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One-Pan Italian Sausage Pasta

    Whole wheat pasta paired with flavorful Italian sausage, spinach, and mushrooms makes for a delicious, filling meal, and even tastier leftovers.

    One-pan Italian sausage pasta.

    As a working mom to two active, young boys, our days can be pretty hectic. I love a good one-pan or one-pot meal for those crazy weeknights, where we still get a delicious, nutritious dinner, and don’t have to worry about a sink-full of dishes. My One-Pan Italian Sausage Pasta ticks all the boxes – loaded with lean protein, fresh veggies, and plenty of fresh herbs. This dish also makes fabulous leftovers the next day, and may even taste better. Feel free to change up the veggies – let the farmers market and season guide your choice.

    Ingredients

    • Fettuccini: Use whole wheat, gluten-free, or white pasta, but I love the way fettuccini’s thicker noodle marinades in the flavors. You could also use penne pasta or spaghetti noodles.
    • Onion: White onion caramelizes quickly and deliciously, while being mostly mild in flavor and pairs well with most veggies and proteins.
    • Garlic: Nutty, earthy, and somewhat spicy raw, it sweetens as it cooks.
    • Italian sausage: Sweet, mild, or spicy will work in this dish, so pick what will work best for your family.
    • Red pepper: Red bell peppers are bright and slightly acidic, and they sweeten as they cook.
    • Mushrooms: Meaty and full of nutrients, mushrooms are great at soaking up the flavors around them.
    • Spinach: A mostly mild-flavored green that is packed full of vitamins and nutrients.
    • Parmesan cheese: An Italian hard cheese that is often used in pasta dishes, it is salty, buttery, and nutty in flavor.
    • Basil: A perfect balance between sweet and savory, with slight hints of mint and pepper.
    • Parsley: Clean, peppery, and earthy in flavor, it’s one of my favorite herbs to top off dishes.

    How to Make One-Pan Italian Sausage Pasta

    Cooking pasta

    In a large pot of boiling water, cook your pasta according to package instructions. Once it’s finished, reserve 1/2 cup of the water, drain, and set pasta aside.

    Liz cutting bell pepper

    While pasta is cooking, prepare your produce by washing everything, then slicing the bell pepper and mushrooms, and removing any excessively long stems on the spinach.

    Grating garlic into pan 1

    In the bottom of the same pot you used to cook the pasta, or in a large skillet, sauté onions and freshly grated garlic over medium-high heat.

    Crumbling sausage in pan

    Once onions have softened, add in the Italian sausage, making sure you break it up as it browns.

    Browned sausage

    Once sausage is browned, use the reserved pasta water to deglaze the pan. You could also use chicken broth, or some wine.

    Adding mushrooms and peppers to pan

    Then you’ll add in the mushrooms and red peppers and sauté for 4 minutes.

    Adding spinach to pan

    Next add the spinach and sauté for an additional 4-5 minutes.

    Adding pasta to pan

    Add back in the cooked pasta.

    Pouring cheese into pan

    Finish by adding freshly grated parmesan cheese and stir it all in.

    Forkful of one-pan italian sausage pasta.

    Serve topped with freshly chopped basil and parsley, and more parmesan cheese. Enjoy your delicious One-Pan Italian Sausage Pasta!

    Switch Things Up

    • Change out the veggies. You could add sun-dried tomatoes, swap the spinach for kale, add in broccoli or zucchini. Your options are endless.
    • Swap the dairy. Want more cheese? Throw in mozzarella cheese as well as the parmesan. Can’t do dairy at all? Just skip it or use a soy or rice alternative.
    • Switch the protein. Use sweet, mild, or spicy sausage for a different taste, or use grilled chicken. Or make it vegetarian/vegan and don’t use any meat, and up the veggie count instead.

    Frequently Asked Questions:

    Do I have to use fresh herbs?

    You could get away with using jarred garlic and pre-grated parmesan cheese, but using dried basil and parsley just won’t add the flavor punch like fresh will in this dish.

    How do I know my spinach isn’t overcooked?

    You want to cook the spinach just long enough for the leaves to wilt and for the color to become a rich, bright green. That’s when you know to remove from the heat.

    How long do the leftovers last?

    Kept in the fridge in an airtight container, leftovers will be good for up to 4 days.

    More Pasta Dishes

    Like It, Eat It, Share It!

    Did you try this dish and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.

    Liz eating one-pan italian sausage pasta.

    My One-Pan Italian Sausage Pasta will make your evening dinner plans easier, and please the whole family.

    Your fork is waiting.

    Whole wheat pasta with italian sausage

    One-Pan Italian Sausage Pasta

    5 stars average
    Whole wheat pasta paired with flavorful Italian sausage, spinach, and mushrooms makes for a delicious, filling meal, and even tastier leftovers.
    PREP: 10 mins
    COOK: 25 mins
    TOTAL: 35 mins
    Servings: 4

    Ingredients
     

    • 8 ounces whole wheat fettuccini (or any type of wheat pasta fresh or dry)
    • 1 medium onion (diced)
    • 4 cloves garlic (grated)
    • 1 pound Italian turkey sausage (hot or sweet – removed from casings)
    • 1 red pepper (thinly sliced)
    • 14 ounces mushrooms (sliced)
    • 1 bag spinach
    • ¼ cup parmesan cheese
    • ¼ cup basil (chopped)
    • ¼ cup parsley (chopped)
    • Salt and pepper to taste

    Instructions
     

    • Cook pasta noodles according to package directions and set aside, reserving 1/2 cup of the cooking pasta water.
    • Meanwhile, sauté onions in a large pan until tender, about 6 minutes. Add garlic and sauté additional 30 seconds. Add sausage and cook until browned, about 10 minutes.
    • Once browned, add reserved pasta cooking water and use a wooden spoon to break up the tasty bits from the bottom of the pan. Add pepper and sauté another 4-5 minutes.
    • Add mushrooms and spinach then cook another 4 minutes or until tender. Toss in parmesan cheese and the cooked pasta, then season with salt and pepper to taste.
    • Garnish with fresh basil and parsley before serving.

    Recipe Video

    Notes

    Excellent source of Vitamin C and A, Good source Calcium

    Nutrition

    Calories: 386kcalCarbohydrates: 49.9gProtein: 27.6gFat: 11.9gSaturated Fat: 3.8gCholesterol: 7mgSodium: 192mgFiber: 8.1g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!
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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families.

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