One Pot Sausage Linguine Recipe | Quick, Cheesy, Flavorful Meal

This recipe hits all those marks: juicy sausages, hearty linguine, fresh tomatoes, and herbs all cooked in a single pot. I made it in less than 30 minutes, and the flavor totally impressed my family.

If you enjoy cozy pasta nights, you can also try this homemade mac and cheese recipe for another comforting option.

Ingredients

Here are all the ingredients I used, with measurements and tips to make them shine:

1 tablespoon olive oil — for sautéing; use extra virgin for better flavor.
1 large onion, diced (about 2 cups) — fresh onion brings sweetness; finely dice for even cooking.
4 cloves garlic, minced — fresh garlic works best; avoid garlic powder here.
16 ounces sweet Italian sausage — casing removed or sliced; the sweetness balances the tomato sauce.
4 cups low-sodium chicken broth — adds depth without being too salty; you can use regular but adjust salt.
15 ounces tomato sauce — smooth texture helps sauce coat the linguine evenly.
1 pound linguine — linguine works well to soak up sauce; break in half if needed to fit pot.
10.5 ounces cherry tomatoes — these burst and add a hint of freshness.
2 teaspoons Italian seasoning — dried blend of oregano, basil, thyme; boosts aroma.
¼ teaspoon crushed red pepper flakes (or more to taste) — gives a gentle kick; adjust depending on spice preference.
1 ½ cups chopped fresh spinach — fresh spinach adds color; avoid frozen, as it releases too much water.
½ cup chopped fresh basil — adds herbal brightness; tear it just before adding so it stays fragrant.
Salt and pepper to taste — I recommend tasting toward the end to adjust.

Note: serves 4 people

Variations

If you want to tweak the recipe, here are some ideas I’ve tried (or that sound delicious):

For dairy-free, this recipe already doesn’t include cheese; you can still top with a dairy-free parmesan or skip toppings altogether.
If you prefer less sugar or milder flavor, reduce or omit the crushed red pepper flakes, and use no-sugar-added tomato sauce.
Swap out sweet Italian sausage for spicy sausage, turkey sausage, or even vegetarian sausage for a meat-free version.
Add extras like bell peppers, mushrooms, or zucchini for more veggies. I once threw in some diced zucchini and yellow bell pepper—added color and crunch!
Love seafood pasta? You can also enjoy a creamy twist with this creamy tomato pesto shrimp pasta recipe for a restaurant-style variation.

Cooking Time

Here’s how long everything takes:

Prep Time: about 5 minutes (chopping onion, garlic, herbs; slicing sausage)
Cooking Time: around 15 minutes (sauteing, boiling, finishing with greens)
Total Time: roughly 20 minutes from start to finish

Equipment You Need

Here are the tools I used and why they helped:

A large pot with lid — to cook everything in one vessel and allow boiling/evaporation.
A sturdy wooden spoon or heat-proof spatula — for stirring and rotating the pasta so it cooks evenly.
Tongs — very helpful when turning the linguine in the sauce to prevent sticking.
Knife and cutting board — for prepping the onion, garlic, herbs, and sausage.

How to Make One Pot Sausage Linguine

Step 1: Sauté the Base

I begin by heating the olive oil over medium heat, then add diced onion and minced garlic. I cook them for about 2-3 minutes until the onion turns translucent and the garlic releases its aroma, being careful not to let the garlic burn.

Step 2: Cook the Sausage

Next, I add the sweet Italian sausage and cook it until it’s browned through. If the sausage is in casings, I remove or slice it so it cooks evenly. Browning adds flavor and caramelization.

Step 3: Add Liquids, Pasta, and Seasonings

I crank the heat up a bit and pour in the chicken broth and tomato sauce. Then I stir in the linguine, halved cherry tomatoes, Italian seasoning, and crushed red pepper flakes. Raise to a boil, uncovered, and let it cook.

Step 4: Cook and Stir the Pasta

I boil uncovered for about 8 minutes, using tongs to rotate the linguine so it doesn’t clump. This ensures the noodles absorb flavors and don’t stick to each other or the bottom of the pot.

Step 5: Finish with Greens and Herbs

After the pasta has cooked for 8 minutes, I fold in fresh spinach and basil, and continue cooking another 2 minutes or until most of the liquid has evaporated. I then season with salt and pepper to taste, making sure it’s balanced.

Additional Tips for Making this Recipe Better

After I made this a few times, I discovered some tweaks that really elevate it:

I always toast the sausage first until a little crispy; that adds texture and depth.
I don’t overload the pot: giving the pasta room in the liquid helps prevent mushiness.
I keep some broth aside, in case the linguine soaks up too much too quickly; then I add as needed.
I use fresh basil at the very end so its aroma is strong—if I cook it too long, it loses flavor.
I taste and adjust salt after adding the spinach—greens tend to dilute seasoning.

How to Serve One Pot Sausage Linguine

I love serving this dish with flair:

I’ll transfer the pasta into a shallow, warm bowl so the sauce pools nicely. I drizzle a little extra virgin olive oil and scatter some fresh basil leaves on top. A sprinkle of freshly grated Parmesan cheese adds richness (if you’re not dairy-free).

For visuals, I use a mix of red and yellow cherry tomatoes to brighten the plate. Also, a side salad or some crusty bread complements the meal. For more ideas, browse other pasta recipes to pair alongside or inspire your next dinner.

Nutritional Information

Here’s a snapshot of the nutrition per serving (based on my version, similar to the original recipe):

Calories: approx 946 kcal per serving
Protein: about 38 grams
Carbohydrates: around 102 grams
Fat: approximately 42 grams

Make Ahead and Storage

Storing / Refrigerating

Once cooked, I let it cool slightly, then store leftovers in an airtight container in the refrigerator. It stays good for about 3-4 days. Reheat gently on the stove with a splash of broth or water to bring back its sauciness.

Freezing

You can freeze this dish, though texture may change slightly (spinach wilts more, pasta softens). Freeze in freezer-safe containers, leaving a little room at top. Frozenness best used within 2-3 months. Thaw overnight before reheating.

Reheating

To reheat, I warm it in a pan over medium heat, adding a little chicken broth so it doesn’t dry out. Stir often. If using a microwave, cover with a damp paper towel to retain moisture, and reheat in short bursts, stirring between each.

Why You’ll Love This Recipe

Here are some of the reasons this One Pot Sausage Linguine won me over:

It’s fast and simple — from chopping to table in about 20 minutes. Perfect when I’m short on time.
Minimal cleanup — just one pot to wash afterward, which means I’m more likely to make it mid-week.
Flavorful balance — sweet sausage, tart tomato sauce, and fresh herbs make it rich without being heavy.
Adaptable to preferences or diet — you can swap sausage types, adjust spice, or omit dairy.
Crowd pleaser — hearty and satisfying. My family always asks for seconds, and even picky eaters like the balance of pasta + sausage + greens.

Ash Tyrrell