One-Pot Smoked Sausage Pasta
A creamy, cheesy skillet pasta loaded with browned smoked sausage and tomatoes, perfect for a comforting weeknight meal.
Ingredients
Main Ingredients
- 3 tablespoons olive oil
- 2 pounds smoked sausage, sliced into bite-sized pieces (kielbasa or andouille both work)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth (low-sodium if preferred)
- 12 ounces canned diced tomatoes, undrained
- 1/2 cup heavy cream
- 1/4 teaspoon black pepper
- 8 ounces whole wheat bow tie pasta, dry
- 2 cups shredded cheddar cheese, divided
Optional Variations
- 1/2 teaspoon red pepper flakes For added heat
Instructions
Preparation
- Heat 3 tablespoons olive oil in a large pot over medium heat.
- Add the sliced smoked sausage and chopped onion. Sauté until the onion is soft and the sausage is nicely browned, about 6–8 minutes.
- Stir in the minced garlic and cook for 30 seconds until fragrant.
Cooking
- Pour in 2 cups chicken broth and the undrained canned diced tomatoes. Add 1/2 cup heavy cream and 1/4 teaspoon black pepper. Stir to combine.
- Add the dry pasta to the pot, pressing it down so it’s submerged in the liquid.
- Cover the pot and simmer over medium-low heat for 15–20 minutes, stirring every 5 minutes to prevent sticking.
- Once the pasta is tender and most liquid is absorbed, remove the pot from heat and stir in 1 cup of shredded cheddar until melted and smooth.
- Serve immediately, topping each bowl with the remaining cheddar if desired.
Notes
For lighter options, use turkey sausage or plant-based sausage. Gluten-free pasta can be used but check for appropriate cooking times. Store leftovers in an airtight container for up to 3-4 days.