1 tablespoon extra virgin olive oil, divided
- 1 lb. Italian sausage, removed from casing
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 cups broccoli, cut into florets
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 15 oz fire-roasted diced tomatoes, undrained
- 1 tbsp Italian Seasoning
- 2 cups low-sodium chicken broth
- 1 lb. rotini pasta
- 1/3 cup Parmesan cheese, grated
- Heat 1 teaspoon of olive oil in a large pot over medium-high heat.
- Add sausage and saute until well browned and cooked through, breaking it up with your spoon or spatula as it cooks. (Meanwhile, you can prep the remaining ingredients.)
- Remove cooked sausage to a bowl using a slotted spoon and cover to keep warm.
- Reduce heat to medium and in the same pot, heat remaining 2 teaspoons olive oil. Add chopped onion and saute for 4-5 minutes, until slightly tender. Add garlic, broccoli, salt and pepper and saute for 2-3 more minutes. Add tomatoes (undrained), Italian Seasoning, chicken broth and pasta. Return sausage to the pot and stir to get everything combined.
- Increase the heat to high and bring the mixture to a boil. Then reduce heat to medium-low, cover and cook, stirring occasionally to keep the pasta moving so it all gets some time in the liquid. Cook for 12 to 15 minutes or until the pasta is al dente and the broccoli is tender.
- Remove from heat and let sit, covered, for a few minutes. Top with grated Parmesan cheese and serve hot.
Here’s a few notes on this one-pot pasta with sausage and broccoli:
- I know it seems strange to put a lid on a pot of pasta, but it’s necessary here to keep the moisture in so the pasta cooks all the way through.
- Be sure to lift the lid and stir the pasta every few minutes to move it around so it all cooks evenly.
- I use hot Italian turkey sausage but you can substitute mild or use a pork sausage.
- You could even use a cooked, flavored chicken sausage for an even faster meal.
- I use whole wheat rotini pasta because I like the shape with the sausage and broccoli mix. You could also use penne or bowtie pasta if you prefer, just check the cooking times and adjust as needed.
- I use fire-roasted diced tomatoes because I love the extra depth of flavor they have, but regular diced tomatoes would be fine, too.
- Like it extra cheesy? Add 1 to 1 1/2 cups shredded mozzarella at the end and stir to get it melted. Yum!