This ⏰🧀👏🏻 30-Minute One Pot Cheesy Sausage Pasta recipe is PERFECT for busy weeknights because everything cooks together in one pot! You don’t even need to boil the pasta separately which saves on dishes and cleanup time. Your whole family will LOVE this cheesy pasta and sausage skillet!
Table of Contents
Easy One Pot Cheesy Sausage Pasta Recipe
- This one pot pasta wonder just made weeknight dinners easier! And it’s picky eater approved!
- Tender pasta, juicy sausage, and tomatoes are coated in a creamy cheese sauce.
- Best of all, it’s made in one pot! No need to brown the sausage and then boil the pasta separately. Nope.
- This is a one skillet or one pot recipe which saves time later on because there are less dishes to wash.
- If you’re looking for another one pot pasta recipe, check out my One Pot Italian Sausage Pasta, which is made with ground sausage rather than sliced. And my Sausage Rigatoni Pasta Skillet is another family favorite comfort food dish!
Ingredients in One Skillet Sausage and Pasta
With minimal prep time of 10 minutes, and about 20 minutes to cook, this is a dinnertime winner!
- Olive oil
- Cooked sausage – Look for sausage sold in a U-shape or ring shape which can be Italian sausage (usually pork sausage), kielbasa, smoked sausage, beef sausage, or another sausage that’s already been cooked and is ready to slice.
- Onions, garlic, salt, pepper, red pepper flakes – All add flavor to give the pasta skillet recipe some pizazz. I like yellow onions but white onions may be used. Want to add extra veggies for more nutrition and fiber? If you want to add additional vegetables such as mushrooms, bell peppers, or zucchini, add them now with the onions.
- Chicken broth (I use reduced sodium) + milk (2% or whole milk recommended, heavy cream is not necessary) – Make sure to measure these accurately since the liquid volume is necessary to absorb into the past as it boils. Too much liquid and the final dish will be soup, but not enough liquid and the pasta will remain hard and not soften quite enough.
- Rotel – You can use any heat level you like (I usually go with medium) but if you want virtually no spice, a can of petite diced tomatoes has no spice.
- Dry uncooked pasta – Use 6 ounces of dry pasta, which is about 1 1/2 cups if you’re measuring by volume. I used egg noodles. If you want other suggestions, I recommend something similar that’s short-shaped. Fusilli, rotini, ziti, or penne are all good choices.
- Cornstarch, optional – For a thicker or more creamy sauce, at the end of the cooking time, remove about 1/4 cup of the liquid in the pot, and add it to a bowl with cornstarch. Stir to dissolve the cornstarch and then add this slurry back into the skillet. This serves to thicken the sauce. I didn’t need to do this because after you add the cheese, it thickens.
- Shredded cheese – I like sharp cheddar cheese or extra sharp cheddar. Other options include pepper Jack cheese. If you want it more gooey, use mozzarella cheese. Finishing it with a sprinkling of Parmesan cheese is a nice touch.
- Green onions, fresh parsley, fresh basil, or other fresh herbs, optional for garnishing
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
Instructions To Make Cheesy Pasta with Sausage in One Pot
- To a large skillet, add the olive oil, sausage, and brown it over medium-high heat for 4-5 minutes before adding the onions and sauteing them.
- Add the garlic, salt, pepper, and red pepper flakes in the final minute.
- Add the chicken broth, milk, Rotel, and stir to combine.
- Add the uncooked pasta (dry) directly into the pan, bring to a boil, turn the heat to medium-low or low so that it’s just at a simmer, cover, and cook for about 10-12 minutes, or until pasta is cooked through. Add the cornstarch slurry now if using.
- Turn off the heat, taste and adjust the seasoning balance, add the cheese, stir to combine, optionally garnish, and serve.
What to serve with 30-minute sausage Pasta
Storage
In the Refrigerator: This recipe will keep in an airtight container in the fridge for up to 5 days.
In the Freezer: This recipe will keep airtight in the freezer for up to 3 months.
To Reheat: I use my microwave for quickness and ease and reheat my leftovers for about 30 seconds on high, or as needed.
One Pot Cheesy Sausage Pasta
This quick and EASY ⏰🧀👏🏻 recipe is PERFECT for busy weeknights because everything cooks together in one pot in just 30 minutes! You don't even need to boil the pasta separately which saves on dishes and cleanup time. Your whole family will LOVE this cheesy pasta and sausage skillet!
Equipment
Ingredients
- 1 tablespoon olive oil
- 12 to 14 ounces cooked sausage, sliced into thin discs (such as Italian sausage, pork sausage, beef sausage, kielbasa, etc.; sold in a ring or U-shape)
- ½ cup yellow onion or white onion, diced
- 2 to 3 cloves garlic, finely minced
- ½ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- ¼ teaspoon red pepper flakes, or to taste (omit if sensitive to heat)
- 2 cups chicken broth, (I use reduced sodium)
- ½ cup milk, (whole milk or 2% milk recommended)
- 10 ounce can Rotel, (your choice on the heat level with the Rotel; or use most of a 14-ounce can of petite diced tomatoes for no spiciness; do not drain)
- 6 ounces dry egg noodles, (other options include rotini, fusilli, ziti, penne. If measuring by volume, it's about 1 1/4 cups to 1 1/2 cups dry pasta)
- 1 tablespoon cornstarch, optional if a creamier, thicker sauce is desired (although I did not need to do this)
- 2 cups shredded cheddar cheese, (I like sharp or extra sharp cheddar; cheddar-Jack, Monterey Jack or your favorite shredded cheese may be substituted)
- Green onions, optional for garnishing (or other fresh herbs such as parsley or basil, finely minced)
Instructions
- To a large skillet, add the oil, sausage, and saute over medium-high heat for about 4-5 minutes to brown the sausage (it's already cooked so you're just browning it). Stir and flip frequently. Add the onions and saute for about 3 minutes, or until becoming soft and translucent. Stir very frequently.
- Add the garlic, salt, pepper, red pepper flakes, and cook for 1 minute. Stir continuously.
- Add the broth, milk, Rotel or tomatoes, and stir to combine. Heat for 1 minute to warm.
- Add the dry, uncooked pasta, and push it down so it's evenly coated and submerged in the liquid. Bring to a boil, then reduce the heat to medium-low or low, cover, and simmer for about 10-12 minutes, or until the pasta is tender and cooked through. Pasta Cooking Tips – If after 10-12 minutes, the pasta isn't done and there's still cooking liquid, cover it back up and cook it for another few minutes, or until it is done; it'll absorb the liquid as it simmers. If after 10-12 minutes, the pasta isn't done but there's no liquid or the skillet is very dry (unlikely, but all brands of pasta and the absorbancy varies), add another 1/2 cup broth or milk, cover, and cook until the pasta is done.
- Optionally, if the pasta is done and it's pretty saucy (read Tips below) and you want a thicker sauce, remove about 1/4 cup of the cooking liquid (just dunk a 1/4 cup measuring cup into the skillet) and place the cooking liquid in a small bowl. Add 1 tablespoon (not teaspoon) cornstarch, stir to combine and form a slurry, and add the slurry into the skillet, and stir to combine. Continue stirring intermittently over low heat for 2-3 minutes, or until the sauce thickens as desired. Sauce Tips – Sauce will thicken up in the next step when you add the cheese so this may not be necessary. And sauce will always seem runnier/thinner in the pot and when it's over heat. As sauces cool, they always thicken. Also, the pasta will continue to absorb the cooking liquid/sauce as it sits and cools, or as leftovers in the fridge, so if it's ok if it's slightly saucier now because later it will dry out/thicken.
- Add the cheese, stir to combine and melt the cheese, taste, and make any necessary flavor adjustments, i.e. more salt, pepper, red pepper flakes, etc. If it tastes at all flat or like it's missing something, it likely needs more salt.
- Optionally garnish with green onions or other fresh herbs and serve immediately.
Notes
Storage: Leftovers will keep airtight in the fridge for up to 5 days or in the freezer for up to 3-4 months. Reheat gently in the microwave for about 30 seconds, or as desired. If pasta seems very dry when reheating it, you can add a splash of water to it to loosen it up.
Nutrition
Serving: 1serving, Calories: 596cal, Carbohydrates: 12g, Protein: 28g, Fat: 49g, Saturated Fat: 21g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 19g, Cholesterol: 122mg, Sodium: 1863mg, Potassium: 490mg, Fiber: 1g, Sugar: 5g, Vitamin A: 741IU, Vitamin C: 9mg, Calcium: 484mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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I was looking for a recipe with egg noodles and other items I had on hand. I used this recipe with the egg noodles, onion, garlic powder, diced tomatoes, smoked sausage, heavy cream (+water), and fiesta cheese. It cooked so well and we have a new favorite! Thank you.
Thanks for the 5 star review, Raven, and I’m glad this recipe helped you make use of your egg noodles and is a new favorite!
This recipe was delicious and so easy to make! The leftovers are also scrumptious. I highly recommend trying this recipe for everyone.👏🎉
Thanks for the 5 star review, Mickey, and it’s great to hear this was delish, easy, and the leftovers were scrumptious, too!