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A bowl of penne pasta with sausage topped with shredded parmesan and fresh basil.
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5 from 1 vote

One Pot Sausage Pasta


  • 2 TBS olive oil
  • 1 cup diced onion
  • 1 cup diced red bell pepper
  • 1 TBS minced garlic
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/2 TBS Italian seasoning
  • 16-19 oz Johnsonville Italian sausage
  • 1/4 cup chicken broth
  • 2- 3 cups water
  • 16 oz marinara sauce
  • 8 oz penne noodles
  • 5 TBS heavy cream
  • 1/4 cup shredded parmesan
  • 2 TBS fresh basil (chopped)


  • Heat the olive oil in a large skillet over medium high heat.
  • Add in the bell pepper and onion and cook until they are soft, about 6-8 minutes.
  • Mix in the minced garlic and cook for about 2 minutes until fragrant.
  • Add in the salt and pepper, italian seasonings, and crumbled Italian sausage. Cook until browned.
  • Pour in the chicken broth and scrape up the bottom of the pan, in case anything stuck. 
  • Pour in the marinara sauce, noodles, and 2 cups of water and stir everything together.
  • Bring the liquid to a boil and reduce the heat to medium low and cover the pan.
  • Allow the mixture to cook, stirring every couple of minutes, adding more liquid as necessary. 
  • Cook for about 20-25 minutes, until the noodles are cooked throughout and the liquid has thickened into a nice sauce. (If the mixture starts to boil over, reduce the heat).
  • When the pasta is cooked, stir in the cream and parmesan cheese.
  • Allow the dish to cool for about 3-4 minutes as the sauce will continue to thicken.
  • Serve with additional parmesan cheese and fresh basil.