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