All the flavors of pizza in a cozy one‑pot pasta: turkey sausage, pepperoni, tomato basil sauce, rotini, melted cheese—no draining, no fuss.

Why You Will Love This Recipe

• Simplicity of one‑pot cooking makes cleanup easy.

• Turkey sausage gives meaty, savory depth; pepperoni adds classic spice.

• Tomato basil sauce and cheese deliver that familiar pizza taste.

• Perfect for busy weeknights when you want comfort food without the time investment.

• Serves well hot, and leftovers heat up nicely.

One-Pot Pizza Pasta

One‑Pot Pizza Pasta brings together the joy of your favorite pizza into a dinner that’s cozy, comforting, and unbelievably easy. It begins by browning turkey Italian sausage with diced onion until fragrant and golden, allowing the fat and spices to release for flavor base. Garlic adds aroma, followed by pepperoni slices which bring salt, spice, and those nostalgic pizza edges. A tomato basil sauce joins in, forming the “sauce” layer, with water added to help the pasta cook directly in the sauce so all the flavor is absorbed.

Using a quick‑cook rotini (like Barilla Pronto) means the pasta cooks in the same pot, absorbing sauce, sausage drippings, and pepperoni flavor—nothing gets wasted. Boiling for about 10 minutes until most liquid is absorbed makes the dish thick and luscious, not soggy. Stir in cheese at the end so it melts through in ribbons, coating strands of pasta, sausage, and pepperoni with gooey richness. Salt and pepper are adjusted at the end so you control seasoning balance.

The beauty lies in contrast: spicy sausage and pepperoni, creamy cheese, bright tomato sauce, all in one comforting bowl. Texture varies—meaty sausage, soft pasta, melted cheese, slight chew from pepperoni. Plus, cleanup is minimal since you only use one pot.

This is the sort of recipe perfect for those days when you want something hearty and satisfying without turning on every burner. Ideal for family dinners, for feeding hungry teenagers, or when you want pizza but don’t want to bake a crust. Leftovers are great—flavors deepen, cheeses settle into pasta; reheat with a splash of water or extra sauce to revive.

Servings

Serves 4‑6

Time

Ingredients

• 1 teaspoon olive oil

• 8 ounces turkey Italian sausage

• 1 onion, diced

• 2 cloves garlic, minced

• 1 cup pepperoni (sliced)

• 2 cups tomato basil pasta sauce

• 2 cups water

• 8 ounces Barilla Pronto rotini

• Salt & pepper to taste

• 2 cups Italian blend cheese

Instructions

1. Heat olive oil in an oven‑proof or large heavy skillet over medium‑high heat. Add turkey sausage and diced onion; cook, breaking up sausage, until sausage is browned and onion is soft.

2. Stir in minced garlic; cook about 30 seconds until fragrant.

3. Add pepperoni slices, then pour in tomato basil sauce and water; stir to combine.

4. Add the rotini, bring mixture to a boil, then reduce heat and simmer until pasta is cooked and most of liquid is absorbed (≈ 10 minutes).

5. Season with salt and pepper to taste.

6. Stir in the Italian blend cheese until melted and evenly distributed.

7. Serve hot immediately.

Tips

• Use Barilla Pronto or another quick‑cook pasta to avoid overcooking.

• Break up sausage well so it distributes evenly.

• Add cheese off the heat to avoid burning.

• If dish thickens too much, stir in a splash of water or broth.

• Garnish with fresh basil or parsley for color.