Irresistible One-Pot Pasta: 35-Minute Sausage & Spinach Dinner Everyone Will Love

Table of Contents

Table of Contents

Introduction

There’s something almost magical about coming home after a long day and knowing you can have a delicious, homemade meal on the table in just 35 minutes—and with only one pot to wash afterward. That’s the beauty of this One-Pot Pasta: 35-Minute Sausage & Spinach Dinner, a recipe that has literally saved my weeknights more times than I can count.

I’ll never forget the first time I stumbled upon the concept of One-Pot Pasta: 35-Minute cooking. It was a particularly chaotic Tuesday evening—I’d just picked up my kids from soccer practice, the sink was full of dishes from breakfast (don’t judge me), and everyone was starving. The idea of making pasta in a separate pot, cooking the sauce in another pan, and then combining everything felt overwhelming. That’s when I decided to throw caution to the wind and cook everything together in one pot. The result? A creamy, flavorful One-Pot Pasta: 35-Minute dish that had my family asking for seconds, and cleanup that took all of two minutes.

This One-Pot Pasta: 35-Minute recipe has since become a cornerstone in my weekly meal rotation, and it’s earned its place in the culinary world as one of those brilliant, practical dishes that proves you don’t need complicated techniques or hours of prep time to create something truly delicious. The combination of savory Italian sausage, tender noodles, and vibrant spinach makes this One-Pot Pasta: 35-Minute meal both comforting and nutritious.

Whether you’re a busy parent, a college student, or simply someone who values their time (and who doesn’t?), this One-Pot Pasta: 35-Minute recipe is about to become your new best friend. It’s proof that great flavor doesn’t require endless pots and pans—just one pot, a few simple ingredients, and 35 minutes of your time.

Each time I make this One-Pot Pasta: 35-Minute Sausage & Spinach Dinner, I’m reminded why I love it so much. It’s easy, flexible, and consistently delivers restaurant-quality flavor with minimal effort. Even better, this One-Pot Pasta: 35-Minute dish transforms everyday ingredients into something that feels indulgent without being complicated.

No matter how busy life gets, having a go-to One-Pot Pasta: 35-Minute recipe in your back pocket is the secret to stress-free weeknights and happy families. Trust me, once you make it, this One-Pot Pasta: 35-Minute dinner will become your most requested meal—and your favorite way to unwind after a long day.

Ingredients for Your One-Pot Pasta: 35-Minute Masterpiece

Explanation of Key Ingredients and Their Role in the Recipe

Let me walk you through the star players in this One-Pot Pasta: 35-Minute creation, because understanding what each ingredient brings to the table will help you appreciate why this recipe works so beautifully.

Italian Sausage (1 pound): This is your primary protein and flavor powerhouse. I typically use mild Italian sausage, but if you’re feeling adventurous (or if you love a little kick), hot Italian sausage works wonderfully. The sausage releases its seasoned oils as it cooks, infusing the pasta with fennel, garlic, and herb flavors. You’ll want to remove the casings before cooking—just squeeze the meat out into the pot. This allows it to break into perfect little morsels that distribute evenly throughout the dish.

Pasta (12 ounces): I’m particular about pasta shape here, and I always reach for penne, rigatoni, or campanelle. Why? These shapes have ridges and hollows that catch the sauce and bits of sausage, making every bite flavorful. The pasta cooks directly in the pot with the broth, absorbing all those delicious flavors rather than just sitting in plain water. This is what transforms ordinary pasta into something extraordinary.

Fresh Spinach (4 cups): Don’t let the volume scare you—spinach wilts down to almost nothing, which means you can pack serious nutrition into this dish without anyone noticing (I’m looking at you, veggie-resistant kids). Spinach adds a pop of color, a slightly earthy flavor, and important nutrients like iron and vitamins A and C. Fresh is key here; frozen spinach can make the dish watery.

Chicken Broth (3 cups): This is the liquid gold that cooks your pasta and creates the sauce. I always use low-sodium chicken broth so I can control the salt level myself. As the pasta cooks, it releases starch into the broth, which naturally thickens into a silky sauce. It’s kitchen chemistry at its finest.

Heavy Cream (1 cup): This is what makes the dish feel indulgent and restaurant-worthy. The cream enriches the broth into a luscious sauce that coats every piece of pasta. If you’re worried about richness, don’t be—you’re feeding a family or getting multiple servings, so the amount per person is actually quite reasonable.

Garlic (4 cloves, minced): Because is there any savory dish that doesn’t benefit from garlic? It adds aromatic depth and that irresistible fragrance that fills your kitchen.

Parmesan Cheese (1 cup, freshly grated): Freshly grated Parmesan is non-negotiable in this recipe. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly. Fresh Parmesan melts into the sauce, adding nutty, salty complexity and helping to thicken everything beautifully.

Seasonings: Red pepper flakes (½ teaspoon), dried Italian herbs (1 teaspoon), salt, and black pepper round out the flavor profile. These subtle additions tie everything together without overwhelming the dish.

Tips for Selecting the Best Quality Ingredients

The beauty of this One-Pot Pasta: 35-Minute dinner is that it’s simple enough to let quality ingredients shine, so choosing the right ones makes all the difference.

Sausage Selection: Visit a butcher or the fresh meat counter if possible. Grocery store packaged sausages work fine, but artisan sausages from a butcher often have better meat quality and more robust seasoning. Look for sausages with a short ingredient list—quality meat and recognizable herbs and spices. Avoid sausages with lots of fillers or unpronounceable additives.

Pasta Quality: I’m not saying you need to buy expensive imported pasta, but there’s a noticeable difference between brands. Look for pasta made with just durum wheat semolina and water. Higher-quality pasta has a rougher surface texture, which helps sauce cling better. Bronze-cut pasta (you’ll see this mentioned on some packages) is particularly good at grabbing sauce.

Spinach Freshness: Choose spinach with vibrant, deep green leaves and no yellowing or slimy spots. Baby spinach tends to be more tender and sweeter than mature spinach, and it requires less prep since the stems are tender enough to eat. If you’re buying bunched spinach, expect to do more washing and stem removal.

Broth Matters: This isn’t the place to use bouillon cubes or instant broth. Since the broth is a main component of your sauce, invest in a good-quality chicken broth or stock. Better yet, if you have homemade stock in your freezer, this is the perfect time to use it. The difference in depth of flavor is remarkable.

Cheese Wisdom: Buy a block of Parmigiano-Reggiano or Grana Padano and grate it yourself. Yes, it takes an extra three minutes, but those three minutes are worth it. The cheese should have a crumbly texture and a complex, nutty aroma. Store the wrapped block in your refrigerator, and it’ll last for months.

Cream Considerations: Heavy whipping cream (usually 36-40% fat) is what you want. Half-and-half won’t give you the same richness, and the sauce won’t thicken as nicely. Look for cream without additives—just cream, and possibly carrageenan as a stabilizer.

Substitutions and Alternatives for Your One-Pot Pasta: 35-Minute Recipe

Life happens, and sometimes you need to work with what’s in your fridge. Here are smart substitutions that maintain the integrity of this delicious dish:

Protein Swaps: If Italian sausage isn’t your thing, ground turkey or chicken seasoned with Italian herbs works well (add extra olive oil since these are leaner). For a lighter option, try turkey sausage. Want to go meatless? Crumbled plant-based Italian sausage can work, or use white beans for a vegetarian protein boost. I’ve even made this with shredded rotisserie chicken added at the end for a gentler flavor profile.

Pasta Alternatives: Any short pasta shape works—farfalle, fusilli, shells, or even orecchiette. If you need a gluten-free version, use gluten-free pasta but add it slightly later in the cooking process since it can get mushy faster. Whole wheat pasta adds nutty flavor and extra fiber.

Greens Variety: Kale (remove thick stems and chop), Swiss chard, or arugula can replace spinach. Kale needs a minute or two longer to wilt, while arugula wilts almost instantly and adds a peppery note. In winter, when fresh greens are pricey, frozen spinach works if you thaw and squeeze out all the water first—use about 1½ cups of thawed, squeezed spinach.

Dairy Modifications: Can’t do dairy? Use full-fat coconut milk or cashew cream instead of heavy cream. Nutritional yeast can stand in for Parmesan, though the flavor will be different. For a lighter version, use half-and-half, though your sauce will be thinner—you might need to let it reduce longer.

Broth Options: Vegetable broth works for a vegetarian version. Bone broth adds extra nutrition. In a pinch, you can use water, but boost the flavor by adding an extra tablespoon of tomato paste and more garlic and herbs.

Additions and Enhancements: This One-Pot Pasta: 35-Minute recipe is wonderfully adaptable. Throw in sun-dried tomatoes for tangy sweetness, mushrooms for earthiness, or cherry tomatoes that burst and create pockets of freshness. Bell peppers add color and crunch. A splash of white wine (added with the broth) brings restaurant-quality depth.

Preparation Steps for Your One-Pot Pasta: 35-Minute Success

Initial Prep and Cleaning Tips

One of the reasons this One-Pot Pasta: 35-Minute dinner is so accessible is the minimal prep work required. Let me walk you through getting organized so your cooking process is smooth and stress-free.

Mise en Place (Everything in Its Place): Before you turn on the stove, gather and prep all your ingredients. This French culinary concept is especially important for quick recipes like this one because things move fast once you start cooking. Here’s what to do:

Remove the sausage from the refrigerator 10 minutes before cooking—slightly room-temperature meat browns better. If your sausages are in casings, use kitchen shears to snip one end and squeeze the meat out into a bowl.

Mince your garlic cloves finely. I use a microplane grater for garlic because it creates a paste that distributes beautifully through the dish. If you’re using jarred minced garlic, measure out about 4 teaspoons.

Wash your spinach thoroughly, even if the package says “pre-washed.” I’ve found the occasional bit of grit in supposedly clean spinach too many times. Fill a large bowl with cold water, add the spinach, swish it around, and let any dirt settle to the bottom. Lift the spinach out (don’t pour it through a colander, which just pours the dirt back over the leaves), and give it a gentle shake. Pat it dry with a kitchen towel or use a salad spinner.

Grate your Parmesan cheese using the medium holes of a box grater or a food processor with a grating blade. You’ll need about a cup, which is roughly 4 ounces of cheese.

Measure out your broth and cream into separate containers or measuring cups. Having liquids ready to pour makes the cooking process seamless.

Choosing Your Pot: This recipe’s name promises one pot, so choose wisely. You need a pot that’s large enough to accommodate 12 ounces of pasta plus liquid—I recommend a 5-quart Dutch oven or a large, deep sauté pan with a lid. The pot should be heavy-bottomed to prevent hot spots and burning. Cast iron enameled Dutch ovens are perfect, but a good stainless steel pot works beautifully too.

Tool Assembly: Have a wooden spoon or silicone spatula ready for stirring and breaking up the sausage. You’ll also need measuring cups and spoons, a sharp knife, cutting board, and a grater. Keep a ladle or large spoon nearby for serving, and have your serving bowls or plates warming in a low oven if you want that restaurant touch.

Step-by-Step Cooking Instructions with Secret Tips

Now comes the fun part—let’s cook this One-Pot Pasta: 35-Minute family favorite recipe together. I’ll share my tested techniques and the little secrets that make this dish consistently excellent.

Step 1: Brown the Sausage (Minutes 0-7)

Place your pot over medium-high heat and let it warm for about a minute. Add the sausage meat, breaking it up immediately with your wooden spoon into smaller pieces—aim for chunks about the size of a nickel. Here’s a secret: don’t stir constantly. Let the sausage sit undisturbed for 2-3 minutes to develop a golden-brown crust on one side before stirring. This caramelization creates deep, savory flavors. Continue cooking, stirring occasionally, until the sausage is mostly browned with no pink remaining, about 6-7 minutes total. If your sausage is particularly fatty and there’s more than 2 tablespoons of grease in the pot, spoon out the excess (but leave some—that’s flavor!).

Step 2: Aromatics (Minutes 7-9)

Reduce heat to medium and add your minced garlic to the browned sausage. Stir constantly for about 45 seconds—you want the garlic fragrant and softened but not browned or burned. This is a critical moment; garlic goes from perfect to bitter in seconds, so stay attentive. Add your red pepper flakes and Italian herbs now, stirring them into the fat for about 15 seconds to bloom their flavors. This technique, called “blooming” spices, intensifies their taste exponentially.

Step 3: Add Liquids and Pasta (Minutes 9-11)

Pour in your chicken broth and give everything a good stir, scraping up any browned bits stuck to the bottom of the pot (that’s flavor gold). Increase heat to high and bring the broth to a rolling boil. Once boiling, add your pasta, making sure to stir it immediately so pieces don’t stick together. Here’s a crucial tip: don’t add salt yet. The broth, sausage, and Parmesan will add plenty of salt, and you can always adjust at the end. Push down any pasta sticking up above the liquid level.

Step 4: Simmer and Stir (Minutes 11-24)

Once the pot returns to a boil, reduce heat to medium-low so the liquid maintains a steady simmer—you should see gentle bubbles breaking the surface. Partially cover the pot with a lid (leave it slightly ajar to prevent boil-over) and set a timer for 12-14 minutes, depending on your pasta’s cooking time. Check the package instructions and aim for al dente.

Here’s where many people go wrong with one-pot pasta recipes: you need to stir every 3-4 minutes. This prevents sticking and ensures even cooking. Each time you stir, make sure to scrape along the bottom and sides of the pot. The pasta will absorb liquid as it cooks—this is supposed to happen. If your pot looks too dry before the pasta is tender, add broth or water in ¼-cup increments.

Step 5: Cream and Spinach (Minutes 24-28)

When your pasta is just barely al dente (it should still have a slight firmness in the center), stir in your heavy cream. The mixture will look soupy—don’t worry. Let it simmer for 2 minutes, stirring occasionally. The starch released from the pasta will thicken the cream into a beautiful sauce. Now add your spinach in two batches. Add half, stir it in and let it wilt for about 30 seconds, then add the remaining spinach. This prevents overwhelming the pot. Stir until all the spinach is wilted and dark green, about 2 minutes total.

Step 6: Cheese and Seasoning (Minutes 28-30)

Remove the pot from heat—this is important because if the pot is too hot, the cheese can become grainy. Stir in your Parmesan cheese in three additions, stirring well after each to ensure it melts smoothly and doesn’t clump. The cheese will thicken the sauce further and add that irresistible savory depth. Taste the sauce (blow on your spoon first!) and adjust seasoning with salt and black pepper. Remember, you can always add more but can’t take it away.

Step 7: Rest and Serve (Minutes 30-35)

Let the pasta rest for 3-5 minutes before serving. During this time, the sauce will thicken to the perfect consistency as the pasta continues absorbing liquid. If the sauce seems too thick, stir in a splash of broth or pasta water. If it’s too thin, let it sit a bit longer. Give it one final stir, and your One-Pot Pasta: 35-Minute masterpiece is ready to serve.

Common Mistakes and How to Avoid Them

Even this straightforward recipe has a few pitfalls that can derail your dinner. Let me help you sidestep them based on what I’ve learned (sometimes the hard way):

Mistake #1: Not Enough Liquid Some people use too little broth, fearing a soupy result, but pasta needs adequate liquid to cook properly. The result? Crunchy, undercooked pasta stuck to the bottom of your pot. Solution: Use the full 3 cups of broth. If your pasta isn’t tender when the liquid is absorbed, add more liquid in small amounts until it’s cooked through. Different pasta brands absorb differently, so flexibility is key.

Mistake #2: Too-High Heat Cooking at too high a temperature causes the bottom to scorch while the top remains uncooked. This happens because the liquid evaporates too quickly. Solution: After bringing the pot to a boil, reduce to a gentle simmer. You should see small bubbles, not a rolling boil. If you smell burning at any point, immediately remove the pot from heat, stir, and reduce temperature.

Mistake #3: Not Stirring Enough One-pot pasta requires more attention than traditional pasta cooking. Without regular stirring, the pasta pieces stick together and to the pot bottom. Solution: Set a timer to remind yourself to stir every 3-4 minutes. It takes 10 seconds and makes all the difference.

Mistake #4: Adding Cheese to a Boiling Pot When you add Parmesan to boiling liquid, it can separate and become grainy or stringy instead of melting smoothly. Solution: Always remove the pot from heat before adding cheese. Let it cool for 30-60 seconds, then stir in the cheese gradually.

Mistake #5: Over-Seasoning Early Adding salt before the pasta cooks is problematic because as the liquid reduces, the salt concentrates. Plus, sausage and Parmesan are already salty. Solution: Season at the end. Taste your sauce after adding the cheese, then adjust salt and pepper to your preference.

Mistake #6: Using the Wrong Pan A shallow pan causes too much liquid evaporation, while a too-small pot leads to overflow. Solution: Use a 5-quart or larger pot with high sides—a Dutch oven is ideal. If you only have a shallow pan, you may need to add extra broth.

Mistake #7: Skipping the Rest Period Serving immediately after cooking means you’ll have a thin, soupy sauce that hasn’t had time to come together. Solution: Let the One-Pot Pasta: 35-Minute dish rest off the heat for 3-5 minutes. The residual heat continues cooking, and the sauce thickens to perfection.

Serving & Final Touches for Your One-Pot Pasta: 35-Minute Dinner

Creative Presentation Ideas

Even a simple weeknight meal can feel special with thoughtful presentation. Here’s how to take your One-Pot Pasta: 35-Minute dinner from “Tuesday night sustenance” to “look what I made!”

The Classic Bowl: Serve your One-Pot Pasta: 35-Minute creation in shallow, wide bowls rather than deep ones. This presentation shows off the beautiful colors—the golden-brown sausage, vibrant spinach, and creamy sauce that make this One-Pot Pasta: 35-Minute dish irresistible. Use a pasta fork or tongs to twirl a portion of pasta and create a small nest in the center of each bowl.

Spoon additional sauce and sausage over the top to highlight the richness of your One-Pot Pasta: 35-Minute dinner. Finish with a sprinkle of freshly grated Parmesan, a crack of black pepper from a pepper mill, and a drizzle of good olive oil. If you have fresh basil, a chiffonade (thin ribbon) on top adds a pop of bright green and that fresh, fragrant finish this One-Pot Pasta: 35-Minute recipe deserves.

Family Style: For a more communal feel, transfer your One-Pot Pasta: 35-Minute masterpiece to a large, elegant serving bowl. I love using a white or cream-colored bowl that contrasts beautifully with the dish’s colors. Create some height by piling the pasta slightly higher in the center, making the One-Pot Pasta: 35-Minute meal look abundant and inviting. Garnish the whole bowl with extra Parmesan, fresh herbs like basil or parsley, and a generous grinding of black pepper. Place the bowl in the center of your table, add serving utensils, and let everyone dig in—because nothing says “home-cooked happiness” like sharing a comforting One-Pot Pasta: 35-Minute meal together.

Individual Portions: For dinner parties or special occasions, plate individual servings on warmed dinner plates. Use a carving fork to twirl a portion of pasta, then place it slightly off-center on the plate. Arrange a few pieces of Italian sausage visibly on top. Add a small mound of dressed arugula or microgreens on the side for a restaurant-quality touch. A lemon wedge on the plate adds visual interest and gives guests the option to brighten their dish with a squeeze of citrus.

Rustic Presentation: Serve your One-Pot Pasta: 35-Minute dish directly from the Dutch oven or cooking pot for that cozy, homey vibe everyone loves. This relaxed style works especially well for casual gatherings where comfort matters more than formality. Place the pot on a trivet in the center of your table with a large serving spoon and let the aroma of your One-Pot Pasta: 35-Minute dinner invite everyone to dig in. The presentation says.

Garnish Game: Elevate your One-Pot Pasta: 35-Minute recipe with these finishing touches: toasted pine nuts or crushed walnuts for crunch, a few torn fresh basil leaves for color and aroma, lemon zest for brightness, extra red pepper flakes for heat lovers, or a small drizzle of truffle oil for luxurious earthiness. Even a few cherry tomato halves arranged around the edge of the serving bowl add color and freshness.

Recommended Side Dishes or Pairings

While this One-Pot Pasta: 35-Minute dinner is a complete meal on its own, certain accompaniments can round out the dining experience and add variety to your table.

Bread Selections: A crusty baguette, garlic bread, or focaccia is perfect for sopping up the creamy sauce. I often make quick garlic bread by brushing sliced Italian bread with butter mixed with minced garlic and Italian herbs, then broiling until golden. If you want to get fancy, make homemade breadsticks or serve warm ciabatta rolls. Pro tip: Warm your bread in a 350°F oven for 5 minutes while the pasta rests—it makes a huge difference.

Salad Companions: A simple green salad with a bright vinaigrette cuts through the richness of the pasta beautifully. I love a classic Caesar salad, but arugula with lemon vinaigrette, a caprese salad with fresh mozzarella and tomatoes, or even a simple mixed greens salad with balsamic dressing works wonderfully. The key is keeping the salad light and acidic to balance the creamy pasta. Add some shaved Parmesan to your salad to tie the flavors together.

Vegetable Sides: Roasted vegetables complement this dish perfectly. Try roasted broccoli with garlic, blistered cherry tomatoes, roasted asparagus with lemon, or caramelized Brussels sprouts. These can roast in the oven while you’re making your pasta. The slightly charred flavors and different textures provide a nice contrast.

Wine Pairings: If you enjoy wine with dinner, several options pair beautifully with this sausage and spinach pasta. A medium-bodied red like Chianti or Sangiovese matches the Italian flavors and stands up to the sausage. If you prefer white, go for a fuller-bodied option like oaked Chardonnay or a rich Pinot Grigio that can handle the cream sauce. For a lighter option, Pinot Noir’s acidity and fruit notes work surprisingly well.

Complete Meal Planning: When I serve this One-Pot Pasta: 35-Minute dish for guests, here’s my go-to menu: Start with a simple antipasto platter (olives, marinated artichokes, salami, cheese) that guests can nibble while you finish cooking. Serve the pasta as the main course with garlic bread and a Caesar salad. For dessert, keep it simple with Italian classics like tiramisu, panna cotta, or even just good-quality gelato with espresso. This menu feels cohesive without requiring you to spend all day in the kitchen.

Beverage Options: Beyond wine, consider sparkling water with lemon, Italian sodas, or even a simple iced tea. If you’re feeding kids, they often love sparkling lemonade or juice. For adults, an Aperol spritz or a simple glass of Prosecco makes the meal feel special without much effort.

Storage Tips and Reheating Advice

One of the best things about this One-Pot Pasta: 35-Minute recipe is that it makes excellent leftovers—sometimes I think it tastes even better the next day once the flavors have married.

Proper Storage: Let the pasta cool to room temperature before storing, but don’t leave it out for more than 2 hours (1 hour if your kitchen is very warm) to prevent bacterial growth. Transfer leftovers to an airtight container—I prefer glass containers with snap-lock lids because they don’t absorb odors or stains. The pasta will keep in the refrigerator for 3-4 days. As it sits, the pasta will continue absorbing sauce, so your leftovers might look drier than when you first made it—this is normal and easily fixable when reheating.

Freezing Guidelines: This dish can be frozen, though the texture of the cream sauce may change slightly upon thawing—it might separate and look a bit grainy. If you want to freeze it, do so within 24 hours of cooking. Use freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. Label with the date and contents. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating on the Stovetop (Best Method): This is my preferred reheating method because it gives you the most control. Place the pasta in a skillet or pot over medium-low heat. Add a splash of chicken broth, milk, or even water—start with ¼ cup and add more if needed. Stir frequently as it warms, adding more liquid if the pasta seems dry. The added liquid will rehydrate the sauce and make it creamy again. Heat until warmed through, about 5-7 minutes. If desired, stir in a bit of fresh Parmesan to refresh the flavors.

Microwave Reheating (Quick Method): Place a portion of pasta in a microwave-safe bowl and add a tablespoon or two of broth or water. Cover the bowl with a damp paper towel (this creates steam and prevents drying). Microwave on 70% power in 1-minute intervals, stirring between each, until heated through. High power can make the pasta rubbery and cause the cream to separate, so lower power and patience are key.

Oven Reheating (For Larger Portions): If you’re reheating a large amount, the oven works well. Preheat to 350°F. Place the pasta in an oven-safe dish and add ½ cup of broth. Cover tightly with aluminum foil to trap moisture. Bake for 20-25 minutes, stirring halfway through, until heated through. Remove the foil for the last 5 minutes if you want a slightly crispy top.

Refreshing Leftovers: To make leftovers feel like a new meal, try these tricks: stir in fresh spinach or arugula just before serving, top with a fried egg for breakfast-for-dinner vibes, add a squeeze of lemon juice to brighten flavors, mix in some halved cherry tomatoes, or sprinkle with fresh herbs. These small additions make leftovers exciting rather than repetitive.

Make-Ahead Strategy: While this One-Pot Pasta: 35-Minute dinner is quick enough that make-ahead isn’t necessary, you can prep ingredients in advance. Brown the sausage up to 24 hours ahead and refrigerate it. Wash and dry the spinach and store it in the fridge in a container lined with paper towels. Grate the Parmesan and store it in an airtight container. With prep done, the actual cooking takes just 20 minutes.