Name: One-Pot Sausage and Basil Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Cuisine: Europe, Italian
Ingredients: 1 package (16 ounces) spaghetti; 1 package (13 to 14 ounces) smoked turkey sausage, thinly sliced; 3 cups grape tomatoes, halved; 2 cups fresh basil leaves, loosely packed; 1 large onion, thinly sliced; 4 garlic cloves, thinly sliced; 4-1/2 cups water; 1 cup grated Parmesan cheese; 3/4 teaspoon salt; 1/2 teaspoon pepper; 3/4 teaspoon crushed red pepper flakes, optional

There's nothing better than coming home and putting dinner on the table in 30 minutes. It's easy to add different kinds of sausage or seasonings to make this sausage and basil pasta your own. —Erin Raatjes, New Lenox, Illinois

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One-Pot Sausage and Basil Pasta

4.3 | 7 Reviews Add your review

Yield:8 servings

Prep:10 min

Cook:20 min

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Ingredients

1 package (16 ounces) spaghetti
1 package (13 to 14 ounces) smoked turkey sausage, thinly sliced
3 cups grape tomatoes, halved
2 cups fresh basil leaves, loosely packed
1 large onion, thinly sliced
4 garlic cloves, thinly sliced
4-1/2 cups water
1 cup grated Parmesan cheese
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon crushed red pepper flakes, optional

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Directions

In a Dutch oven, combine first 7 ingredients. Bring to a boil; reduce heat and simmer, uncovered, until pasta is al dente, 8-10 minutes, stirring occasionally. Add Parmesan, salt and pepper; stir until cheese is melted. If desired, mix in crushed red pepper flakes and top with additional Parmesan cheese.

Nutrition Facts

1 cup: 332 calories, 6g fat (3g saturated fat), 37mg cholesterol, 862mg sodium, 49g carbohydrate (5g sugars, 3g fiber), 19g protein.

Tester

Margaret Knoebel

Margaret is a recipe editor/tester at Taste of Home, where she prepares recipes for the photo studio and creates cooking videos. She tests the recipe contest submissions for Taste of Home, so if you submit recipes often, Margaret knows your name and loves to read about how you created each dish! She’s an alumna of the Culinary Institute of Amer...