One Pot Smoked Sausage Pasta
The smoked sausage adds a bold, savory flavor that blends perfectly with tender pasta and a creamy, cheesy sauce.
Equipment
- Large deep skillet or Dutch oven
- Wooden Spoon or Silicone Spatula
- Sharp Knife
- Cutting board
- Measuring cups and spoons
- Cheese grater
- Ladle or large serving spoon
Ingredients
For the Pasta
- 14 oz smoked sausage sliced into rounds
- 12 oz penne pasta
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 can 14.5 oz diced tomatoes, drained
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups shredded cheddar cheese
- ½ cup grated parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
Step 1: Brown the Smoked Sausage
- Place your large skillet or Dutch oven over medium heat and add the olive oil.
- Once the oil is warm, add the sliced smoked sausage in a single layer. Let it cook for about 4–5 minutes, stirring occasionally, until the edges start to brown and caramelize slightly.
- This step builds a ton of flavor, so don’t rush it. Those browned bits at the bottom of the pot will make the sauce even better later.
- Pro Tip: Avoid overcrowding the pan so the sausage browns properly instead of steaming.
Step 2: Cook the Onion and Garlic
- Add the diced onion directly into the pot with the sausage.
- Cook for 3–4 minutes, stirring often, until the onion softens and becomes slightly translucent.
- Next, stir in the minced garlic and cook for about 30 seconds until fragrant. You’ll notice the smell immediately.
- Be careful not to let the garlic burn since it cooks very quickly.
Step 3: Add the Liquids and Seasoning
- Pour in the chicken broth and heavy cream, then add the drained diced tomatoes.
- Sprinkle in the Italian seasoning, paprika, salt, and black pepper.
- Give everything a really good stir so the seasonings combine evenly with the liquid.
- At this point, the mixture will look thin, but the pasta will absorb a lot of the liquid as it cooks.
Step 4: Add the Pasta
- Pour the uncooked penne pasta directly into the pot and stir well to make sure the pasta is mostly submerged in the liquid.
- Increase the heat slightly and bring everything to a gentle boil.
- Once it starts bubbling, reduce the heat to medium-low and cover the pot with a lid.
- Let the pasta cook for about 12–15 minutes, stirring every few minutes so nothing sticks to the bottom.
- Pro Tip: Stirring occasionally helps the pasta cook evenly and prevents clumping.
Step 5: Check the Pasta
- After about 12 minutes, check the pasta for doneness.
- The pasta should be tender, and most of the liquid should have thickened into a creamy sauce. If the sauce still looks too thin, let it simmer uncovered for another 2–3 minutes.
- If the pasta needs more cooking time and the liquid has reduced too much, add a small splash of chicken broth.
Step 6: Add the Cheese
- Lower the heat completely before adding the cheese.
- Stir in the shredded cheddar cheese a little at a time, followed by the parmesan cheese.
- Keep stirring gently until the cheese melts fully into the sauce and everything becomes creamy and smooth.
- The sauce will continue thickening as it sits for a few minutes.
- Pro Tip: Adding the cheese over low heat keeps the sauce smooth and prevents it from turning grainy.
Step 7: Garnish and Serve
- Sprinkle chopped fresh parsley over the top for a fresh pop of color and flavor.
- Serve the pasta warm while the sauce is still creamy and cheesy.
Notes
Nutritional Value (Approximate per serving):
- Calories: 590 kcal
- Protein: 24g
- Carbohydrates: 42g
- Fat: 35g
- Saturated Fat: 16g
- Cholesterol: 85mg
- Fiber: 3g
- Sugar: 5g
- Sodium: 1120mg
- Calcium: 280mg
- Iron: 3mg