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Creamy One Pot Smoked Sausage Pasta with Cheddar

This hearty one-pot pasta dish combines smoky sausage and rich cheddar in a creamy tomato sauce. Perfect for busy weeknights when you need a comforting meal that comes together quickly with minimal cleanup.  
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main-course
Cuisine: American
Calories: 635
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons olive oil
  • 2 pounds smoked sausage sliced into bite-sized pieces
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 cups chicken broth
  • 12 ounces diced tomatoes undrained
  • 1/2 cup heavy cream
  • 1/4 teaspoon pepper
  • 8 ounces dry whole wheat bow tie pasta
  • 2 cups shredded cheddar cheese

Method
 

  1. Prepare the Sausage
  2. Slice the smoked sausage into bite-sized pieces, ensuring they're uniform in size for even cooking. This will help the sausage brown evenly and create a nice texture contrast with the pasta.
  3. Sauté Onions and Sausage
  4. Add the olive oil to a large pot or Dutch oven and place over medium heat. Add the chopped onions and sliced sausage, then sauté for 5-7 minutes until the onions become translucent and the sausage develops a nice brown color. The browning adds depth of flavor to the final dish.
  5. Add Garlic
  6. Stir in the minced garlic and cook for just 30 seconds until fragrant. Be careful not to burn the garlic as it can become bitter quickly.
  7. Combine Liquids
  8. Pour in the chicken broth, undrained diced tomatoes, heavy cream, and pepper. Stir everything well to combine, making sure to scrape any browned bits from the bottom of the pot. These bits contain concentrated flavor that will enhance your sauce.
  9. Cook the Pasta
  10. Add the dry pasta to the pot, ensuring it's fully submerged in the liquid. Cover the pot and reduce heat to a gentle simmer. Cook for 15-20 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid has been absorbed. The pasta will cook directly in the sauce, absorbing all the flavors.
  11. Add Cheese
  12. Remove the pot from heat and stir in 1 cup of shredded cheddar cheese until it's completely melted and the sauce becomes creamy. The residual heat will melt the cheese perfectly without causing it to separate.
  13. Serve
  14. Serve immediately, topping each portion with some of the remaining shredded cheddar cheese. The heat from the pasta will help melt the additional cheese, creating a deliciously gooey topping.

Notes

  • For a spicier version, add red pepper flakes or use a spicy smoked sausage.
  • Feel free to add vegetables like bell peppers, spinach, or kale for extra nutrition.
  • Leftovers can be stored in the refrigerator for up to 3 days and reheated with a splash of milk to revive the creamy texture.
  • This dish freezes well for up to 3 months in airtight containers.
  • For a lighter version, substitute half-and-half for the heavy cream.