I’m excited to share my Smoked Sausage Pasta, a one-pot recipe with smoked sausage, bow tie pasta and cheddar that comes together in 30 minutes and is a smart pick for Quick Stove Top Meals.

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I keep this One Pot Smoked Sausage Pasta in heavy rotation because it’s fast, a little naughty and never boring. Sliced smoked sausage brings a smoky punch, bow tie pasta soaks up the flavors, and melty cheddar cheese gives that sharp finish you didn’t know you needed.

It’s the kind of dinner I toss into my Weeknight Dinner Ideas For Picky Eaters notes, and it’s always on my list of Easy Pasta Recipes Sausage when I need something quick that feeds a crowd. Try it once and you’ll be wondering why you waited so long, trust me it’s worth it.

Ingredients

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Smoked sausage: rich in protein and flavor, a bit salty, it adds smoky savory notes.
Bow tie pasta: carbs for energy, it’s great at holding sauce, comfort food.
Heavy cream: makes sauce silky and rich, higher fat but so tasty.
Cheddar cheese: sharp melty, adds protein and calcium, makes it gooey.
Diced tomatoes: bright acidity and umami, cuts richness and adds moisture.
Chicken broth: deep savory base, low sodium option keeps salt in check.
Garlic and onion: aromatic backbone, bring sweetness when caramelized, super flavorful.
Italian seasoning and paprika: warm herbs and smoke, lift flavors without effort.

Ingredient Quantities

1 lb smoked sausage, sliced into 1/4 inch rounds (kielbasa or andouille works)

12 oz bow tie pasta (farfalle, about 3 cups)

1 tbsp olive oil

1 small yellow onion, diced

3 cloves garlic, minced

1 can 14.5 oz diced tomatoes, undrained

3 cups low sodium chicken broth

1 cup heavy cream (or half and half if you want it lighter)

2 tbsp tomato paste (optional for deeper flavor)

1 to 1 1/2 cups shredded sharp cheddar cheese

1 tsp Italian seasoning

1/2 tsp smoked paprika

Salt and black pepper to taste

Red pepper flakes to taste (optional)

2 tbsp chopped fresh parsley or basil for garnish (optional)

How to Make this

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1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium high heat. Add 1 lb sliced smoked sausage and sear until browned and a little crisp, about 4 to 5 minutes; remove sausage and set aside, leaving about 1 tbsp fat in the pot (drain extra if it’s too greasy).

2. Add 1 diced small yellow onion to the pot, season lightly with salt, and cook until translucent, about 3 to 4 minutes. Add 3 minced garlic cloves and cook 30 to 45 seconds until fragrant. If using, stir in 2 tbsp tomato paste and cook 1 minute to deepen flavor.

3. Pour in 1 can (1
4.5 oz) diced tomatoes, undrained, and 3 cups low sodium chicken broth. Stir in 12 oz bow tie pasta, 1 tsp Italian seasoning, 1/2 tsp smoked paprika, and red pepper flakes to taste. Bring to a boil.

4. Lower heat to a simmer, cover, and cook until pasta is just tender, stirring every few minutes so it doesnt stick, about 10 to 12 minutes. If the liquid is absorbed before pasta is done, add a splash more broth.

5. Stir in 1 cup heavy cream (or half and half to lighten) and return the sausage to the pot. Simmer uncovered 1 to 2 minutes to warm through and let the sauce thicken a bit.

6. Remove pot from heat and stir in 1 to 1 1/2 cups shredded sharp cheddar cheese until melted and smooth. Taste and season with salt and black pepper as needed, remembering the sausage and cheese add salt already.

7. If sauce seems too thin let it sit a minute to thicken, or add a splash more broth or cream if its too thick when reheating later. For a silkier finish grate the cheddar fresh instead of pre-shredded.

8. Serve hot garnished with 2 tbsp chopped fresh parsley or basil. Leftovers keep well refrigerated in an airtight container up to 3 days; reheat gently with a splash of milk or broth to loosen the sauce.

Equipment Needed

1. Large pot or Dutch oven
2. Chefs knife
3. Cutting board
4. Wooden spoon or silicone spatula
5. Slotted spoon or tongs to pull out the sausage
6. Measuring cups & spoons
7. Box grater for shredding the cheddar, fresher the better
8. Can opener
9. Colander or pasta strainer
10. Ladle or large serving spoon

FAQ

How long do I cook the pasta in the one pot? Cook it after you add the tomatoes and broth: bring to a boil, reduce to a simmer and cook, uncovered, about 10 to 12 minutes or until the bow ties are al dente. Stir every few minutes so the pasta doesnt stick. If sauce seems too thin, simmer a few extra minutes to reduce, or add a splash more broth if it gets too dry.

Do I need to brown the smoked sausage first? Yes, brown the slices in the olive oil until they get some color, it renders fat and adds big flavor. You can remove them, sauté the onion and garlic in the same pan, then return the sausage before adding liquids, or just push them to the side and keep everything in the pot.

Can I swap ingredients if I dont have exactly what's listed? Totally. Any similar short pasta works (penne, rotini) about 12 oz. Swap kielbasa for andouille, or use turkey sausage for less fat. For vegetarian, use plant-based sausage and veggie broth, but expect a slightly different texture and flavor.

How do I make it lighter or make the sauce thicker? For lighter, use half and half or milk instead of heavy cream, but it wont be as rich. To thicken, simmer a bit longer, stir in more cheese, or mix 1 teaspoon cornstarch with cold water and stir it in while simmering (dont add too much or it gets gummy).

How should I store and reheat leftovers? Cool, put in an airtight container and refrigerate up to 3 to 4 days. Reheat on the stove over low heat with a splash of broth or milk to loosen the sauce, stirring until hot. You can freeze for up to 2 months, but texture of pasta may change a bit when thawed.

Can I add veggies or make it spicier? Absolutely. Add firmer veggies like bell peppers or mushrooms when you cook the onion so they soften, and stir in spinach or peas at the end. For heat add red pepper flakes or a pinch of cayenne when you add the tomatoes, taste as you go so it doesnt get too hot.

One Pot Smoked Sausage Pasta Recipe Substitutions and Variations

Smoked sausage: swap for chicken or turkey sausage (same slicing and browning), or firm smoked tofu (press, cube and pan sear) if you want it meatless.
Bow tie pasta (farfalle): use penne, rotini, or rigatoni — they hold sauce the same and usually have similar cook times.
Heavy cream: use half and half to lighten it, or Greek yogurt thinned with milk (about equal parts) added off the heat so it wont break; canned coconut milk works for a dairy free version.
Sharp cheddar: substitute Monterey Jack or Colby for milder melting, smoked Gouda for extra smoky flavor, or grated Parmesan plus a bit of mozzarella for creaminess but watch the salt.

Pro Tips

1. Brown the sausage until it gets some crisp edges, then remove it and leave just a tablespoon of the rendered fat in the pot. That fat carries a ton of flavor but if theres too much the dish will be greasy so drain the rest.

2. Bloom tomato paste and garlic in the hot fat for about a minute before adding liquid, and always add hot broth from the kettle so the pasta keeps cooking without the pot losing heat. Stir every few minutes so the pasta doesnt glue to the bottom and pull it off the heat when its slightly firm since it will finish in the sauce.

3. Grate the cheddar fresh and add it off the heat in small handfuls while stirring, that way it melts silky instead of getting grainy; pre shredded cheese has anti clump stuff that makes sauces gritty. For an even silkier finish stir in a spoonful of cream cheese or mascarpone.

4. Brighten the whole thing at the end with a splash of lemon juice or a teaspoon of vinegar and some fresh herbs, it cuts the heaviness and makes the flavors pop. When reheating leftovers go low and slow with a splash of milk or broth so the sauce loosens without breaking.

One Pot Smoked Sausage Pasta Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m excited to share my Smoked Sausage Pasta, a one-pot recipe with smoked sausage, bow tie pasta and cheddar that comes together in 30 minutes and is a smart pick for Quick Stove Top Meals.

Servings

servings

Calories

713

kcal

Equipment: 1. Large pot or Dutch oven
2. Chefs knife
3. Cutting board
4. Wooden spoon or silicone spatula
5. Slotted spoon or tongs to pull out the sausage
6. Measuring cups & spoons
7. Box grater for shredding the cheddar, fresher the better
8. Can opener
9. Colander or pasta strainer
10. Ladle or large serving spoon

Ingredients

1 lb smoked sausage, sliced into 1/4 inch rounds (kielbasa or andouille works)
12 oz bow tie pasta (farfalle, about 3 cups)
1 tbsp olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 can 14.5 oz diced tomatoes, undrained
3 cups low sodium chicken broth
1 cup heavy cream (or half and half if you want it lighter)
2 tbsp tomato paste (optional for deeper flavor)
1 to 1 1/2 cups shredded sharp cheddar cheese
1 tsp Italian seasoning
1/2 tsp smoked paprika
Salt and black pepper to taste
Red pepper flakes to taste (optional)
2 tbsp chopped fresh parsley or basil for garnish (optional)

Directions

Heat 1 tbsp olive oil in a large pot or Dutch oven over medium high heat. Add 1 lb sliced smoked sausage and sear until browned and a little crisp, about 4 to 5 minutes; remove sausage and set aside, leaving about 1 tbsp fat in the pot (drain extra if it's too greasy).
Add 1 diced small yellow onion to the pot, season lightly with salt, and cook until translucent, about 3 to 4 minutes. Add 3 minced garlic cloves and cook 30 to 45 seconds until fragrant. If using, stir in 2 tbsp tomato paste and cook 1 minute to deepen flavor.
Pour in 1 can (1
5 oz) diced tomatoes, undrained, and 3 cups low sodium chicken broth. Stir in 12 oz bow tie pasta, 1 tsp Italian seasoning, 1/2 tsp smoked paprika, and red pepper flakes to taste. Bring to a boil.
Lower heat to a simmer, cover, and cook until pasta is just tender, stirring every few minutes so it doesnt stick, about 10 to 12 minutes. If the liquid is absorbed before pasta is done, add a splash more broth.
Stir in 1 cup heavy cream (or half and half to lighten) and return the sausage to the pot. Simmer uncovered 1 to 2 minutes to warm through and let the sauce thicken a bit.
Remove pot from heat and stir in 1 to 1 1/2 cups shredded sharp cheddar cheese until melted and smooth. Taste and season with salt and black pepper as needed, remembering the sausage and cheese add salt already.
If sauce seems too thin let it sit a minute to thicken, or add a splash more broth or cream if its too thick when reheating later. For a silkier finish grate the cheddar fresh instead of pre-shredded.
Serve hot garnished with 2 tbsp chopped fresh parsley or basil. Leftovers keep well refrigerated in an airtight container up to 3 days; reheat gently with a splash of milk or broth to loosen the sauce.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.