This chicken sausage pasta is what I make when I need dinner in about 15 minutes and don’t have the energy for anything complicated. It’s quick, low effort, and made almost entirely from pantry and freezer staples. Boil the pasta, air fry the chicken sausage, stir everything together, and dinner’s done. It’s the kind of meal that feels more interesting than plain pasta with sauce, but doesn’t ask much of you.
I started leaning on recipes like this during a season when cooking felt exhausting instead of enjoyable. I still wanted to eat at home, but I needed dinner to be fast, simple, and reliable. Meals like this are what slowly got me back into the kitchen without adding more stress to my day.
If you’re feeling burned out and relying on takeout more than you want to, this is the kind of recipe that helps bridge the gap. It keeps dinner easy, uses ingredients you probably already have, and still tastes really good, without turning cooking into another thing you have to push through.
If quick, low-effort dinners are what you need right now, my Tuscan white bean pasta, sun dried tomato mushroom pasta, and tomato gnocchi soup are all ready in 20 minutes or less and keep cooking simple.
Key ingredients
- Italian Chicken Sausage – Use whatever Italian chicken sausage you like. I typically pick up a package from Trader Joe’s.
- Balsamic Vinegar – This is the secret ingredient. A small splash helps cut through the canned tomatoes and makes the sauce taste more balanced.
- Sun Dried Tomatoes in Oil – Use the kind packed in oil. Drain most of it, but a little oil adds flavor and helps coat the pasta, making the whole dish taste more elevated.
Step by step
Tips for success
- Air fry the sausage whole, then slice it – This is the easiest way to cook it evenly. Use tongs when removing and slicing since it will be hot.
- Add pasta water gradually – You likely won’t need much. Add a little at a time until the pasta looks lightly coated and glossy.
- Break up the frozen spinach ahead of time– Pull the spinach out when you start the pasta water so it can thaw slightly. Before adding it, gently press or break up the bag to avoid large frozen clumps that take longer to defrost.
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- 1 package italian chicken sausage
- 16 ounces gluten free pasta of choice
- 28 ounce can diced tomatoes – drained
- ¼ cup sundried tomatoes in olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon italian seasoning
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 cups frozen spinach
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Cook sausage in the air fryer. 400F for 6 minutes.
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Once water has come to a boil, add a big pinch of salt then add the pasta. Cook pasta 2 minutes less than recommended. Reserve some pasta water before draining.
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Add pasta back to the pot with drained diced tomatoes, sun dried tomatoes, balsamic vinegar, italian seasoning, salt, garlic powder and frozen spinach. Cook over low heat until the spinach is defrosted.
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Add pasta water as needed to get the right consistency.
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Cut air fried sausage into coins and add directly to the pasta dish. Stir well and serve hot.
- Cook the pasta 1–2 minutes less than the package directions – This gives you room to finish cooking it in the sauce while the frozen spinach defrosts, without ending up with mushy pasta.
- Reserve some pasta water before draining – There isn’t a lot of sauce here, so a splash of pasta water helps everything coat evenly. A glass measuring cup works well for this.
- Drain the canned tomatoes well – If you skip this step, the pasta will be too soupy. You can drain them in a mesh strainer or squeeze out the liquid by hand.
Optional Finishing Touches
If you want to add a little extra without extra work:
- Freshly grated Parmesan
- Crushed red pepper flakes
- Chopped basil, if you have it
Totally optional. The pasta is good as-is.
Nutrition Information
Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
