One Pot Sausage Pasta is a delicious, creamy and simple one-pot meal that is full of delicious flavor and ready fast.
When I think about budget, family-friendly meals, pasta pops into my head often. Whether you choose spaghetti noodles, farfalle, shells or macaroni, dry pasta is an economical choice to help stretch your food dollar farther. Plus, it’s easy to create delicious dishes with lots of different flavors!
I love one-pot meals on busy nights for one very simple reason: they make clean up SO much easier. This One Pot Creamy Sausage Pasta is exactly that. Everything cooks in one pot, with no extra steps like draining grease. Let’s be honest: less dishes is most mom’s love language!
Made with smoked sausage, tomatoes and cheese, this recipe was written to be easily whipped up for most families with items you already have on hand. I usually snag kielbasa links on sale and throw them in the freezer, which is why I chose to use them in this dish.
I love how everything cooks together! The creamy sauce perfectly cooks the pasta, which turns out incredibly flavorful. This recipe is perfect for weeknight dinners for the whole family, and leftovers taste fantastic too.
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Ingredients Needed for One Pot Sausage Pasta
Here’s what you’ll need to make this one pot dinner:
- Smoked sausage of any kind cut into 1/4” pieces
- Chopped yellow onion
- Canned tomatoes
- 1 yellow onion, chopped
- Minced garlic
- Chicken broth or vegetable broth
- Heavy cream
- Pasta noodles (I chose bowtie pasta)
- Shredded Monterey jack cheese
- Black pepper
- Red pepper flakes
- Olive oil
- Optional: extra veggies like spinach or diced green peppers
I used a turkey smoked sausage because that was what I had in the freezer, but you can use any kind. If you don’t have smoked sausage on hand, mild Italian sausage, hot Italian sausage/spicy Italian sausage or ground chicken sausage would also taste great! You’ll just need to cook it and drain the grease first before following the other steps.
Greek yogurt or half-and-half can replace the heavy cream. If you want this dish to be even creamier, you can add a little cream cheese too. While I chose Monterrey jack cheese, you can use any kind of shredded cheese you would like including mozzarella cheese, mild cheddar cheese or parmesan cheese.
I didn’t have any fresh greens on hand, but next time I’ll be adding fresh spinach and diced green bell peppers for some extra nutrients. If you want to up the spice level, add more red pepper flakes or try a little cajun seasoning.
You can choose any type of pasta for this recipe. I used bowtie because it’s what we had on hand, but it would be great with penne pasta or small pasta shells.
This cheesy sausage pasta can easily be prepared in a dutch oven like this, or my personal favorite, The Perfect Pot. I’m obsessed with how easy it makes clean up and use it whenver I can! Food basically slides off the bottom of the pan when I wash it, meaning I’m not stuck in the kitchen forever.
Don’t forget that you can scroll to the bottom for the full recipe card with all of the measurements and steps!
How to Make This One Pot Creamy Sausage Pasta
This easy recipe requires less than 30 minutes of cook time, making this one-pot pasta recipe an easy dinner on busy weeknights.
Heat the olive oil over medium-high heat in a Dutch oven or large pot. Add the sliced sausage and diced onion.
Cook until the sausage is browned and the onion has begun to become translucent (about 5-6 minutes). Add the garlic and cook for another 1-2 minutes until the garlic has become fragrant.
Add the broth, heavy cream, tomatoes, pasta and seasoning. Stir well and bring to a boil.
Stir well again, cover and reduce heat to medium low. Cook for 12-15 minutes until the pasta is cooked al dente. Stir a few times while cooking to make sure the pasta doesn’t stick to the pot.
Remove from heat and stir in the shredded cheese until melted. Serve with a side salad and garlic bread.
Leftovers can be placed in an airtight container in the refrigerator for up to 4 days.
You might also enjoy these recipes:
- 1 yellow onion, chopped
- 14 oz (1 link) smoked sausage sliced into 1/4 inch pieces
- 3 garlic cloves, minced
- 2.5 cups chicken broth
- 1 (10 oz) can diced tomatoes
- 3/4 cup heavy cream
- 12 oz uncooked pasta
- 1/2 cup shredded Monterrey jack cheese
- 1/2 Tablespoon basil
- 1 teaspoon red pepper flakes
- 1 Tablespoon olive oil
- Salt & pepper to taste
- Heat the olive oil over medium high heat in a Dutch oven or large pot. Add the sliced sausage and diced onion.
- Cook until the sausage is browned and the onion has begun to become translucent (about 5-6 minutes). Add the garlic and cook for another 1-2 minutes until the garlic has become fragrant.
- Add the broth, heavy cream, tomatoes, pasta and seasoning. Stir well and bring to a boil.
- Stir well again, cover and reduce heat to medium low. Cook for 12-15 minutes until the pasta is cooked al dente. Stir a few times while cooking to make sure the pasta doesn’t stick to the pot.
- Remove from heat and stir in the shredded cheese until melted. Serve with a side salad and garlic bread.
- Leftovers can be placed in an airtight container in the refrigerator for up to 4 days.
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