Last weekend, we hosted a small get-together for my husband’s coworkers, just a few folks from his team and their spouses. Nothing fancy, just something cozy at home before the weather turned too chilly. I spent most of the day cleaning, rearranging the living room furniture for extra seating, and trying to convince my teenage son that yes, he did have to put real pants on.
I knew I needed a meal that felt warm and filling but wouldn’t keep me stuck in the kitchen all evening. That’s when I remembered a conversation I had with the sweet retired teacher who lives across the street. A few months ago, she mentioned making a one-pot sausage pasta for her grandkids that “barely made it to the table before being devoured.”
I took that as inspiration and pulled together what I had on hand, smoked sausage from the freezer, a box of bow tie pasta, and a lonely can of tomatoes tucked behind the beans. While the onions and sausage browned, the house slowly filled with that savory smell that always gets everyone lingering near the stove.
By the time guests arrived, the pasta was creamy, cheesy, and ready to serve. It fed a crowd, sparked a few recipe requests, and gave me time to actually sit down and enjoy the night instead of bouncing between timers and skillets. That little one-pot wonder quietly stole the spotlight.
Short Description
This one-pot smoked sausage pasta is a flavorful, comforting dinner packed with tender pasta, browned sausage, and a creamy tomato-cheddar sauce—all made in a single pot for easy cleanup.
Key Ingredients
- 3 tablespoons olive oil
- 2 pounds smoked sausage, sliced into bite-sized pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 12 ounces diced tomatoes, undrained
- 1/2 cup heavy cream
- 1/4 teaspoon black pepper
- 8 ounces dry whole wheat bow tie pasta
- 2 cups shredded cheddar cheese
Tools Needed
- Large pot or Dutch oven
- Wooden spoon or spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Cheese grater (if shredding your own cheese)
Cooking Instructions
Step 1: Prep the Sausage
Slice smoked sausage into bite-sized pieces. Set aside.
Step 2: Sauté Onions and Sausage
In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sausage. Cook for 6–8 minutes, stirring occasionally, until onions are soft and sausage starts to brown.
Step 3: Add Garlic
Stir in minced garlic and cook for 30 seconds, just until fragrant. Don’t let it brown—it can turn bitter.
Step 4: Pour in the Liquids
Add chicken broth, diced tomatoes with their juice, heavy cream, and black pepper. Stir well to combine.
Step 5: Add the Pasta
Stir in the dry bow tie pasta. Make sure it’s submerged in the liquid so it cooks evenly. Bring to a low boil, then reduce the heat to a simmer.
Step 6: Simmer
Cover the pot and let it simmer for 15–20 minutes, stirring occasionally. The pasta should be tender and most of the liquid should be absorbed into a creamy sauce.
Step 7: Stir in Cheese
Remove from heat. Add 1 cup of shredded cheddar cheese and stir until melted and creamy.
Step 8: Serve
Dish it up while it’s hot. Top with the remaining shredded cheddar for extra cheesiness, if you like.
Why You’ll Love This Recipe
Flavor Explosion: The smoked sausage gives a deep, savory flavor that pairs beautifully with the creamy, cheesy sauce.
Quick and Easy: Made in just one pot, with simple steps and ingredients you likely already have.
Minimal Cleanup: No pile of pans in the sink—just one pot to wash.
Family-Friendly: Even picky eaters go for seconds.
Whole Wheat Boost: Using whole wheat pasta adds a bit more fiber without sacrificing taste.
Mistakes to Avoid & Solutions
Pasta sticking to the pot
Problem: Not stirring during simmering.
Solution: Stir every few minutes to keep pasta from sticking or burning on the bottom.
Overcooked pasta
Problem: Letting it cook too long after the liquid is absorbed.
Solution: Check the pasta around the 15-minute mark and remove from heat when tender.
Too much liquid left
Problem: Simmering at too low a heat.
Solution: Slightly increase heat and cook uncovered for 2–3 minutes to reduce the sauce.
Cheese clumps
Problem: Adding cheese while still boiling.
Solution: Always remove the pot from heat before stirring in cheese to ensure a smooth melt.
Serving and Pairing Suggestions
Serve as a main dish with a simple green salad or steamed broccoli on the side.
Great for family dinners, casual get-togethers, or a warm lunch the next day.
Pair with a glass of iced tea, lemon water, or a light-bodied red wine like Pinot Noir.
Serve family-style straight from the pot or scoop into bowls and top with fresh parsley or extra cheese.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Let cool completely and freeze in individual portions for up to 1 month.
Reheat on Stove: Add a splash of chicken broth or cream and warm over medium-low heat, stirring often.
Microwave: Reheat in 60-second intervals, stirring in between to avoid cold spots.
FAQs
1. Can I use a different type of pasta?
Yes! Penne, rotini, or shells work well. Just adjust the cooking time based on the type.
2. Can I make it less creamy?
Sure—cut the heavy cream to 1/4 cup or use whole milk instead for a lighter sauce.
3. Is it spicy?
Not as written. If you want a kick, try adding red pepper flakes or using spicy sausage.
4. Can I use pre-shredded cheese?
Yes, but freshly shredded cheddar melts smoother. Pre-shredded can be a bit grainy.
5. What if I don’t have diced tomatoes?
You can use crushed tomatoes or even tomato sauce, though the texture will be a little different.
Tips & Tricks
Add chopped spinach or kale in the last 5 minutes for extra greens.
For deeper flavor, brown the sausage well before adding the liquid.
Want a smoky kick? Stir in a little smoked paprika or chipotle powder.
Use half mozzarella and half cheddar for a gooey, stretchy finish.
If reheating from frozen, let it thaw overnight in the fridge before warming.
Recipe Variations
1. Cajun-Style Version
Use Cajun smoked sausage and add 1–2 teaspoons Cajun seasoning with the garlic. Swap cheddar for pepper jack cheese.
2. Veggie-Packed Version
Add chopped zucchini, bell peppers, and spinach with the garlic. Use reduced-fat cream and serve with a sprinkle of fresh basil.
3. Tomato-Free Version
Skip the diced tomatoes and use an extra 1/2 cup of chicken broth plus a tablespoon of tomato paste. The flavor will be more subtle but still rich.
4. Gluten-Free Option
Use your favorite gluten-free pasta and check that your sausage is gluten-free too. Cook pasta slightly under to avoid mushiness.
5. Kid-Friendly Cheesy Pasta
Use elbow macaroni and double the cheddar. Skip tomatoes and add 1/4 cup sour cream at the end for extra creaminess.
Final Thoughts
That evening wrapped up with full bellies, second helpings, and a casual promise to do it again soon. One of the wives even texted the next day asking if I could send over “that dreamy sausage pasta recipe.” It’s the kind of dish that doesn’t try to be impressive, but still leaves people smiling.
Simple ingredients, one pot, and a dinner that brings folks together without a whole production. Meals like that are the reason I keep cooking and sharing because food doesn’t have to be complicated to be memorable.
One-Pot Smoked Sausage Pasta
Ingredients
- 3 tablespoons olive oil
- 2 pounds smoked sausage sliced into bite-sized pieces
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 cups chicken broth
- 12 ounces diced tomatoes undrained
- ½ cup heavy cream
- ¼ teaspoon black pepper
- 8 ounces dry whole wheat bow tie pasta
- 2 cups shredded cheddar cheese
Instructions
- Slice the smoked sausage into small pieces and set it aside.
- Heat the olive oil in a big pot over medium heat. Add the chopped onion and sausage. Cook for about 6–8 minutes, stirring now and then, until the onion softens and the sausage starts to brown.
- Stir in the minced garlic and cook for 30 seconds, just until it smells nice. Don’t let it burn.
- Pour in the chicken broth, diced tomatoes (with juice), heavy cream, and black pepper. Stir everything together.
- Add the dry bow tie pasta and stir to make sure it’s covered with liquid. Bring to a gentle boil, then turn the heat down.
- Cover the pot and let it simmer for 15–20 minutes. Stir now and then. It’s ready when the pasta is soft and most of the liquid is gone.
- Take the pot off the heat. Stir in 1 cup of cheddar cheese until it melts and makes the sauce creamy.
- Spoon it into bowls while it’s hot. Sprinkle more cheese on top.
