One-Pot Spicy Italian Sausage and Penne

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty one-pot meal featuring spicy Italian sausage simmered with penne pasta in a rich tomato sauce, perfect for a comforting weeknight dinner. This Italian-inspired pasta recipe, ready in about 35 minutes, pairs extra virgin olive oil, yellow onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Italian cuisine 520 cal/serving

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Ingredients

1 pound Italian sausage, casings removed and crumbled
2 tablespoons extra virgin olive oil
1 medium (about 1 cup) yellow onion, diced
4 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
28 ounces canned crushed tomatoes
2 cups chicken broth
12 ounces penne pasta
1 teaspoon dried oregano
1/4 cup fresh basil leaves, chopped
1/2 cup Parmesan cheese, grated
to taste salt
to taste black pepper

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Instructions

Step 1: Heat 2 tablespoons extra virgin olive oil in a large deep skillet or Dutch oven over medium-high heat. Add 1 pound crumbled Italian sausage and cook for 5-6 minutes, stirring occasionally, until browned and cooked through.
Step 2: Add 1 cup diced yellow onion, 4 minced garlic cloves, and 1/2 teaspoon crushed red pepper flakes to the sausage. Sauté over medium heat for 3-4 minutes until the onion is translucent and garlic is fragrant.
Step 3: Pour in 28 ounces crushed tomatoes and 2 cups chicken broth. Stir in 12 ounces penne pasta and 1 teaspoon dried oregano. Bring mixture to a boil, then reduce heat to medium-low and simmer uncovered for 15 minutes, stirring occasionally, until pasta is tender and sauce thickens.
Step 4: Stir in 1/4 cup chopped fresh basil leaves and season with salt and black pepper to taste. Remove from heat and sprinkle 1/2 cup grated Parmesan cheese on top before serving.