Johnsonville Sausage Recipes: Easy One-Pan Pasta Dinner

This one-pan Johnsonville sausage pasta combines Italian sausage, bell pepper, tomatoes, short pasta, spinach, cream, and Parmesan in a hearty skillet dinner. The pasta cooks directly in the savory broth, so it absorbs flavor as it softens and leaves you with less washing up.

Ingredients

1 lb (454 g) Johnsonville mild Italian sausage, casings removed; use hot Italian sausage if you prefer more heat
1 tbsp (15 ml) olive oil, only if the sausage does not release enough fat to coat the pan
1 medium yellow onion, about 1 cup (150 g), diced
1 medium red bell pepper, about 1 cup (150 g), diced
3 garlic cloves, about 1 tbsp (9 g), minced
1 tsp (1 g) Italian seasoning
¼ tsp (0.5 g) red pepper flakes, or more to taste
1 can diced tomatoes, 14.5 oz (411 g), with their juices
4 cups (946 ml) low-sodium chicken broth
12 oz (340 g) short pasta, such as penne or rotini
½ tsp (3 g) fine salt, plus more to taste
¼ tsp (0.5 g) ground black pepper
3 cups (90 g) baby spinach
½ cup (120 ml) heavy cream
½ cup (50 g) finely grated Parmesan, plus extra for serving if desired

Instructions

Prepare the ingredients. Dice the onion and bell pepper, mince the garlic, and measure the seasonings, broth, and pasta. Remove the sausage casings if needed. Use a deep 12-inch (30 cm) skillet or a Dutch oven; the pan needs room for the pasta to move as it cooks.
Brown the sausage, 8 minutes. Set the pan over medium-high heat. Add the sausage, breaking it into small, bite-size crumbles with a wooden spoon. Add the olive oil only if the pan looks dry. Cook, stirring and turning the pieces, until browned and cooked through. Because sausage is ground meat, use a food thermometer to check a thick piece; the USDA FSIS safe minimum internal temperature is 160°F (71°C). If it has not reached that temperature, keep cooking and check again. Spoon off excess fat if there is more than a thin coating in the pan.
Soften the vegetables, 4 minutes. Add the onion and bell pepper to the sausage. Cook, stirring often, until the onion begins to turn translucent and the pepper starts to soften. Stir in the garlic, Italian seasoning, and red pepper flakes for the last 30 seconds so the garlic becomes fragrant without scorching.
Add the pasta and liquid, 3 minutes. Pour in the diced tomatoes with their juices and the chicken broth. Stir in the pasta, salt, and black pepper, scraping the bottom of the pan to loosen browned bits. Bring the liquid to a steady simmer. Give the pasta a good stir so no pieces are clumped together or stuck to the base.
Simmer until the pasta is tender, 13 minutes. Reduce the heat to medium-low, cover the pan, and cook at a gentle simmer. Stir every 3 to 4 minutes, replacing the lid promptly. Check the pasta near the end of the cooking time; it should be tender but not mushy. If the pan looks dry before the pasta is done, add hot water or broth ¼ cup (60 ml) at a time. If there is still a lot of loose liquid once the pasta is tender, simmer uncovered for a minute or two.
Finish the sauce, 2 minutes. Fold in the spinach and cream, then stir until the spinach wilts and the sauce is creamy. Take the pan off the heat and mix in the Parmesan. Taste and adjust the salt, pepper, or red pepper flakes. Let the pasta stand for about 2 minutes before serving so the sauce can settle and cling to the noodles.

Tips

Choose a pan with enough depth. A wide, deep skillet or Dutch oven helps the pasta cook evenly and makes stirring easier. If your pan is small, use a larger pot rather than filling it to the rim; crowded pasta is more likely to cook unevenly or stick.
Keep the simmer gentle. A hard boil can make the bottom of the pasta scorch while the top stays firm. Stir regularly, especially across the center and corners of the pan, and add a splash of hot broth if the liquid is disappearing too quickly.
Adjust the richness. Heavy cream gives the sauce a fuller texture, but half-and-half can be substituted for a lighter, thinner finish. Stir it in off the heat or over low heat and avoid boiling after adding dairy, which can make the sauce separate.
Season at the end, too. Sausage, broth, and Parmesan all contribute salt, so the measured salt is a starting point. Taste after the cheese goes in, then add a little more salt or pepper only if the dish needs it.

Serving Suggestions

Serve the pasta hot in shallow bowls, with extra grated Parmesan and black pepper at the table. A crisp green salad with a simple vinaigrette balances the creamy sauce, while steamed green beans or roasted broccoli add a vegetable side without competing with the sausage. Warm garlic bread or a crusty loaf is useful for scooping up any sauce left in the bowl.

This is a substantial main course, so a small side is usually enough. If serving a group, put out red pepper flakes separately so people can adjust the heat themselves. For a more relaxed meal, serve the skillet at the table with a serving spoon, and keep the Parmesan nearby rather than stirring all of it into the pan; that lets diners choose how cheesy they want each portion.

Variations

Change the sausage: Johnsonville hot Italian sausage makes the pasta noticeably spicier; reduce or omit the red pepper flakes if you choose it. Sweet Italian sausage gives a milder result. Turkey Italian sausage can also work, though it is leaner, so add the olive oil at the start and watch the pan closely to prevent sticking. Cook any ground sausage to 160°F (71°C) before moving on.

Use another pasta shape: Rotini, fusilli, or medium shells are good short-pasta alternatives. Shapes and brands vary in thickness, so follow the package timing as a guide and begin checking for doneness a few minutes before the listed time. Long pasta is less convenient in this skillet; if using it, break it in half and stir repeatedly as it softens.

Add more vegetables: Sliced mushrooms can go into the pan with the onion and pepper; cook until their released moisture has mostly evaporated before adding the broth. Chopped kale may replace the spinach, but give it a few extra minutes to soften. For frozen spinach, thaw it first, squeeze out excess water, and stir it in at the end so it does not thin the sauce.

Make it without cream: Leave out the cream and add an extra ¼ cup (60 ml) of broth, then finish with Parmesan. The result will be less rich and a little looser, but the starchy pasta liquid still helps bring the sauce together. For a dairy-free version, omit both cream and Parmesan and finish with chopped parsley and a drizzle of olive oil.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a shallow, airtight container. They keep for 3 to 4 days in the refrigerator. The pasta continues to absorb sauce as it sits, so leftovers will be thicker than the freshly cooked dish. For best texture, store portions promptly rather than leaving the whole skillet on the counter to cool.

Reheat an individual portion in the microwave, covered loosely, stirring once or twice until steaming hot throughout. Add 1 to 2 tbsp (15 to 30 ml) of water, broth, or milk before reheating to loosen the sauce. To reheat a larger amount, warm it in a covered saucepan over low heat with a splash of liquid, stirring gently. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeatedly cooling and reheating the same batch; warm only the amount you plan to serve.

The pasta can be frozen in an airtight, freezer-safe container for up to 2 months, although cream sauces and cooked pasta may soften or separate slightly after thawing. Thaw overnight in the refrigerator, then reheat with a little added liquid. For the best texture, make the dish fresh when you can, or freeze portions before stirring in the cream and Parmesan and add those ingredients while reheating.

Frequently Asked Questions

Can I use Johnsonville sausage links?
Yes. Remove the casings and crumble the sausage into the skillet before browning. If you prefer to keep the links intact, cook them separately until the center reaches 160°F (71°C), slice them, and add them to the pasta; the sauce will have less sausage flavor because the meat has not browned in it.

Do I need to boil the pasta first?
No. The dry pasta simmers in the broth and tomato mixture, which is why this is a one-pan recipe. Keep the pan covered between stirs, use a gentle simmer, and check the noodles near the end. Boiling the pasta separately would require less broth and change the timing and texture.

What if my pasta is still firm but the pan is nearly dry?
Add hot broth or water in small amounts, about ¼ cup (60 ml) at a time, and continue simmering until the pasta is tender. Heat and pan shape affect evaporation, so the amount absorbed can vary. Keep stirring so the pasta cooks evenly and does not catch on the bottom.

Can I make this recipe ahead?
It is best served soon after cooking because the noodles absorb liquid as they stand. You can chop the vegetables, measure the dry ingredients, and refrigerate them separately ahead of time. For a fully cooked make-ahead meal, refrigerate it promptly and plan to loosen the sauce with broth or water when reheating.

How can I tell when the sausage is safe to eat?
Check a thicker piece of the crumbled sausage with a food thermometer; it should reach 160°F (71°C), the USDA FSIS safe minimum for ground meat. Color alone is not a reliable temperature check. If you are using whole pork sausage links instead, check the center of a link rather than relying only on browned casings.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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