One Pot Cheesy Sausage Pasta

A skillet filled with creamy pasta, sliced sausage, tomatoes, and green onions, with a wooden spoon resting inside. Egg noodles are also visible next to the skillet.

5 from 4 votes

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!

Prep Time10

Cook Time20

Course: Dinner

Cuisine: Pasta

Keyword: cheesy sausage pasta, one pot pasta, one pot pasta with sausage, one pot sausage pasta

Servings:

Calories: 596cal

Equipment

large skillet

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