This one pot pork sausage pasta has earned its spot in my weekly recipe rotation for a reason: it’s the perfect blend of comfort, convenience, and bold flavor. Savory pork sausage mingles with tender pasta and a rich, tomato-based sauce, all cooked together in a single pot, minimizing cleanup and maximizing deliciousness. It’s a quick and satisfying meal that consistently delivers, making it a reliable weeknight favorite.
What’s in One Pot Pork Sausage Pasta?
- Pork sausages – You can buy pork sausage mince, but I’ve alway had better results cutting open the sausages myself.
- Chilli oil crisp – This is optional if you’re not a fan of spice, but I think it takes this dish to the next level.
- Chicken Stock – Homemade is best, but if you’re buying from a store, opt for low-sodium.
- Parmesan Cheese
- Onion
- Dried pasta of your choice – I’ve gone for shells.
- Baby spinach
- Oil
Important steps for the perfect One Pot Pork Sausage Pasta
Use homemade or low sodium chicken stock
The ‘sauce’ of this dish is essentially reducing chicken stock down to a delicious creamy sauce. If you use regular chicken stock, you’ll likely end up with a sauce that is far too salty. I highly recommend using homemade chicken stock if you have any ready. Otherwise, opt for the low salt/sodium stock from the supermarket. If you can’t get any, just taste as you go. Once it starts getting too salty, switch out the rest of the chicken stock with water.
Don’t fear the fond! It’s there to deglaze!
When you’re cooking your onion and sausage, you’re going to build up this beautifully delicious layer of fond at the bottom of your pan. You might think that you’re burning the meat, but fear not! That is exactly what you want. That fond is flavour! Once you start adding the chicken stock, you deglaze the plan by scraping that fond until the bottom of your pan is clean. Trust the process as this adds a heap of flavour to the dish.
Don’t undercook the sausage and onion
Having a nice crispy sausage is what really makes this dish. You might feel tempted to add the pasta and stock as soon at the sausage has started to brown. Hold off! Take it a bit further than you normally would. You need time for the dark fond to build up on the bottom of the pot. Let that flavour intensify.
Don’t rush the process!
If you’re wanting a recipe to just set and forget, this isn’t the one for you. This of this dish like you’re cooking a risotto. You want to be adding a small amount of stock at a time and allow the pasta to fully absorb it before you add more.
Did you give this a try? Let us know in the comments! What worked/didn’t work for you? Has this been added to your weekly recipe rotation?
One Pot Pork Sausage Pasta
This one pot pork sausage pasta has earned its spot in my weekly recipe rotation for a reason: it's the perfect blend of comfort, convenience, and bold flavor. Savory pork sausage mingles with tender pasta and a rich, tomato-based sauce, all cooked together in a single pot, minimizing cleanup and maximizing deliciousness. It's a quick and satisfying meal that consistently delivers, making it a reliable weeknight favorite.
Ingredients
Instructions
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Add Olive Oil to a large heavy bottom pan over a medium-high heat. Add the onion and cook for 1 minute until onion has browned slightly.
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Cut the pork sausages out of their skin and add to the pan. Break up the meat with a spatula. Add the chili oil crisp (if using) and cook for 10-15 minutes stirring regularly. Don't undercook the pork sausages. Take them a little further than you normally would and allow the fond (i.e. the delicious build up on the bottom of the pan) to build up on the bottom of the pan.
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Once pork is slightly crispy and there is a decent amount of fond on the bottom of the pan. Stir in the dried pasta. Reduce heat to low. Add a ladle of stock and deglaze the pan by scraping the bottom with your spatula until all the fond has removed. The bottom of the pan should be clean when you're done.
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Add a ladle of stock at a time whilst your stirring the pasta. Cook for 15-20 minutes until the pasta is 'al dente' (i.e. cooked by still firm). If you run out of stock before the pasta is done, just add water instead.
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Stir in the parmesan cheese. Turn off the heat and add the spinach. It will look like a lot at first, but stir it in and it will eventually wilt.
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Season with pepper and salt (only if required!). Serve immediately and enjoy!
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 478kcal
- % Daily Value *
- Total Fat 21g33%
- Sodium 1034mg44%
- Total Carbohydrate 52g18%
- Sugars 9g
- Protein 25g50%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Delicious! A little time consuming but worth it
worked well thanks
good