When dinner time rolls around and you’re short on time but big on appetite, One Pot Smoked Sausage Pasta comes to the rescue! This comforting dish combines smoky, savory sausage with tender pasta and a creamy sauce that will have everyone asking for seconds.
I developed this recipe on a busy weeknight when I needed something satisfying that wouldn’t leave me with a sink full of dishes. The beauty lies in its simplicity—everything cooks in one pot, allowing the flavors to meld together while saving you cleanup time.
Why You’ll Love This
- True one-pot wonder—no separate pots for pasta and sauce means minimal cleanup
- Ready in about 30 minutes from start to finish
- Creamy, savory sauce that coats every bite perfectly
- Kid-approved but sophisticated enough for adults
- Versatile recipe that works with whatever vegetables you have on hand
Ingredients
- 3 tablespoons olive oil
- 2 pounds smoked sausage, sliced into bite-sized pieces
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 can (12 oz) diced tomatoes, undrained
- ½ cup heavy cream
- ¼ teaspoon freshly ground black pepper
- 8 oz dry whole wheat bow tie pasta (or other small pasta shapes)
- 2 cups sharp cheddar cheese, shredded (divided)
Instructions
- Slice the smoked sausage into bite-sized rounds, about ¼-inch thick, making them easy to eat and distribute throughout the pasta.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sliced sausage, cooking until the onions soften and the sausage develops a nice brown color, about 5-7 minutes.
- Stir in the minced garlic and cook for about 30 seconds until fragrant. Don't let it burn – garlic can go from perfect to bitter quickly!
- Add the chicken broth, diced tomatoes with their juice, heavy cream, and black pepper to the pot. Stir everything together to combine the flavors.
- Add the dry pasta directly to the pot, stirring it into the sauce mixture. Make sure all the pasta is covered with liquid – add a bit more broth if needed.
- Cover the pot and let it simmer for 15-20 minutes, stirring occasionally to prevent sticking. The pasta should be tender and most of the liquid absorbed.
- Remove from heat and immediately stir in 1 cup of the shredded cheddar cheese until it's completely melted and creates a creamy sauce.
- Serve immediately while hot and creamy, topped with the remaining cup of cheese if desired. The cheese will melt beautifully on the hot pasta.
Tips & Variations
- Substitute smoked sausage with kielbasa, andouille, or Italian sausage for different flavor profiles
- Make it vegetarian by using plant-based sausage and vegetable broth
- Add spinach or kale in the last 2 minutes of cooking for extra greens
- For a spicier dish, double the red pepper flakes or add a diced jalapeño with the bell pepper
- Short on time? Use pre-chopped vegetables from the produce section
- If sauce is too thick, add a splash more broth; if too thin, simmer uncovered for a few extra minutes
Serving Suggestions
This hearty one-pot pasta is practically a meal on its own, but a simple green salad with a light vinaigrette makes the perfect accompaniment. For extra indulgence, serve with garlic bread or warm crusty bread for soaking up every last bit of the delicious sauce.
If you’re serving this for a casual gathering, set out some grated Parmesan cheese and red pepper flakes so everyone can customize their bowl to taste.
Notes
- Leftovers will keep in an airtight container in the refrigerator for up to 3 days
- The pasta will continue to absorb sauce as it sits, so you may need to add a splash of broth when reheating
- The dish is done when pasta is tender but still has a slight bite (al dente)
- For best results, use a heavy-bottomed pan to prevent scorching
FAQs
Can I use a different type of pasta?
Absolutely! Any medium-sized pasta works well. Adjust cooking time slightly for larger or smaller shapes.
How do I make this dairy-free?
Substitute the heavy cream with full-fat coconut milk and omit the cheese or use a dairy-free alternative.
Can I make this ahead of time?
This dish is best made fresh, but you can prep all vegetables and slice the sausage up to 24 hours in advance.
What’s the best way to reheat leftovers?
Reheat gently on the stovetop with a splash of broth or water, stirring occasionally until warmed through.
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