One-Pan Italian Sausage Pasta

Looking for an easy dinner with quick clean-up? Here’s the perfect idea—Barb L.

Serves: 6-8


1 Tbsp + more if needed Flying Olive Garlic, Basil, or Tuscan Herb Extra Virgin Olive Oil

Approximately 1 pound Sweet Italian Turkey or Pork Sausage (I use Jennie-O Turkey sausage), removed from casings

2 cloves garlic, minced

½ tsp Italian seasoning

½ tsp dried oregano

½ tsp dried basil

1 to 1 ¼ cups Chicken broth or water

1 can (14.5 oz) diced Fire-roasted tomatoes

¼ cup red wine

½ cup tomato sauce

8 ozs dried farfalle (bow-ties) or other small-medium pasta

¼ cup Parmesan or pecorino cheese, grated


Heat Flying Olive EVOO of Choice in a large skillet or pan over medium heat. Add the sausage and cook about 5-10 minutes breaking apart with a spoon to crumble. When brown, drain the pan, leaving 1 Tbsp oil. Set the meat aside.

Add the garlic, Italian seasoning, oregano, and basil to the pan over medium heat and cook quickly for about 30 seconds. Return the sausage to the pan, add the broth, tomatoes, wine, and tomato sauce to the pan and stir until well mixed. Add the meat and pasta and combine well. Bring to a boil. Cover and reduce heat to low-medium heat and cook for about 10 minutes, and stirring. Cook an additional 5 minutes or until the pasta is tender.

Sprinkle with cheese and serve with additional cheese on the side.

Submitted by Barb L.