One-Pan Cheesy Smoked Sausage and Pasta
I make this one-pan cheesy smoked sausage and pasta on hectic weeknights when I want something fast, filling, and totally forgiving. It’s a skillet meal where smoky sausage, tangy tomatoes, and melty Cheddar-Jack come together with pasta in about 25–30 minutes. The whole pot cleanup is the real win for busy families and anyone who hates washing a pile of pots.
Why you’ll love this dish
This recipe hits several sweet spots: it’s quick, one-pan, budget-friendly, and built to please picky eaters while still tasting like a grown-up dinner. Smoked sausage adds depth without long simmering, and cooking the pasta right in the skillet lets the flavors concentrate so every bite is saucy and cheesy.
“Comfort food in under 30 minutes — smoky, creamy, and addictive. My whole family asked for seconds.” — a regular weeknight convert
Quick weeknight dinners, casual get-togethers, or a no-fuss potluck are all perfect reasons to make it. If you like recipes that tolerate swaps and scale easily, this one rewards improvisation (see Variations and Tips). For another sausage-and-grain crowd-pleaser, try this black beans and rice with sausage for a different flavor profile.
How this recipe comes together
Before grabbing your skillet, here’s the cooking flow so you know what to expect:
- Brown sausage and soften onions in one pan.
- Add garlic and spices briefly to bloom flavors.
- Pour in broth, canned tomatoes, milk, and dry pasta — no pre-boiling needed.
- Simmer covered until pasta is tender and liquid mostly absorbed (about 15 minutes).
- Finish off by stirring in shredded Cheddar-Jack until silky and smooth.
This method keeps things fast and minimizes dishes while ensuring the pasta soaks up the tomato-and-smoke flavors.
What you’ll need
- 1 Tbsp olive oil
- 1 lb smoked sausage (Polish, kielbasa, or andouille), sliced or diced
- ½ cup diced onion
- 1 Tbsp minced garlic
- 2 cups chicken broth (or low-sodium broth) — chicken adds savory depth; vegetable broth works for a milder base
- 1 (14 oz) can diced tomatoes (undrained)
- ½ cup milk (whole or 2%) — for creaminess; swap with half-and-half for richer sauce
- 8 oz dry pasta (penne, rotini, or shells) — use shapes with nooks to capture sauce
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 cups shredded Cheddar-Jack cheese
- ¼ tsp red pepper flakes (optional, for heat)
- ⅓ cup chopped scallions (for garnish)
Notes: Use fully cooked smoked sausage for speed. If you prefer a lighter dish, skip the milk or use lower-fat options, but expect a less creamy finish. For a heartier meal, toss in a handful of baby spinach near the end. See also this alternate take on sausage pasta at black beans and rice with sausage for more inspiration.
How to prepare it
- Heat 1 Tbsp olive oil in a large, high-sided skillet over medium heat.
- Add diced onion and sliced sausage. Cook, stirring occasionally, about 5 minutes until the onion softens and sausage takes on light browning.
- Stir in 1 Tbsp minced garlic, ½ tsp salt, ½ tsp black pepper, and ¼ tsp red pepper flakes (if using). Cook 1–2 minutes until fragrant.
- Pour in 2 cups chicken broth, the entire 14 oz can of diced tomatoes (with juices), ½ cup milk, and 8 oz dry pasta. Stir to combine and scrape any browned bits from the pan.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally to prevent sticking, until pasta is tender and most liquid is absorbed.
- Remove skillet from heat. Stir in 2 cups shredded Cheddar-Jack cheese until melted and sauce is smooth.
- Taste and adjust seasoning. Garnish with ⅓ cup chopped scallions and serve right away.
Cook’s note: If the pasta finishes and the sauce is too loose, simmer uncovered a couple more minutes. If it’s too thick, add a splash of broth or milk to loosen.
Best ways to enjoy it
- Plate it family-style straight from the skillet for casual dinners.
- Serve with a crisp green salad (think arugula with lemon vinaigrette) to cut the richness.
- Add crusty bread or garlic toast to mop up the cheesy sauce.
- For drinks: a light lager or a chilled Sauvignon Blanc pairs well; for non-alcoholic, a sparkling citrus beverage balances the smokiness.
Storage and reheating tips
- Cool leftovers within 2 hours and store in an airtight container in the refrigerator for 3–4 days.
- To reheat: add a splash of milk or broth to loosen the sauce, then rewarm gently on the stovetop over low heat, stirring until hot. Microwaving works—stir every minute for even heating.
- Freezing: portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating; texture softens slightly after freezing but still tastes great.
Food safety: Always reheat to 165°F (74°C) and discard any food left out longer than 2 hours.
Pro chef tips
- Use a high-sided 12-inch skillet so the liquid has room to bubble and the pasta can move as it cooks.
- Slice the sausage uniformly so it cooks evenly and browns at the same rate.
- Don’t skip scraping the fond (browned bits) after adding the liquid — that’s flavor gold.
- For silkier cheese integration, grate your own Cheddar-Jack from a block rather than using pre-shredded (pre-shredded contains anti-clumping agents that reduce melt).
- If you want more bite, stir in a tablespoon of tomato paste with the broth for concentrated tomato flavor.
- Want a Cajun twist? Add smoked paprika and extra cayenne — or check this Cajun sausage pasta variation for ideas.
Flavor swaps and variations
- Vegetarian: swap sausage for smoked tempeh or plant-based sausage and use vegetable broth. Add mushrooms for meaty texture.
- Creamier: replace milk with half-and-half or add 2–3 oz cream cheese when stirring in the shredded cheese.
- Veg-forward: toss in a cup of frozen peas or a cup of chopped bell pepper with the onions.
- Spicy: use andouille sausage and double the red pepper flakes, or drizzle hot sauce at the table.
- One-pan bake: after step 5, top with extra cheese and bake at 400°F for 8–10 minutes for a bubbly finish.
Common questions
Q: Can I use uncooked sausage (raw pork sausage) for this recipe?
A: Yes, but treat it like raw meat: cook it through until no pink remains before adding liquids. Break it up into small pieces and increase initial cooking time until fully browned.
Q: My pasta is still firm after 15 minutes — what did I do wrong?
A: Different pasta shapes and brands cook at different rates. If it’s still al dente after the simmer time, continue cooking uncovered for a few minutes, stirring and checking every 1–2 minutes. Make sure your heat is low and the pan is covered during simmer to maintain steady cooking.
Q: Can I use a different cheese?
A: Absolutely. Monterey Jack, mozzarella, or a combination of sharp cheddar and Gruyère will work. Avoid very salty cheeses unless you reduce added salt.
Q: Is this freezer-friendly?
A: Yes — store in freezer-safe containers up to 2 months. Expect some texture changes in the pasta; refresh with extra liquid when reheating.
Q: How can I make this lighter?
A: Use turkey smoked sausage, low-sodium broth, and 2% milk. Reduce cheese to 1–1½ cups and bulk up with vegetables to stretch servings.
Conclusion
If you like quick skillet dinners that deliver smoky, cheesy comfort with minimal cleanup, this one-pan smoked sausage pasta is a winner — and there are plenty of similar takes to explore for technique and flavor ideas. For an alternate but related recipe and visuals, see One Pan Cheesy Smoked Sausage Pasta Recipe | YellowBlissRoad. If you prefer a video walkthrough and another creamy version, check out One Pot Cheesy Smoked Sausage Pasta (VIDEO) – Kylee Cooks.
Enjoy the simplicity — and don’t be afraid to make this your own.
Cheesy Smoked Sausage and Pasta
Ingredients
Main Ingredients
- 1 Tbsp olive oil
- 1 lb smoked sausage (Polish, kielbasa, or andouille), sliced or diced Use fully cooked smoked sausage for speed.
- ½ cup diced onion
- 1 Tbsp minced garlic
- 2 cups chicken broth (or low-sodium broth) Vegetable broth works for a milder base.
- 1 14 oz can diced tomatoes (undrained)
- ½ cup milk (whole or 2%) Swap with half-and-half for a richer sauce.
- 8 oz dry pasta (penne, rotini, or shells) Use shapes with nooks to capture sauce.
- ½ tsp salt Adjust to taste.
- ½ tsp black pepper
- 2 cups shredded Cheddar-Jack cheese Grate your own for better melt.
- ¼ tsp red pepper flakes (optional) For heat.
- ⅓ cup chopped scallions (for garnish)
Instructions
Preparation
- Heat 1 Tbsp olive oil in a large, high-sided skillet over medium heat.
- Add diced onion and sliced sausage. Cook, stirring occasionally, about 5 minutes until the onion softens and sausage takes on light browning.
- Stir in 1 Tbsp minced garlic, ½ tsp salt, ½ tsp black pepper, and ¼ tsp red pepper flakes (if using). Cook 1–2 minutes until fragrant.
Cooking
- Pour in 2 cups chicken broth, the entire 14 oz can of diced tomatoes (with juices), ½ cup milk, and 8 oz dry pasta. Stir to combine and scrape any browned bits from the pan.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally to prevent sticking, until pasta is tender and most liquid is absorbed.
- Remove skillet from heat. Stir in 2 cups shredded Cheddar-Jack cheese until melted and sauce is smooth.
- Taste and adjust seasoning. Garnish with ⅓ cup chopped scallions and serve right away.
