One Pan Cheesy Smoked Sausage & Pasta Recipe
I still remember the first time I made this one-pan cheesy smoked sausage and pasta — it was a rainy weeknight, I wanted something quick, and the whole pan disappeared in under ten minutes. This recipe is pure comfort: smoky sausage, creamy cheese, bright tomatoes, and tender pasta all cooked together so cleanup is a breeze. It’s ideal when you want a hearty family dinner without babysitting multiple pots.
Why you’ll love this dish
This skillet meal checks a lot of boxes: it’s fast, budget-friendly, and crowd-pleasing. Everything cooks in one pan, which means fewer dishes and less fuss. The smoked sausage gives a big flavor payoff with minimal effort, and the combination of diced tomatoes and a splash of milk keeps the sauce bright and creamy without needing heavy cream.
“Simple, smoky, and kid-approved — the perfect weeknight hack.” — a regular at my dinner table
It’s perfect for busy weeknights, casual family dinners, or a potluck when you need something filling that travels well. If you like one-pot pasta dinners, this sits right up there with slow-cooker favorites like Crockpot Garlic Parmesan Chicken Pasta in convenience and comfort.
The cooking process explained
Before you grab the pan, here’s what happens: you brown the sausage and softened onions, bloom the garlic and spices, then add liquid, tomatoes and dry pasta. Bring it to a boil, then cover and simmer until the pasta absorbs most of the liquid. Finish by stirring in shredded cheddar-jack so the sauce turns lusciously cheesy. Total active cook time is short — mostly waiting while the pasta cooks in the same pot.
What you’ll need
- 1 Tbsp olive oil
- 1 lb smoked sausage (polish, kielbasa, or andouille work well) — sliced or diced
- ½ cup diced onion
- 1 Tbsp minced garlic
- 2 cups chicken broth (or low-sodium broth)
- 1 (14 oz) can diced tomatoes (undrained)
- ½ cup milk (whole or 2%)
- 8 oz dry pasta (penne, rotini, or shells)
- 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 and substitutions:
- Sausage: use smoked kielbasa for a milder smokiness or andouille for spice. Remove casings if using bulk sausage.
- Dairy: swap milk for half-and-half for a richer sauce, or use a dairy-free milk plus vegan cheese for a dairy-free version (texture will vary).
- Pasta: short shapes that hold sauce (penne, rotini) work best; avoid super-thin pastas that might overcook.
Step-by-step instructions
- Heat 1 Tbsp olive oil in a large skillet over medium heat.
- Add the diced onion and the sliced sausage. Cook, stirring occasionally, until the onions are softened and the sausage has browned slightly — about 5 minutes.
- Stir in 1 Tbsp minced garlic, ½ tsp salt, ½ tsp pepper, and ¼ tsp red pepper flakes. Cook for 1–2 minutes until fragrant.
- Pour in 2 cups chicken broth, the can of diced tomatoes (with juices), ½ cup milk, and 8 oz dry pasta. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, stirring once or twice, until the pasta is tender and most of the liquid is absorbed.
- Remove the skillet from heat. Stir in 2 cups shredded Cheddar-Jack cheese until melted and smooth.
- Taste and adjust seasoning. Garnish with ⅓ cup chopped scallions and serve immediately.
Best ways to enjoy it
Serve directly from the skillet for a rustic presentation. Pair with:
- A crisp green salad and a simple vinaigrette to cut the richness.
- Garlic bread or a warm baguette to mop up the cheesy sauce.
- For wine: a fruity Zinfandel or a medium-bodied Merlot complements the smoky sausage.
Finish with extra scallions, a drizzle of olive oil, or a sprinkle of paprika for color.
Storage and reheating tips
Cool leftovers quickly and store in an airtight container in the refrigerator for up to 3–4 days. To reheat:
- Stovetop: warm gently in a skillet over low heat with a splash of milk or broth to loosen the sauce.
- Microwave: heat in 30-second bursts, stirring between intervals and adding a little liquid if needed.
To freeze: portion into freezer-safe containers and freeze for up to 2 months. Thaw in the fridge overnight before reheating. Always reheat to an internal temperature of 165°F (74°C) for safety.
Pro chef tips
- Brown for flavor: don’t rush browning the sausage — those browned bits add depth to the sauce.
- Watch the pasta: cook time can vary by shape and brand. Check a minute or two before the recommended time.
- Cheese timing: add the cheese off the heat to prevent graininess from overcooking.
- If you need dinner on a tight budget, try a simple swap — a recipe like this is the kind of low-cost comfort that pairs well with other budget-friendly ideas like 4-Ingredient Donut Recipe for an inexpensive dessert.
- Leftover rescue: if the sauce tightens up, stir in a splash of milk or broth to revive creaminess.
Creative twists
- Veggie boost: stir in baby spinach during the final 2 minutes of cooking or add roasted bell peppers.
- Spicy sausage: swap smoked sausage for chorizo or spicy andouille and reduce red pepper flakes.
- Creamy tomato: for a pink sauce, add 2–3 Tbsp tomato paste with the tomatoes.
- Low-carb: replace pasta with cauliflower florets or use shirataki noodles (adjust cooking times).
- Make it Italian: swap Cheddar-Jack for mozzarella and parmesan, and finish with fresh basil.
Common questions
Q: How long does this take from start to finish?
A: About 25–30 minutes total: 5–7 minutes to brown sausage and onion, ~15 minutes simmering for pasta, then a few minutes to melt in cheese.
Q: Can I use pre-cooked smoked sausage or leftover sausage?
A: Yes. If the sausage is already fully cooked, you’re primarily heating and browning it for flavor — reduce initial cooking time so it doesn’t dry out.
Q: Can I make this gluten-free?
A: Absolutely. Use your favorite gluten-free pasta and ensure your broth and sausage are gluten-free. Cooking time may differ slightly, so check the pasta early.
Q: Is it safe to reheat this multiple times?
A: Reheat only the portion you plan to eat. Repeated reheating and cooling increases food safety risk. Store leftovers promptly and reheat once to 165°F (74°C).
Conclusion
This one-pan cheesy smoked sausage and pasta is a fast, satisfying dinner that delivers big flavor with minimal cleanup. If you want variations or a video walkthrough, check out the original inspirations like One Pan Cheesy Smoked Sausage Pasta Recipe | YellowBlissRoad … and a helpful video version at One Pot Cheesy Smoked Sausage Pasta (VIDEO) – Kylee Cooks. Enjoy — and don’t be surprised if this becomes a weekly staple.
One-Pan Cheesy Smoked Sausage and Pasta
Ingredients
Method
- Heat 1 Tbsp olive oil in a large skillet over medium heat.
- Add the diced onion and the sliced sausage. Cook, stirring occasionally, until the onions are softened and the sausage has browned slightly — about 5 minutes.
- Stir in 1 Tbsp minced garlic, ½ tsp salt, ½ tsp pepper, and ¼ tsp red pepper flakes. Cook for 1–2 minutes until fragrant.
- Pour in 2 cups chicken broth, the can of diced tomatoes (with juices), ½ cup milk, and 8 oz dry pasta. Stir to combine.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 15 minutes, stirring once or twice, until the pasta is tender and most of the liquid is absorbed.
- Remove the skillet from heat. Stir in 2 cups shredded Cheddar-Jack cheese until melted and smooth.
- Taste and adjust seasoning. Garnish with ⅓ cup chopped scallions and serve immediately.
