One-pan magic, right here.
I’ve always been a sucker for meals that don’t pile up dirty dishes—especially when the clock’s ticking down on a busy weeknight. That’s where this Ree Drummond Italian Sausage Pasta Skillet shines. Imagine a hearty skillet bubbling away, filling your kitchen with that smoky sausage aroma mingled with garlicky warmth. It’s like home in a pan.
This dish isn’t just about convenience; it’s about bold, no-fuss flavors that punch through every forkful. The sausage sizzles and browns, releasing all its juices, then mingles with tender penne soaking up a rich tomato broth. Toss in a sprinkle of red pepper flakes, a good grating of Parmesan, and you’re in for a comforting ride. No frills, no fuss — just honest-to-God, stick-to-your-ribs goodness.
Trust me, once you go one-skillet this way, you’ll never look back.
For a delicious and easy weeknight meal, try the Ree Drummond Italian Sausage Pasta Skillet that’s perfect for a quick dinner fix.
Real Life Benefits of Ree Drummond’s Italian Sausage Pasta Skillet
- Weeknight lifesaver: Takes just 35 minutes from fridge to fork—no juggling multiple pans.
- One-pan wonder: Cuts down on cleanup, so you can skip the dreaded sink pile-up after dinner.
- Flavor-packed without fuss: Italian sausage and spices give you that bold punch without hunting down crazy ingredients.
- Feeds a crowd easily: Six hearty servings mean leftovers for next-day lunch or an impromptu guest.
- Comfort food that’s also flexible—swap sausage or toss in extra veggies to suit whatever’s lurking in your fridge.
Ree Drummond Italian Sausage Pasta Skillet
A hearty and flavorful one-pan meal featuring Italian sausage, pasta, tomatoes, and cheese, inspired by Ree Drummond’s comforting skillet dishes. Perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6
Ingredients
1 pound Italian sausage links, casings removed
1 medium yellow onion, diced
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes with juice
2 cups chicken broth
1 cup water
12 ounces 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 olive oil
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes.
Remove the cooked sausage from the skillet and set aside, leaving the rendered fat in the pan.
Add the diced onion to the skillet and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for 1 minute until fragrant.
Return the cooked sausage to the skillet.
Pour in the diced tomatoes with their juice, chicken broth, and water. Stir to combine.
Add the dried Italian seasoning, crushed red pepper flakes, salt, and black pepper. Stir well.
Bring the mixture to a boil.
Add the penne pasta to the skillet, stirring to submerge the pasta in the liquid.
Reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
Remove the skillet from heat and sprinkle the shredded mozzarella and grated Parmesan evenly over the top.
Cover the skillet again and let it sit for 3-5 minutes until the cheese melts.
Sprinkle chopped fresh parsley over the top before serving.
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Mastering Ree Drummond’s Italian Sausage Pasta Skillet
The Swap Game: When Italian Sausage Isn’t Your Jam
Italian sausage is the star here—it brings that punchy, herby, slightly spicy vibe you crave. But what if you’re not vibing with pork? No sweat. Turkey sausage steps up as a leaner understudy, trading some fat for a cleaner finish but keeping that snap and spice. Or, if you want to rock it vegetarian style, try crumbled tempeh tossed with fennel seeds, garlic powder, and a pinch of smoked paprika—this keeps the sausage spirit alive without the meat. Swapping pasta? Penne is perfect for its tubular grab on sauce, but rigatoni or even cavatappi works like a charm, wrangling every last drop of the tomato broth. Resist the urge to use spaghetti here—the sauce needs a vessel, not a slippery rope. Pro tip: low-moisture mozzarella melts better here than fresh, giving you that gooey, stringy top we all secretly stalk on food ‘Gram.
Why This One-Pan Wonder Nails It Every Time
Let me unpack the magic—the secret’s in layering flavors with a little swagger. First, you brown the sausage, breaking it apart to build texture and render fat. That porky fat? Gold. It’s your flavor foundation. Next, the onion and garlic get cozy in that fat, softening and sweating out their sweetness like a slow jam. Adding the diced tomatoes with juice plus chicken broth and water isn’t just about wetting the noodles. It’s a controlled flood—enough liquid to hydrate the pasta while soaking that meaty, garlicky goodness right in. The Italian seasoning and crushed red pepper flakes bring the heat and herbaceous undertone, but they don’t shout—they whisper. You bring it all up to a boil, then drop your pasta right in, submerging it to cook while absorbing every essence. Covering the skillet traps steam, turning this into a tender, flavor-packed one-pan dance. The final cheese melt under the lid? It’s not just gooeyness; it’s the glue that brings the ensemble home, softening the sausage and noodles into a harmonious mouthfeel.
Oops-Proof Your Skillet: Fixing Common Mishaps
Ever had your pasta turn mushy or the sauce too soupy? Happens to the best of us. Here’s the inside scoop—pasta timing is your MVP. If it’s too al dente, just cover and let it sit off the heat for a few minutes; it’ll steam itself to perfection. Sauce too thin? Uncover the skillet and crank the heat for a minute or two, stirring to reduce excess liquid. Too dry? Add a splash of broth or water, but be cautious—too much and you’re back to soup city. Another rookie foul-up is neglecting the sausage fat left in the pan—it’s prankster’s gold! Scrape it up, mix it back in; ignoring it means losing that deep flavor anchor. Lastly, don’t rush the cheese melt. Covering the skillet off the burner traps steam and lets the cheese ooze without burning or turning rubbery—patience here pays in drool-worthy stringiness.
FAQ: Ree Drummond Italian Sausage Pasta Skillet
- Can I use spicy sausage?
- Absolutely! Swap in spicy Italian sausage to crank up that heat factor. It turns this dish into a fiery number that’ll wake up your taste buds—perfect if you like a little kick.
- Is this dish freezer-friendly?
- Short answer: No. Pasta tends to get mushy when frozen and reheated, especially in saucy one-pan dishes like this. Best to enjoy fresh or keep leftovers in the fridge for a quick reheat instead.
- Can I swap penne for another pasta?
- Sure thing. Rigatoni, rotini, or even ziti work well here. The key is using a pasta that holds up to simmering without falling apart. Remember, no limp noodles allowed in this skillet!
- How spicy is the crushed red pepper flakes in this recipe?
- We’re talking a mild-to-medium punch—just enough to tease your palate without blowing the roof off. If you’re a heat junkie, double the flakes and let the flames fly.
- What’s the best way to reheat leftovers without drying out?
- My go-to is a gentle reheat in a skillet over medium-low heat with a splash of water or broth to keep things saucy. The microwave works, but watch the time to avoid turning it into shoe leather.