Description
One-Pot Smoked Sausage Pasta is a quick, creamy, and flavorful dish made with smoky sausage, tender pasta, and a rich, cheesy sauce — all in one pan! It’s perfect for busy weeknights when you want something satisfying with minimal cleanup. This comforting recipe is family-friendly, customizable, and on the table in under 30 minutes.
Ingredients
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12 oz (340g) smoked sausage (kielbasa or andouille), sliced
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1 tbsp olive oil
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1 medium onion, chopped
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3 cloves garlic, minced
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2 cups chicken broth
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1 cup heavy cream
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1 can (14.5 oz) diced tomatoes (with juice)
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8 oz (225g) uncooked bowtie (farfalle) pasta
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1 tsp Italian seasoning
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½ tsp paprika (optional)
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Salt and pepper, to taste
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1 cup shredded mozzarella or cheddar cheese
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Fresh parsley, chopped (for garnish)
Instructions
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Brown the Sausage
In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add the sliced sausage and cook until browned. Remove and set aside. -
Sauté the Aromatics
In the same pot, add chopped onion and sauté for 2–3 minutes until soft. Add minced garlic and stir for 30 seconds until fragrant. -
Add the Liquids & Pasta
Pour in chicken broth, heavy cream, diced tomatoes, Italian seasoning, paprika, salt, and pepper. Stir to combine. -
Cook the Pasta
Add uncooked pasta and return sausage to the pot. Bring to a boil, then reduce heat and simmer uncovered for 12–15 minutes, stirring occasionally, until pasta is tender and sauce has thickened. -
Add Cheese & Finish
Turn off the heat. Stir in shredded cheese until melted and creamy. Garnish with parsley and serve hot.
Notes
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Sausage Substitutions: Turkey or chicken sausage works great too.
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Cheese Options: Parmesan, cheddar, or a cheese blend can be used.
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Spice It Up: Add red pepper flakes or Cajun seasoning for heat.
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Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of cream or broth when reheating to refresh the sauce.
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Vegetable Boost: Stir in spinach, peas, or bell peppers during the last few minutes of cooking.