You won’t believe how just a few ingredients can come together to make this Skillet Sausage Pasta that tastes like it came from an Italian restaurant!
This Skillet Sausage Pasta is a favorite dish in our house, modified from an America’s Test Kitchen recipe. It is unbelievably easy and delicious. My husband calls it “the good pasta” and would happily eat it once a week. In fact we did usually eat it once a week before I became a blogger and had to make new recipes all the time. When I got the idea to start The Weary Chef, this was one of the recipes I couldn’t wait to share with you.
You can use whatever pasta you like best, but it should be bite-sized to cook evenly in the skillet. This dish may be even better leftover, so it’s great for lunches for the week. With the short ingredient list, it’s a recipe you can memorize for those times you are the grocery store wondering “What should I make for dinner??” I hope you love it as much as we do!
Heat a deep 12″ skillet or dutch oven over medium-high heat, and spray with cooking spray. Remove sausage from casing and brown and crumble until cooked through.
Stir in chicken broth, water, pasta, and tomatoes. Bring to a boil, and continue boiling for recommended cooking time for pasta.
Five minutes before pasta is done, stir in spinach one handful at a time until wilted.
Turn heat to low, and stir in parmesan cheese. Gently stir until cheese is melted and well combined. Serve and enjoy!
Notes
Sauce will thicken up a bit on standing, and it will be perfect for leftovers.
If you use 16 ounces of pasta, you may need to add an extra 1/4 cup of water. If you use 12 ounces, use 1/4 less.
Andi Gleeson is a passionate blogger and mom based in San Francisco who focuses on easy and delicious dinner recipes.
14 comments
Tom
6 years ago
Andi, I Made this for dinner last week, added dried onion flakes and some garlic powder, this dish rocks! My daughter is threatening mutiny if i dont make it again soon. Think I’ll save the day and once again enjoy the deliciousness by making it tonight. Thank you for this recipe.
Chef Tomasso
Megan
7 years ago
Glad I stumbled upon this recipe when I had sausage and no ideas for what actually do with it. Super yummy and came together quickly – the whole family loved it. Thank you!
Mo K
9 years ago
Made this tonight for hubby and me. We loved it! This is a great “make it your own” recipe, and I threw in some chopped onion, minced shallot, and garlic after I sauteed and drained the sausage. I also added some grated pepper jack cheese with the Parm. Finished the dish with fresh ground pepper and served with garlic/Parm bread. Fabulous!!
Joanne
9 years ago
This looks delicious! I might use Italian turkey sausage, and a touch of Italian seasoning.
Barbara Brady
9 years ago
I fixed this tonight and loved it. I did, however, add some dehydrated chopped onion, italian seasoning, garlic powder, and salt.
Andi Gleeson
9 years ago
Your additions sound great, Barbara. So glad you liked the recipe. Thank you!
Andi Gleeson
9 years ago
Those additions sound good to me, Barbara. So glad you enjoyed it!! Thank you :)
Yinng
9 years ago
I’m confused about the total liquid. Water is not in the ingredient list. Is it a total of 2 cups liquid made up of chicken broth and water? Or is it a total of 3 cups of liquid made up of 2cups of chicken broth and then another cup of water? Or is it a total of 4 cups of liquid made up a 15oz (nearly 2cups) of chicken broth and then another can (15 oz or nearly 2 cups) of water?
Andi @ The Weary Chef
9 years ago
Hi, Yinng. I’m sorry if the recipe was confusing as written. I updated it to try to make it more clear. You use about 4 cups of liquid total (a little more or less depending on the amount of pasta you use). Thank you!
Yinng
9 years ago
Thank you. I made it last night with some changes. I had peach and chili pork sausages that were yummy but there was fat to drain off. Home made chicken broth with NO sodium. I have lots of Swiss Chard in my garden so used it instead of spinach, including the red stalks which I chopped up and added a few minutes before the pasta finished cooking. And my own, fresh, home grown tomatoes which I chopped and left the skins on. Yummmmmmm. :)
Holly
11 years ago
amazing dish! first time i made this everyone loved it, ..i made this using the alfresco brand chicken sausage, the second time, i made it using onions and oregano and a sprinkle of parsley :-) this is a quick, easy delicious meal that can satisfy the pickiest of eaters :-) Great job!
Andi
11 years ago
Thank you, Holly! This is definitely one of our favorites, and I’m so happy to hear that it was a hit at your house too. Thanks so much for taking the time to come back to let me know how you liked it. Have a nice weekend!
Gitarrenunterricht Münster Gitarrenschule für Gitarre NRW
12 years ago
Wonderful web site. A lot of useful information here. I am sending it to a few friends ans also sharing in delicious. And naturally, thank you to your effort!
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14 comments
Andi, I Made this for dinner last week, added dried onion flakes and some garlic powder, this dish rocks! My daughter is threatening mutiny if i dont make it again soon. Think I’ll save the day and once again enjoy the deliciousness by making it tonight. Thank you for this recipe.
Chef Tomasso
Glad I stumbled upon this recipe when I had sausage and no ideas for what actually do with it. Super yummy and came together quickly – the whole family loved it. Thank you!
Made this tonight for hubby and me. We loved it! This is a great “make it your own” recipe, and I threw in some chopped onion, minced shallot, and garlic after I sauteed and drained the sausage. I also added some grated pepper jack cheese with the Parm. Finished the dish with fresh ground pepper and served with garlic/Parm bread. Fabulous!!
This looks delicious! I might use Italian turkey sausage, and a touch of Italian seasoning.
I fixed this tonight and loved it. I did, however, add some dehydrated chopped onion, italian seasoning, garlic powder, and salt.
Your additions sound great, Barbara. So glad you liked the recipe. Thank you!
Those additions sound good to me, Barbara. So glad you enjoyed it!! Thank you :)
I’m confused about the total liquid. Water is not in the ingredient list. Is it a total of 2 cups liquid made up of chicken broth and water? Or is it a total of 3 cups of liquid made up of 2cups of chicken broth and then another cup of water? Or is it a total of 4 cups of liquid made up a 15oz (nearly 2cups) of chicken broth and then another can (15 oz or nearly 2 cups) of water?
Hi, Yinng. I’m sorry if the recipe was confusing as written. I updated it to try to make it more clear. You use about 4 cups of liquid total (a little more or less depending on the amount of pasta you use). Thank you!
Thank you. I made it last night with some changes. I had peach and chili pork sausages that were yummy but there was fat to drain off. Home made chicken broth with NO sodium. I have lots of Swiss Chard in my garden so used it instead of spinach, including the red stalks which I chopped up and added a few minutes before the pasta finished cooking. And my own, fresh, home grown tomatoes which I chopped and left the skins on. Yummmmmmm. :)
amazing dish! first time i made this everyone loved it, ..i made this using the alfresco brand chicken sausage, the second time, i made it using onions and oregano and a sprinkle of parsley :-) this is a quick, easy delicious meal that can satisfy the pickiest of eaters :-) Great job!
Thank you, Holly! This is definitely one of our favorites, and I’m so happy to hear that it was a hit at your house too. Thanks so much for taking the time to come back to let me know how you liked it. Have a nice weekend!
Wonderful web site. A lot of useful information here. I am sending it to a few friends ans also sharing in delicious. And naturally, thank you to your effort!
Thank you so much!