Easy Cheesy Sausage Skillet Pasta: A Cozy One-Pan Wonder for Busy Nights!
This easy Cheesy Sausage Skillet Pasta is a one-pan wonder that delivers a warm, hearty, and satisfying home-cooked meal in under 30 minutes. Packed with savory sausage, tender pasta, and plenty of gooey cheese, it's perfect for busy weeknights and guaranteed to please even the pickiest eaters.
Equipment
- Deep Pan
- Skillet
Ingredients
- 1 tbsp olive oil
- 1 lb smoked kielbasa or turkey/chicken sausage sliced 0.5 cm (1/4 inch) thick
- 1 medium diced onion
- 2 cloves garlic minced
- 2 cups low-sodium chicken broth
- 10 oz canned diced tomatoes with juice do not drain
- 8 oz small dry pasta e.g., elbow macaroni, rotini, or medium shells
- 1/2 cup milk or heavy cream
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 cup shredded Cheddar cheese
- 1/4 cup thinly sliced scallions for garnish
Instructions
- Step 1: Drizzle olive oil into a deep pan or skillet. Heat over medium-high heat until shimmering.
- Step 2: Add the sliced smoked kielbasa (or turkey/chicken sausage) and diced onion to the hot pan. Stir and cook until the sausage is nicely browned and the onions are translucent.
- Step 3: Stir in the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn it.
- Step 4: Pour in the chicken broth, add the diced tomatoes with their juice, then stir in the dry pasta, milk or cream, salt, and pepper. Stir well to combine all ingredients.
- Step 5: Bring the mixture to a gentle boil, then reduce the heat to a simmer. Cook uncovered for about 15 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened. Stir every now and then to prevent sticking.
- Step 6: Remove the skillet from the heat. Stir in half of the shredded Cheddar cheese until it is completely melted and gooey.
- Step 7: Sprinkle the remaining Cheddar cheese over the pasta. Cover the skillet with a lid and let it sit for a few minutes to allow the cheese to melt perfectly and become bubbly.
- Step 8: Garnish your masterpiece with thinly sliced scallions right before serving. Dig in and enjoy!
Notes
Substitutions & Additions:
- Sausage Swap: Use mild or hot Italian sausage (browned and crumbled), ground beef, or ground turkey.
- Pasta Power: Any small to medium-sized pasta works, such as penne, rotini, farfalle, or broken spaghetti. Adjust cooking times as needed.
- Cheese Please: Experiment with Colby Jack, Monterey Jack, a Mexican blend, or smoked Gouda.
- Veggie Boost: Sauté diced bell peppers, mushrooms, or zucchini with onions and sausage. Stir in fresh spinach during the last few minutes of cooking.
- Spice It Up: Add a pinch of red pepper flakes with the garlic.
- Herbs & More: A sprinkle of dried Italian seasoning with the broth or fresh parsley at the end enhances flavor. Tips for Success:
- Don't Skimp on Browning: Properly browning sausage and softening onions develops crucial deep flavors.
- Stir Occasionally: Stir the pasta every few minutes while simmering to prevent sticking and ensure even cooking.
- Adjust Liquid if Needed: If the sauce is too thick, add a splash more broth or milk. If too thin, simmer uncovered for a few extra minutes.
- Season to Taste: Always taste and adjust salt, pepper, or garlic powder as needed.
- Freshly Grated Cheese is Best: For the creamiest, meltiest results, shred cheese from a block. Storage:
Transfer cooled leftovers to an airtight container and refrigerate for 3-4 days. Reheat individual portions in the microwave or gently on the stove with a splash of milk or broth. For longer storage, freeze cooled pasta in a freezer-safe airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Sausage Swap: Use mild or hot Italian sausage (browned and crumbled), ground beef, or ground turkey.
- Pasta Power: Any small to medium-sized pasta works, such as penne, rotini, farfalle, or broken spaghetti. Adjust cooking times as needed.
- Cheese Please: Experiment with Colby Jack, Monterey Jack, a Mexican blend, or smoked Gouda.
- Veggie Boost: Sauté diced bell peppers, mushrooms, or zucchini with onions and sausage. Stir in fresh spinach during the last few minutes of cooking.
- Spice It Up: Add a pinch of red pepper flakes with the garlic.
- Herbs & More: A sprinkle of dried Italian seasoning with the broth or fresh parsley at the end enhances flavor. Tips for Success:
- Don't Skimp on Browning: Properly browning sausage and softening onions develops crucial deep flavors.
- Stir Occasionally: Stir the pasta every few minutes while simmering to prevent sticking and ensure even cooking.
- Adjust Liquid if Needed: If the sauce is too thick, add a splash more broth or milk. If too thin, simmer uncovered for a few extra minutes.
- Season to Taste: Always taste and adjust salt, pepper, or garlic powder as needed.
- Freshly Grated Cheese is Best: For the creamiest, meltiest results, shred cheese from a block. Storage:
Transfer cooled leftovers to an airtight container and refrigerate for 3-4 days. Reheat individual portions in the microwave or gently on the stove with a splash of milk or broth. For longer storage, freeze cooled pasta in a freezer-safe airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.