Weeknight recipes: one pot smoked sausage pasta 

Today I want to talk about one of my all time favorite recipes, a one pot pasta with smoked sausage. It is SO GOOD you guys, and so easy! I’m a huge fan of one pot meals because they’re usually very quick to throw together and super easy to clean up. Quick and easy is important when you’re a parent since you’re most likely attempting to entertain a little person while also making/eating dinner, and ain’t nobody got time for dinners that take an hour. I mean really, when it’s dinner time I’m usually starving and most likely forgot to eat lunch. I want food in my face and I want it now! With that being said, I wanted to share the recipe in hopes that you will enjoy it just as much. The recipe makes enough to feed a small army, which is saying a lot because Nick and I really know how to put food away. We both have at least two plates and still have enough for leftovers!

One Pot Smoked Sausage Pasta


  • One package smoked sausage cut into small, bite size circles 
  • 1 TBS olive oil 
  • 16 oz penne pasta, uncooked 
  • 1/2 cup diced onions (I use the frozen kind to make things even easier 👍)
  • 1 TBS garlic (I use the pre-minced because again, easier 👍)
  • 1 can Rotel diced tomatoes 
  • 2.5 cups chicken broth 
  • 1/2 cup milk
  • Salt and pepper to taste 
  • 1 cup Monterey Jack cheese 
  • Optional (aka I usually put in but completely forgot to buy) green onions 


  1. Take cut up sausage, onions and garlic and add to pan with olive oil. Cook until onion is thawed (or translucent if you went with the fresh stuff, you overachiever you).
  2. Add everything else but the last two ingredients (cheese and green onions), stir and bring to a boil. Once boiling cover with lid and lower to medium-low. Let cook for approximately 15-17 minutes until pasta is cooked, stirring occasionally.
  3. Turn on broil setting of oven to low. Once pasta is done cooking add half the cheese and stir to mix. Add remaining cheese to the top and green onions if using them and put pot* under broiler until cheese is melted. 

*If pot is not oven safe, put the lid back on after adding cheese to let it melt instead of using broiler.


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