Smoked Sausage Pasta (Printable Version)
This dish mixes smoky sausage, creamy pasta, and juicy tomatoes—all cooked together in one pot for bold taste and an easy cleanup.
# Ingredients:
→ Base Ingredients
01 -
3 garlic cloves, minced
02 -
1 yellow onion, medium-sized, diced
03 -
2 pounds of smoked sausage cut into small slices
04 -
3 tablespoons of olive oil
→ Liquid & Sauce
05 -
12 oz can of diced tomatoes, juice included
06 -
2 cups of chicken broth
07 -
1/4 teaspoon black pepper, freshly ground
08 -
1/2 cup of heavy cream
→ Pasta & Cheese
09 -
2 cups of shredded sharp cheddar cheese (divided)
10 -
8 oz dry whole wheat bow tie pasta or a similar small shape
# Steps:
01 -
Chop the smoked sausage into thin, bite-sized rounds, about 1/4-inch thick. This makes them easy to mix and eat with the pasta.
02 -
In a big pot or Dutch oven, warm up the olive oil over medium heat. Toss in the sausage slices and chopped onion, cooking them for about 5-7 minutes until the sausage browns and the onions soften.
03 -
Mix in the minced garlic and stir for roughly 30 seconds until the smell becomes rich. Be careful not to burn it, as that can ruin the flavor!
04 -
Pour in the chicken broth, diced tomatoes with juice, heavy cream, and a dash of black pepper. Stir gently to combine everything well.
05 -
Add the uncooked pasta into the pot, mixing it so it’s coated in the sauce. Ensure the pasta is submerged; if needed, pour in more broth.
06 -
Cover the pot and let it simmer gently for about 15-20 minutes, stirring every now and then to avoid it sticking. You’ll know it’s ready when the pasta is soft and most of the liquid is gone.
07 -
Take the pot off the heat and stir in 1 cup of shredded cheddar until it melts into a smooth, creamy sauce.
08 -
Serve straight away while it’s warm and cheesy. If you like, sprinkle the remaining cheddar on top—it’ll melt beautifully over the hot pasta.
# Notes:
01 -
This is great for those hectic weeknights since you only use one pot, making cleanup a breeze.
02 -
You can swap out the pasta shape—just stick to smaller ones so they cook evenly.
03 -
Leftovers warm up nicely with a splash of milk or broth to bring the creamy texture back.
04 -
Toss in some fresh spinach or diced bell peppers during the last few minutes of cooking for extra veggies.