In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Once hot, add 1 pound of Italian sausage, breaking it apart as it cooks. Sauté for about 5–7 minutes, or until the sausage is browned and cooked through, releasing its savory aroma.

Next, incorporate the finely diced small yellow onion into the skillet. Sauté for approximately 3 minutes until the onion becomes soft and translucent. Then, add 3 cloves of minced garlic, cooking for an additional 30 seconds until fragrant and lightly golden.

Stir in 1 (14 oz) can of undrained diced tomatoes, 1 (8 oz) can of tomato sauce, and 2 tablespoons of tomato paste. Sprinkle in 2 teaspoons of Italian seasoning and ½ teaspoon of red pepper flakes if you're using them. Allow the sauce to simmer on low heat for 2–3 minutes, melding the flavors together.

Add 8 oz of uncooked rotini pasta to the pot, followed by 2 ½ cups of chicken broth. Increase the heat to bring the mixture to a boil. Once boiling, cover the skillet, reduce the heat to low, and let it gently simmer for 12–15 minutes, stirring occasionally until the pasta absorbs most of the liquid and is tender.

When the pasta is perfectly cooked, stir in ½ cup of sliced black olives, 1 cup of mini pepperoni, and 1 ½ cups of shredded mozzarella cheese. Mix until the cheese melts beautifully into the pasta, creating a luscious and creamy texture throughout the One Pot Pizza Pasta.

If you prefer a bubbly and golden topping, sprinkle a bit more shredded mozzarella on top and transfer the pot to the oven. Broil on high for 2–3 minutes, watching closely until the cheese is melted and slightly browned, adding a delightful finishing touch to your dish.

Finally, remove the pot from the heat and garnish your One Pot Pizza Pasta with chopped fresh parsley or basil. Serve hot, enjoying each comforting bite packed with the flavors of pizza, perfect for sharing with family and friends.