Name: One-Pot Smoked Sausage Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 tablespoons olive oil (or neutral oil); 2 pounds smoked sausage, sliced into bite-sized pieces (kielbasa or andouille 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) (any short pasta like penne or rotini will work); 2 cups shredded cheddar cheese, divided

I still make this One-Pot Smoked Sausage Pasta on the busiest weeknights. It’s the kind of dinner that answers the question, “What can I get on the table fast that everyone will eat?” A single pot, pantry-friendly ingredients, and melting cheddar make it comforting and low-drama — perfect for homework nights, last-minute guests, or when you don’t want to wash a sink full of dishes. If you like hearty one-pot meals, this is in the same family as a rustic chicken and dumplings dinner that’s great for slow evenings. Try that comforting classic here.

What makes this recipe special

This recipe stands out because it delivers big flavor with minimal fuss. Smoked sausage brings a smoky, savory backbone so you don’t need long braises or fancy techniques. Cooking the pasta right in the liquid saves time and the pot, and finishing with cream and cheddar transforms everyday ingredients into a silky, cheesy meal.

Quick: ready in about 30 minutes.
Budget-friendly: pantry staples and inexpensive sausage do the heavy lifting.
Kid-approved: creamy texture and familiar tastes please picky eaters.
One-pot cleanup: fewer dishes, fewer headaches.

“Fast, comforting, and shockingly cheesy — a weeknight lifesaver.” — a regular at my dinner table

For another reliably fast stovetop supper, this one-pot chicken chili is a similar time-saver and family pleaser. See that recipe here.

The cooking process explained

Before you start: this recipe cooks sausage and aromatics, adds liquids and tomatoes, then drops in dry pasta to simmer until tender. The key moments:

Brown the sausage and soften the onion to build flavor.
Add garlic briefly so it doesn’t burn.
Pour in the chicken broth and undrained tomatoes — the liquid cooks the pasta.
Cover and simmer; stir occasionally so pasta doesn’t stick.
Finish off the heat with cream and cheese for a glossy sauce.

This overview helps you pace the cook: active prep and sautéing are short, most of the time is hands-off while the pasta simmers.

What you’ll need

Key ingredients

3 tablespoons olive oil (or neutral oil)
2 pounds smoked sausage, sliced into bite-sized pieces (kielbasa or andouille 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) — any short pasta like penne or rotini will work
2 cups shredded cheddar cheese, divided

Substitution notes:

Swap heavy cream for half-and-half for a lighter finish (sauce will be thinner).
For dairy-free, use unsweetened oat cream and a dairy-free shredded cheese, though texture will differ.
Use gluten-free pasta if needed — cooking time may vary.

Step-by-step instructions

Slice the smoked sausage into bite-sized rounds. Set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the sausage and chopped onion. Sauté until the onion softens and the sausage browns, about 6–8 minutes. Scrape up browned bits for deeper flavor.
Stir in the minced garlic and cook 30 seconds until fragrant.
Pour in the chicken broth and the canned diced tomatoes with their juices. Add the heavy cream and black pepper. Stir to combine.
Add the dry bow tie pasta, pressing it down so it’s submerged under the liquid. Give everything a good stir.
Cover the pot and simmer over medium-low for 15–20 minutes. Stir every 5 minutes to prevent sticking and check pasta doneness.
Remove the pot from the heat. Stir in 1 cup of shredded cheddar until melted and glossy.
Serve hot and top with the remaining cheese, if desired.

Short, clear actions keep the rhythm moving: brown, deglaze, simmer, finish.

Serving suggestions

Best ways to enjoy it

Spoon into shallow bowls and sprinkle chopped fresh parsley or green onions for brightness.
Pair with a crisp green salad and a simple vinaigrette to cut the richness.
Serve with garlic bread or crusty rolls for dunking.
For a heartier meal, add a side of roasted vegetables or steamed broccoli.

If you want a different texture, try finishing each plate with a drizzle of olive oil and a few red pepper flakes. For inspiration on creamy, comforting pasta-style soups, this white lasagna soup is a great pairing idea. See it here.

Storage and reheating tips

Refrigerate leftovers within two hours of cooking. Store in an airtight container for 3–4 days.
To reheat: add a splash of chicken broth or milk to loosen the sauce and warm in a skillet over low heat, stirring until hot. Microwaving works too — heat in 60-second intervals, stirring between each.
To freeze: cool completely, place in freezer-safe containers, and freeze up to 2 months. Thaw overnight in the fridge before reheating. The texture of the pasta may soften slightly after freezing.
Food safety note: never let cooked food sit at room temperature more than two hours. Reheat to 165°F (74°C) before serving.

Pro chef tips

Brown the sausage well. Those caramelized bits are flavor gold and give the sauce depth.
Don’t skip stirring during the pasta simmer: when cooking pasta in liquid, it’s more prone to sticking.
If the sauce thickens too much, add up to 1/2 cup extra broth as needed — better to be saucy than gummy.
Taste before adding salt; smoked sausages and cheddar are salty, so adjust seasonings at the end.
Use freshly shredded cheese. Pre-shredded varieties include anti-caking agents that can make the sauce grainy.

Creative twists

Veggie boost: stir in a few handfuls of baby spinach during the final minute so it wilts into the sauce.
Heat it up: swap half the cheddar for pepper jack, or add a pinch of cayenne with the black pepper.
Italian version: swap smoked sausage for sliced Italian sausage and stir in a tablespoon of tomato paste for a richer tomato profile.
Lighter swap: use turkey or chicken smoked sausage and reduced-fat cheese.
One-pan bake: after finishing the stovetop steps, top with remaining cheese and broil 2–3 minutes for a bubbly, browned finish.

Helpful answers

Q: How long does this recipe take from start to finish?
A: Plan 30–35 minutes total — about 10 minutes active prep and 15–20 minutes simmering for the pasta.

Q: Can I use raw sausage instead of pre-smoked sausage?
A: Yes, but cook raw sausage until fully browned and cooked through (no pink inside) before proceeding. You may need an extra 5–7 minutes.

Q: Is this freezer-friendly?
A: Yes. Freeze cooled portions up to 2 months. Expect a softer pasta texture after thawing.

Q: Can I make this vegetarian?
A: Replace sausage with plant-based smoked sausage and use vegetable broth. Consider adding smoked paprika for extra depth.

Q: What pasta can I use if I don’t have bow ties?
A: Any short pasta — penne, rotini, shells — will work. Adjust simmer time based on package directions.

Conclusion

If you want to see a slightly different take on the same idea, this video version walks through a creamy sausage pasta step by step: One Pot Cheesy Smoked Sausage Pasta (VIDEO) – Kylee Cooks. For another tested skillet recipe with similar flavors and one-pan convenience, check out this detailed write-up: One Pan Cheesy Smoked Sausage Pasta Recipe | YellowBlissRoad.