One skillet. Endless comfort.
When I think of a weeknight dinner that doesn’t demand hours of babysitting, this Italian sausage pasta skillet screams “winner winner.” Ree Drummond’s approach is straightforward—no fuss, just pure, honest flavor, all cooked up in one pan. You toss in the sausage, onions, garlic, and pasta, add a splash of tomato sauce and broth, then let it all mingle until the pasta is perfectly al dente and the sauce clings just right.
Cooking this dish feels like a warm hug after a long day. The kitchen fills with that cozy, robust aroma that instantly calms the chaos of daily life. Plus, the melty blanket of mozzarella and Parmesan on top? That’s the kind of finish that makes you wanna dig in with zero guilt. It’s a classic case of sticking to the basics and nailing it every time—a skillet supper that hits the spot without any kitchen acrobatics.
Ready to get your hands dirty and throw together a meal that’s both comforting and crowd-pleasing? Let’s dive in.
For a delicious twist, check out our One Pot Chicken Sausage Cajun Pasta: Spicy, Creamy Comfort Feast recipe that pairs perfectly with Ree Drummond’s Italian sausage pasta skillet style.
Real-Life Wins with Ree Drummond’s Italian Sausage Pasta Skillet
- This one-skillet wonder whips up dinner fast—like, under 40 minutes from stove to table, perfect for chaotic weeknights when you’re juggling a dozen things.
- It’s a meal that doubles as lunch the next day; just toss leftovers in a pan, add a splash of broth, and you’re golden—no dry pasta drama here.
- The blend of Italian sausage and crushed red pepper flakes hits that perfect spot—comforting but with a bit of a kick that keeps your taste buds on their toes.
- Minimal cleanup is the unsung hero of this recipe. One skillet means one mess—your sink will thank you after a long day.
- And hey, it’s flexible—swap penne for rigatoni or toss in some spinach if you want to sneak greens without sparking a revolt at the dinner table.
Ree Drummond Italian Sausage Pasta Skillet
A hearty and flavorful one-skillet meal featuring Italian sausage, pasta, tomatoes, and cheese, inspired by Ree Drummond’s comforting cooking style. Perfect for a quick and satisfying dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6
Ingredients
1 tablespoon olive oil
1 pound ground beef Italian sausage
1 medium yellow onion, diced
3 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
2 cups beef broth
12 ounces uncooked penne pasta
1 teaspoon dried Italian seasoning
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the ground beef Italian sausage to the skillet and cook, breaking it up with a spoon, until browned and cooked through, about 5 to 7 minutes.
Add the diced onion to the skillet and cook until softened, about 3 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the diced tomatoes with their juice, tomato sauce, and beef broth. Stir to combine.
Add the uncooked penne pasta, dried Italian seasoning, crushed red pepper flakes, salt, and black pepper. Stir well to combine all ingredients.
Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Remove the skillet from heat. Sprinkle the shredded mozzarella and grated Parmesan cheeses evenly over the top.
Cover the skillet again and let it sit for 3 to 5 minutes until the cheese melts.
Garnish with chopped fresh parsley before serving.
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Ree Drummond Italian Sausage Pasta Skillet
The Quick Fix: Swap the Sausage, Keep the Soul
Italian sausage is the star here, but what if you’re fresh out or aiming to tweak the flavor profile? No sweat. Turkey sausage steps in flawlessly—leaner, but still packing a punch. For a meatless spin, try crumbled tempeh or a robust plant-based sausage; just toss in a teaspoon of smoked paprika to mimic that smoky sizzle. Remember, the key is the fat content. Too dry, and your skillet turns into a desert. Too fatty, and you’re drowning in grease. Olive oil helps balance the fat from the sausage, but don’t skip it—your pasta sauce needs that silky base to cling to the noodles like a long-lost friend.
The Why Behind the Simmer: Pasta’s Moment in the Spotlight
This isn’t just a toss-it-all-in skillet; it’s a masterclass in timing. Pouring uncooked penne straight into simmering sauce and broth lets the pasta soak up every ounce of flavor while it cooks. It’s a little like investing in a slow burner stock—patience pays dividends. Stir occasionally to prevent the dreaded stick-and-clump scenario; nobody wants a skillet of pasta that’s glued together like a bad high school reunion. The cover? A must. It traps steam and heat, cooking your pasta evenly, and helps most of the liquid reduce without evaporating too fast. If you cut corners here, you’ll end up with undercooked pasta or a watery sauce that’s more soup than dinner.
Rescue Mission: When Your Skillet Goes South
Ever had your pasta come out gummy or sauce too thin? Happens to the best of us—no shame. If your pasta’s mushy, it probably simmered too long or the heat was too high, turning starch into a glue trap. Next time, drop the heat once it boils and check pasta a few minutes early. If the sauce’s watery, don’t panic—thicken it up by cranking the heat back up and stirring uncovered for a few minutes. Or toss in a sprinkle of grated Parmesan while it simmers; the cheese acts like a natural thickener and adds a slight salty backbone. And hey, if you forgot to add the seasonings, a quick splash of balsamic vinegar or a pinch of sugar can give your sauce a spark of life without opening a whole new can of worms.
Ree Drummond Italian Sausage Pasta Skillet FAQ
- Can I use turkey sausage instead?
- Yes, you can swap in turkey sausage for a leaner twist—it won’t skimp on flavor but will cut the grease a bit.
- Do I have to brown the sausage first?
- Absolutely. Browning the sausage adds depth and texture you just can’t fake by tossing it in raw. Trust me, it’s the meat magic that sets this dish apart.
- What if I don’t have penne pasta?
- Feel free to grab any short pasta you have on hand—rigatoni, ziti, or even shells work beautifully. Just keep an eye on cooking times; smaller shapes might cook faster, so adjust accordingly.
- Can I freeze leftovers?
- Freezing isn’t recommended here. The pasta tends to get mushy and the sauce separates after thawing—best to enjoy fresh or within a few days refrigerated.
- Is this recipe spicy?
- It’s got a mild kick due to the crushed red pepper flakes, but nothing that’ll blow your socks off. You can dial up or down the heat to suit your squad’s taste.