One Pan Cheesy Smoked Sausage Pasta Skillet

This One Pan Cheesy Smoked Sausage Pasta Skillet is my go-to answer for those nights when I want something comforting with big flavors and minimal cleanup. Picture smoked turkey sausage and tender pasta wrapped in a spicy, creamy sauce, with the cheese melting into every crevice. Everything simmers together in one pot, making this dish a weeknight lifesaver and a favorite request in my home especially after the first time I tossed it together on a very busy Wednesday.

My family has never turned down a second serving and I love that it impresses without any fuss. The smoky sausage and gooey cheese hit every comfort note.

Ingredients

• Extra virgin olive oil: adds richness and prevents sticking use a good quality bottle for best flavor
• Smoked turkey sausage: provides smoky flavor and meaty heartiness choose a well-seasoned brand
• Onion: diced for sweetness and savory depth try to use fresh instead of pre-chopped
• Garlic: minced to bring punchy aroma and depth use fresh cloves for boldness
• Chicken broth: forms the saucy base look for low-sodium so you can control the salt
• Diced tomatoes with or without chiles: deliver acidity and fresh pops canned Rotel works great
• Milk or heavy cream: brings creaminess heavier cream means a richer sauce
• Dry pasta: such as rotini penne or farfalle these shapes hold sauce well grab a high-quality brand
• Salt and pepper to taste: enhances and sharpens flavors use freshly cracked black pepper if you can
• Shredded Cheddar-Jack cheese: provides tang and melt select a real block and shred for best melt
• Sliced scallions: as garnish a fresh finishing touch select firm and bright green stalks

Step-by-Step Instructions

Start with the Sausage and Onions:

Slice the smoked turkey sausage and dice the onion finely. Heat extra virgin olive oil in a large sauté pan over medium high. Add sausage and onion together spread in an even layer so everything browns evenly. Sauté until the sausage starts to crisp at the edges and the onions are golden about five to six minutes stirring occasionally.

Bloom the Garlic:

Next add the minced garlic straight into the pan. Stir constantly for about thirty seconds until you smell the garlic but it is not browned. This step wakes up the aromatics so they infuse the whole dish.

Simmer and Cook the Pasta:

Pour in chicken broth straight from the carton and then add in the diced tomatoes with all their juices. Add your dry pasta milk or cream a teaspoon or two of salt and several twists of black pepper. Stir everything together. Bring just to a boil over high heat then lower the heat to a gentle simmer and cover. Cook for about fifteen minutes checking every few minutes and stirring so the pasta does not stick. When the pasta is just tender and most of the liquid is absorbed it is ready for cheese.

Melt in the Cheese:

Turn off the burner. Take half your shredded Cheddar-Jack cheese and stir until melted and creamy. Sprinkle the remaining cheese evenly over the surface. Put the lid on for another five minutes so the cheese melts into a gooey crust. If you like you can pop the pan under the broiler for two minutes for extra bubbly cheese.

Finish and Serve:

Scatter sliced scallions over the bubbling pasta just before serving for a burst of color and fresh flavor. Serve hot straight from the skillet alongside crusty bread.

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Cheddar-Jack is my favorite cheese blend for this dish because it has just enough melt and tang to cut through the richness. The first time I made this my son ran to the kitchen before the cheese even melted because the aroma filled the house.

Storage Tips

This pasta tastes best fresh but you can refrigerate leftovers in an airtight box for up to four days. To keep everything creamy and not stodgy add a splash of milk or broth before reheating in the microwave. I do not often freeze creamy pastas since the dairy can separate and turn grainy but it is possible for short term storage if you wrap tightly.

Ingredient Substitutions

Swap smoked turkey sausage for andouille or kielbasa for more spice or try vegetarian sausage for a meatless meal. Farfalle pasta is especially good but you can make this work with any short pasta like penne or even whole wheat noodles for more fiber. Out of Cheddar-Jack just use mozzarella and a pinch of sharp cheddar for tang.

Serving Suggestions

Pair this dish with a leafy green salad dressed with lemony vinaigrette and plenty of fresh bread to mop up the sauce. For a heartier dinner add steamed green beans or sautéed broccoli on the side. Sometimes I serve it straight from the skillet at the table and let everyone help themselves for maximum comfort vibes.

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Cultural Context

One pan meals like this became household staples decades ago as families searched for efficient dinners that still felt indulgent. Smoked sausage dishes are a mainstay in Southern comfort food and pasta skillets are beloved across America for their flexibility and ease.

Recipe FAQs

→ Can I use a different sausage for this dish?

Absolutely! Try kielbasa, andouille, or beef sausage if you prefer a different flavor profile.

→ What types of pasta work best?

Rotini, penne, or farfalle are ideal since they hold the sauce well and cook evenly in a skillet.

→ How do I adjust the spice level?

Choose tomatoes with or without chiles, and add extra black pepper or red pepper flakes if you like it hotter.

→ Can this skillet meal be made ahead?

Yes, it reheats well from the fridge for up to four days. Add a splash of milk when warming to keep it creamy.

→ What cheeses can I substitute?

Cheddar, Monterey Jack, or a Mexican blend all melt beautifully into the sauce for a creamy finish.

→ Is this dish freezer-friendly?

While you can freeze it, dairy sauces may separate slightly when reheated. Fresh is best for creamiest texture.