This one-pan pasta is loaded with flavor
Easy, hearty, and so satisfying…
One-Pan Sausage & Pepper Ribbon Pasta
Prep time: 10 mins | Cook time: 25 mins | Serves: 4-6
The Ingredients
- 1 lb (450g) Ground Italian Sausage: Use “Hot” for a kick or “Mild/Sweet” for a family-friendly version.
- 12 oz Wide Egg Noodles: These hold up better in one-pan recipes than thin spaghetti.
- 1 can (14.5 oz) Diced Tomatoes: Fire-roasted tomatoes add a smoky depth that mirrors the photo.
- 3 cups Beef or Chicken Broth: This provides the liquid for the noodles to cook in.
- 2 tbsp Pesto or Dried Italian Herbs: The green flecks in your image suggest a heavy hand with basil and oregano.
- 1 cup Shredded Mozzarella or Parmesan: To stir in at the very end for creaminess.
The Method
1
Brown the Meat
5-7 minutes
In a large, deep skillet or oven-safe dish, brown the sausage over medium-high heat. Break it into small crumbles. Do not drain the fat—that’s where the flavor for the noodles lives.
2
Layer the Aromatics
1 minute
Add your diced tomatoes (with their juices) and your herb blend/pesto. Stir for one minute until the herbs become fragrant.
3
The Submerge
Crucial Step
Add the dry egg noodles and pour the broth over them. Use a spatula to press the noodles down so they are mostly submerged in the liquid.
4
The Simmer
10-12 minutes
Bring to a boil, then reduce heat to low and cover. Let it simmer until the noodles are tender and have absorbed about 90% of the liquid.
5
The Finish
Final touch
Remove from heat. Stir in your cheese—it will emulsify with the remaining broth to create that glossy sauce seen in your photo. Let it sit uncovered for 3 minutes to thicken before serving.
Pro Tip: If you want that “baked” look from the photo, you can pop the dish under a broiler for 2-3 minutes at the very end to crisp up the edges of the noodles and sausage.
