One-Pot Wonders

One-Pot Pasta With Sausage & Peas

June 17, 2022
2 Ratings
Photo by James Ransom. Prop Stylist: Alya Hameedi. Food Stylist: Kate Buckens.
  • Prep time 5 minutes
  • Cook time 23 minutes
  • Serves 4
Author Notes

This one-pot pasta is a filling, flavorful, and budget-friendly pasta dinner all in one pan that’ll swiftly become a family favorite. Instead of boiling water for pasta in a separate vessel, grab a big pot and add half a pound of ground mild Italian pork sausage. I like to use ground sausage here because it’s already seasoned, so you won’t need to use any spices other than salt and pepper—plus, no pesky casings to remove. (Of course, you should feel free to use whichever sausage meat or style available, whether it’s mild or spicy, meaty or vegetarian.) Long or short, almost any type of pasta will work here—and Walmart’s Great Value pasta is available in everything from penne to linguine. The only pasta I wouldn’t recommend for this recipe is angel hair, as it requires less time and less liquid for this one-pot method than most other noodles, which cook in about 10 minutes.

Here’s the fun part: After you’ve browned the sausage and onions, add the pasta directly to the pot and pour in a few cups of store-bought chicken or vegetable stock for extra flavor-oomph, or go with water for the most budget-friendly option. Just before the pasta’s done, finish off the dish with a bag of Great Value frozen sweet peas—the mild-tasting vegetable is affordable and super-nutritious. But hey, if you prefer frozen broccoli florets, green beans, or corn, go for it. Any small or chopped frozen vegetable will work great here. —Rebecca Firkser

Test Kitchen Notes

This recipe is shared in partnership with Walmart. Order online or via their app to shop your go-to groceries, household items, and pet supplies, then select delivery or pickup for a seamless shopping experience. —The Editors

What You'll Need
  • 2 tablespoons extra-virgin olive oil
  • 8 ounces ground mild Italian pork sausage
  • 1 medium red onion, halved through the root end and thinly sliced
  • 4 cloves garlic, thinly sliced
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound long or short pasta (I used rigatoni)
  • 3 to 5 cups unsalted chicken or vegetable stock (or water), divided
  • 1 (10- to 12-ounce) bag frozen peas
  • 2 tablespoons freshly squeezed lemon juice (or red wine vinegar)
  • 1/4 cup grated parmesan, plus more for serving
  • Red pepper flakes, for serving (optional)
  1. Heat the oil in a large pot over medium-high. When the oil is shimmering, add the ground sausage and use a wooden spoon to break it up into smaller pieces. Let the sausage cook for 1 minute, then stir to break up any remaining chunks of meat. Cook undisturbed for 1 minute longer. Add the onion and garlic, then season with a big pinch of salt and lots of black pepper. Repeat, breaking up the ground sausage and tossing until the sausage is browned and nearly cooked through, and the alliums are tender and charred in spots, about 5 minutes total.
  2. Stir in the pasta, 4 cups of stock, and 2 teaspoons of salt. Increase the heat to high and bring the mixture to a boil, stirring often, about 4 minutes. Once boiling, stir in the peas. Continue cooking the pasta, stirring often, until al dente (between 7 to 11 minutes depending on the pasta shape and strength of your burner). If the pot seems to be dry, add additional stock or water 1/4 cup at a time, letting the pasta absorb it before adding more.
  3. Once the pasta is cooked, turn off the heat and stir in the parmesan and lemon juice. Serve immediately, with more parmesan, black pepper, and red pepper flakes if desired.

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