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.
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)
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.
Notes
Use hot andouille sausage for a spicier version.
Add spinach or mushrooms during the sauté step for more veggies.
Try different cheeses like pepper jack or gouda for variation.
Use gluten-free pasta and sausage for a gluten-free version.
Use half-and-half and less cheese for a lighter dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 5g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 11g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
