One Pot Sausage Pesto Pasta is an easy weeknight dinner with minimal cleanup! The pasta cooks right in the broth, soaking up all that sausage and pesto flavor as it cooks. The rich, cheesy sauce that clings to every bite is the best part!
One Pot Sausage Pesto Pasta
Savory Italian sausage, plenty of basil pesto, tender penne, parmesan, and a splash of heavy cream all come together in one pot. This is the kind of dinner you make once, then it becomes a fix on your weekly routine! It’s also a true one pot recipe. The pasta even cooks right in the same pot with everything else. What really makes this pasta stand out (other than how easy it is) is that the parmesan and heavy cream make it rich, but the pesto keeps it fresh. It’s the perfect balance of hearty and fresh, so it fills you up without weighing you down!
Enjoy more of my favorite easy pasta recipes like bacon tomato pasta, ground beef stroganoff, and one pot chicken tetrazzini!Â
Why does the pasta need to sit covered for 10 minutes?
Those ten minutes let the pasta absorb some of the remaining liquid while the sauce thickens. It helps turn the broth, pesto, and cream into a creamy sauce that clings to the pasta. Don’t skip this simple resting step!
How to Make One Pot Sausage Pesto Pasta
- Cook the sausage. Cook and crumble the sausage in a large pot over medium heat.Â
- Add the onions and garlic. Cook the onion until softened, about 5 minutes. Add the garlic and cook until fragrant.
- Bring to a boil. Drain the excess fat. Add the broth, pesto, salt, and pepper, and bring it to a boil over high heat.Â
- Cook the pasta. Once boiling, cook the pasta for around 10-12 minutes.Â
- Let it rest and thicken. Stir often to prevent sticking and once cooked, turn the heat off, stir in the heavy cream then cover the pot with a lid and let it sit for 10 minutes.Â
- Make it cheesy, then serve! Stir in the cheese a little at a time until melted then serve with shaved parmesan and fresh basil for garnish if desired.Â
Storing
Store leftover sausage pesto pasta in an airtight container in the refrigerator for up to 3 days. Keep in mind that the sauce may thicken a little bit when stored. Add some milk or broth to your leftovers when reheating to thin it out.
Ingredient Notes
- Italian Ground Sausage – You can use a spicy sausage for added heat! If your grocery store carries turkey Italian sausage, that also works well.Â
- Onion – A yellow or white onion will both get the job done.Â
- Garlic – Add more or less as you see fit.Â
- Chicken Broth – This is what really gives the dish the flavor that everything else builds off of.Â
- Basil Pesto – Nothing beats the flavor of homemade pesto.
- Seasoning – Salt and pepper are all I use. You can always get creative! Red pepper flakes for spice or garlic powder for even more garlicky flavor would both be good.Â
- Pasta – Penne is my favorite shape to use, but any other short-form pasta will be fine. You just want something short so it really grips the sauce.Â
- Heavy Cream – Let it adjust to room temperature so it doesn’t cool everything off when you stir it in.Â
- Parmesan Cheese – Freshly grated is the very best way to go for the smoothest texture. Pre-shredded cheese has an anti-caking powder all over it that will cause it to seize up.Â
Enjoy!
~Nichole
One Pot Sausage Pesto Pasta
Ingredients
- 1 Pound Italian ground sausage
- 1 Onion diced
- 3 Cloves Garlic minced
- 4 1/2 Cups Chicken broth low sodium
- 1/2 Cup Basil pesto
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 Pound Penne pasta
- 1 Cup Heavy cream at room temperature
- 1/2 Cup Parmesan cheese freshly grated
Instructions
- Cook and crumble the sausage in a large pot over medium heat.
- Cook the onion until softened, about 5 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Drain the excess fat, add the broth, pesto, salt, and pepper, and bring it to a boil over high heat.
- Once boiling, cook the pasta according to the package instructions, around 10-12 minutes.
- Stir often to prevent sticking and once cooked, turn the heat off, stir in the heavy cream then cover the pot with a lid and let it sit for 10 minutes.
- Stir in the cheese a little at a time until melted then serve with shaved Parmesan and fresh basil for garnish if desired.
Notes
This one-pot sausage pesto pasta can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
