20 Minute Sausage Pasta
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This 20 Minute Sausage Pasta is a weeknight dinner favorite-comforting, hearty, and full of flavor, yet quick enough for busy evenings. With Italian sausage, fresh vegetables, and pasta tossed in a light tomato sauce, it's a simple, one-pan meal the whole family will love.
Whether you use sweet or spicy sausage, this dish is endlessly customizable-swap in seasonal veggies, use whole wheat or gluten-free pasta, or add a touch of cream for richness. Quick dinners like this are a lifesaver on busy nights, and this one always gets rave reviews at our table.
Recipe Overview
- Quick & Easy: Ready in just 20 minutes.
- Versatile: Works with any pasta shape or sausage variety.
- Family-Friendly: Bold Italian flavors with plenty of veggies.
- Make-Ahead Friendly: Stores well for lunches or leftovers.
What I Love About This Pasta
This easy pasta recipe is one I’ve been making for years. In fact, the family sometimes refers to it as Stephanie’s pasta. It’s one of those meals you can throw together quickly with on-hand ingredients. The vegetables are easily adaptable, as is the sausage. Here’s why we love it:
- It's weeknight-friendly yet feels hearty and satisfying.
- The recipe is flexible-swap vegetables, change pasta, or use turkey sausage for a lighter option.
- It's a one-pan dinner (just add a pot for pasta), making cleanup simple.
- Leftovers make great next-day lunches-one of my favorite "cook once, eat twice" recipes.
If you love easy pasta recipes, try this reader favorite one pot pasta or this 4-ingredient broccoli and feta pasta too!
Ingredients
As mentioned, this recipe is really flexible. Consider this a blueprint for making your own.
- Italian sausage - Sweet or spicy works; turkey or chicken sausage makes it lighter.
- Olive oil - For sautéing sausage and veggies.
- Vegetables - Bell peppers, zucchini, mushrooms, or spinach add flavor and nutrition.
- Garlic - Freshly minced for depth.
- Crushed tomatoes or tomato sauce - The base of the sauce; canned works great.
- Chicken broth (or water) - Loosens the sauce and helps coat the pasta.
- Pasta - Penne, rotini, or rigatoni hold sauce beautifully.
- Parmesan cheese - For serving; adds saltiness and richness.
- Fresh basil or parsley (optional) - A bright finishing touch.
Variations
- Vegetable-Packed: Add spinach, kale, mushrooms, or zucchini.
- Proteins: Swap in cooked chicken (like this 1 pot chicken pasta).
- Creamy: Stir in ¼ cup cream or cream cheese at the end.
- Spicy: Use hot Italian sausage and red pepper flakes.
- Lighter: Swap pork for turkey or chicken sausage.
- Gluten-Free: Use gluten-free pasta-everything else is naturally GF.
How to Make Sausage Pasta
Detailed instructions are in the recipe card below, but here’s a quick overview:
- Cook pasta in salted water until al dente; reserve ½ cup pasta water before draining.
- Brown the sausage with olive oil in a large skillet until cooked through.
- Add vegetables and garlic; sauté until tender.
- Stir in tomatoes and broth, simmering for 5 minutes.
- Toss in pasta with reserved water as needed to coat.
- Serve hot with Parmesan and herbs.
Recipe FAQs
Yes! This recipe works with any sausage-chicken, turkey, or pork.
Short shapes like penne, rotini, or rigatoni work best because they hold the sauce in every bite.
Yes. Cook as directed, cool, and store in the refrigerator up to 3 days. Reheat on the stovetop with a splash of broth.
Yes-store cooled pasta in freezer-safe containers for up to 2 months. Thaw in the refrigerator and reheat with extra liquid as needed.
More Recipes You May Also Enjoy
- Crockpot Buffalo Mac and Cheese
- Crispy Gnocchi Caprese Salad
- Shrimp Pasta Recipe with Tomatoes and Spinach
- Creamy One Pot Pasta with Chicken
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20 Minute Sausage Pasta Recipe
Equipment
Ingredients
- 1 pound penne pasta or other short pasta like farfalle, rigatoni, etc.
- 1 tablespoon olive oil
- 1 package sausage package of 5 or 6 fully cooked sausages like Aidells, Italian Sausage, or your favorite; sliced
- 1 pound broccoli cut into florets
- 1 medium zucchini halved and sliced
- 1 medium yellow squash halved and sliced
- 1 ½ cups cherry tomatoes
- 4 cloves garlic minced or pressed
- 1/2 cup broth vegetable or chicken
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add sliced sausages and cook until browned on all sides. Add water if needed so they don't stick to the pan. Once browned, remove from the pan and set aside.
- In the same skillet, add 1 tablespoon of olive oil, red pepper flakes, and Italian seasoning and heat. Add the prepared vegetables and cook until crisp-tender. Then stir in the broth and cook for another couple of minutes. Season with salt and pepper to taste.
- Add the sausage back into the skillet along with the pasta. Toss in the Parmesan cheese and stir gently to reheat. Garnish with fresh parsley and additional Parmesan.
Notes
- Make Ahead: Pasta can be cooked ahead and stored separately, then tossed before serving.
- Storage: Refrigerate leftovers 3-4 days. Freeze up to 2 months.
- Gluten-Free: Use GF pasta.
- Spicy Kick: Add a pinch of crushed red pepper flakes with the garlic.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.