One‑Pot Smoked Sausage Pasta

I make this One‑Pot Smoked Sausage Pasta when I want a hearty, fuss‑free dinner that’s cooked all in one pot. Smoky sausage, tender pasta, creamy sauce, and juicy tomatoes meld together into a comforting meal I can whip up fast and enjoy with minimal cleanup.

Why You’ll Love This Recipe

I love how everything cooks together—no multi‑pot juggling or long prep. The smoked sausage gives such a robust, savory flavor while the creamy tomato sauce coats the pasta perfectly. It’s filling, satisfying, and ideal for busy weeknights or casual dinner crowds.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Smoked sausage (like kielbasa or Andouille), sliced

• Pasta (penne, rigatoni, or fusilli)

• Olive oil

• Onion, diced

• Garlic, minced

• Bell pepper, diced (optional)

• Diced tomatoes (canned or fresh)

• Chicken broth

• Heavy cream or half‑and‑half

• Grated Parmesan cheese

• Dried Italian seasoning or oregano

• Crushed red pepper flakes (optional)

• Salt and freshly ground black pepper

• Fresh parsley, chopped (for garnish)

directions

1. I heat olive oil in a large pot or deep skillet over medium-high heat. I add sliced sausage and cook until browned, about 3–4 minutes per side, then transfer to a plate.

2. In the same pot, I add diced onion (and bell pepper, if using) and sauté until softened, about 3–4 minutes. Then I stir in garlic and cook 30 seconds more.

3. I sprinkle in dried Italian seasoning and red pepper flakes, stirring them into the veggies.

4. I pour in diced tomatoes (with their juices) and chicken broth, scraping up any browned bits from the bottom.

5. I add the dry pasta and return the sausage to the pot. I bring everything to a simmer, cover, and cook according to pasta package instructions, stirring occasionally.

6. Once the pasta is al dente and most of the liquid is absorbed, I stir in heavy cream and Parmesan cheese until the sauce is creamy and coats the pasta.

7. I taste and adjust seasoning with salt, pepper, and more cheese or red pepper flakes as needed.

8. I remove from heat, garnish with chopped parsley, and serve hot.

Servings and timing

• Servings: Serves 4–6

• Prep time: ~10 minutes

• Cook time: ~20–25 minutes

• Total time: ~30–35 minutes

Variations

• Veggie boost: I add baby spinach, peas, or zucchini during the last few minutes of cooking for added color and nutrition.

• Cheesy twist: I stir in shredded mozzarella or fontina for extra melty goodness.

• Spicy version: I swap smoked sausage for spicy chorizo or add a dash of hot paprika.

• Creamier option: I use Greek yogurt instead of cream for tang and lighter texture.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it in a skillet over low heat, adding a splash of broth or cream to revive the sauce and keep the pasta moist.

FAQs

How do I prevent the pasta from sticking?

I stir it occasionally during cooking and make sure there’s enough liquid. Adding sausage and deglazing with broth helps separate the pasta strands.

Can I use uncooked sausage?

Yes—if I’m using fresh uncooked sausage, I cook it through fully first before adding the pasta. It may take an extra minute or two.

Is this dish freezer-friendly?

I prefer fresh, but you can freeze it without cream. I reheat with added cream or broth for best texture.

Can I substitute gluten-free pasta?

Absolutely—just check cooking time on the package and reduce the liquid slightly to prevent mushiness.

What can I serve it with?

I like a simple green salad or garlic bread on the side—perfect for soaking up any extra sauce.

Conclusion

I adore how this One‑Pot Smoked Sausage Pasta delivers bold, comforting flavor in under 35 minutes with minimal cleanup. It’s flexible, tasty, and perfect for feeding the family—or meal prepping for the week. I hope it becomes a staple in your dinner lineup as it is in mine!