After a long day, the question of what to cook for dinner often looms like a culinary cloud. In our household, weeknight meals need to be quick, delicious, and preferably involve minimal cleanup. That’s where this One Pot Smoked Sausage Pasta recipe became an absolute game-changer. From the moment the smoky aroma filled the kitchen to the last satisfying bite, this dish was a hit. Even my picky eaters devoured it, asking for seconds (a rare and glorious occurrence!). The best part? Everything cooks together in one pot, making it a dream for busy weeknights. If you’re looking for a comforting, flavorful, and incredibly easy meal, look no further – this recipe is about to become your new family favorite, just like it did for ours.
Ingredients
- 1 pound Smoked Sausage: Adds a rich, smoky flavor that is the star of the dish. Choose your favorite variety, like kielbasa, andouille, or chorizo for different flavor profiles.
- 1 pound Pasta: Short pasta shapes like penne, rotini, or farfalle work best for one-pot cooking, ensuring even cooking and sauce absorption.
- 1 large Onion: Provides a foundational savory flavor and aromatic base. Yellow or white onions are excellent choices.
- 2-3 cloves Garlic: Essential for adding pungent and aromatic depth. Freshly minced garlic is recommended for the best flavor.
- 28 ounces Canned Diced Tomatoes: Forms the base of the sauce, adding acidity and sweetness. Use fire-roasted tomatoes for an extra layer of smokiness if desired.
- 4 cups Chicken Broth: The cooking liquid that cooks the pasta and creates a flavorful sauce. Low sodium broth is preferred to control salt levels.
- 1 cup Heavy Cream or Half-and-Half: Adds richness and creaminess to the sauce, balancing the acidity of the tomatoes and the smokiness of the sausage.
- 1 cup Grated Parmesan Cheese: Provides a salty, nutty, and umami-rich flavor that enhances the overall dish. Freshly grated Parmesan is always superior in taste.
- 2 tablespoons Olive Oil: Used for sautéing the vegetables and sausage, adding flavor and preventing sticking. Extra virgin olive oil is a good choice for its flavor and health benefits.
- 1 teaspoon Dried Italian Seasoning: A blend of herbs that adds a classic Italian flavor profile to the pasta.
- ½ teaspoon Red Pepper Flakes (optional): For a touch of heat and spice. Adjust to your preference or omit if you prefer a milder dish.
- Salt and Black Pepper: Essential seasonings to enhance all the flavors and balance the dish. Adjust to taste.
- Fresh Parsley, chopped (for garnish): Adds freshness and visual appeal to the finished dish.
Instructions
- Prepare the Ingredients: Begin by slicing the smoked sausage into rounds, about ¼ inch thick. Dice the onion and mince the garlic. If using, chop the fresh parsley for garnish and grate the Parmesan cheese. Having all your ingredients prepped and ready to go will make the cooking process smooth and efficient. This step, often called “mise en place,” is crucial for streamlined cooking, especially for one-pot recipes where timing is important.
- Sauté Sausage and Aromatics: In a large, deep pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the sliced smoked sausage and cook for 3-5 minutes, or until lightly browned and slightly crispy. Browning the sausage at this stage is key to developing deeper flavor in the final dish. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.
- Sauté Onion and Garlic: Add the diced onion to the pot with the sausage fat and cook for 5-7 minutes, or until softened and translucent. Stir occasionally to prevent sticking and ensure even cooking. Then, add the minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. Sautéing the onion and garlic in the rendered sausage fat infuses them with delicious smoky flavor, creating a flavorful base for the pasta sauce.
- Add Tomatoes and Broth: Pour in the canned diced tomatoes (undrained) and chicken broth into the pot with the onions and garlic. Stir well to combine, scraping up any browned bits from the bottom of the pot – these browned bits, known as fond, are packed with flavor and will add depth to your sauce. Bring the mixture to a simmer over medium-high heat.
- Add Pasta and Seasonings: Once simmering, add the pasta, dried Italian seasoning, and red pepper flakes (if using) to the pot. Stir well to ensure the pasta is submerged in the liquid. Season with salt and black pepper to taste. Remember to start with less salt, as the sausage and broth already contain sodium. You can always add more salt later, but you can’t take it away.
- Simmer Until Pasta is Cooked: Reduce the heat to medium-low, cover the pot, and simmer for 12-15 minutes, or until the pasta is cooked through and has absorbed most of the liquid. Stir occasionally during cooking to prevent the pasta from sticking to the bottom of the pot and to ensure even cooking. The cooking time may vary slightly depending on the type of pasta you use, so check for doneness around the 12-minute mark. The goal is for the pasta to be al dente – cooked through but still slightly firm to the bite.
- Stir in Cream, Cheese, and Sausage: Once the pasta is cooked and the sauce has thickened, remove the pot from the heat. Stir in the heavy cream (or half-and-half) and grated Parmesan cheese until well combined and the cheese is melted and creamy. The heat from the pasta will be sufficient to melt the cheese. Finally, return the cooked sausage to the pot and stir to incorporate it into the pasta.
- Serve and Garnish: Ladle the One Pot Smoked Sausage Pasta into bowls. Garnish with fresh chopped parsley for a touch of freshness and color. Serve immediately while hot and enjoy! This dish is best served right away, as the pasta will continue to absorb the sauce as it sits.
Nutrition Facts
Serving Size: Approximately 1.5 cups
Servings Per Recipe: 6
(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)
- Calories: Approximately 550 kcal
- Protein: 25g
Preparation Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
This One Pot Smoked Sausage Pasta recipe is incredibly efficient, requiring only about 15 minutes of active preparation to chop the vegetables and sausage. The cooking process is hands-off, taking around 25 minutes in a single pot. This makes it an ideal choice for busy weeknights when time is of the essence, allowing you to have a delicious and satisfying meal on the table in under 40 minutes from start to finish.
How to Serve
This One Pot Smoked Sausage Pasta is a complete meal on its own, but you can enhance your dining experience with complementary side dishes and serving suggestions:
- Side Dishes:
- Garlic Bread: Classic and always a crowd-pleaser. The garlicky flavors complement the pasta perfectly and it’s great for soaking up extra sauce.
- Side Salad: A simple green salad with a light vinaigrette provides a refreshing contrast to the richness of the pasta. Consider a Caesar salad or a mixed greens salad with Italian dressing.
- Roasted Vegetables: Roasted broccoli, asparagus, or bell peppers add nutrients and a different texture to the meal. Roasting brings out the natural sweetness of vegetables.
- Caprese Salad: Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze offers a light and vibrant Italian side dish.
- Garnishes and Toppings:
- Fresh Parsley: As mentioned earlier, chopped fresh parsley adds a pop of color and freshness.
- Extra Parmesan Cheese: Offer extra grated Parmesan cheese at the table for those who want an extra cheesy kick.
- Red Pepper Flakes: For those who like a bit more heat, provide a small bowl of red pepper flakes for sprinkling.
- Fresh Basil: Chopped fresh basil adds a fragrant and herbaceous note, especially in the summer months.
- Crusty Bread: Serve with slices of crusty bread for dipping into the delicious sauce.
- Serving Occasions:
- Weeknight Dinners: Perfect for quick and easy weeknight meals due to its one-pot convenience and minimal cleanup.
- Casual Gatherings: Great for potlucks, casual get-togethers with friends, or family dinners. It’s a crowd-pleasing dish that’s easy to serve.
- Comfort Food Cravings: Ideal for satisfying comfort food cravings on a chilly evening. The creamy, cheesy, and smoky flavors are incredibly comforting.
- Meal Prep: While best served fresh, leftovers can be stored and reheated for lunch the next day, making it suitable for meal prepping.
Additional Tips for Perfect One Pot Smoked Sausage Pasta
- Don’t Overcrowd the Pot: Use a large enough pot or Dutch oven to prevent overcrowding. Overcrowding can lead to uneven cooking and the pasta sticking together. A pot that is too small will not allow the pasta to cook properly in the liquid.
- Brown the Sausage Well: Taking the time to brown the smoked sausage at the beginning is crucial for flavor development. Browning creates Maillard reaction, which adds depth and richness to the dish. Don’t skip this step!
- Use the Right Pasta Shape: Short pasta shapes like penne, rotini, farfalle, or rigatoni are ideal for one-pot cooking. Long pasta shapes like spaghetti or fettuccine can be more challenging to cook evenly in a one-pot method and may stick together more easily.
- Adjust Liquid as Needed: Pasta absorbs liquid as it cooks. If the pasta seems to be drying out too quickly before it’s fully cooked, add a little more chicken broth or water, about ¼ cup at a time, until the pasta is cooked through and the sauce reaches your desired consistency. Conversely, if there’s too much liquid at the end, you can simmer it uncovered for a few minutes to reduce the sauce.
- Don’t Overcook the Pasta: Keep an eye on the pasta while it’s simmering and test for doneness around the 12-minute mark. Overcooked pasta will become mushy. Aim for al dente pasta, which has a slight bite to it.
- Customize with Vegetables: Feel free to add vegetables to this recipe to boost its nutritional value and flavor. Bell peppers, zucchini, mushrooms, spinach, or kale can be added along with the tomatoes and broth. Adjust cooking time as needed depending on the vegetables you choose; harder vegetables might need to be added earlier.
- Spice it Up or Tone it Down: Adjust the amount of red pepper flakes to control the spice level. For a milder dish, omit the red pepper flakes altogether. For extra heat, add a pinch of cayenne pepper or a dash of hot sauce. You can also use spicy smoked sausage varieties like andouille or chorizo for a naturally spicier dish.
- Fresh Herbs Make a Difference: While dried Italian seasoning provides a good base flavor, adding fresh herbs at the end of cooking can elevate the dish even further. Fresh basil, oregano, or thyme can be stirred in along with the parsley for a brighter, fresher flavor.
Frequently Asked Questions (FAQ)
Q1: Can I use a different type of sausage?
A: Absolutely! This recipe is versatile and works well with various types of smoked sausage. Kielbasa, andouille, chorizo, or even smoked turkey sausage are all excellent options. Each type will impart a slightly different flavor profile to the dish, so feel free to experiment and find your favorite.
Q2: Can I make this recipe vegetarian or vegan?
A: To make this recipe vegetarian, you can replace the smoked sausage with vegetarian sausage crumbles or plant-based sausage links. For a vegan version, use plant-based sausage, vegan cream cheese or cashew cream instead of heavy cream, and nutritional yeast or a vegan Parmesan alternative instead of Parmesan cheese. Ensure your broth is also vegetable broth.
Q3: Can I use different types of pasta?
A: Yes, you can use other short pasta shapes like rotini, fusilli, cavatappi, or rigatoni. Avoid long pasta shapes like spaghetti or fettuccine, as they are not as well-suited for one-pot cooking and tend to stick together more easily. Consider gluten-free pasta options if needed, but be mindful that gluten-free pasta may require slightly different cooking times, so check the package instructions.
Q4: Can I make this recipe ahead of time?
A: While this dish is best served fresh, you can prepare it up to a day in advance. However, be aware that the pasta may absorb more sauce as it sits, becoming softer. If making ahead, slightly undercook the pasta and add a little extra broth when reheating to loosen the sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Q5: How do I reheat leftover One Pot Smoked Sausage Pasta?
A: Reheat leftovers gently on the stovetop over medium-low heat. Add a splash of chicken broth or water to loosen the sauce and prevent the pasta from drying out. Stir occasionally until heated through. You can also reheat individual portions in the microwave, but the stovetop method is generally preferred for maintaining texture.
Q6: Can I freeze One Pot Smoked Sausage Pasta?
A: Freezing cooked pasta dishes can sometimes affect the texture of the pasta, making it slightly softer. However, if you need to freeze leftovers, allow the pasta to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat as described above, adding extra liquid as needed.
Q7: What if I don’t have heavy cream? Can I substitute something else?
A: Yes, you can substitute half-and-half for heavy cream for a slightly lighter version. You can also use evaporated milk or even whole milk, but the sauce will be less rich and creamy. For a dairy-free option, try full-fat coconut milk (the canned kind, not the beverage) or cashew cream, which will provide a similar creamy texture.
Q8: My sauce is too thick/too thin. How can I fix it?
A: If your sauce is too thick, add a little more chicken broth or water, a ¼ cup at a time, until it reaches your desired consistency. If your sauce is too thin, simmer the pasta uncovered for a few minutes over medium heat, stirring occasionally, to allow the sauce to reduce and thicken. You can also thicken the sauce by stirring in a tablespoon of cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking, ensuring it’s fully incorporated.

One Pot Smoked Sausage Pasta
Ingredients
- 1 pound Smoked Sausage: Adds a rich, smoky flavor that is the star of the dish. Choose your favorite variety, like kielbasa, andouille, or chorizo for different flavor profiles.
- 1 pound Pasta: Short pasta shapes like penne, rotini, or farfalle work best for one-pot cooking, ensuring even cooking and sauce absorption.
- 1 large Onion: Provides a foundational savory flavor and aromatic base. Yellow or white onions are excellent choices.
- 2–3 cloves Garlic: Essential for adding pungent and aromatic depth. Freshly minced garlic is recommended for the best flavor.
- 28 ounces Canned Diced Tomatoes: Forms the base of the sauce, adding acidity and sweetness. Use fire-roasted tomatoes for an extra layer of smokiness if desired.
- 4 cups Chicken Broth: The cooking liquid that cooks the pasta and creates a flavorful sauce. Low sodium broth is preferred to control salt levels.
- 1 cup Heavy Cream or Half-and-Half: Adds richness and creaminess to the sauce, balancing the acidity of the tomatoes and the smokiness of the sausage.
- 1 cup Grated Parmesan Cheese: Provides a salty, nutty, and umami-rich flavor that enhances the overall dish. Freshly grated Parmesan is always superior in taste.
- 2 tablespoons Olive Oil: Used for sautéing the vegetables and sausage, adding flavor and preventing sticking. Extra virgin olive oil is a good choice for its flavor and health benefits.
- 1 teaspoon Dried Italian Seasoning: A blend of herbs that adds a classic Italian flavor profile to the pasta.
- ½ teaspoon Red Pepper Flakes (optional): For a touch of heat and spice. Adjust to your preference or omit if you prefer a milder dish.
- Salt and Black Pepper: Essential seasonings to enhance all the flavors and balance the dish. Adjust to taste.
- Fresh Parsley, chopped (for garnish): Adds freshness and visual appeal to the finished dish.
Instructions
- Prepare the Ingredients: Begin by slicing the smoked sausage into rounds, about ¼ inch thick. Dice the onion and mince the garlic. If using, chop the fresh parsley for garnish and grate the Parmesan cheese. Having all your ingredients prepped and ready to go will make the cooking process smooth and efficient. This step, often called “mise en place,” is crucial for streamlined cooking, especially for one-pot recipes where timing is important.
- Sauté Sausage and Aromatics: In a large, deep pot or Dutch oven, heat the olive oil over medium heat. Once the oil is shimmering, add the sliced smoked sausage and cook for 3-5 minutes, or until lightly browned and slightly crispy. Browning the sausage at this stage is key to developing deeper flavor in the final dish. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.
- Sauté Onion and Garlic: Add the diced onion to the pot with the sausage fat and cook for 5-7 minutes, or until softened and translucent. Stir occasionally to prevent sticking and ensure even cooking. Then, add the minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter. Sautéing the onion and garlic in the rendered sausage fat infuses them with delicious smoky flavor, creating a flavorful base for the pasta sauce.
- Add Tomatoes and Broth: Pour in the canned diced tomatoes (undrained) and chicken broth into the pot with the onions and garlic. Stir well to combine, scraping up any browned bits from the bottom of the pot – these browned bits, known as fond, are packed with flavor and will add depth to your sauce. Bring the mixture to a simmer over medium-high heat.
- Add Pasta and Seasonings: Once simmering, add the pasta, dried Italian seasoning, and red pepper flakes (if using) to the pot. Stir well to ensure the pasta is submerged in the liquid. Season with salt and black pepper to taste. Remember to start with less salt, as the sausage and broth already contain sodium. You can always add more salt later, but you can’t take it away.
- Simmer Until Pasta is Cooked: Reduce the heat to medium-low, cover the pot, and simmer for 12-15 minutes, or until the pasta is cooked through and has absorbed most of the liquid. Stir occasionally during cooking to prevent the pasta from sticking to the bottom of the pot and to ensure even cooking. The cooking time may vary slightly depending on the type of pasta you use, so check for doneness around the 12-minute mark. The goal is for the pasta to be al dente – cooked through but still slightly firm to the bite.
- Stir in Cream, Cheese, and Sausage: Once the pasta is cooked and the sauce has thickened, remove the pot from the heat. Stir in the heavy cream (or half-and-half) and grated Parmesan cheese until well combined and the cheese is melted and creamy. The heat from the pasta will be sufficient to melt the cheese. Finally, return the cooked sausage to the pot and stir to incorporate it into the pasta.
- Serve and Garnish: Ladle the One Pot Smoked Sausage Pasta into bowls. Garnish with fresh chopped parsley for a touch of freshness and color. Serve immediately while hot and enjoy! This dish is best served right away, as the pasta will continue to absorb the sauce as it sits.
Nutrition
- Serving Size: one normal portion
- Calories: 550
- Protein: 25g