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One-Pot Spring Pasta

One-pot Spring pasta to make the longer days tastier and easier.
Course Pasta
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Author Samantha


  • 4 to 5 herbed sausage of your choice I used herbed chicken sausage made fresh at the meat counter at my local grocer, casings removed
  • 1 cup peas either 1 cup frozen or 1 cup fresh from approx. 1 pound of pea pods
  • 1 bunch of asparagus trimmed, and sliced into 1/2" pieces
  • 1 tsp olive oil
  • 5 garlic cloves
  • 3 scallions green onions, thinly sliced
  • 2 leeks white and light green part only, trimmed and thinly sliced
  • 1 medium shallot I used a white shallot, but the purple ones work fine too
  • 1 tsp crushed red pepper
  • 1 pound spaghetti noodles broken in half
  • 4 cups reduced sodium chicken broth
  • 1 cup heavy cream
  • 1/2 tsp kosher salt plus more for seasoning
  • 2 tbsp chopped chives
  • 1/4 freshly grated Parmigiano-Reggiano cheese plus more for serving


  1. In a pot set to medium, add sausage and cook stirring to break up into small bits until almost all pink is gone. Add garlic, scallions, leeks, and shallots, and cook for 4-6 minutes until vegetables soften.
  2. Add stock, cream, spaghetti, crushed red pepper, and 1/2 tsp of salt and bring to a boil. Partially cover, reduce heat to low and cook, stirring occasionally, for 5 minutes.
  3. Add asparagus and peas. Cook, stirring occasionally, for 4-5 minutes until added vegetables are tender yet crisp and pasta is tender.
  4. Remove from heat. Stir in chives and 1/4 cup of cheese. Season to taste.
  5. Serve with additional cheese on side.