This Creamy Sausage Pasta is a family-friendly dinner that’s ready in about 30 minutes. Savory smoked sausage and a rich, cheesy sauce come together in a simple one-pot meal that both adults and kids love — expect requests to make it again.
Easy Weeknight Sausage Pasta Recipe
When school and activities are in full swing, I prefer dinners that are quick and comforting. This sausage pasta cooks fast and keeps dinnertime relaxed so the family can enjoy the meal and conversation instead of spending hours in the kitchen. It’s hearty, cheesy, and familiar enough for picky eaters while still feeling special.
The dish is versatile and forgiving — it’s packed with flavor from smoked sausage and creamy cheese, and it’s ready in under 30 minutes from start to finish. If you want to transform it, swap the smoked sausage for Italian sausage or add extra vegetables for more color and nutrients.
What You’ll Need
All ingredients are easy to find. Quantities and notes are included below so you can adjust the recipe to your taste.
- Smoked Sausage: One pound, sliced. Pork or beef varieties work well.
- Onion: Half a small onion, finely diced (yellow or white).
- Chicken Broth: About 2 cups to cook the pasta and build the sauce.
- Tomatoes with Green Chiles: A 10-ounce can — no need to drain.
- Heavy Cream: 1/2 cup for a silky sauce.
- Campanelle Pasta: 8 ounces; feel free to substitute penne, rotini, or fettuccine.
- Pepper Jack Cheese: 2 cups shredded; use Monterey Jack to reduce heat if preferred.
- Scallions: Chopped, for garnish (optional).
How to Make This Cheesy Pasta with Sausage
This recipe is mostly cooked in one skillet, keeping cleanup minimal. The pasta cooks right in the sauce so the flavors combine as it simmers.
- Heat a skillet: Preheat a large skillet over medium-high heat.
- Cook sausage and onion: Add the sliced smoked sausage and diced onion. Brown for about 3–5 minutes until the onion softens and the sausage has some color.
- Add liquids and pasta: Pour in the chicken broth, add the can of tomatoes with green chiles, the heavy cream, and the pasta.
- Simmer: Bring to a boil, then cover, reduce to low heat, and simmer 12–15 minutes until the pasta is tender and most of the liquid is absorbed.
- Stir in cheese: Mix in 1 1/2 cups of the shredded pepper jack until melted and the sauce becomes creamy.
- Season: Taste and season with salt and pepper as needed.
- Add toppings: Sprinkle the remaining shredded cheese on top and add sliced scallions. Cover briefly to melt the cheese.
- Serve: Spoon into bowls and enjoy while hot.
Tips and Tricks
- Sausage: Choose spicy smoked sausage like andouille for more heat, or use Italian sausage to change the flavor profile.
- Pasta: Campanelle is great for holding sauce, but penne, rotini, or fettuccine work well. Adjust cook time based on package instructions.
- Cheese: If you prefer milder heat, substitute half of the pepper jack with Monterey Jack or cheddar.
- Tomatoes: Use hot or mild tomatoes with green chiles depending on your heat preference. Plain diced tomatoes work too.
- Vegetables: Add bell peppers, mushrooms, spinach, broccoli, or asparagus when sautéing the sausage and onion for extra texture and nutrition.
How to Store and Reheat Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended since the texture of the sauce and pasta can suffer.
To reheat, microwave a serving in a microwave-safe dish for 1–2 minutes, stirring halfway through. Add a splash of cream or broth and a little extra cheese when reheating if the sauce has thickened.
More Easy Pasta Recipes
- Lemon Garlic Pasta
- Creamy Tuscan Chicken Pasta
- Instant Pot Shrimp Scampi Pasta
- Chicken Bacon Ranch Pasta
- Taco Pasta
- Marry Me Chicken Pasta
Creamy Sausage Pasta
Rate
Ingredients
- 1 pound smoked sausage sliced
- 1/2 small onion diced
- 2 cups chicken broth
- 10 ounce tomatoes with green chiles can
- 1/2 cup heavy cream
- 8 ounces campanelle pasta
- 2 cups pepper jack cheese shredded
- green onions garnish
Instructions
-
In a large skillet over medium heat add the sausage and onion, brown lightly.
-
To the pan add your chicken broth, tomatoes, heavy cream and pasta.
-
Bring everything up to a boil, cover and reduce heat to low.
-
Cook for 12-15 minutes until the pasta is tender.
-
Stir in 1 ½ cups of the shredded pepper jack cheese.
-
Top with the remaining cheese and a few sliced scallions.
-
Once the cheese on top is melted, serve!
Last Step:
Please leave a rating and comment letting us know how you liked this recipe!
Nutrition
Did You Make This?
