Name: One-Pot Smoked Sausage Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz smoked sausage (kielbasa or andouille), sliced into rounds; 1 tablespoon olive oil or butter; 1 small onion, diced; 3 cloves garlic, minced; 1 red bell pepper, diced; 1 can (14.5 oz) diced tomatoes (with juice); 3 cups chicken broth; 8 oz pasta (penne, rotini, or shells); 1/2 teaspoon smoked paprika; 1/2 teaspoon Italian seasoning; Salt & black pepper, to taste; 1/2 cup heavy cream (or half-and-half); 1 cup shredded cheddar or mozzarella cheese; Fresh parsley, chopped (for garnish)

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A creamy, smoky, and utterly satisfying dinner, this One-Pot Smoked Sausage Pasta brings together bold flavors and comfort food in one easy skillet. With tender noodles, juicy sausage, and a cheesy sauce, it’s my go-to for busy weeknights when I want a warm, hearty meal with minimal cleanup.

One-Pot Smoked Sausage Pasta

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

12 oz smoked sausage (kielbasa or andouille), sliced into rounds

1 tablespoon olive oil or butter

1 small onion, diced

3 cloves garlic, minced

1 red bell pepper, diced

1 can (14.5 oz) diced tomatoes (with juice)

3 cups chicken broth

8 oz pasta (penne, rotini, or shells work best)

½ teaspoon smoked paprika

½ teaspoon Italian seasoning

Salt & black pepper, to taste

½ cup heavy cream (or half-and-half for lighter)

1 cup shredded cheddar or mozzarella cheese

Fresh parsley, chopped (for garnish)

Directions

I heat olive oil in a large skillet or pot over medium heat. Then I add the sliced sausage and cook it until it’s browned—about 3 to 4 minutes. I remove it and set it aside.

In the same pot, I sauté the diced onion, garlic, and red bell pepper for another 3 to 4 minutes until everything is soft and fragrant.

I pour in the diced tomatoes (with juice), chicken broth, pasta, smoked paprika, Italian seasoning, and season with salt and pepper. I stir everything together.

Once it starts boiling, I reduce the heat to medium-low, cover the pot, and let it simmer for 12 to 15 minutes. I stir occasionally until the pasta is cooked al dente.

I stir in the heavy cream, cheese, and the sausage I cooked earlier. I mix it all until the cheese is melted and the sauce is creamy.

Finally, I garnish with fresh parsley and serve it hot.

Servings and timing

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 4 to 6

Calories: Approximately 420 kcal per serving

Variations

I sometimes swap smoked sausage for spicy andouille when I want more heat.

For a veggie-packed version, I add spinach or mushrooms during the sauté step.

I’ve also used different cheeses—like pepper jack or gouda—for a unique twist.

To make it lighter, I use half-and-half instead of heavy cream and cut back a bit on the cheese.

For gluten-free needs, I use gluten-free pasta and make sure the sausage is labeled gluten-free.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I add a splash of chicken broth or cream to bring the sauce back to life, especially if I’m microwaving it. It reheats well on the stovetop too, over low heat with a bit of stirring.

FAQs

How can I make this dish spicier?

I like adding crushed red pepper flakes or using hot andouille sausage for more heat.

Can I freeze this pasta?

Yes, I can freeze it. I let it cool completely and store it in a freezer-safe container for up to 2 months. I reheat it gently on the stove with a bit of cream or broth.

What kind of pasta works best?

Short pasta like penne, rotini, or shells works great because it holds the sauce well and cooks evenly in the one-pot method.

Can I make it dairy-free?

Yes. I skip the cream and cheese, and use a plant-based alternative instead. It changes the flavor a bit, but it still tastes great.

What’s the best way to add veggies?

I sauté chopped vegetables like zucchini, spinach, or mushrooms with the onions and bell pepper so they cook evenly and soak up all the flavor.

Conclusion

This One-Pot Smoked Sausage Pasta is one of those comforting, satisfying meals I keep in rotation when I want something quick, hearty, and full of flavor. It’s simple to make, easy to customize, and perfect for feeding a hungry crowd—or just for making sure I have delicious leftovers the next day.

Recipe:

One-Pot Smoked Sausage Pasta

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 to 6 servings
Diet: Halal

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Description

A creamy, smoky, and hearty one-pot smoked sausage pasta featuring juicy sausage, tender noodles, and a cheesy sauce. Perfect for busy weeknights with minimal cleanup.

Instructions

Heat olive oil in a large skillet or pot over medium heat.
Add the sliced sausage and cook until browned, about 3 to 4 minutes. Remove and set aside.
In the same pot, sauté the diced onion, garlic, and red bell pepper for 3 to 4 minutes until soft and fragrant.
Add diced tomatoes (with juice), chicken broth, pasta, smoked paprika, Italian seasoning, salt, and black pepper. Stir well.
Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12 to 15 minutes, stirring occasionally until the pasta is al dente.
Stir in the heavy cream, shredded cheese, and cooked sausage. Mix until cheese is melted and sauce is creamy.
Garnish with chopped fresh parsley and serve hot.