When busy weeknights call for a quick and satisfying meal, this one-pot smoked sausage pasta delivers comfort food at its finest. The smoky, savory flavors of the sausage blend perfectly with tender pasta and a creamy sauce that comes together like magic in a single pan.
This crowd-pleasing dinner combines the convenience of one-pot cooking with the hearty satisfaction of a pasta dish that tastes like it simmered all day. Best of all, you’ll only have one pot to wash when you’re done!
Why You’ll Love This
- Ready in just 30 minutes from start to finish
- Uses just one pot for minimal cleanup
- Perfect for picky eaters and kids
- Easily customizable with different vegetables
- Makes great leftovers for lunch the next day
Ingredients
- 1 tablespoon olive oil (use the good stuff if you have it – we save our special bottle from that little shop in Portland for recipes like this)
- 1 pound smoked sausage, sliced into coins (we usually use kielbasa, but any smoked sausage works great)
- 1 medium onion, diced (yellow or white, whatever you’ve got)
- 3 cloves garlic, minced (or more if you’re a garlic lover like us!)
- 2 cups chicken broth (homemade is amazing here, but store-bought works perfectly too)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 cup heavy cream (half-and-half works in a pinch)
- 8 oz dried pasta (penne, rotini, or farfalle are our favorites for this)
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional, but adds a nice kick)
- Salt and pepper to taste
- 1 cup shredded cheese (we use a mix of mozzarella and parmesan)
- Fresh parsley for garnish (totally optional, but adds a nice pop of color)
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced sausage and cook until browned.
- Add diced onion and garlic, cooking until softened.
- Pour in pasta, chicken broth, and cream. Bring to a boil.
- Reduce heat, cover, and simmer for 12-15 minutes until pasta is tender.
- Stir in parmesan cheese until melted and sauce is creamy.
- Season with salt and pepper, garnish with parsley, and serve hot.
Tips & Variations
- Swap smoked sausage for Italian sausage or chicken sausage
- Add frozen peas or spinach in the last 5 minutes of cooking
- Use half-and-half instead of heavy cream for a lighter version
- Stir in red pepper flakes for extra heat
- Don’t rinse the pasta – the starch helps thicken the sauce
Serving Suggestions
Serve this hearty pasta dish with a simple green salad and garlic bread on the side. For extra vegetables, roasted broccoli or sautéed bell peppers make excellent accompaniments that complement the smoky sausage flavors.
Notes
- Store leftovers in an airtight container for up to 3 days
- Reheat gently with a splash of milk to restore creaminess
- Sauce will thicken as it stands – thin with pasta water if needed
FAQs
- Can I make this ahead? Yes, but the sauce may thicken. Reheat with a splash of milk or cream.
- What type of sausage works best? Any pre-cooked smoked sausage like kielbasa or andouille works great.
- Can I use whole wheat pasta? Yes, but cooking time may need to be adjusted.
- Is this freezer-friendly? While possible, cream-based pasta dishes are best enjoyed fresh.
Servings4
Prep15 min
Cook10 min
Calories—
Ingredients
- 1 tablespoon olive oil (use the good stuff if you have it – we save our special bottle from that little shop in Portland for recipes like this)
- 1 pound smoked sausage, sliced into coins (we usually use kielbasa, but any smoked sausage works great)
- 1 medium onion, diced (yellow or white, whatever you’ve got)
- 3 cloves garlic, minced (or more if you’re a garlic lover like us!)
- 2 cups chicken broth (homemade is amazing here, but store-bought works perfectly too)
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 cup heavy cream (half-and-half works in a pinch)
- 8 oz dried pasta (penne, rotini, or farfalle are our favorites for this)
- 1 tablespoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional, but adds a nice kick)
- Salt and pepper to taste
- 1 cup shredded cheese (we use a mix of mozzarella and parmesan)
- Fresh parsley for garnish (totally optional, but adds a nice pop of color)
Steps
- Heat olive oil in a large pot over medium heat. Add sliced sausage and cook until browned.
- Add diced onion and garlic, cooking until softened.
- Pour in pasta, chicken broth, and cream. Bring to a boil.
- Reduce heat, cover, and simmer for 12-15 minutes until pasta is tender.
- Stir in parmesan cheese until melted and sauce is creamy.
- Season with salt and pepper, garnish with parsley, and serve hot.
Notes
- Store leftovers in an airtight container for up to 3 days
- Reheat gently with a splash of milk to restore creaminess
- Sauce will thicken as it stands - thin with pasta water if needed
