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One Pan Cheesy Smoked Sausage Pasta Skillet is the ultimate comfort food for busy nights when you want something rich and flavorful with little cleanup. The smoky sausage meets a velvety cheese sauce, all threaded with tender pasta and a hint of spice from the tomatoes. Everything goes right into one pan so you barely have to lift a finger after dinner is done.
My family devours this every time I make it and I love that it saves me from doing a mountain of dishes after dinner. The combination of sausage and cheese took me right back to cozy evenings at my grandmother’s kitchen table.
Ingredients
- Extra virgin olive oil: provides a savory base and helps brown the sausage. Look for fresh olive oil with no bitter smell.
- Smoked turkey sausage: brings a deep smoky flavor. Choose sausage with a natural casing for extra snap.
- Yellow onion: gives a mellow sweetness as it softens. Pick a firm onion without soft spots.
- Fresh garlic: intensifies the dish’s aroma. Use plump, unblemished cloves for the best flavor.
- Chicken broth: creates the sauce base and enhances all the other flavors. I recommend low sodium broth for more control over seasoning.
- Canned diced tomatoes: add brightness and a touch of acid. Rotel style with green chiles offers extra kick if you like a little heat.
- Milk or heavy cream: turns the sauce silky and rich. Use fresh milk for a lighter touch or heavy cream for indulgence.
- Dry pasta: provides structure and soaks up the sauce. Rotini and penne both hold up perfectly
- Salt and black pepper: season the dish throughout. Taste as you go so you can adjust and avoid oversalting.
- Cheddar Jack cheese: melts beautifully and gives that signature gooey pull. Try to buy a block and shred yourself for the smoothest result.
- Fresh scallions: add color and a mild bite right at the end. Select bright green stalks with no wilt.
Step-by-Step Instructions
- Sauté the Aromatics:
- Start by heating olive oil in a large sauté pan over medium high heat. Add sliced sausage and diced onion and cook for six to eight minutes until both are lightly browned and the onion has softened. Keep stirring to avoid burning.
- Bring In the Garlic:
- Add minced garlic and cook for about thirty seconds. This step unlocks the garlic’s aroma and flavors without making it bitter.
- Add the Core Ingredients:
- Pour in chicken broth straight onto the sausage and onions. Add the diced tomatoes along with their juices then pour in the milk. Stir in the dry pasta plus a good pinch of salt and black pepper. Bring the mixture to a rolling boil by turning the heat up and then cover the pan with a lid and turn the heat to low. Let it simmer for about fifteen minutes or until the pasta is tender and most of the liquid has thickened into a sauce.
- Melt the Cheese:
- Turn the heat off and quickly stir in half of the shredded cheese until melted. Then sprinkle the rest over the dish and cover again for five minutes to allow the cheese to melt and become gooey on top.
- Finish and Serve:
- Scatter sliced scallions across the melted cheese and serve straight from the pan while bubbling and hot.
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Cheddar Jack cheese is always my favorite part of this dish. The way it melts and stretches when you serve the pasta reminds me of pizza nights growing up when we would fight over the gooiest piece.
Storage Tips
Store any leftovers in an airtight container in the fridge for up to four days. The flavors deepen as it sits so sometimes it tastes even better the next day. Reheat in the microwave in short intervals and stir well each time to bring back the creaminess.
Ingredient Substitutions
You can use beef or pork smoked sausage instead of turkey. Gluten free pasta will work but check it a couple minutes early as timing can vary. If you are out of milk or cream you can use evaporated milk or even a spoonful of sour cream for tangier flavor.
Serving Suggestions
This dish is filling on its own but a crisp green salad or steamed broccoli on the side adds a fresh contrast. A slice of crusty bread will help soak up any leftover sauce and kids never mind a sprinkle of extra cheese at the table.
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Cultural and Family Context
Pasta skillets like this have become a staple in American kitchens for good reason. They blend influence from Cajun one pot meals with the creamy comfort of Italian American fare. My husband always says this is the kind of meal that brings everyone to the table without having to ask twice.
Frequently Asked Questions
- → Can I use a different sausage type?
Yes, you can substitute turkey sausage with pork, beef, or chicken sausage based on your preference or availability.
- → What pasta shapes work best?
Rotini, penne, and farfalle hold sauce well, but most short, sturdy pastas will work in this one pan dish.
- → Is it necessary to use heavy cream?
You can use milk for a lighter sauce, but heavy cream delivers a richer, silkier texture.
- → How spicy is this dish?
The level of spice depends on the tomatoes with chiles used. Choose original or mild versions to adjust heat.
- → Can this be stored or reheated?
Store in an airtight container in the refrigerator for up to 4-5 days. Reheat in the microwave, stirring occasionally.