There’s something about a one-pot meal that just feels like a hug on a busy weeknight. Between soccer practice, work deadlines, and remembering to feed the dog, who has the energy for ten pans and a million dishes? That’s where this One-Pot Smoked Sausage Pasta swoops in to save the day. Picture tender whole-wheat bow-tie pasta swimming in a silky tomato-cream sauce, dotted with smoky sausage bites—all cooked together in a single Dutch oven. It’s the kind of recipe I reach for when I need dinner on the table in under 30 minutes (including clean-up), but still crave something rich, comforting, and totally family-worthy.
I first stumbled on this skillet masterpiece one frantic evening when my grocery haul consisted of sausage, pasta, and whatever random jar of sauce was lurking in the back of the fridge. A little experimentation later—and more cheese than is probably medically advisable—I discovered that this dish ticks every box: minimal fuss, maximum flavor, and leftovers that reheat beautifully for lunch the next day. Trust me, once you make it, this one-pot pasta will earn its place in your regular rotation.
Ingredients You’ll Need
3 tablespoons olive oil
2 pounds smoked sausage, sliced into bite-sized pieces
1 medium onion, chopped
3 cloves garlic, minced
2 cups chicken broth
12 ounces diced tomatoes, undrained
½ cup heavy cream
¼ teaspoon ground black pepper
8 ounces dry whole wheat bow tie pasta (farfalle)
2 cups shredded cheddar cheese, divided
Pro Tip: If you’re short on whole wheat pasta, regular or even gluten-free versions work just as well. And if you can’t resist a fresh herb boost, have a handful of parsley on standby for garnish later.
Steps
Sauté the Aromatics and Sausage
Heat your large pot or Dutch oven over medium heat, then swirl in the olive oil. Once the oil shimmers, add the chopped onion and sliced smoked sausage. You want the onion to go translucent and the sausage to pick up a little color—about 5 to 7 minutes. Watch it closely and stir occasionally so nothing sticks or burns. The goal here is to build a deep, savory base for your sauce.Add the Garlic
Push the sausage and onions to the side, drop in the minced garlic, and let it cook for just 30 seconds. You’ll know it’s ready when your kitchen fills with that unmistakable garlic aroma. Stir everything together so the garlic coats every curve of the sausage and onion.Build the Tomato-Cream Sauce
Pour in the chicken broth, undrained diced tomatoes, heavy cream, and ground black pepper. Give it a good stir to combine, scraping any browned bits off the bottom of the pot—that’s where the flavor lives! Bring the mixture up to a gentle simmer.
Bringing It All Together
Welcome back! Now that our tomato-cream base is gently simmering, it’s time to introduce the star of the show—the bow-tie pasta—and let everything meld into one gloriously creamy, smoky skillet dinner. This is where the magic happens: the pasta soaks up that savory sauce, while the sausage infuses every bite with its signature smokiness. Stick with me for the next few steps, and you’ll be seconds away from pulling a steaming, cheesy masterpiece from your pot.
Steps
Add the Pasta
Carefully pour the dry whole wheat farfalle into the simmering sauce. Use a wooden spoon or heat-proof spatula to gently push each piece beneath the surface so it’s fully submerged. This ensures even cooking and helps the pasta absorb as much flavor as possible.Simmer and Stir
Once the pasta is nestled in the sauce, cover the pot with a tight-fitting lid and reduce the heat to medium-low. Let it simmer for 15 to 20 minutes, but don’t walk away entirely—stir every 5 minutes or so to prevent the pasta from sticking to the bottom. You’ll know it’s done when the farfalle is tender yet still holds its shape, and most of the liquid has been absorbed into a thick, velvety sauce.Finish with Cheese
Remove the pot from heat. Immediately sprinkle in 1 cup of shredded cheddar cheese, stirring vigorously until it melts into a smooth, creamy finish. The residual heat is enough to transform those cheese shreds into a luscious sauce that clings to every bow tie.Serve and Garnish
Dish out generous portions of the pasta into bowls or onto plates. Top each serving with the remaining cup of cheddar cheese, letting it melt into little pools of ooey-gooey goodness. If you like a pop of color and freshness, scatter a handful of chopped parsley or a light squeeze of lemon juice over the top.
Chef’s Tips & Variations
Prevent Sticking: If you notice the sauce getting too thick before the pasta is done, add a splash of chicken broth or water to keep everything moving smoothly.
Spice It Up: For a subtle heat, toss in a pinch of red pepper flakes along with the garlic in Part 1. If you’re feeling bold, stir in some chopped jalapeño or use a spicy sausage.
Lighter Swap: To cut calories without sacrificing creaminess, swap half of the heavy cream for low-fat half-and-half, or reduce the cheese by ¼ cup. You’ll still get that rich texture with fewer indulgent calories.
Boost the Veggies: Fold in a couple of handfuls of baby spinach or kale in the last minute of cooking. They’ll wilt into the sauce and add extra nutrients without changing the flavor profile.
Herbaceous Finish: If you have fresh basil or oregano on hand, tear a few leaves and scatter them over the finished dish for an aromatic lift.
Frequently Asked Questions
1. Can I make this recipe ahead of time?
Absolutely! You can prepare the sauce base (steps 1–3) up to a day in advance, refrigerate it, and then finish cooking the pasta when you’re ready to serve. Just bring the sauce back to a simmer, add the dry pasta, and follow the remaining instructions—it’ll save you precious time on a busy evening.
2. What’s the best way to store and reheat leftovers?
Store any leftover pasta in an airtight container in the fridge for up to three days. When reheating, warm it gently on the stovetop over low heat with a splash of chicken broth or cream to loosen the sauce and keep it creamy. Microwaving works, too—just add a teaspoon of liquid before nuking.
3. Can I swap out the smoked sausage for something else?
Yes! And you don’t have to sacrifice flavor. Try kielbasa, andouille, or even chorizo for a different smoky profile. For a lighter take, use lean turkey sausage. If you need a vegetarian version, meatless “sausage” crumbles are a surprisingly satisfying stand-in.
4. What if I don’t have whole wheat farfalle?
No problem—any short pasta shape works here. Penne, rotini, shells, or even rigatoni will absorb the sauce beautifully. Just keep an eye on cooking times; different shapes might need an extra minute or two to reach al dente.
5. How can I make this dish spicier?
If you’re a heat seeker, add ¼ teaspoon of red pepper flakes when you sauté the garlic or stir in a dash of hot sauce along with the cream. You could also swap in a spicy sausage or throw in some sliced jalapeños for fresh, fiery bites.
6. Is there a gluten-free option?
Definitely! Use your favorite gluten-free pasta and ensure your sausage and broth are labeled gluten-free. The cooking process remains the same, though some gluten-free pastas may need a bit more stirring to prevent sticking.
7. Can I add vegetables without messing up the flavor?
Yes—you can fold in baby spinach, kale, or chopped bell peppers in the last few minutes of cooking. They’ll wilt just enough to add color, nutrients, and a touch of freshness, without overpowering that rich tomato-cream sauce.
Conclusion
There you have it—your foolproof guide to the creamiest, smokiest, most comforting One-Pot Smoked Sausage Pasta you’ll ever make. From the very first sizzle of sausage in olive oil to that final blanket of melted cheddar, this recipe balances hearty satisfaction with weeknight convenience. Whether you’re feeding a hungry family or just craving a decadent solo dinner, this skillet wonder checks all the boxes: minimal cleanup, maximum flavor, and endless opportunities for customization.
Now it’s your turn. Grab your Dutch oven, pick your favorite pasta shape, and let that sausage work its smoky magic. Don’t forget to share your twists—did you toss in extra veggies? Try a spicier sausage? Swap in a plant-based option? I’d love to hear how you make this dish your own. Drop a comment below, snap a photo, and tag me if you post it on social media. Happy cooking—and here’s to many more one-pot meals that feel like a warm hug!
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One Pot Smoked Sausage Pasta
Description
A creamy, comforting skillet meal that brings together smoky sausage, tender whole wheat bow-tie pasta, and a rich tomato-cream sauce, all in a single pot for minimal cleanup. Quick to prepare on a busy weeknight yet hearty and satisfying enough for family dinner.
Ingredients
3 tablespoons olive oil
2 pounds smoked sausage, sliced into bite-sized pieces
1 medium onion, chopped
3 cloves garlic, minced
2 cups chicken broth
12 ounces diced tomatoes, undrained
½ cup heavy cream
¼ teaspoon ground black pepper
8 ounces dry whole wheat bow tie pasta (farfalle)
2 cups shredded cheddar cheese, divided
Instructions
Heat olive oil in a large pot or Dutch oven over medium heat, then add chopped onion and sliced smoked sausage. Sauté until the onion softens and the sausage develops a browned exterior.
Add minced garlic and continue cooking for about 30 seconds, stirring constantly, until fragrant.
Pour in chicken broth, undrained diced tomatoes, heavy cream, and ground black pepper, stirring to combine. Bring the mixture to a gentle simmer.
Stir the dry bow-tie pasta into the sauce, making sure each piece is submerged in liquid. Cover the pot, reduce heat slightly, and simmer for 15 to 20 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid has been absorbed.
Remove the pot from heat and immediately stir in one cup of shredded cheddar until it melts into a smooth, creamy sauce.
Ladle portions into bowls and sprinkle with the remaining cheddar cheese before serving.
Notes
Using whole wheat pasta adds fiber and a nutty flavor, but regular or gluten-free pasta can be substituted.
For extra brightness, stir in a handful of fresh chopped parsley or a squeeze of lemon juice just before serving.
A pinch of red pepper flakes can be added with the garlic for a subtle kick.
Leftovers keep well in the refrigerator for up to three days; reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.
To lighten the dish, swap half-and-half for the heavy cream or reduce cheese by ¼ cup without compromising creaminess.
