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One-Pot Creamy Sausage and Pasta

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 people
Author Marissa


  • 2 tablespoons light olive oil
  • 1 small sweet onion chopped
  • 1 yellow bell pepper chopped
  • 4 ounces baby bella mushrooms sliced (1 heaping cup)
  • 3-4 garlic cloves minced
  • 3 Johnsonville Italian Sausage Links sliced (Sweet, Hot, or Mild)
  • 8 ounces Barilla Pasta any variety (I used Penne)
  • 1 14.5 ounce can diced tomatoes
  • 2 cups chicken broth
  • ½ cup half and half
  • ½ cup loosely packed fresh basil leaves roughly chopped
  • ¼ cup fresh parsley finely chopped
  • Kosher salt and freshly ground black pepper to taste
  • 8 ounces Galbani Low Moisture Mozzarella Cheese "For Shredding"


  • Pre-heat the olive oil in a large dutch oven over medium-high heat.
  • Carefully add the sliced sausage to the hot oil in an even layer and let cook, undisturbed, for three minutes.
  • Stir in the chopped onion, bell pepper, and mushrooms. Cook for ten minutes, until the sausages have browned and the vegetables have softened.
  • Stir in the garlic and cook until fragrant, an additional minute.
  • Add in the pasta, fresh basil, diced tomatoes with liquid, chicken stock, and half and half. Season with a pinch of salt and black pepper to taste. Stir together.
  • Let come to a boil, then reduce the heat to a simmer. Cover and let simmer for 13 minutes.
  • Remove the lid and stir in half of the shredded cheese and most of the chopped parsley (reserve a tablespoon for garnish). Top with the remaining cheese.
  • Cover and let cook an additional three minutes.
  • Remove from heat, garnish with remaining parsley, and serve.


1. If you like your pasta with a little more heat, stir in a ½ teaspoon of red pepper flakes when you add in the garlic.
2. When the pasta is finished cooking, you may notice a little bit of liquid on top. This is normal as the cheesy sauce will thicken.