Recipe

Sweet & Spicy One Pot Pasta

A zesty, tangy one pot pasta with a sweet heat sauce, tender noodles, and crisped sausage or chickpeas. Big flavor, minimal dishes.

By Matt Campbell

•

4.8

A real photo of a steaming pot of sweet and spicy one pot pasta with red sauce, sliced sausage, and fresh basil on top

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If you have ever looked at your sink mid-week and thought, not today, this is your dinner. This sweet and spicy one pot pasta is my favorite kind of kitchen chaos: everything goes into one pot, the sauce builds itself, and the noodles drink up all that zesty, tangy goodness like they were born for it.

The flavor vibe is simple but loud in the best way. A little sweetness (honey or brown sugar), a punchy tang (lime and a splash of vinegar), and a warm, steady heat (chili flakes plus a dab of hot sauce). You get cozy carbs and those crisp edges on sausage if you go that route. If you keep it vegetarian, chickpeas bring the bite and the protein without making it complicated.

Taste as you go. This recipe is built for it. Make it sweeter, spicier, tangier, or all three until you pause mid-bite and go, okay wow.

A real photo of a wooden spoon stirring pasta in a pot as the sauce coats the noodles

Why It Works

One pot, real sauce: The pasta cooks directly in the liquid, so starch thickens the sauce naturally. No separate draining, no extra pan.
Bright, zesty balance: Lime plus a small hit of vinegar wakes up the sweetness and keeps the spice from feeling heavy.
Fast flavor layering: Browning the sausage (or chickpeas) first builds fond, which turns into depth once the liquids go in.
Custom heat level: Chili flakes for warmth, hot sauce for punch, and you control both.

Pairs Well With

Storage Tips

This pasta stores well, but like any one pot pasta, it keeps thickening as it sits. That is not a problem. It is an excuse for a great next-day bowl.

Refrigerator

Cool completely, then store in an airtight container for up to 4 days.
Tip: drizzle 1 to 3 tablespoons water or broth over the pasta before reheating to loosen the sauce.

Freezer

You can freeze it, but the noodles soften more after thawing. If you plan to freeze, cook the pasta just shy of al dente.
Freeze in airtight containers for up to 2 months. Thaw overnight in the fridge.

Reheating

Stovetop: Add to a small pan with a splash of water or broth, cover, and warm over medium-low, stirring occasionally.
Microwave: Sprinkle with water, cover loosely, and heat in 45-second bursts, stirring between.

Common Questions

Can I use a different pasta shape?

Yes. Short pasta like penne, rotini, shells, or bowties works best. If you use spaghetti, break it in half and stir more often to prevent clumping. Cooking time may vary, so start checking at the package minimum.

Why is my sauce too watery?

Two common reasons: you used a narrower/deeper pot (less surface area for evaporation), or you kept the heat too low or the lid on so the liquid could not reduce. Fix it by simmering uncovered for 2 to 4 minutes, stirring often. The sauce will tighten as water evaporates and starch concentrates.

Why is my sauce too thick?

Easy fix. Add a splash of broth or water, 2 tablespoons at a time, and stir until it loosens up again. One pot pasta thickens quickly once the heat is off.

How do I make it less spicy for kids?

Skip the chili flakes and hot sauce in the pot. Instead, put hot sauce on the table for the spice-lovers. You still get tang and sweetness, just a gentler finish.

Can I make it vegetarian?

Absolutely. Swap sausage for chickpeas or white beans, and use vegetable broth. For extra savoriness, add 1 teaspoon soy sauce or a pinch of smoked paprika. If you use Parmesan, note that some brands are not vegetarian. Use a vegetarian Parmesan-style cheese if needed.

What protein goes best?

Smoked sausage is the easiest. Shrimp is also great, but add it at the end so it does not overcook. Shredded rotisserie chicken works too, stirred in with the spinach.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or deep skillet with a lid (12-inch is ideal)
Wooden spoon or silicone spatula for frequent stirring at the start
Microplane or fine grater for garlic and lime zest (or just mince the garlic with a knife)
Measuring cups and spoons
Chef’s knife and cutting board

This is the dinner I make when I want something that tastes like I tried harder than I actually did. The first time I tested it, I was chasing that perfect sweet heat balance, the kind that makes your mouth water but still feels cozy. I kept adjusting in tiny, slightly reckless moves: a squeeze more lime, a little more honey, one more pinch of chili flakes. Suddenly the sauce hit that perfect clingy-coating moment, the pasta was exactly where I wanted it, and I was standing over the pot eating straight from the spoon like a gremlin. Which is how I knew it was a keeper.

Sweet & Spicy One Pot Pasta

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4

Ingredients

1 tablespoon olive oil, plus more as needed
10 to 12 ounces smoked sausage, sliced into coins (or 1 (15-ounce) can chickpeas, drained and patted dry)
1 small yellow onion, thinly sliced
3 garlic cloves, minced or finely grated
1 teaspoon chili flakes (use 1/2 teaspoon for mild)
2 tablespoons tomato paste
2 1/2 to 3 cups low-sodium chicken broth (or vegetable broth)
1 (14.5-ounce) can fire-roasted diced tomatoes
2 tablespoons soy sauce (or tamari)
2 tablespoons honey (or brown sugar)
1 tablespoon apple cider vinegar (or rice vinegar)
1 teaspoon lime zest, plus 2 tablespoons lime juice (about 1 lime)
12 ounces short pasta (penne, rotini, or shells)
2 cups baby spinach
1/3 cup grated Parmesan (optional but very good, use vegetarian if needed)
1 to 2 teaspoons hot sauce, to taste (optional)
Black pepper, to taste
Salt, to taste (see note below)
Fresh basil or cilantro, for serving (optional)

Optional add-ins: 1 diced bell pepper (add with onion), 1/2 cup cream or coconut milk (stir in at the end, then re-taste and adjust lime or vinegar), or a handful of sliced scallions for crunch.

Salt note: Between sausage and soy sauce, this can get salty fast. Start light and wait until the end to add extra salt.

Instructions

Brown the sausage (or chickpeas). Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add sausage in an even layer and cook 3 to 4 minutes, stirring occasionally, until browned at the edges. If using chickpeas, let them sit to get a little crisp, then stir. Transfer to a plate. If the pot looks dry, add a small drizzle of oil before the next step.
Soften the aromatics. In the same pot, add onion and a pinch of salt. Cook 3 to 5 minutes, scraping up any browned bits, until the onion softens. Add garlic and chili flakes and cook 30 seconds, just until fragrant.
Toast the tomato paste. Stir in tomato paste and cook 1 minute. You are looking for it to darken slightly and smell a little sweeter.
Build the sweet, tangy base. Add 2 1/2 cups broth, diced tomatoes (with juices), soy sauce, honey, and vinegar. Stir well and bring to a boil.
Cook the pasta in the pot. Add the dry pasta, stir, then reduce to a lively simmer over medium heat (bubbling steadily, not a rolling boil). Cook 10 to 12 minutes, stirring often in the first few minutes so nothing sticks. If it looks dry before the pasta is tender, add a splash of broth or water, 1/4 cup at a time. (This is where the last 1/2 cup broth can come in handy.)
Finish the sauce. Once the pasta is al dente and the sauce has thickened, turn heat to low. Stir in spinach until wilted, then add the cooked sausage (or chickpeas) back in. If you want it tighter, simmer uncovered 1 to 2 minutes, stirring often.
Dial in the flavor. Turn off the heat. Stir in lime zest and lime juice, then Parmesan (if using). Add hot sauce if you want extra kick. Taste and adjust with black pepper, more honey for sweetness, or more vinegar or lime for tang. Add salt only if it needs it (it often does not).
Serve. Spoon into bowls and top with basil or cilantro. Let it sit 2 minutes before serving so the sauce hugs the noodles. If it thickens as it cools, loosen with a splash of broth at the table and keep living your best low-dish life.

A real photo of a bowl of sweet and spicy one pot pasta topped with parmesan and herbs, with a fork resting on the side

Nutrition information is estimated.

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