One-Pot Smoked Sausage Pasta

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Recipe: One-Pot Smoked Sausage Pasta

  • Prep time: 10 minutes

  • Cook time: 20 minutes

  • Servings: 4–6 people

Ingredients

  • 1 tbsp Olive oil

  • 14 oz Smoked sausage (Kielbasa or Andouille), sliced into rounds

  • 1 Small yellow onion, diced

  • 2 cloves Garlic, minced

  • 2 cups Chicken broth

  • 10 oz Ro-Tel (diced tomatoes with green chilies), undrained

  • ½ cup Heavy cream (or half-and-half)

  • 8 oz Dry pasta (Penne or Rotini work best)

  • 1 cup Sharp cheddar cheese, shredded

  • 2 Green onions, sliced (for garnish)

  • Salt & Pepper to taste

Instructions

  1. Brown the Sausage: Heat olive oil in a large skillet or dutch oven over medium-high heat. Add the sausage slices and cook until browned on both sides. Remove sausage and set aside on a plate.

  2. Sauté Aromatics: In the same pan, add the onion. Sauté for 3–4 minutes until translucent. Add the garlic and cook for another 30 seconds until fragrant.

  3. Simmer: Stir in the chicken broth, undrained tomatoes, heavy cream, and the dry pasta. Season with a pinch of salt and pepper.

  4. Cook Pasta: Bring the liquid to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes, or until the pasta is tender and most of the liquid has been absorbed.

  5. Combine: Stir the browned sausage back into the pan. Fold in the shredded cheese until melted and creamy.

  6. Serve: Garnish with green onions and serve immediately.

Notes & Tips

  • Pasta Choice: Use a sturdy, short pasta shape. Long noodles like spaghetti are harder to manage in a one-pot setting and may cook unevenly.

  • Consistency: If the sauce is too thick after the pasta cooks, splash in a little extra broth or milk to loosen it up.

  • The “Fond”: Don’t wipe out the pan after browning the sausage! Those brown bits at the bottom (the fond) are where the deepest flavor lives.

Nutritional Info (Per Serving)

Values are estimates based on a 4-serving yield.

Nutrient Amount
Calories 540 kcal
Total Fat 36g
Carbohydrates 32g
Protein 22g
Sodium 1,150mg

The Benefit

The primary benefit of this recipe is efficiency. Beyond saving you from a sink full of dishes, the starch released from the pasta as it boils stays in the pan, acting as a natural thickener. This creates a silkier, more cohesive sauce than you’d get by boiling the pasta separately in water.

Q&A

Q: Can I make this dairy-free?A: Absolutely. Swap the heavy cream for full-fat coconut milk (it won’t taste like coconut once mixed with the spices) and use a vegan cheddar substitute or nutritional yeast.

Q: Is this dish spicy?A: It has a mild kick thanks to the Ro-Tel. If you want it milder, use plain canned diced tomatoes. If you want more heat, use Andouille sausage and add a dash of crushed red pepper.

Q: Can I add vegetables?A:

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