There's something about penne that just works for me. Those angled tubes catch every bit of sauce, and they hold up to whatever you throw at them. I remember a rainy night on the Appalachian Trail when I craved a big bowl of pasta, and since then, I've been perfecting this one-pan version.
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This isn't your grandma's pasta—it's a trail-tested, camp-stove-approved dinner that comes together in a single skillet. You get crispy sausage, tender veggies, and perfectly cooked penne, all in one pot. No draining, no fuss, just a hearty meal that'll fuel your next adventure.
Whether you're at home or out in the wild, this recipe is all about simplicity and flavor. Grab a skillet, some fresh ingredients, and let's get cooking.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) Italian sausage (mild or hot)
Use bulk sausage or remove casings. For a leaner option, try turkey sausage.
1 tbsp olive oil
Extra virgin olive oil adds richness. You can use any neutral oil if you prefer.
1 medium yellow onion, diced
About 1 cup. Sweet onions work too for a milder taste.
3 cloves garlic, minced
Fresh garlic is best, but 1 tsp garlic powder can substitute in a pinch.
1 red bell pepper, chopped
Any color bell pepper works; green gives a slightly more bitter note.
1 zucchini, halved and sliced
Adds freshness. Swap with yellow squash for variety.
1 (28 oz / 800g) can diced tomatoes
Fire-roasted adds a smoky depth. Crushed tomatoes also work, but you'll need less liquid.
2 cups (480 ml) chicken or vegetable broth
Low-sodium broth lets you control salt. Water works if you're in a pinch.
8 oz (225g) penne pasta (about 2 1/2 cups)
Regular or whole wheat. Gluten-free penne works, but adjust cooking time.
1 tsp dried oregano
Feel free to use Italian seasoning blend instead.
1/2 tsp red pepper flakes (optional)
For heat. Omit if you're sensitive or serving kids.
Salt and black pepper, to taste
Start with a pinch and adjust at the end.
Fresh basil or parsley, for garnish
Fresh herbs brighten the dish. If using dried, add about 1 tsp at the end.
Tips & Tricks
Don't overcook the pasta
Since it cooks in the sauce, check for doneness a minute before the package suggests—it'll continue to absorb liquid.
Brown the sausage well
Sear it until deeply golden for maximum flavor. Don't rush this step—it's what builds the savory base.
Adjust liquid if needed
If the skillet looks dry before the pasta is done, add a splash of broth or water. If too soupy, simmer uncovered for a few extra minutes.
Pro Tips
Step-by-Step Instructions
1. Brown the sausage
Heat olive oil in a large skillet over medium-high heat (about 375°F / 190°C). Add the sausage and cook, breaking it into crumbles, until browned and cooked through, about 5-7 minutes. Transfer to a plate, leaving some drippings in the pan.
2. Sauté the aromatics
Reduce heat to medium (about 325°F / 160°C). Add onion and bell pepper, cooking until softened, about 4-5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
3. Add the zucchini
Toss in the zucchini slices and cook for 2-3 minutes, just until they start to soften. You want them to retain some crunch.
4. Deglaze with tomatoes
Pour in the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pan. This adds depth to the sauce.
5. Add broth and seasonings
Stir in the chicken broth, oregano, red pepper flakes (if using), and a pinch of salt and pepper. Bring the mixture to a simmer over medium heat (about 350°F / 175°C).
6. Cook the penne
Add the dry penne directly into the skillet, stirring to ensure it's submerged. Cover and simmer gently for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed. The sauce should be thick enough to coat the back of a spoon.
7. Finish and serve
Return the browned sausage to the skillet and stir to combine. Cook for another minute to heat through. Taste and adjust seasoning. Garnish with fresh basil or parsley before serving.
Delicious Variations
Creamy Penne
Stir in 1/2 cup heavy cream and 1/2 cup grated Parmesan at the end for a rich, creamy sauce.
Veggie-Packed
Add 2 cups of baby spinach or kale in the last 5 minutes of cooking for extra greens.
Spicy Arrabbiata
Increase red pepper flakes to 1 tsp and add a splash of red wine vinegar for tang.
How to Store Recipes With Penne Pasta
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat in a skillet over medium heat, adding a splash of broth or water to loosen the sauce. Microwave in 1-minute intervals, stirring between, until hot.
Frequently Asked Questions
Q: Can I use a different type of pasta?
Yes, you can substitute with other short shapes like rigatoni, fusilli, or farfalle, but adjust cooking time as they may cook faster or slower than penne.
Q: How do I make this recipe vegetarian?
Simply omit the sausage and use vegetable broth. You can add extra mushrooms or a can of chickpeas for protein and texture.
Q: Can I prepare this dish ahead of time?
Absolutely. Cook the entire dish, let it cool, and store in the fridge. Reheat gently on the stovetop, adding a little liquid to refresh the sauce.
Q: What if I don't have a lid for my skillet?
If you don't have a lid, cover the skillet with a baking sheet or aluminum foil. You can also add a bit more broth and simmer uncovered, but you'll need to stir more often.
Q: Can I use fresh tomatoes instead of canned?
Yes, use about 3 cups of chopped fresh tomatoes and add a splash of water if needed. You may need to simmer longer to break them down.
This one-pan penne is perfect for busy weeknights or a cozy camp dinner. Give it a try and let me know how it turns out in the comments below. And remember, the best meals are the ones shared with friends. Get out there and explore.
Recipes With Penne Pasta
Recipes With Penne Pasta: a hearty, one-pan skillet dinner with Italian sausage and veggies, ready in 30 minutes.
🧂 Ingredients
- 1 lb (450g) Italian sausage (mild or hot)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 zucchini, halved and sliced
- 1 (28 oz / 800g) can diced tomatoes
- 2 cups (480 ml) chicken or vegetable broth
- 8 oz (225g) penne pasta (about 2 1/2 cups)
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh basil or parsley, for garnish
📋 Instructions
- 1Brown the sausage — Heat olive oil in a large skillet over medium-high heat (about 375°F / 190°C). Add the sausage and cook, breaking it into crumbles, until browned and cooked through, about 5-7 minutes. Transfer to a plate, leaving some drippings in the pan.
- 2Sauté the aromatics — Reduce heat to medium (about 325°F / 160°C). Add onion and bell pepper, cooking until softened, about 4-5 minutes. Stir in garlic and cook until fragrant, about 30 seconds.
- 3Add the zucchini — Toss in the zucchini slices and cook for 2-3 minutes, just until they start to soften. You want them to retain some crunch.
- 4Deglaze with tomatoes — Pour in the diced tomatoes with their juices, scraping up any browned bits from the bottom of the pan. This adds depth to the sauce.
- 5Add broth and seasonings — Stir in the chicken broth, oregano, red pepper flakes (if using), and a pinch of salt and pepper. Bring the mixture to a simmer over medium heat (about 350°F / 175°C).
- 6Cook the penne — Add the dry penne directly into the skillet, stirring to ensure it's submerged. Cover and simmer gently for 12-15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed. The sauce should be thick enough to coat the back of a spoon.
- 7Finish and serve — Return the browned sausage to the skillet and stir to combine. Cook for another minute to heat through. Taste and adjust seasoning. Garnish with fresh basil or parsley before serving.
Liam writes about outdoor adventure and gear, focusing on budget-friendly options and safety. He tests equipment in real conditions and shares honest assessments for hikers and campers.
