Life gets busy. Between work, school, and endless errands, finding the time and energy to whip up a delicious, homemade meal can feel like an impossible task. That is where the magic of a one pan recipe truly shines. Imagine a hearty, flavorful dish that comes together in a single pan, leaving you with minimal cleanup and maximum satisfaction. This is precisely what our One Pan Cheesy Smoked Sausage & Pasta offers: a perfect solution for those hectic weeknights when you crave comfort food without the fuss.
Table of Contents
Table of Contents
This recipe is more than just a convenience. It is a symphony of flavors and textures designed to please even the pickiest eaters. We are talking about savory, smoky sausage, tender pasta, and a rich, creamy cheese sauce, all cooked together in one glorious pot. The beauty of this One Pan Cheesy Smoked Sausage & Pasta lies in its simplicity and the depth of flavor it achieves with minimal effort. The smoked sausage infuses the entire dish with its distinctive aroma and taste, while the pasta cooks directly in the flavorful broth, soaking up every delicious drop. Finally, a generous helping of cheese melts into a luscious sauce, coating every piece of pasta and sausage in gooey goodness.
Whether you are feeding a family, looking for a quick meal prep option, or simply want a comforting dish after a long day, this One Pan Cheesy Smoked Sausage & Pasta is your go-to recipe. It is incredibly versatile, easily adaptable to different tastes, and guarantees a satisfied smile at the dinner table. Say goodbye to multiple pots and pans, and hello to an effortless culinary experience that delivers big on taste. Get ready to add this incredible one pan wonder to your regular meal rotation.
Ingredients
To create this delightful One Pan Cheesy Smoked Sausage & Pasta, you will need a few simple, readily available ingredients. The quality of your ingredients, especially the sausage and cheese, will significantly impact the final flavor.
- 1 tablespoon olive oil: For sautéing and adding a touch of richness.
- 1 pound pre-cooked smoked sausage: Such as kielbasa or andouille, sliced into half-inch rounds. Choose your favorite, keeping in mind that spicier options will add a kick.
- 1 medium yellow onion: Chopped, to add a foundational sweetness and aroma.
- 2-3 cloves garlic: Minced, for that essential pungent flavor that complements the sausage.
- 1 (14.5 ounce) can diced tomatoes: Undrained, for a touch of acidity and sweetness, balancing the richness of the dish.
- 4 cups chicken broth: Low sodium is recommended so you can control the saltiness. This is the liquid in which the pasta will cook.
- 1 cup milk: Whole milk or 2% milk works best for creaminess.
- 1 teaspoon dried Italian seasoning: A blend of herbs like oregano, basil, and thyme, enhancing the overall flavor profile.
- 1/2 teaspoon black pepper: Freshly ground preferred, to taste.
- 1/4 teaspoon red pepper flakes (optional): For a subtle hint of heat.
- 12 ounces dry pasta: Penne, rotini, or medium shells work wonderfully. Avoid very thin pasta like angel hair, as it can overcook easily.
- 2 cups shredded cheddar cheese: Or a blend of cheddar and Monterey Jack for extra meltiness. Freshly shredded cheese melts better than pre-packaged.
- 1/4 cup fresh parsley: Chopped, for garnish and a touch of freshness.
Step-by-Step Instructions
Making this One Pan Cheesy Smoked Sausage & Pasta is incredibly straightforward. Follow these steps for a perfect, hassle-free meal.
- Prepare the Sausage: Begin by heating the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced smoked sausage to the hot pan. Cook for 5-7 minutes, stirring occasionally, until the sausage rounds are nicely browned and slightly crispy. Browning the sausage adds a wonderful depth of flavor and texture to your One Pan Cheesy Smoked Sausage & Pasta. Once browned, remove the sausage from the pan and set it aside on a plate, leaving any rendered fat in the skillet.
- Sauté Aromatics: Reduce the heat to medium. Add the chopped yellow onion to the same skillet. Cook for 3-5 minutes, stirring frequently, until the onion softens and becomes translucent. This step allows the onion to release its sweet flavors, which will build the base for your delicious sauce. Next, add the minced garlic to the pan and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
- Combine Liquids and Seasonings: Pour in the undrained can of diced tomatoes, chicken broth, and milk into the skillet. Stir everything together well. Add the dried Italian seasoning, black pepper, and red pepper flakes (if using). Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. These browned bits are packed with flavor and will contribute greatly to the overall taste of your One Pan Cheesy Smoked Sausage & Pasta.
- Add Pasta and Cook: Once the liquid is simmering, add the dry pasta to the pan. Make sure the pasta is mostly submerged in the liquid. If needed, gently press it down with your spoon. Bring the mixture back to a simmer, then reduce the heat to medium-low, cover the skillet with a lid, and cook for 15-20 minutes, or until the pasta is al dente (tender but still firm to the bite). Stir the pasta occasionally, about every 5 minutes, to prevent it from sticking to the bottom of the pan and to ensure even cooking. The pasta will absorb the flavorful liquid, making every bite of this One Pan Cheesy Smoked Sausage & Pasta incredibly savory.
- Stir in Sausage and Cheese: Once the pasta is cooked to your liking and most of the liquid has been absorbed, remove the skillet from the heat. Return the browned smoked sausage to the pan. Sprinkle the shredded cheddar cheese evenly over the pasta and sausage mixture. Stir gently until the cheese is completely melted and forms a creamy, luscious sauce that coats everything beautifully. This is where the “cheesy” in One Pan Cheesy Smoked Sausage & Pasta really comes alive!
- Rest and Serve: Let the One Pan Cheesy Smoked Sausage & Pasta rest for 5 minutes, uncovered, before serving. This allows the sauce to thicken slightly and the flavors to meld together perfectly. Garnish with fresh chopped parsley for a pop of color and freshness. Serve hot and enjoy your effortless, delicious meal!
Variations
The beauty of this One Pan Cheesy Smoked Sausage & Pasta recipe is its adaptability. Feel free to experiment with these variations to suit your taste preferences or whatever you have on hand.
- Protein Power-Ups:
- Chicken Sausage: For a leaner option, swap the pork smoked sausage for chicken or turkey smoked sausage. Ensure it is pre-cooked.
- Ground Meat: Brown 1 pound of ground beef, turkey, or Italian sausage (raw, removed from casing) in the skillet before adding onions. Drain excess fat before proceeding with the recipe. This will add a different texture and flavor profile.
- Vegetarian Twist: Omit the sausage entirely. Instead, sauté sliced mushrooms, bell peppers, or a can of drained and rinsed black beans with the onions and garlic. You can also add a smoky flavor with a teaspoon of smoked paprika. This creates a delicious vegetarian One Pan Cheesy Pasta.
- Vegetable Boost:
- Spinach or Kale: Stir in a few handfuls of fresh spinach or chopped kale during the last 5 minutes of cooking the pasta. The greens will wilt beautifully into the warm dish.
- Bell Peppers: Add chopped bell peppers (any color) along with the onion for extra color, sweetness, and nutrients.
- Broccoli or Zucchini: Steamed broccoli florets or diced zucchini can be stirred in during the last few minutes of cooking, or lightly sautéed before adding the liquids.
- Cheese Changes:
- Spicy Kick: Use Pepper Jack cheese for a spicier, creamier sauce.
- Italian Flair: A blend of mozzarella and provolone, or even a sprinkle of Parmesan cheese at the end, will give your One Pan Cheesy Smoked Sausage & Pasta an Italian twist.
- Extra Richness: Stir in a tablespoon or two of cream cheese or a splash of heavy cream along with the shredded cheese for an even richer, creamier sauce.
- Pasta Alternatives:
- Different Shapes: Almost any medium-sized, sturdy pasta shape will work here: farfalle (bow ties), cavatappi, or even elbow macaroni for a classic comfort feel.
- Whole Wheat Pasta: For a healthier option, use whole wheat pasta. Just be aware that it might require a few extra minutes of cooking time and potentially a little more liquid.
- Flavor Enhancements:
- Smoked Paprika: Add 1/2 teaspoon of smoked paprika along with the Italian seasoning for an extra layer of smoky flavor.
- Spicy Version: Increase the red pepper flakes, or use a spicy variety of smoked sausage. A dash of hot sauce at the end also works wonders.
- Herbaceous: Experiment with other dried herbs like oregano, thyme, or a bay leaf added to the liquid and removed before serving. Fresh basil added at the end is also delightful.
These variations ensure that your One Pan Cheesy Smoked Sausage & Pasta can be tailored to your family’s preferences, making it a truly versatile and endlessly enjoyable meal.
FAQs
1. What makes this One Pan Cheesy Smoked Sausage & Pasta recipe special?
This version is simple, reliable, and full of flavor.
2. Can I prepare it ahead of time?
Yes, you can store it in the fridge for 3–4 days.
3. Can I substitute ingredients?
Absolutely, adjust to your taste or diet.
4. How do I store leftovers?
Keep in an airtight container and refrigerate.
5. Can I double the recipe?
Yes, just double all ingredients.
Print
One Pan Cheesy Smoked Sausage & Pasta
An easy one-pan dinner with smoky sausage, tender pasta, tomatoes, and a rich, cheesy sauce the whole family will love.
- Total Time: 35
- Yield: 4 servings
Ingredients
1 tablespoon olive oil
1 pound pre-cooked smoked sausage, sliced into 1/2-inch rounds
1 medium yellow onion, chopped
2–3 cloves garlic, minced
1 (14.5 oz) can diced tomatoes, undrained
4 cups chicken broth (low sodium recommended)
1 cup milk (whole or 2%)
1 teaspoon dried Italian seasoning
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
12 ounces dry pasta (penne, rotini, or medium shells)
2 cups shredded cheddar cheese (or cheddar/Monterey Jack blend)
1/4 cup fresh parsley, chopped
Instructions
1. Heat the olive oil in a large deep skillet or sauté pan over medium-high heat.
2. Add the sliced smoked sausage and cook for 3–4 minutes, stirring occasionally, until lightly browned on the edges.
3. Stir in the chopped onion and cook for 3–4 minutes, until softened and translucent.
4. Add the minced garlic and cook for about 30 seconds, just until fragrant, stirring constantly so it doesn’t burn.
5. Pour in the diced tomatoes with their juices, chicken broth, and milk. Stir in the Italian seasoning, black pepper, and red pepper flakes (if using).
6. Add the dry pasta to the skillet, stirring and pressing it down so the pasta is mostly submerged in the liquid.
7. Bring the mixture to a gentle boil, then reduce the heat to medium-low, cover, and simmer for 12–15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.
8. Reduce the heat to low. Stir in about 1½ cups of the shredded cheese until melted and the sauce is creamy. Taste and adjust seasoning if needed.
9. Sprinkle the remaining ½ cup cheese over the top, cover the pan, and let it sit for 2–3 minutes until the cheese is melted and gooey.
10. Remove from the heat, sprinkle with chopped fresh parsley, let rest a few minutes to thicken slightly, then serve warm.
Notes
Use a spicy smoked sausage such as andouille if you like more heat.
Short pasta shapes like cavatappi or rigatoni also work well; keep the amount close to 12 ounces.
If the sauce seems too thick, stir in a splash of warm chicken broth or milk to loosen it.
If the sauce seems thin, let the pasta sit off the heat for a few minutes; it will thicken as it stands.
You can add vegetables such as bell peppers, baby spinach, or peas during the last few minutes of cooking.
Refrigerate leftovers for 3–4 days and reheat gently with a splash of milk or broth to bring back the creaminess.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stovetop, One Pan
- Cuisine: American