Description
Smoked sausage, tender pasta, and a rich, creamy tomato-cheese sauce all come together in one skillet. Comfort food made quick and simple with minimal cleanup!
Ingredients
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14 oz smoked sausage (kielbasa or andouille), sliced into rounds
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1 tbsp olive oil or butter
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1 small onion, diced
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2–3 garlic cloves, minced
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2 ½ cups chicken broth
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1 cup milk or half-and-half
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8 oz uncooked penne or rotini pasta
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1 (10 oz) can diced tomatoes with green chilies (e.g. Rotel)
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1 cup shredded cheddar or Monterey Jack cheese
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Salt and pepper to taste
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Fresh parsley or green onions, for garnish
Instructions
1️⃣ Brown the sausage: In a large skillet or Dutch oven, heat oil over medium heat. Add sausage slices and cook until browned, about 3–4 minutes. Remove and set aside.
2️⃣ Sauté the aromatics: In the same pan, add onion and cook until softened. Stir in garlic and sauté for 30 seconds until fragrant.
3️⃣ Add liquids and pasta: Return sausage to the pan. Add chicken broth, milk, uncooked pasta, and diced tomatoes. Stir to combine.
4️⃣ Simmer: Bring to a boil, then reduce heat and cover. Simmer for 12–15 minutes, stirring occasionally, until pasta is cooked and liquid is mostly absorbed.
5️⃣ Add cheese: Stir in shredded cheese until melted and creamy. Season with salt and pepper to taste.
6️⃣ Serve: Garnish with chopped parsley or green onions and enjoy hot!
Notes
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Add spinach or bell peppers in the last 5 minutes of simmering for extra veggies.
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Use spicy sausage for a kick, or add a pinch of red pepper flakes.
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Leftovers reheat well—just add a splash of milk when reheating.
- Prep Time: 10 min
- Cook Time: 20 min