Description
A hearty, flavorful pasta dish cooked entirely in one pot with smoked sausage, tomatoes, and creamy cheese sauce—perfect for a quick weeknight meal.
Ingredients
Units
Scale
- 12 oz pasta (penne or shells)
- 1 lb smoked sausage, sliced into rounds
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 2 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add smoked sausage slices and cook until browned, about 3–4 minutes per side. Remove and set aside.
- In the same pot, add onion and cook until translucent, about 2–3 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Add diced tomatoes (with juices), broth, Italian seasoning, red pepper flakes, salt, and pepper.
- Bring to a simmer, then stir in the pasta.
- Cover and cook, stirring occasionally, until pasta is al dente, about 10–12 minutes.
- Return sausage to the pot and stir in heavy cream.
- Reduce heat to low and add cheddar cheese, stirring until melted and creamy.
- Adjust seasoning, garnish with parsley, and serve hot.
Notes
- Swap in turkey or chicken sausage for a leaner option.
- Add spinach or bell peppers for extra veggies.
- Use half‑and‑half instead of heavy cream for a lighter sauce.
- Leftovers store well in the fridge for 3–4 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 890 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 23 g
- Cholesterol: 55 mg