Italian Sausage Pasta Skillet

This one-skillet Italian pasta dish is perfect for weeknight meals. And it tastes like it’s been simmering all day!

Jump to recipe

Here’s a great weeknight Italian pasta skillet that tastes like it’s been cooking all day long. It’s easy and you may already have everything you need in your pantry.

It seems everyone has their own favorite pasta shape, so I’m leaving that choice up to you. I typically like to use pipettes.

Simmering the sauce for the pasta skillet

Also, I sometimes like to buy the fresh ravioli at the store. The only problem is that it won’t absorb as much liquid as dry pasta does. So, if you choose to use fresh pasta, you can cut the amount of broth in half. For the photos you see here, I used fresh ravioli stuffed with Italian sausage.

For the crushed tomatoes, I prefer Cento brand, made using fresh tomatoes. They don’t use as much salt as the others, making it easier for you to achieve your own perfect level of salt. It’s also made from fresh tomatoes instead of concentrate.

If you like this recipe, check out my Chicken Parmigiana!

Pasta skillet plated with fresh vegetables and garlic bread

Italian Sausage Pasta Skillet

Course:
Cuisine:
Difficulty:
Servings
6
servings
Prep time
20
minutes
Cook time
35
minutes
Total time
54
minutes

Ingredients

  • 1
    lb
    Italian sausage
  • 1
    tbsp
    olive oil
  • 1
    med
    onion
    diced
  • 0.25
    cup
    water
  • 1
    tbsp
    dried oregano
  • 1
    tsp
    fennel seeds
  • 4
    cloves
    garlic
    minced
  • 0.5
    tsp
    sea salt
    or to taste
  • 0.5
    tsp
    black pepper
    or to taste
  • 4
    cups
    chicken broth
    cut to 2 cups if using fresh pasta
  • 2
    cans
    crushed tomatoes
    or (1) 28-oz can
  • 2
    tbsp
    tomato paste
  • 1
    lb
    macaroni pasta
    or pasta of choice
  • 0.25
    cup
    sour cream
  • 0.25
    cup
    parmesan cheese
    shaved or shredded
  • 8
    leaves
    fresh basil

Directions

  • Slice Italian sausage into medallions.

  • In a large skillet, heat olive oil over medium heat. Add medallions and begin browning on both sides for about 5 minutes.

  • Add garlic and onions, then continue cooking until onions are translucent and sausage medallions are your preferred level of brown. Probably about 5 more minutes.

  • Add oregano, fennel seeds, salt and pepper and combine. Allow to sauté for about 30 seconds (to allow spices to “bloom” in flavor), then add water and simmer until the pan is nearly dry, about 5 more minutes.

  • Add the broth, crushed tomatoes, tomato paste and stir well. Add uncooked pasta and combine, making sure the pasta pieces are mostly submerged in the sauce. Bring to a simmer, reduce heat, and continue cooking for about 20 minutes. Stir occasionally.

  • Add sour cream and stir thoroughly to combine.

  • Sprinkle parmesan cheese on top and serve. Yum!