Name: 20-Minute Sausage Pasta Skillet
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 oz (225 g) penne pasta; 12 oz (340 g) Italian sausage, sliced; 1 tablespoon olive oil; 1 small onion, diced; 2 cloves garlic, minced; 1 can (14 oz/400 g) diced tomatoes; 1/2 cup (120 ml) chicken broth; 1/2 teaspoon dried Italian herbs; Salt and black pepper, to taste; 1/4 cup (25 g) grated Parmesan cheese; Fresh basil, for garnish (optional)

A Quick Dinner That’s Saved My Bacon (Pasta?) More Than Once

Alright, picture this: it’s 6:43pm, you just got home (late, of course), the dog is giving you the look, and your stomach’s making noises worthy of a horror soundtrack. That’s pretty much how I stumbled onto this 20-Minute Sausage Pasta Skillet—pure desperation. But honestly? Now I make it even when I’m not in a rush, because it’s cozy, super forgiving, and makes me feel like I know what I’m doing in the kitchen (even if the smoke alarm says otherwise). Also, my neighbor once popped by during dinner and ended up staying for three helpings, so that’s telling you something, right? Oh, and yes, I’ve tried to make it fancier, but the quick, no-fuss version just… hits the spot.

Why You’ll Love This (or at Least, Why I Do)

I whip this up when my brain’s too fried to think but I want something better than a sad sandwich or—worse—a frozen pizza. My family goes a bit wild for sausage anything, and this one? It’s dinner zen: one pan, no juggling colanders or anything (unless you really want to, but why?). Plus it’s hearty enough that nobody’s peeking in the fridge ten minutes after dinner. Sometimes I’ll use it as a sneaky way to use up whatever is loitering in the veggie drawer (looking at you, wilting spinach). And, if I’m honest, there’s something deeply satisfying about having dinner done before the news is even halfway over. Oh, but beware: if you add too much chili, you’ll hear about it for days. (Ask me how I know…)

What You’ll Need (And What I Swap In All the Time)

250g pasta (I usually grab penne or fusilli, but honestly, shells or elbows work too; once used spaghetti broken in half, and it was fine)
2 sausages (Italian or spicy, but I’ve used leftover bratwurst and no one complained)
1 tablespoon olive oil (or, um, whatever oil is closest… even butter in a pinch)
1 small onion, diced (sometimes I skip if I’m lazy, but it adds flavor)
2 garlic cloves, minced (I cheat with jarred garlic when I can’t be bothered)
1 bell pepper, chopped (any color, or just toss in a handful of frozen peas… not traditional, but it works)
1 can (400g) chopped tomatoes (my grandmother insisted on Mutti but, honestly, whichever you grab at the shop is fine)
1/2 teaspoon dried oregano (or Italian seasoning—if you’re out, just skip it, it’s still good)
Salt and pepper, to taste
Grated parmesan, for serving (I’ve even used cheddar—don’t tell Nonna)

How To Make It (The Not-So-Exact Way I Do)

Get a big ol’ skillet (12-inch is ideal, but whatever fits). Drizzle in the oil and crank the heat to medium-high. Toss in the sausages—remove the casings and crumble them up (sometimes I just slice them if I’m in a rush). Brown them for about 3 min, breaking up any big bits. This is usually where I sneak a taste. For “quality control.”
Chuck in the onion and bell pepper. Sauté for 2-3 minutes; don’t stress if it gets a bit brown. Add the garlic (don’t do it sooner though—it burns fast, and trust me, burnt garlic is the fastest way to ruin the vibe).
Pour in the chopped tomatoes, then fill the can halfway with water and swish it around—add that too (gets all the saucy goodness out, which always makes me feel like I’m winning at life). Sprinkle in oregano, salt, and pepper. Stir well.
Here comes the pasta: just throw it in dry (no, you don’t need to pre-cook—seriously!). Give it a good stir so it’s all snuggled into the sauce. Bring to a simmer, then slap a lid on it. Cook for about 12 minutes, stirring a couple times so nothing sticks. If it looks too thick, splash in a bit more water.
Once the pasta’s tender and the sauce is looking thick and shiny (don’t panic if it’s a bit soupy, it’ll thicken as it sits), turn off the heat. Taste for seasoning (I always end up adding more pepper). Heap on some parmesan, toss, and let it sit for 2 minutes. That’s when the magic happens, or so I tell myself.

Stuff I’ve Learned (The Hard Way, Sometimes)

If you use whole wheat pasta, add a splash more water. Otherwise it goes weirdly chewy and nobody wants that.
Don’t walk away once the pasta’s in. I tried folding laundry once and came back to a sticky mess. Now I just dance around the kitchen for 10 minutes (sometimes with a glass of wine… shh).

Things I’ve Tried (Successes & the Odd Mishap)

Once, I threw in a handful of spinach at the end—it wilted like a dream and made me feel very virtuous.
I swapped sausage for diced chicken one night and it worked… sort of. It needed more seasoning. Probably better to stick with sausage unless you’re feeling experimental.
Mushrooms in place of peppers? Actually, not bad. But don’t use both unless you want a slightly soggy dinner.
I tried coconut milk instead of tomatoes once (was out of cans) and, um, let’s just say it was “interesting.” Wouldn’t recommend unless you like, really love coconut. (I don’t.)

What You Need to Cook This (and How to Improvise)

A big skillet with a lid—if you don’t have a lid, a baking sheet works in a pinch (just try not to burn yourself; the number of times I’ve done that…)
A decent chopping board and sharp knife (though I once used scissors to cut up the sausages—works fine, just watch your fingers)
That’s basically it. Oh, a wooden spoon is nice, but I’ve used a spatula when I couldn’t find it (which is often).

Storing Leftovers (If You Somehow Have Any…)

Scoop any leftovers into a container and chill in the fridge. It’ll keep for 2-3 days, but honestly, in my house it never lasts more than a day! I think it actually tastes better the next day, but maybe that’s just me. Reheat with a little splash of water or stock to loosen it up.

How I Like to Serve It

We usually just pile it into bowls and, if I’m feeling fancy, throw some chopped fresh basil or more cheese on top. Sometimes we have it with garlic bread (the frozen kind, don’t judge) or even just a plain old salad. Oh, and for some reason, my youngest insists on eating it with a spoon, which I sort of get; the sauce is the best part.

Stuff I Learned the Hard Way

Once, I tried skipping the browning step to save time—big mistake. The flavor’s just not the same. Take the time, it’s worth it.
Don’t use low-quality sausage. It turns greasy and weird. I tried it once; never again.
If you dump everything in at once, the veggies stay raw and the sausage gets rubbery. Trust me, just go step by step.

Your (Actual!) Questions, Answered

Can I use gluten-free pasta? Yep, but check it a couple minutes early—some brands go mushy fast. Or, just use rice. I did once when I had nothing else, and it was… edible.

What kind of sausage should I use? Whatever you like! I lean toward spicy Italian but have used chorizo and even breakfast sausage (oddly good). Turkey sausage works if you want it lighter. Here’s a super helpful guide on sausage choices that I stumbled on once when I was trying to sound smart at the butcher’s.

Can I double this? Absolutely! Just use a bigger pan, and maybe a bit more water. But, fair warning: it gets heavy—use two spatulas if you have to move it. Learned that the hard way.

Any sides I’d recommend? Oh, for sure! I love a simple arugula salad, but my mate always brings over crusty bread. Find what works for your crew. If you want some salad inspiration, Love & Lemons has some of the best ideas (I’ve lost hours on that site).

Is it freezer-friendly? Sort of. It works but the pasta texture gets a bit odd when thawed. If you do freeze it, reheat gently and maybe add some fresh cheese to perk it up.

One Last Random Thing

I once tried to time this dish while listening to an entire episode of my favorite podcast (Spilled Milk—so good). Turns out, if you’re distracted by funny stories, you might forget to stir. Dinner was still good, but the bottom was a bit crispy. Not the worst thing, actually!