One-Pot Smoked Sausage Pasta – Creamy, Cheesy, and So Easy!

Looking for a comforting dinner that’s quick, satisfying, and doesn’t leave a pile of dirty dishes behind? This One-Pot Smoked Sausage Pasta is the perfect solution! Juicy smoked sausage, tender pasta, and a rich, cheesy cream sauce all come together in one pot for a hearty family meal that feels like a hug in a bowl

Ingredients:

3 tablespoons olive oil
1 medium onion, finely diced
3 garlic cloves, minced
14 oz (400g) smoked sausage, sliced into thin rounds
2 cups uncooked pasta (penne, rotini, or rigatoni work best)
2 ½ cups chicken broth
1 cup heavy cream
1 teaspoon smoked paprika
½ teaspoon black pepper
Pinch of red pepper flakes (optional for heat)
1 ½ cups shredded sharp cheddar cheese
¼ cup grated Parmesan cheese (optional, for extra flavor)
Fresh chopped parsley, for garnish

Instructions:

Step 1: Sauté the Sausage & Onions

In a large pot or deep skillet, heat the olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 4–5 minutes.
Add the minced garlic and sliced smoked sausage. Sauté for another 5 minutes until the sausage starts to brown and release its smoky flavor.

Step 2: Add the Pasta and Liquids

Pour in the uncooked pasta, chicken broth, and heavy cream. Stir in the smoked paprika, black pepper, and red pepper flakes if using. Mix everything well.

Step 3: Simmer Until Pasta Is Tender

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 12–15 minutes, stirring occasionally, until the pasta is fully cooked and most of the liquid is absorbed.

Step 4: Stir in the Cheese

Turn off the heat and add the shredded cheddar cheese. Stir until it melts into a rich, creamy sauce. If desired, sprinkle with Parmesan and freshly chopped parsley.

Pro Tips:

Use smoked kielbasa, andouille, or any sausage with bold flavor.
If the sauce gets too thick, just add a splash of milk or broth to loosen it.
For a veggie twist, throw in spinach or sun-dried tomatoes during the last 5 minutes of cooking.
Make it spicy with Cajun seasoning or diced jalapeños.

Serving Suggestions:

Serve hot with garlic bread or a crisp side salad for a complete meal. Leftovers? They reheat beautifully the next day — just add a little cream or milk when reheating. Potsticker Soup with Mushrooms Bok Choy