Italian Sausage Pasta

This One Pot Italian Sausage Pasta is a weeknight dream come true, quick, easy, and utterly delicious. With a meaty tomato sauce that’s rich and flavorful, this dish is perfect for busy evenings when you want a satisfying meal with minimal cleanup. The addition of mozzarella cheese takes this pasta to the next level, creating a creamy, savory bite that everyone will love. Ready in just 30 minutes, it's a hearty, family-friendly meal that's restaurant-worthy without all the effort.

Ingredients:

• 16 ounces Italian sausage (see note)

• 2 tablespoons tomato paste

• 3-4 cloves garlic, minced

• 1 teaspoon onion powder

• 1 teaspoon sugar

• ½ teaspoon dried oregano

• 1 pinch crushed red pepper flakes (optional)

• 3 cups beef broth

• 1 (15-ounce) can crushed tomatoes

• 8 ounces uncooked spaghetti

• 1 cup shredded mozzarella

• Salt and pepper, to taste

• Freshly grated Parmesan cheese

• Fresh chopped parsley and/or basil

Method:

1. Cook the Sausage: In a large soup pot or Dutch oven, add the Italian sausage over medium-high heat. Cook until browned, breaking up the meat with a spoon, about 8-10 minutes. Drain any excess fat.

2. Make the Sauce: Stir in the tomato paste and minced garlic, and cook for 1 minute, letting the flavors infuse. Add the onion powder, sugar, dried oregano, and crushed red pepper flakes (if using), and stir to combine.

3. Add the Liquids: Pour in the beef broth and crushed tomatoes. Increase the heat to high and bring it to a boil.

4. Cook the Pasta: Once the mixture is boiling, add the uncooked spaghetti to the pot. Stir occasionally and cook uncovered for about 12 minutes, or until the pasta is tender. Keep an eye on the heat; you may need to adjust it to maintain a steady simmer, as too high of a heat can cause the sauce to reduce too quickly.

5. Melt the Mozzarella: Turn off the burner but leave the pot on it. Sprinkle the shredded mozzarella over the pasta and cover the pot with the lid. Let it sit for 5 minutes or until the cheese melts and the sauce thickens.

6. Toss and Serve: Gently toss the pasta to incorporate the melted mozzarella. Season with salt and pepper to taste. Serve the pasta with freshly grated Parmesan cheese and a sprinkle of fresh parsley and/or basil, if desired.

Tips & Notes:

• Troubleshooting Tip: If the pasta isn’t quite done and the liquid is getting low, add a splash more beef broth and/or lower the heat to simmer. If the pasta isn’t done and there’s too much liquid, just cook for a little longer. The pasta will absorb more liquid as it sits.

• Sausage Variations: Use about 16 ounces (1 pound) of sausage. If using whole sausages, simply remove the meat from the casings. For variation, you can use mild or hot Italian sausage depending on your preference.

• Serving Suggestions: This dish is fantastic with a side of Extra Cheesy Garlic Bread, a simple Caesar Salad, or a Parmesan Arugula Salad for a lighter option.

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