Name: One-Pot Cheesy Sausage Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound Italian sausage, removed from casings (Can use mild or spicy sausage.); 1 pound short pasta (penne, rotini, rigatoni, or farfalle) (Any preferred short pasta shape.); 1 medium yellow onion, diced; 3–4 cloves garlic, minced; 28 ounces canned diced tomatoes (undrained); 4 cups chicken broth (low-sodium recommended); 1/2 cup heavy cream; 2 cups shredded cheese (blend of mozzarella, cheddar, and Parmesan); 2 teaspoons dried Italian seasoning; 1/2 teaspoon red pepper flakes (optional) (Adjust based on desired spice level.); 1/4 cup fresh basil, chopped (For garnishing.); Salt and black pepper to taste

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I first made this one-pot cheesy sausage pasta on a rainy weeknight when I wanted dinner on the table fast and something that felt indulgent but not fussy. The result was creamy, tomato-kissed pasta studded with browned Italian sausage and melty cheese — everything a comfort-meal craving asks for. It’s great for busy families, anyone who wants minimal cleanup, and cooks who love a saucy, cheesy one-pan dinner. If you enjoy bold, simple one-pot meals, you might also like this smoky chipotle cheesy chicken pasta for another flavor twist.

Why you’ll love this dish

This recipe is everything you want from an easy weeknight supper: one pan, pantry-friendly ingredients, short hands-on time, and a crowd-pleasing finish. Using uncooked pasta simmered directly in the sauce concentrates flavor and absorbs the tomato-broth for a richer bite than adding cooked pasta to a sauce. It’s also flexible — swap sausages, adjust spice, or turn it vegetarian with sausage alternatives.

“Comforting, fast, and the whole family asked for seconds — the perfect weeknight win.” — home cook review

Quick wins that make it worth cooking:

Fast: about 30–35 minutes from start to finish.
Low cleanup: everything cooks in one deep skillet or Dutch oven.
Kid-friendly: cheesy and familiar flavors, but you can dial up heat for adults.
Versatile: works with many pasta shapes and sausage varieties.

The cooking process explained

High-level overview before you start:

Brown the sausage in a large, deep skillet or Dutch oven, breaking it into bite-sized pieces. Drain excess fat if needed.
Sauté onion and garlic briefly to build flavor.
Add canned tomatoes, chicken broth, cream, and seasonings; scrape up browned bits.
Stir in uncooked short pasta, cover, and simmer until the pasta is tender and has soaked up most of the liquid.
Remove from heat and stir in the cheese until silky and combined, then finish with fresh basil.

This process keeps prep simple and gives you a creamy, tomato-forward sauce that clings to each pasta piece.

What you’ll need

1 pound Italian sausage, removed from casings (mild or spicy)
1 pound short pasta (penne, rotini, rigatoni, or farfalle)
1 medium yellow onion, diced
3–4 cloves garlic, minced
28 ounces canned diced tomatoes (undrained)
4 cups chicken broth (low-sodium recommended)
1/2 cup heavy cream
2 cups shredded cheese (blend of mozzarella, cheddar, and Parmesan)
2 teaspoons dried Italian seasoning
1/2 teaspoon red pepper flakes (optional)
1/4 cup fresh basil, chopped
Salt and black pepper to taste
Notes and substitutions:
No sausage casings? Use bulk Italian sausage or remove casings from links. For a milder dish, choose sweet or mild sausage; for more heat, use hot Italian sausage or add extra red pepper flakes.
Dairy-free: substitute cream with full-fat coconut milk and use a dairy-free cheese or nutritional yeast for a different but tasty result.
Gluten-free: swap in your favorite gluten-free short pasta and check that your sausage contains no fillers with gluten.

Step-by-step directions

Heat a large, deep skillet or Dutch oven over medium-high heat. Add a drizzle of olive oil.
Add the sausage (removed from casings) and break it up with a spoon. Cook until browned and cooked through, 5–7 minutes. Drain excess fat if there’s a lot.
Reduce heat to medium. Add the diced onion and cook 3–5 minutes until softened and translucent.
Stir in the minced garlic and cook 30–60 seconds, until fragrant.
Pour in the canned diced tomatoes (with juices), chicken broth, heavy cream, Italian seasoning, and red pepper flakes if using. Use a wooden spoon to scrape any browned bits from the bottom of the pan.
Add the uncooked short pasta, pushing it into the liquid so it’s mostly submerged. Bring the mixture to a boil.
Lower the heat to a gentle simmer. Cover and cook 15–20 minutes, stirring occasionally so pasta cooks evenly and doesn’t stick. Check for tenderness — it should be al dente to slightly soft depending on preference.
Remove the pan from heat. Stir in the shredded cheese until melted and the sauce is creamy. Taste and season with salt and black pepper as needed.
Fold in the chopped fresh basil. Serve immediately, garnished with extra basil and grated Parmesan if desired.

Best ways to enjoy it

Serve this straight from the skillet for family-style comfort. Pairing suggestions:

Simple green salad with a bright vinaigrette to cut the richness.
Garlic bread or crusty Italian loaf to mop up extra sauce.
Roasted vegetables (broccoli, zucchini) for added texture and color.
For a heartier meal, top with a squeeze of lemon or a handful of arugula to add brightness.

If you want a Southern spin, pair with a crisp coleslaw. For more sausage-based pasta ideas, check out this honey garlic sausage pasta for a sweeter profile.

Storage and reheating tips

Refrigerator: Cool leftovers within 2 hours and store in an airtight container for 3–4 days.
Reheating: Reheat gently on the stovetop over low heat with a splash of chicken broth or milk to loosen the sauce. Microwave in short intervals, stirring between, adding a little liquid as needed.
Freezing: This dish can be frozen, but cream-based sauces can separate after thawing. To freeze, cool completely, place in a freezer-safe container, and freeze up to 2 months. Thaw overnight in the fridge and reheat slowly, stirring and adding liquid to recombine the sauce.

Food safety note: Reheat leftovers to an internal temperature of 165°F (74°C) before serving.

Helpful cooking tips

Use a wide, deep skillet or Dutch oven so there’s room to stir the pasta without spilling.
Browning the sausage well adds flavor — don’t rush the initial step. Let the meat develop a bit of color before breaking it up.
If the sauce looks too thin at the end, simmer uncovered for a few minutes to reduce. If it’s too thick, stir in a splash of broth.
Stir occasionally while the pasta cooks to prevent sticking and ensure even cooking.
For extra creaminess, reserve a ladle of pasta-cooking liquid and whisk it into the cheese when melting.

For other make-ahead or one-pot comfort dishes, try this creamy alternative: one-pot creamy Cajun meatball pasta.

Recipe variations

Smoky and spicy: Use smoked sausage (and reduce tomatoes) for a deeper, smoky flavor.
Veggie-forward: Swap sausage for smoked tempeh or a plant-based sausage and add mushrooms, bell peppers, or spinach.
White version: Replace canned tomatoes with 1 cup more broth plus a splash of white wine and extra garlic for a creamier white sauce.
Cheesy upgrade: Fold in fontina or Gruyère for a nuttier finish.
Lighter option: Substitute half-and-half for heavy cream and use less cheese.

FAQ

How long does this take to make?

Active prep is about 10–15 minutes. Total cook time is roughly 25–30 minutes, so plan on ~35 minutes from start to table.

Can I use pre-cooked sausage or ground beef instead?

Yes. If using pre-cooked sausage, warm it through and shorten the initial browning step. Ground beef or turkey works but will change the flavor profile; season accordingly.

Will the pasta absorb too much liquid?

Short pasta cooked directly in the sauce will absorb liquid. Follow the 4 cups of broth guideline, tuck the pasta down so it’s submerged, and stir occasionally. If the pasta is done but the sauce is too thin, simmer uncovered for a few minutes. If thick, add a splash of broth.

Can I make this ahead and reheat?

You can make it ahead and refrigerate for up to 4 days. Reheat slowly with additional liquid and stir to recombine the sauce. Frozen leftovers last up to 2 months but may change texture slightly after thawing.

Any tips if I want it spicier?

Increase the red pepper flakes, choose hot Italian sausage, or add a squeeze of hot sauce at the end.

Conclusion

If you want another take on smoky, one-pan sausage-and-pasta comfort, this cheesy smoked sausage skillet offers a similar cheesy skillet pan-cooked approach with a smoky twist. For a classic one-pan cheesy sausage pasta guide with slightly different seasoning and method, see this one pan cheesy sausage pasta recipe for extra ideas and inspiration.