This post may contain affiliate links. Please see my disclosure policy
Pasta risotto is a creamy pasta recipe cooked risotto-style in one pan! This recipe is loaded with juicy Italian sausage, parmesan, and herbs, tossed with tender penne for an easy weeknight meal.
My easy sausage penne pasta meets creamy homemade risotto in this quick, family-favorite dinner recipe!
Table of Contents
Today’s pasta risotto reminds me a lot of my sausage pasta skillet, another easy dinner that cooks all in one pan. While that recipe uses milk to make the sauce, this risotto-style sausage penne is rich and creamy without any milk, butter, or cream. Just a teensy bit of parmesan. The rest of the texture comes from the starches in the pasta mingling with the broth while it cooks, just like the rice in risotto recipes!
Why This Pasta Risotto Recipe Works
- Rich and creamy. You’ll slowly ladle warm broth into a skillet of toasted penne pasta while it cooks. As the broth absorbs, the starches in the pasta emulsify the sauce, creating the creamiest texture.
- Easy, one-pan method. Even if you’ve never made risotto before, this pasta version is super easy. It’s easy to pack in all that flavor since everything cooks in one pan.
- Adaptable. You can change up this recipe in a thousand different ways to match what your family likes. Add veggies, leave out the meat, use different proteins… Whatever you can dream up. Just follow the method below!
Ingredients You’ll Need
This pasta risotto needs only a few easy ingredients, making it a great option for everyday dinners. I’ve included my notes here, and you’ll find the printable ingredients list with the full amounts in the recipe card below the post.
- Broth – I make this pasta risotto with low-sodium chicken broth. You could also use vegetable stock or broth.
- Olive Oil – Or another cooking oil, for sautéeing.
- Penne Pasta – Any short-cut pasta will work here. Other good choices are fusilli, rigatoni, or bow-tie pasta. Orzo or ditalini pasta would also make this dish look more like a traditional risotto!
- Onion – I like to use a sweet variety, like Vidalia or shallots. Chop the onion up finely before you start.
- Italian Sausage – You can use mild, sweet Italian sausage or spicy, it’s up to you. If needed, substitute the sausage with ground pork, beef, chicken, or turkey. In this case, I recommend adding a teaspoon of Italian seasoning along with salt and pepper when cooking the meat, for added flavor.
- Parmesan Cheese – Freshly grated parmesan or pecorino cheese has the best flavor.
- Oregano – Chopped fresh oregano leaves for garnish. You could also use another herb, like basil or sage.
How to Make Pasta Risotto
The first time I made this risotto pasta recipe, my husband commented that this has the be the strangest way to cook pasta. To that, I say, strange but effective! Cooking pasta like risotto is the best way to make it super-creamy and flavorful. Here’s how. Be sure to scroll to the recipe card for the printable instructions.
- Heat the chicken broth. First, heat the chicken broth in a pot over medium heat until it’s just steaming, but don’t let it reach a boil.
- Cook the sausage and onions. Meanwhile, brown the Italian sausage and onions in a large skillet with oil. Break up the meat while it cooks. Afterward, move the sausage and onions to a plate.
- Toast the pasta. Just like you’d toast arborio rice for risotto, we’re going to toast our penne pasta. Add the dry pasta to the skillet, tossing it with a bit of olive oil. Toast it lightly for 5 minutes, until the penne browns a little at the edges.
- Gradually add the broth. One cup at a time, add the hot chicken broth to the pan with the pasta. Stir frequently while most of the liquid cooks off before adding more broth. Repeat, simmering and stirring, until the pasta is tender.
- Put it all together. Add the cooked sausage back to the pan. Lastly, stir in the grated parmesan and season to taste with salt and pepper. Let everything heat through, and serve! I garnish my pasta risotto with extra parmesan and chopped oregano. See below for more serving ideas.
Tips and Variations
- Add white wine. Classic risotto recipes use a combination of broth and white wine. If you’d like, substitute 1 cup of broth in this pasta risotto with a dry white, like Chardonnay or Pinot Grigio.
- Change up the protein. Sometimes, I’ll skip the ground sausage. Instead, I’ll use shredded chicken breast or another protein, like shrimp scampi. It’s also easy to add protein to the pasta when serving. Some of my favorite add-ons are creamy Chicken Marsala or slices of grilled rib-eye steak.
- Vegetarian. Replace the sausage with meatless mince or make a vegetarian mushroom risotto pasta with sautéed baby portobellos.
- More add-ins. Feel free to add any ingredients you’d like! Cooked crumbled bacon, diced ham, and veggies like diced bell peppers, zucchini, asparagus, broccoli, peas, tomatoes, and spinach are great options.
Serving Suggestions
I like to serve this pasta risotto just as I would my actual sausage risotto. It’s perfect as a main with a side of homemade garlic bread or focaccia and a big sharing-style Caesar salad for the table. For dessert, I love these cinnamon blondies.
Storing and Reheating Leftover Pasta
- Refrigerate. I almost always make extra whenever I cook this pasta risotto because the leftovers are just THAT good. Refrigerate the cooled pasta in an airtight container for up to 3 days to enjoy for easy lunches.
- Reheat. Warm this pasta risotto in a skillet on the stovetop, or you can use the microwave. I like to sprinkle in a little water or broth to help the pasta loosen up again.
More Easy Pasta Recipes
Pasta Risotto
Ingredients
- 6 cups chicken broth
- 1 Tablespoon Olive oil
- 12 oz dried penne pasta
- 1 small sweet onion, finely chopped
- 3/4 pound Italian Sausage
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tablespoons Parmesan cheese
- 2 Tablespoons Fresh Oregano, finely chopped
Instructions
- In a pot heat chicken stock over medium heat until it is hot, but not boiling.
- In a large skillet, swirl a little olive oil. Heat over medium high heat. Add sausage and onion. Break up sausage, and cook until browned and cooked through. Remove from pan.
- Reduce heat to medium. Swirl about a tablespoon of olive oil in skillet. Add penne tossing to coat in the olive oil. Cook for about 5 minutes, stirring often, until lightly toasted.
- Add about a cup of chicken broth to the pan. Stirring frequently, until most of the liquid is absorbed. Add another cup of broth. Keep doing this until the pasta is cooked through.
- Add sausage back to the pan. Add Parmesan cheese, squeeze lemon juice over pasta, and season with salt and pepper. Stir and heat until sausage is warm.
- Serve with additional cheese, and oregano if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I created a fun group on Facebook,and I would love for you to join us! It’s a place where you can
share YOUR favorite recipes, ask questions, and see what’s new at Dinners, Dishes and Desserts (so that you never miss a new recipe)!
Be sure to follow me on Instagram and
tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS
recipes YOU make!
Be sure to follow me on my social media, so you
never miss a post!
Facebook | Twitter | Pinterest | Instagram
Did you know there is a Dinners,
Dishes, and Desserts SHOP? Lots of different E-Books for sale. Or you can buy me a
coffee to say thanks!
.
I’m making dinner tonight for my parents since I’m living off of them until I find a job haha. But we are going to a movie beforehand. Not sure what yet but a matinee to beat the crowds.
I’ve never heard of toasting pasta…sounds great though! And a creamy pasta with no cream is something I could get into!
I love skillet pasta, what a great weeknight meal idea!
This looks so tasty and I love how easy it is!
This dish looks absolutely delicious! I love how it looks so simple – yet fresh and full of flavor. Pinning and bookmarking!
I made this for lunch for my friend and I today and it was delicious!
I used fresh basil on top and it was great. Interesting way to cook pasta and it made it very flavorful!
So glad that you enjoyed it! Thanks for the feedback!
I often toast my spaghetti, but have never considered toasting other pasta. Thanks for the inspiration!