One Pot Smoked Sausage Pasta simmers whole-wheat bow ties with browned sausage, onion, tomatoes, broth, and cream, then finishes the sauce with sharp cheddar. Because the dry pasta cooks directly in the seasoned liquid, it contributes starch and keeps cleanup to one Dutch oven.
The recipe serves 6 in 35 minutes, including 10 minutes of preparation and 25 minutes of cooking. Brown the sausage and onion for 5–7 minutes, simmer the pasta covered for 15–20 minutes, and add cheese only after removing the pot from heat.
One Pot Smoked Sausage Pasta Ingredients
The savory base uses 3 tablespoons olive oil, 2 pounds smoked sausage sliced into bite-size pieces, 1 chopped medium yellow onion, and exactly 3 minced garlic cloves.
For the liquid and sauce, measure 2 cups chicken broth, one undrained 12 oz can diced tomatoes, ½ cup heavy cream, and ¼ teaspoon black pepper. Add 8 oz dry whole-wheat bow-tie pasta and 2 cups shredded sharp cheddar, divided between the sauce and topping.
If you enjoy this recipe, you may also like Easy Cowboy Casserole.
How to Make One Pot Smoked Sausage Pasta
- Slice 2 pounds smoked sausage into bite-size rounds about ¼ inch thick.
- Heat 3 tablespoons oil in a Dutch oven over medium.
- Cook sausage and onion for 5–7 minutes until browned and soft.
- Add three garlic cloves and cook 30 seconds.
- Stir in broth, undrained tomatoes, cream, and pepper.
- Add 8 oz dry pasta, ensuring it is covered; add a little broth only if needed.
- Cover and simmer 15–20 minutes, stirring occasionally.
- Remove from heat, stir in 1 cup cheddar, and serve with the remaining cup on top if desired.
For storage details after serving, the USDA leftovers and food safety guidance.
Slice the Smoked Sausage
Heat Three Tablespoons Oil
Brown Sausage and Onion
Cook Three Garlic Cloves for Thirty Seconds
Build the Cooking Liquid
Add Eight Ounces Dry Bow Ties
Cover and Simmer Fifteen to Twenty Minutes
Remove the Pot From Heat
Stir in One Cup Cheddar
Top and Serve Immediately
Adjust Only When Needed
Use Other Small Pasta Shapes
Add Vegetables at the End
Store and Reheat Gently
Conclusion
Slice 2 pounds smoked sausage into ¼-inch rounds. Heat 3 tablespoons olive oil in a Dutch oven and cook sausage with onion for 5–7 minutes. Add three garlic cloves for 30 seconds. Stir in 2 cups broth, undrained diced tomatoes, ½ cup cream, and pepper. Add 8 oz dry bow-tie pasta, cover, and simmer 15–20 minutes, stirring occasionally. Remove from heat and melt in 1 cup cheddar; serve six portions with the remaining cup on top if desired.
Frequently Asked Questions
- → Does the pasta cook in the same pot?
Yes. Add the dry pasta directly to the broth, tomato, and cream mixture.
- → How long should the pasta simmer?
Cover and simmer for 15–20 minutes, stirring occasionally.
- → When should the cheddar be added?
Remove the pot from heat, then stir in 1 cup and reserve the other cup for topping.
- → How do I loosen refrigerated leftovers?
Reheat gently with a splash of milk or broth to restore creaminess.