One Pot Pasta of Linguine, Italian Sausage, Tomatoes, and Capers is an easy and satisfying meal for busy nights when time is tight, the family is hungry, and you don't want to fuss with too much prep or cleanup.
When everything cooks together in one pot and is ready to serve in under 30 minutes, this amazingly delicious and straightforward linguine dinner with tomatoes and capers will come in handy to have in your dinner repertoire time and time again.
Jump to:
- Why this recipe works
- The ingredient list:
- What are the benefits of cooking a one-pot pasta meal?
- How do I know how much liquid to use when cooking a one-pot pasta meal?
- What does Al dente mean?
- Do I have to use linguine in this dish or can I use another form of dried pasta?
- What if I want to make this a vegetarian dish? Can I do that?
- Can I add fresh spinach or kale to this dish and when would I do so?
- What are capers and do I need to add them?
- Where do I find capers in the market?
- The easy instructions:
- How long will the leftovers keep in the refrigerator?
- For additional delicious pasta dishes please click on the following titles for:
- Printable Recipe Card
Why this recipe works
The ingredients in this easy Italian pasta dinner are pantry staples so you'll always be ready to serve this one-pot wonder at a moment's notice! Yay for easy, fuss-free dinners!
The ingredient list:
- Dried Pasta (I used linguine)
- Italian Sausage
- Olive Oil
- Salt and Pepper
- Dried Basil
- Dried Oregano
- Minced Garlic
- Canned Diced Tomatoes
- Beef Broth
- Water
- Capers
- Parmesan Cheese
What are the benefits of cooking a one-pot pasta meal?
- The pasta slurps up all of the flavors inside the pot, making it much more flavorful and delicious.
- It takes less time.
- It makes less mess.
- It reduces cleanup.
- It's fun!
How do I know how much liquid to use when cooking a one-pot pasta meal?
Great question! As a rule of thumb, I like to add enough water to cover the pasta fairly generously.
That doesn't mean drown the uncooked pasta in liquid, but it doesn't mean be stingy with it either.
Remember that, as it cooks, the pasta will swell up slightly so you want to have enough liquid in the pot to allow the pasta to cook Al dente, but not have too much additional liquid in the pot so that the pasta is swimming when it's time to serve.
What does Al dente mean?
Cooked but still slightly firm in the very center when bitten.
In Italian it means "To the tooth".
Never mushy or overcooked.
Do I have to use linguine in this dish or can I use another form of dried pasta?
Feel free to use whatever dried pasta you have on hand, or that is your favorite.
Just remember that the actual cooking time may need to be adjusted (either longer or shorter) depending on the pasta you're using. A thicker, heartier pasta (like rigatoni) will take slightly longer than a thinner, smaller pasta (like orzo).
The liquid may also need to be adjusted depending on the pasta you're using, so make sure to refer back to the above section when deciding how much liquid should be used when cooking a one-pot pasta dish.
What if I want to make this a vegetarian dish? Can I do that?
YES! No problem!!
Leave out the meat altogether, and instead of using a beef broth or stock, you can use vegetable stock or broth, additional water, or even wine.
Just make sure you add enough liquid to sufficiently cover the pasta as it cooks.
Can I add fresh spinach or kale to this dish and when would I do so?
That's a FANTASTIC idea! Yes! Do it!
Add the fresh spinach or fresh chopped kale to the pot in the last 2-3 minutes of cooking time.
The heat from the pasta will wilt the spinach or kale nicely and add more vitamins and nutrients to your meal.
What are capers and do I need to add them?
Capers are the small, edible, unopened flower buds from a plant known as Capparis Spinosa (aka caper plant).
Capers are normally pickled or salted.
When added to dishes capers lend a tangy bite that compliments and lightens flavors which otherwise could be considered heavy or unctuous.
You can certainly omit the capers in this recipe if you'd like, but I encourage you to add them for that extra added kick which will really make this dish pop with flavor!
Where do I find capers in the market?
Capers can be found in the pickle and vinegar section of the market, and in most stores, they'll also be found in the International section.
The easy instructions:
- In a large, high sided skillet brown the Italian sausage over medium/high heat in olive oil.
- Add one chopped onion and cook until the onion is slightly translucent.
- Stir in the garlic, dried oregano, dried basil, salt, pepper.
- Add the large can of diced tomatoes along with their juice.
- Stir in the beef stock (or broth), and the water.
- Add the pasta and gently push it under the liquid until it's submerged. *Note - If more liquid is needed to add enough so the pasta is submerged, but not overly so.
- Add 1 teaspoon of salt to season the pasta, and stir well.
- Cover the pot, reduce the heat to medium/low and simmer for approximately 5 - 6 minutes.
- Remove the lid and stir well.
- Cook for an additional 1 - 3 minutes, uncovered until the pasta is Al Dante.
- Add the capers and stir.
- Serve hot, and top with Parmesan cheese, if desired.
How long will the leftovers keep in the refrigerator?
If you're lucky enough to have leftovers (and isn't Italian even more flavorful the next day?), when stored in an air-tight container this will last in the fridge for up to 5 days.
This One-Pot Linguine with Sausage, Tomatoes, and Capers also freezes well and can be made in advance if needed.
For additional delicious pasta dishes please click on the following titles for:
Creamy Tomato Bacon Pasta with Mascarpone
One Pan Orzo with Tomatoes, Spinach, and Basil
Orzo and Shrimp Stuffed Avocados (pictured below)
Spaghetti Western Chili Casserole
Spaghetti Stuffed Bell Peppers
Spaghetti Stuffed Garlic Cheese Bread (pictured below)
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Printable Recipe Card
One Pot Linguine with Italian Sausage, Tomatoes, and Capers
Equipment
- microplane optional, for grating cheese
- strainer optional, for draining capers
- kitchen timer optional
- pasta spoon optional for serving
Ingredients
- 1 pound Italian sausage bulk, or casings removed
- 1 medium onion chopped
- 2 tablespoons olive oil
- 2 teaspoons salt divided
- ½ teaspoon pepper
- 1½ teaspoons dried basil
- 1½ teaspoons dried oregano
- 2 cloves garlic minced
- 1 can (28 ounces) diced tomatoes with juice
- 2 cups beef broth or stock
- 2½ cups water more or less as needed
- 1 pound linguine
- 4 ounces capers drained
- ½ cup shredded Parmesan cheese
Instructions
- In a large, high sided skillet brown the Italian sausage over medium/high heat in olive oil.
- Add one chopped onion and cook until the onion is slightly translucent. Approximately 2-3 minutes.
- Stir in the garlic, dried oregano, dried basil, salt, pepper.
- Add the large can of diced tomatoes along with their juice.
- Stir in the beef stock (or broth), and the water.
- Add the pasta and gently push it under the liquid until it's submerged. *Note - If more liquid is needed, add more water so the pasta is submerged but not overly so.
- Add 1 teaspoon of salt to season the pasta, and stir well.
- Partially cover the pot (leaving the spoon in the pot to prevent a boil-over), reduce the heat to medium/low, and simmer for approximately 5 - 6 minutes.
- Remove the lid and stir well.
- Cook for an additional 1 - 3 minutes, uncovered until the pasta is al Dante.
- To finish, add the drained capers and stir.
- Serve hot, and top with Parmesan cheese, if desired.
Nutrition
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Wes says
I’m not sure why mine came out so watery I used the measurements in the recipe.
Next time, I’ll just cook the pasta separately because having the liquid barely cover the pasta still made it very soupy.
Renée says
That's weird, Wes. I wonder what happened?
Did you remember to remove the lid for the last few minutes of cooking? That's key.
Anyway, sorry you didn't have success with this recipe. I do hope you'll try it again.
Take good care,
Renee
Alyssa says
I love using hot Italian sausage here. Gives it a bite that we love!
Taryn says
This is a great one pot meal! Thanks for the recipe.