Description
This one-pot pasta features smoky sausage, tender noodles, and a creamy, cheesy sauce—all cooked together for the ultimate weeknight comfort meal. Ready in 30 minutes or less!
Ingredients
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1 tbsp olive oil or butter
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12 oz smoked sausage (kielbasa or andouille), sliced into rounds
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½ small onion, diced
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2 cloves garlic, minced
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2 cups chicken broth
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1 cup milk or half-and-half
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8 oz penne or rotini pasta (uncooked)
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1 can (10 oz) diced tomatoes with green chilies (like Rotel), undrained
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1 cup shredded cheddar or Monterey Jack cheese
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Salt & pepper to taste
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Optional: chopped green onions or parsley for garnish
Instructions
1️⃣ Brown the sausage:
In a large skillet or Dutch oven, heat olive oil over medium heat. Add sliced sausage and cook until browned on both sides, about 5–6 minutes. Remove and set aside.
2️⃣ Sauté the aromatics:
In the same pan, add onion and cook until softened, about 3 minutes. Stir in garlic and cook 30 seconds more.
3️⃣ Add liquids and pasta:
Return sausage to the pot. Add chicken broth, milk, uncooked pasta, and the can of diced tomatoes. Stir to combine and bring to a gentle boil.
4️⃣ Simmer until tender:
Reduce heat to medium-low, cover, and simmer for about 12–15 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
5️⃣ Add cheese:
Stir in shredded cheese until melted and creamy. Season with salt and pepper to taste.
6️⃣ Serve:
Garnish with chopped green onions or parsley. Serve hot and enjoy the creamy, smoky goodness!
Notes
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Spicy twist: Use andouille sausage and pepper jack cheese for a kick.
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Creamier option: Swap milk for half-and-half or stir in 2 tbsp cream cheese.
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Veggie boost: Add chopped spinach, bell peppers, or mushrooms during the sauté step.
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Meal prep: Leftovers reheat well—store in an airtight container for up to 3 days.
- Prep Time: 10 min
- Cook Time: 20 min