One Pot Cheesy Sausage Pasta
This One Pot Cheesy Sausage Pasta is rich, comforting, and packed with bold, savory flavor. Juicy sausage, tender pasta, and a creamy, melty cheese sauce come together in a single pot for an easy, satisfying meal. It’s the perfect weeknight dinner when you want something hearty with minimal cleanup.
Ingredients
Main Ingredients
- 12 oz smoked or Italian sausage sliced
- 2 tablespoons olive oil if needed
- 1 small onion diced
- 3 cloves garlic minced
Pasta and Liquid
- 12 oz short pasta penne, rotini, or shells
- 3 cups chicken broth
- 1 cup milk
Cheese
- 1½ cups shredded cheddar cheese
- ½ cup shredded mozzarella or parmesan
Seasonings
- ½ teaspoon paprika
- ½ teaspoon Italian seasoning
- Salt and black pepper to taste
- Red pepper flakes optional
Optional Add-Ins
- Spinach or kale
- Bell peppers
- Mushrooms
- Fresh parsley or basil
Instructions
Step 1: Brown the Sausage
- Heat a large pot or deep skillet over medium heat.
- Add sausage slices and cook until browned on both sides.
- Remove sausage and set aside.
Step 2: Sauté Aromatics
- In the same pot, add onion and cook for 3–4 minutes until softened.
- Add garlic and cook for 30 seconds until fragrant.
Step 3: Add Pasta and Liquid
- Add uncooked pasta, chicken broth, milk, paprika, Italian seasoning, salt, and pepper.
- Stir well and bring to a gentle boil.
Step 4: Simmer
- Reduce heat to medium-low and simmer uncovered for 12–15 minutes, stirring occasionally, until pasta is tender and sauce thickens.
Step 5: Add Cheese and Sausage
- Return sausage to the pot.
- Remove from heat and stir in shredded cheese until melted and creamy.
Step 6: Finish and Serve
- Taste and adjust seasoning.
- Garnish with herbs or red pepper flakes if desired.
Video
Notes
📝 Notes
- Use Italian sausage for more flavor or turkey sausage for a lighter option.
- Substitute pasta with gluten-free or whole wheat varieties if desired.
- Shredded mozzarella works well, but cheddar or Monterey Jack can be used.
- For extra creaminess, stir in a splash of milk or cream at the end.
- Season generously with garlic, onion, and Italian herbs for depth.
- Cook pasta just until al dente before mixing with sausage to avoid overcooking.
- Leftovers store well in an airtight container in the fridge for 3–4 days.
- Reheat gently on the stovetop or microwave, adding a splash of milk to maintain creaminess.