SubScribe Today

ONE PAN SAUSAGE PASTA

•

Jenna
🍝 ONE PAN SAUSAGE PASTAEasy • Cozy • Family-Friendly
Print

🍝 ONE PAN SAUSAGE PASTA
Easy • Cozy • Family-Friendly

Recipe by Jenna
Servings

4-6

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

450–550

kcal

This one-pan pasta is hearty, comforting, and weeknight easy. Everything cooks together in one skillet, so the pasta absorbs all the flavor while keeping cleanup minimal. The roasted garlic sauce makes it extra cozy, and kale sneaks in some greens without overpowering the dish.

✨ ABOUT THIS RECIPE
This is one of those “throw it all in a pan and somehow it tastes amazing” dinners. The sausage gives savory flavor, roasted garlic sauce keeps it creamy and cozy, and cooking the pasta directly in broth means fewer dishes and more flavor.
It’s flexible too — use chicken sausage, smoked sausage, turkey sausage, or whatever you have on hand. Plus, leftovers reheat really well for lunch.

⚡ HEALTH BREAKDOWN (Estimated)
Per Serving (based on 5 servings):
Calories: ~500
Protein: 25–32g
Carbs: 35–45g
Fat: 20–25g
Fiber: 3–5g
Sodium: Moderate–High (depends on sausage + sauce)

Highlights
✔ One pan = easy cleanup
✔ High-protein comfort meal
✔ Sneaky greens from kale
✔ Family-friendly and customizable
✔ Great leftovers

Ingredients

  • Protein + Base

  • 1 lb sausage links, sliced into ½-inch rounds (chicken sausage, smoked sausage, or turkey sausage work great)

  • 8 oz uncooked penne pasta

  • 2 Tbsp olive oil, divided

  • Veggies + Flavor Builders

  • ½ medium yellow onion, diced

  • 1 red bell pepper, diced

  • 3 cloves garlic, minced

  • 2 cups chopped kale

  • 2 Tbsp tomato paste

  • 1 (15 oz) can diced tomatoes

  • ½ tsp dried basil

  • ¼ tsp dried oregano

  • ¼ tsp fennel seed

  • Sauce + Liquid

  • 1 jar Thrive roasted garlic pasta sauce (or another thinner pasta sauce)

  • 2 cups vegetable broth or chicken broth

  • Cheese + Finish

  • ½ cup fresh mozzarella, chopped or torn

  • ¼ cup Parmesan cheese

  • 3 Tbsp fresh basil, chopped (optional garnish)

Directions

  • Heat a large skillet or deep sauté pan over medium heat and add olive oil.
  • Add sliced sausage, onion, red bell pepper, and garlic. Cook for about 5–7 minutes, stirring occasionally, until sausage is browned and vegetables soften.
  • Stir in tomato paste until coated.
  • Add kale, diced tomatoes, dried basil, oregano, and fennel seed. Stir to combine.
  • Pour in roasted garlic pasta sauce and broth, then stir in uncooked penne pasta.
  • Bring to a gentle simmer, cover, and cook for about 8–12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
  • Remove lid and stir in mozzarella cheese until melted and creamy.
  • Top with Parmesan and fresh basil before serving.
  • Serve warm — perfect on its own or with garlic bread, salad, or roasted veggies.
  • JENNA TIP
  • If using a thicker pasta sauce, add a splash more broth so the pasta cooks evenly without drying out.
  • No lid? A baking sheet over the skillet works perfectly.

•