Some dinners feel like a big hug in a bowl; this is one of them.
This one-pot pasta has everything I want in a weeknight meal: it’s hearty, full of flavour, and sneaks in a decent amount of veg without feeling too virtuous. It’s also a brilliant way to use up some seasonal vegetables like zucchini/courgette, and the greens hanging out in your veg drawer.
The real magic? Everything cooks in one pot. Including the pasta. That means no draining and no fuss. The starch from the orecchiette helps create a glossy, silky sauce that clings to every bite, just like when you use pasta cooking water to finish off a pasta dish.
I used spicy Italian sausages here because they bring flavour and seasoning with almost zero effort. But you can swap in any mince you like, just add a teaspoon of fennel seeds if you’re not using sausage to mimic that classic Italian sausage flavour.
Why Cooking Pasta in Stock Works So Well
By cooking the pasta directly in the broth, it’s adding a little bit of flavour to the pasta and you’re allowing the starch from the pasta to naturally thicken the liquireating a light, creamy sauce without the need for cream or butter. It’s a similar concept to using pasta water in traditional Italian recipes, but this version keeps everything in one pot from start to finish.
Recipe FAQs
Can I use another pasta shape?
Yes! Short shapes like fusilli, penne, or macaroni work well. You may need to adjust the liquid quantity slightly if needed. I prefer orreciette (little ears) because they hold the sauce and pick up bits of sausage in the cups.
Can I make this vegetarian?
Absolutely. Swap the sausage for plant-based sausage or mushrooms and use veggie stock.
What greens should I use?
You can use any quick-cooking greens—like chard, rocket (arugula), baby spinach, kale, or anything frozen that you like- peas are great too!
Make It Yours
This recipe is super adaptable. Add white beans for extra protein, swap in seasonal veg (like asparagus!), or finish with a swirl of crème fraîche for a richer finish. And if you like it spicier? A bit of fresh red chilli or Calabrian chili paste takes it up a notch.
Save, Share & Tag
This one-pot pasta recipe is perfect for busy weeknights, casual dinner guests, or just a cozy night in. If you make it, I’d love to see your version! Tag me on Instagram @choperella and let me know how you made it your own.
One-pot Sausage and Greens pasta
Ingredients
- 370 g Spicy Italian Sausages or your choice of mince
- 1 tbsp olive oil
- 1 tsp chilli flakes
- 1 red or brown onion chopped
- 1 courgette diced
- 5 cloves garlic minced
- 1 tbsp chopped fresh oregano or ½ tsp dried
- 225 g dry orecchiette pasta
- 750 ml chicken stock/broth low sodium
- 80 mixed greens arugula/rocket, baby spinach, chopped kale etc
- 40 ml milk
- Grated Grana Padano Cheese
Instructions
- Heat 1 tbsp olive oil in a large pot over medium heat.1 tbsp olive oil
- Remove the meat from the casing and add to the pan if using sausages. Break apart with a spoon and cook until the sausage is cooked and caramelized.370 g Spicy Italian Sausages
- Add the chili flakes, chopped onion, and a pinch of salt. Cook for 3-4 minutes until the onions are soft and translucent.1 tsp chilli flakes, 1 red or brown onion
- Add the courgette and cook for a couple of minutes.1 courgette
- Stir through the garlic and cook for a minute or so until aromatic.5 cloves garlic
- Add the oregano and pasta to the pan and stir to coat in the mix. Pour in half of the chicken stock, turn up the heat, and bring it all to a boil.1 tbsp chopped fresh oregano, 750 ml chicken stock/broth, 225 g dry orecchiette pasta
- Stir every so often as the mix is boiling, adding more stock as it reduces.
- Once all the stock has been added and reduced, the pasta should be cooked to al dente.
- Add the milk and greens then mix well. Cook for another couple of minutes until the greens have wilted.40 ml milk, 80 mixed greens
- Season to taste with a few grinds of black pepper and salt if needed.
- Grate over some cheese before serving and enjoy.Grated Grana Padano Cheese
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