A rich and comforting one-pot pasta made with smoky sausage, tender pasta, and a creamy cheddar sauce that comes together easily in a single pot for minimal cleanup and maximum flavor.
Why You’ll Love This Recipe
This one-pot smoked sausage pasta is the perfect weeknight dinner solution. Everything cooks in one pot, allowing the pasta to absorb the smoky, savory flavors as it simmers. The creamy cheddar sauce coats every bite, creating a hearty and satisfying dish.
It’s quick to prepare, budget-friendly, and made with simple pantry ingredients. The smoked sausage adds depth and richness, while the cheese creates a smooth, comforting texture. Cleanup is easy, making it ideal for busy evenings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil
14 ounces smoked beef or turkey sausage, sliced into 1/4-inch rounds
1 medium onion, finely chopped
3 cloves garlic, minced
2 cups uncooked penne pasta
2 cups chicken broth
1 cup whole milk
1/2 cup heavy cream
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt (adjust to taste)
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley (optional, for garnish)
Directions
Heat the olive oil in a large deep skillet or Dutch oven over medium heat.
Add the sliced smoked sausage and cook for 4 to 5 minutes until lightly browned. Remove excess grease if necessary.
Stir in the chopped onion and cook for 3 to 4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Pour in the chicken broth, milk, and heavy cream. Stir well to combine.
Add the uncooked penne pasta, smoked paprika, salt, and black pepper. Stir to ensure the pasta is submerged in the liquid.
Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has thickened.
Remove the pot from heat and stir in the shredded cheddar and mozzarella cheeses. Mix until fully melted and creamy.
Let the pasta rest for 2 to 3 minutes to thicken further.
Garnish with chopped parsley if desired and serve warm.
For a spicier version, add 1/4 teaspoon crushed red pepper flakes or use spicy smoked sausage.
You can substitute the penne with rotini, rigatoni, or shells. Adjust cooking time slightly depending on the pasta shape.
For added vegetables, stir in 1 cup of diced bell peppers, spinach, or mushrooms during the onion step.
Swap cheddar with Monterey Jack or Colby for a different flavor profile.
For a lighter version, replace heavy cream with additional milk and reduce the cheese slightly.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, add a splash of milk or broth to loosen the sauce and warm gently on the stovetop over medium-low heat, stirring occasionally. You can also microwave in 30-second intervals, stirring between each interval until heated through.
Freezing is possible, but the creamy sauce may slightly change texture upon thawing.
FAQs
Can I use a different type of sausage?
Yes, you can use beef, turkey, or chicken smoked sausage. Just ensure it is fully cooked before adding.
Can I make this recipe without heavy cream?
Yes, you can substitute the heavy cream with additional milk, though the sauce will be slightly less rich.
What pasta works best for this dish?
Short pasta shapes like penne, rotini, or shells work best because they cook evenly in one pot.
How do I prevent the pasta from sticking?
Stir occasionally while simmering and ensure the pasta is fully submerged in liquid.
Can I add vegetables?
Yes, vegetables such as spinach, bell peppers, zucchini, or mushrooms make excellent additions.
Why is my sauce too thick?
If the sauce becomes too thick, stir in a small amount of warm milk or broth until it reaches your desired consistency.
Can I make this dish ahead of time?
Yes, but it is best enjoyed fresh. If making ahead, slightly undercook the pasta so it does not become too soft when reheated.
Is this recipe spicy?
No, it is mild. You can increase the heat by adding chili flakes or spicy sausage.
Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts more smoothly and creates a creamier texture.
What can I serve with this pasta?
A simple green salad or steamed vegetables pair well to balance the richness of the dish.
Conclusion
One-pot smoked sausage pasta is a comforting, flavorful meal that delivers creamy, cheesy goodness in every bite. With simple ingredients and easy preparation, it’s a dependable recipe for busy weeknights or casual family dinners. The smoky sausage combined with tender pasta and melted cheddar creates a dish that is satisfying, convenient, and sure to become a favorite in your kitchen.
Crispy oven-baked russet potatoes stuffed with juicy Cajun-seasoned garlic butter steak bites and topped with a rich, creamy Parmesan sauce. This hearty steakhouse-style meal delivers bold flavor and comforting textures in every bite.
Ingredients
4 large russet potatoes (10–12 ounces each)
4 tablespoons olive oil
1 tablespoon sea salt
1 1/2 pounds sirloin steak, cut into 1-inch cubes
1 tablespoon olive oil (for steak)
1 tablespoon Cajun seasoning
1 teaspoon smoked paprika
1 teaspoon salt (for steak)
1/2 teaspoon black pepper
4 tablespoons unsalted butter (for steak)
4 cloves garlic, minced
1 tablespoon fresh parsley, finely chopped
2 tablespoons unsalted butter (for sauce)
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 cup heavy cream
3/4 cup freshly grated Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon black pepper (for sauce)
1/4 teaspoon salt (for sauce)
Optional: 1/2 cup shredded cheddar cheese
Optional: 2 tablespoons chopped green onions
Optional: 1/4 cup sour cream
Instructions
Preheat oven to 400°F (200°C). Scrub potatoes, pat dry, pierce with a fork, rub with olive oil, and coat with sea salt. Bake directly on rack or baking sheet for 50–60 minutes until fork-tender and skins are crispy.
Prepare Parmesan sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes until lightly golden. Gradually whisk in milk and heavy cream. Cook 4–5 minutes until thickened. Stir in Parmesan, garlic powder, salt, and pepper. Remove from heat.
Pat steak cubes dry and season with Cajun seasoning, smoked paprika, salt, and black pepper.
Heat olive oil in a skillet over medium-high heat. Sear steak cubes in a single layer for 2–3 minutes per side until browned. Cook in batches if needed.
Reduce heat to medium. Add butter and minced garlic to the skillet. Cook 1 minute, tossing steak to coat in garlic butter. Sprinkle with parsley and remove from heat.
Slice baked potatoes open lengthwise and fluff the interiors with a fork.
Fill each potato with steak bites and drizzle with warm Parmesan sauce.
Add optional toppings as desired and serve immediately.
Notes
Cook steak in batches to achieve proper browning.
Let steak rest briefly before assembling for juicier texture.
Store sauce separately to maintain crispy potato skins.
Reheat gently to avoid overcooking the steak.
Freezing is not recommended due to sauce texture changes.
