One Pot Cheesy Smoked Sausage

This one pot cheesy smoked sausage pasta is the ultimate comfort meal when you want something hearty and full of bold flavors without spending hours in the kitchen. Combining smoky andouille sausage, creamy cheese, and colorful peppers, this dish delivers a satisfying meal that clings to every piece of bowtie pasta. Perfect for busy weeknights or feeding a crowd, it also keeps cleanup to a minimum with just one pot involved.

I first made this on a chilly football Sunday craving something fast and filling. Even my pickiest eaters couldn’t get enough and asked for seconds, making it an instant family favorite.

Ingredients

• Olive oil: creates a rich base and helps the butter melt evenly. Use extra virgin for the best flavor
• Butter: adds creaminess and helps soften the veggies to release their sweetness
• Red and green bell peppers: add color, crunch, and natural sweetness. Choose firm peppers with no soft spots
• Yellow onion: brings a savory depth that anchors the dish. Look for onions with dry skins and no sprouting
• Jalapeno: adds gentle heat if you want a kick. Pick fresh jalapenos and remove seeds for milder spice
• Garlic cloves: boost the aroma and flavor. Use fresh plump cloves with no green shoots
• Andouille sausage: the star ingredient for smoky, spicy flavor. Slice evenly for consistent browning
• Fire roasted diced tomatoes: add smokiness and acidity to balance richness. Choose brands with minimal added sugar
• Half and half or milk: makes the sauce creamy. Whole milk works if you prefer less richness
• Chicken broth: infuses pasta with savory goodness. Use low sodium if you want to control salt
• Bow tie pasta: traps sauce beautifully in its shapes. Brands like Barilla or De Cecco hold up best
• Sharp cheddar cheese: offers a tangy, smooth melt. Shred your own for the best texture
• Pepper jack cheese: adds creaminess plus a little spicy kick. Buy blocks for melting quality
• Garlic powder, onion powder, black pepper, Cajun seasoning: layer the flavors and add warmth
• Salt: balances and brings all the flavors together adjust to your taste

Instructions

Warm the pot:

Add olive oil and butter to a large pan or Dutch oven over medium heat. Let the butter fully melt and the oil shimmer before adding anything to ensure even cooking without burning.

Sauté the vegetables:

Add the diced red and green bell peppers, yellow onion, and jalapeno if using. Sprinkle with garlic powder, onion powder, black pepper, and Cajun seasoning to build flavor. Stir and cook for about five minutes until the veggies soften and release their aroma.

Brown the sausage:

Push the sautéed veggies to one side of the pan to make room. Add the sliced andouille sausage in a single layer and let it sear without moving too much. Brown each side until it gets crispy and golden. This step intensifies the smoky, spicy flavor that defines the dish.

Add garlic:

Add the minced fresh garlic and stir everything together. Cook for just one minute until the garlic becomes fragrant but not burnt.

Combine tomatoes and liquids:

Pour in the fire roasted diced tomatoes, half and half, and chicken broth. Stir well to loosen any bits stuck to the bottom of the pan. Add the uncooked bow tie pasta making sure it is fully submerged. Add a splash more broth if needed so the pasta cooks evenly.

Simmer the pasta:

Bring the pot to a gentle boil. Cover with a lid and reduce heat to a low simmer. Cook for fifteen to twenty minutes, stirring occasionally to prevent sticking and ensure even cooking. The pasta should be al dente but tender.

Finish with cheese:

Once the pasta is cooked, gradually add the shredded sharp cheddar and pepper jack cheeses a handful at a time. Stir continuously until all the cheese melts into a silky, gooey sauce that coats every bite. Taste and adjust salt or heat before serving piping hot.

The andouille sausage is my favorite part. The way it browns fills the kitchen with an irresistible smoky aroma and gives every bite that spicy, comforting punch. One unforgettable night my family and I finished the entire pan before halftime during a football game, proving how addictive this dish can be.

Storage Tips

Let the leftovers cool to room temperature before transferring them into airtight containers. Refrigerate for up to four days. When reheating, add a little broth or milk to bring back the creamy texture. To freeze, place portions in freezer-safe bags, flatten them for faster thawing, and consume within two months for best taste.

Ingredient Substitutions

If andouille sausage is hard to find, use turkey sausage or any smoked sausage you prefer. For a vegetarian version, substitute plant-based sausage and use vegetable broth. Feel free to add mushrooms or spinach after browning the sausage for extra veggies. Swap pepper jack for Monterey Jack or Colby Jack if you prefer milder cheese.

Serving Suggestions

Serve with a sprinkle of fresh parsley or extra cheese on top. Crispy fried onions also add a lovely crunch. Pair this dish with a simple green salad or garlic bread for a well-rounded meal. For parties, provide hot sauce and extra Cajun seasoning so guests can adjust their level of heat.

Enjoy this cheesy, smoky one pot pasta hot, and serve with extra parsley or cheese if desired.

FAQs About This Recipe

→ Can I use different pasta shapes?

Yes, penne, rotini, or fusilli can be used. Adjust cooking time and broth quantity as needed to ensure proper cooking.

→ Is andouille sausage necessary?

Andouille provides signature smokiness, but kielbasa, chorizo, or other smoked sausages work well based on preference.

→ How can I reduce the spiciness?

Omit jalapeno and use milder Cajun seasoning or reduce the amount to control the heat level.

→ How to prevent cheese from clumping?

Add cheese gradually off the heat and stir constantly to achieve smooth, creamy melting throughout the dish.

→ What sides complement this dish?

Fresh green salad, garlic bread, or roasted vegetables pair beautifully to complete this hearty meal.