Let me tell you about the night this recipe was born. It was one of those hectic weekdays where dinner needed to be comforting, fast, and use up what I had in the pantry. The moment I browned that Italian sausage, my entire kitchen filled with the most incredible aroma of fennel and garlic. As it simmered with tomatoes, I boiled some humble elbow noodles, and I knew I was onto something special. The result was this gloriously simple, one-skillet wonder of Italian Sausage and Noodles—a hearty, cheesy, family-pleasing meal that feels like a hug in a bowl. It’s the kind of dish that has earned a permanent spot in my recipe rotation, and I can’t wait for you to try it.
Why You’ll Love This Recipe
If you’re looking for a dinner that delivers maximum flavor with minimal fuss, you’ve found it. This recipe is your secret weapon for busy nights. You’ll love how the spicy, savory sausage melds with the tangy tomatoes and creamy cheese, all clung to those satisfying little pasta tubes. It’s incredibly forgiving, endlessly adaptable to what you have on hand, and makes fantastic leftovers. From my kitchen to yours, this is the dependable, delicious answer to the perpetual “what’s for dinner?” question.
Ingredients
- 1 lb (450g) Italian sausage, casings removed (mild or hot, based on your preference)
- 8 oz (225g) elbow noodles
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 (10 oz) can diced tomatoes with green chiles (like Rotel), undrained
- 1 (15 oz) can tomato sauce
- 1 cup shredded mozzarella cheese
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional, for more heat)
- Salt and black pepper to taste
- Fresh basil or parsley, for garnish (highly recommended)
Let’s talk ingredients for a second, because a few choices here make a world of difference. First, don’t skip the Italian sausage with the casing removed; its seasoned, fatty richness is the flavor foundation of the whole dish and you simply can’t replicate it with ground beef. I’ve tried. The diced tomatoes with green chiles (Rotel) are my non-negotiable secret—they add a subtle kick and brightness that plain diced tomatoes lack. Trust me, it makes a huge difference. For the cheese, pre-shredded is convenient, but if you have a block of mozzarella, shred it yourself. It melts so much creamier and won’t have the anti-caking agents that can make sauce a bit grainy.(See the next page below to continue…)