Damn Delicious

One Pot Andouille Sausage Skillet Pasta

This incredibly cheesy pasta dish easily comes together in less than 30 minutes in one skillet – even the pasta gets cooked right in the pan!

One Pot Andouille Sausage Skillet Pasta - This dish comes together so easily in one skillet. Even the pasta gets cooked right in the pan!

“One pot” pasta dishes are the best. They’re so easy to put together, and other than a cutting board for some prep work, only a single skillet ends up in the sink. That’s it. And if you’re anything like me, having less dirty dishes is always welcomed in my house.

Now this pasta dish is definitely one of those one pot wonders. It’s a simple sauté of smoked andouille sausage, and with a little bit of diced tomatoes, chicken broth and milk, the pasta gets cooked right in the skillet!

I was honestly a little bit skeptical about this but it really works, and the pasta soaks up all the liquid so don’t worry about having a soggy mess. The texture is absolutely perfect and with a little bit of cheese to top it off, you’ll have this cheesy, comforting pasta dish on your dinner table in less than 30 minutes!

One Pot Andouille Sausage Skillet Pasta

This dish comes together so easily in one skillet. Even the pasta gets cooked right in the pan!

10 minutes20 minutes


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 2 cups chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1/2 cup milk
  • 8 ounces elbow macaroni
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded pepper jack cheese


  1. Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
  2. Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
  3. Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
  4. Serve immediately.

Adapted from Yellow Bliss Road.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Leave a Review

Your email address will not be published. Required fields are marked *


  1. Have made this several times, just pulled andouille out of freezer to make again tomorrow. My guy at work calls it andouille gooey, simply amazingly simple and satisfying. I never post reviews, but this is a keeper, thank you!

  2. This turned out absolutely delicious – even with gluten-free pasta. THANK YOU!

  3. Rated 5 out of 5

    A delicious, easy weeknight recipe I decided to try to utilize the leftover andouille sausage I had in my refrigerator. My family was not disappointed by its flavors. Liked the use of the peppercorn cheese. Will make again.

  4. My boyfriend loves this dish. I add diced red peppers to sauté with the meat. Made it with kielbasa one time and that turned out great too.

  5. Rated 5 out of 5

    I had the sausage and looked for an easy quick meal.   This is wonderful!!!  I added green peppers to mine and used large elbow noodles.  

  6. Rated 5 out of 5

    We loved this dish. It was quick and easy to make. I didn’t modify the recipe at all. It was absolutely delicious! Many thanks to you.

  7. Hi there, love your recipes.  Can I use angel hair pasta instead?

  8. Rated 5 out of 5

    This is very delicious! I added rotelle diced tomatoes and frozen stir fry vegetables. I also used grated Romano cheese as a topping.

  9. Rated 5 out of 5

    This was great! I used almond milk as I didn’t have milk and I also threw in an orange bell pepper. So easy and quick. 

  10. Rated 5 out of 5

    This passed the tween girl test. It was quick and easy. I served it with a vegetable and it was a complete meal! Yay!

  11. Rated 5 out of 5

    Wow! This is almost like a gumbo. Damn good!
    Made it with a “standard” smoked sausage.

  12. Rated 5 out of 5

    Good to go as is. So often that’s not the case with recipes online.

  13. Rated 5 out of 5

    So good!  Used protein penne and added 2 TB of Greek cream cheese right at the end.

  14. Rated 5 out of 5

    Loved this one pot recipe! Easy and you can add whatever you like to your taste. I did not have too much liquid as others stated but did only use half the box of macaroni so it was 8oz as the recipe lists.

  15. Rated 5 out of 5

    This was amazing! I sauteed red and green peppers with the onions. I also used Mexican cheese. There’s was no leftovers!!!

  16. Rated 5 out of 5

    Fast, easy and yummy recipe. Added a couple of diced poblanos to the sauté.  Used gluten free elbows (start checking after 10 min), and added a large spoonful of cream cheese before serving.  Will make again!

  17. Rated 5 out of 5

    This was really good and easy! I used Italian spiced diced tomato and added a little corn starch at the end to thicken sauce . The whole family loved it . Next time I’m going to add shrimp and Cajun seasoning. 

  18. Rated 5 out of 5

    YUM! I adjusted this recipe to my liking and happened to have most everything on hand.. flavor with some spice is a must in our kitchen!

    Try it out:
    I made it by first sautéing red bell pepper, red onion, fresh diced tomato (didn’t have canned), garlic salt, onion powder, Cajun seasoning (i never find the need to use black pepper), and then added andouille chicken sausage (from Costco), several cloves of chopped garlic, and some diced up picked jalapeño (along with a couple splashes of the brine).
    Once that was done I added the elbow macaroni, milk and chicken broth.
    When it was almost done I added in some Mexican yellow sour cream (which I use in most pasta sauce).
    I didn’t have pepper jack, so mozerella it was.
    It was absolutely scrumptious with a caesar salad and bread sticks..

  19. Rated 5 out of 5

    I make this for my family every other week, and I look forward to making it because it’s the easiest thing ever. I’ve shared it this recipe with all of my friends. It’s delicious for dinner and makes a great leftover lunch. 

  20. Rated 5 out of 5

    My family loved this pasta!
    I used mini bowtie, so I needed to add another cup of chicken broth.

  21. Rated 5 out of 5


  22. Rated 4 out of 5

    A very nice dish–easy to fix and tasty!

  23. Rated 5 out of 5

    This was simple and SOOOOO TASTY! My son and I pretty much inhaled it. Thank you for a fabulous recipe.

  24. Rated 5 out of 5

    This was one of the easiest recipes I’ve made. Minimum effort, maximum flavors! The tastes are rich, warm and bright. The cheese puts this simple meal over the top! Would definitely make again.

    I chose to substitute milk with coconut milk and used Italian organic elbow macaroni.

  25. Rated 5 out of 5

    Enjoyed so much! Got home after a long day and had no energy to cook much nor any idea what to make–but had to come up with something quickly. This was that dish–easy to pull together–assembled in one pot. Made some fresh pickles on the side and it was the perfect combo–savory-spicy and sour-crispy. Delightful. Will make again!

  26. Rated 5 out of 5

    Found this after a random search looking for recipes for andouille sausage. It was delicious. Spicy, creamy, and cheesy. Amazing comfort food. It tastes really great as leftovers too. Thanks.

  27. Rated 5 out of 5

    Delicious! My husband doesn’t even like pasta but he loved this.

  28. Rated 5 out of 5

    A great dish! I will admit, I did add to mine. A little red pepper, chopped mushrooms and fresh baby spinach (just to wilt it) and heavy cream. Such a satisfying main dish, served with a lightly seasoned tossed salad…it was the perfect meal, enjoyed by all! Thank you so very much and might I add, so easy and quick to prepare!!!!

  29. Rated 5 out of 5

    I’ll admit I was little nervous serving this dish to my family because it just seemed like something they’d eat but not really enjoy and be sad because it was so easy to prepare.  I was wrong!! Even my daughter who doesn’t like kielbasa (I used 1 giant link from a pack from Costco) thought it was really good. I used egg noodles because it’s all I had and they were terrific. Served with some garlic knots. 

  30. Rated 5 out of 5

    Simple and delicious!

  31. Rated 5 out of 5

    I used this recipe as a base because I have about 1 1/2 cups of Jambalaya (tomato based with no rice) leftovers from another meal. So I used everything here with only about 1/2 cup of broth because I had broth in the jambalaya already and I used 1 lb of rigatoni noodles because thats what I had in my pantry. It was really good.

  32. Rated 4 out of 5

    Easy and delicious.  Better than I thought.  Thank you 

  33. Quarantine pantry dinner for the win! My husband and I are both fans of big flavors and I was worried this would be another bland one pot dinner (even though the reviews said otherwise). We made it exactly as written and wow. It couldn’t been any more easy and flavorful. Thanks so much.

  34. Rated 5 out of 5

    Hi – I have made this recipe a pile of times. I add zucchini, peas, peppers basically whatever I want to add vegetable wise. at the end I toss in some spinach with the cheese. It is always fabulous and a crowd pleaser. We have never had any leftovers.

  35. Rated 5 out of 5

    Thank you so much for this- I use this with a cheddar Jalapeño sausage too- and cheddar cheese- my kids love it… I did discover it works best with the smaller pasta (elbow) rather than say bow tie…  my whole family loves it and the ingredients are easy to keep on hand.

  36. Rated 5 out of 5

    This was easy, quick, and super filling! I added a fresh red pepper with onion and that was good! 

  37. Rated 5 out of 5

    Delicious! Thank you for the recipe!  Easy to make!  A little  too spicy for my little one but it was delicious for my teen and the adults. 

  38. Rated 5 out of 5

    Easy to make during quarantine and no complaints from a pasta loving 16 y/o.

  39. Much better than I thought. Had every ingredient on hand . 3 kids ate it without complaint. Cheap an delicious. I’ll definitely be making this again. You can kick it up a notch with a pinch of crushed red pepper.

  40. Rated 5 out of 5

    My family LOVES this recipe! As with anything, you can make slight changes to appeal more to your taste (I use crushed tomatoes instead of diced and double the recommended garlic). In any case, the tomato+pasta+cheese combo is classic and you can’t really go wrong here.

  41. Rated 4 out of 5

    So good. Tomato soup with sausage and noodles.

  42. Rated 4 out of 5

    I have been making this for several years now. It is always a hit. I added shrimp the last few minutes. It was so good!  Love your recipes!

  43. Rated 5 out of 5

    Very quick and it uses ingredients you most likely have on hand. Filling and tasty!

  44. Rated 5 out of 5

    Addicted to this receipt. and it’s even better the next day as leftovers (and let me tell you, i typically hate leftovers. but I LOVE THIS.) I think the KEY here is to use the JUMBO macaroni noodles. i have NEVER had a problem with extra liquid.

  45. Rated 3 out of 5

    I’m not sure why everyone is so effusive in their praise. It’s not bad but certainly isn’t good. I’m wondering if most of the reviews are written by bot farms in Russia or something.  Very few of the reviews mentioned how much extra liquid there was. I’d use half the amount of chicken broth and maybe even consider draining the tomatoes a little bit. We had to drain off some of the liquid at the end to make it edible. I’d consider making it again but if I was going to make this, I’d probably just go ahead and make southern fried cabbage and sausage instead.

  46. Rated 5 out of 5

    Is this able to be frozen? If so, would you pass on instructions for that please? Thank u! My family loves this dish but i want to be able to make and freeze it if possible

  47. Rated 5 out of 5

    MMMMMMMMMMMM !!!!!!!!!!!!!!!
    used a can of rotel for the tomatoes ….
    will definitely be made a few times/month!!

    • I was just thinking about using Rotel instead of the tomatoes. It tasted good then?

      • If you use rotel  tomatoes use two cans. next time i will use three. used shredded monterey jack and cheddar mix. it’s what i had   used heavy cream.  simmered all for 5 minutes before adding cream and pasta. it was really good and the only total one pot meal. just a measuring cup and cutting board.. will go into the rotation 

      • i won’t use anything other than a can of rotel..i only used 1 can and it’s good to go

  48. Rated 5 out of 5

    This is amazingly good, and has become part of my regular rotation. It sounds good, but it’s even better than it sounds. Pure synergy!

  49. Rated 5 out of 5

    Love how easy it comes together. Pretty much always have ingredients on hand (sub almond or oat milk) and soo yummy.

  50. Rated 5 out of 5

    I love this recipe. I doctor it up with a little extra broth, Rotel instead of tomatoes, and some cream cheese and Velveeta at the end so it’s more saucy. I throw in some Tony Chaceris, and I’m a MD girl so I also add Old Bay shrimp. It’s a go-to recipe in our house and everyone loves it! Thank you!

  51. Rated 5 out of 5

    I’ve been making this recipe for almost 2 years now. It is totally easy to make and absolutely delicious!  I’ve used several different types of sausages and cheese and it always comes out perfect. 

  52. Rated 5 out of 5

    I had (a variety of) everything in this dish in the pantry except milk in the fridge, I don’t drink it. But I had alfredo sauce and used that in addition to turkey kielbasa and penne pasta and omgeeeeee – it’s amazing. Kitchen smelled delicious. Will for SURE be making this again! Love it!

  53. Rated 5 out of 5

    Thanks for sharing this easy and great recipe.  And thanks to those who shared their modifications!  You saved me a trip to the store!  I had andouille sausage but not many of the other ingredients so I subbed Yogurt  for milk, Parmesan cheese for jack cheese and tomato sauce for diced tomatoes.  Also didn’t use all the chicken stock.  It turned out great.  So good that the two of us almost ate the entire thing.  It was damn delicious!

  54. Rated 5 out of 5

    YUM. This was delicious! And so very easy. I added in 2.5 more garlic cloves and also used almond milk. Tasty! Will definitely be adding this to my dinner rotation 🙂

    • Whoops — also forgot to add that I used the Beyond Meat Hot Italian Sausage as a replacement … it was perfect for a vegetarian!

  55. This so easy and has the greatest taste

  56. Rated 5 out of 5

    I was looking for a quick & easy sausage recipe & this was just that! Would have been great with some zucchini as well – I’ll try that next time. Yum! 🙂

  57. Rated 5 out of 5

    I had 1/2 package of andouille sausage and needed to use it. I found this recipe and made it with 1/2 sausage 1/2 chicken, it worked but will be better with all sausage! It was quick, easy and I had all ingredients (except for all sausage) on hand, and it was delicious-my whole family liked it.  This is being added to my recipe book for sure.

  58. Rated 4 out of 5

    Easy to make, absolutely delicious. Like the added spice from the pepper jack. Only thing I’d do different is brown the sausage first, gives it a better flavor profile and some nice texture. I’ll be making this again you betcha 🙂

  59. Rated 5 out of 5

    I just made this tonight. Easy, very adaptable to whatever ingredients you may have, and very tasty. If I changed anything, it would be to either simmer cover off once the pasta is in, or use slightly less chicken broth. Maybe a cup and a half would work best.

    I thickened things up with a bit more cheese, grated pecorino romano and parmigiano reggiano, which worked very well.

    • Rated 5 out of 5

      The simplicity was the best part! Had to make a quick dinner for my kids.  They are both picky and they loved it! This recipe is a definite keeper. Made exactly as directed, and YUM! but will definitely try some different sausages and cheeses too! 

  60. Easy, delicious, and extremely forgiving—perfect for a busy weeknight. Add a couple of cups of spinach and you don’t even need a salad.

  61. My entire family loved this! Even the leftovers were delicious.
    I always add a little more cheese than the recipe calls for:)
    Will be making this again soon!

  62. Needed an Italian dish for pot luck dinner,wanted something no one else would bring. I plan 
    On doubling the recipient to feed more people.  It sound delicious.

  63. Rated 5 out of 5

    My family raved over this dish. It will become a staple in our house!

  64. Rated 5 out of 5

    This was soooo delicious, adaptable, easy to cleanup after, and fast to make. I must admit, my pantry forced me to make some changes…no diced tomatoes (used marinara sauce), no elbows (used shells which was great for scooping in the sauce in every bite), no milk (I added as needed amount of heavy cream AFTER the cooking time at my which may have been why I had no watery issues). The flavors and consistency (maybe because of my changes?) were so amazing I didn’t even miss the cheese that I didn’t have! (I did use 8 cloves of garlic too). Thank you! I’ve never used one pot for a meal except for soup and Hamburger Helper! (Even though I made changes, the dish was so adaptable, easy, and satisfying I felt it earned the 5 stars)

    • 8 garlic cloves sounds terrific to me! i’ll certainly be adding more garlic than called for; not sure about 8, but that many cloves doesn’t daunt me. one-pot meals with pasta cooked right in is my preferred way to prepare dried pasta, and i agree that the shells are an excellent vehicle for transporting sauce (and cheese) to mouth. i’ve been stocking my pantry with an eye to global cuisine, mostly spicy to volcanic, but i like less-spicy food and even mildly-spiced food, too. (but my heart belongs to chili peppers and capsaicin.) so i have a generous amount of canned tomato products from which to choose: peeled, stewed, diced, pureed, paste, sauced, even sun-dried! what cuisine doesn’t make use of tomatoes? you should try using frozen meatballs (unless you prefer homemade, but those can be frozen, as well) to make a Skillet Meatball Stroganoff, with fresh or dried mushrooms, frozen green peas (or fresh, if you prefer), smoked Spanish paprika, egg noodles, chopped parsley, and sour cream. and FFS, don’t necessarily stop there! — i like to add lots of ingredients, but Less can certainly be More; i am able to restrain myself often enough, but one-pot pasta meals are a great way to channel the chef within.

  65. Rated 5 out of 5

    Came out great. I layered with mozzarella cheese and stuck in the oven at 375 for 12 minutes and was perfect!

  66. Rated 4 out of 5

    Was a great weeknight meal. Had all ingredients on hand. I did use venison sausage but results were great!

  67. Rated 5 out of 5

    Love this recipe! It’s a regular meal now at our house. Sometimes I add bell peppers or zucchini when I add the tomatoes, but it is also delicious as is!

  68. Fantastic ,use 1.5 cups of stock , not 2, and lid off all the way.

  69. Rated 5 out of 5

    Just made this and had added a can of mushrooms. Cooked off extra liquid by taking cover off while simmering. Then saw someone added cream cheese so added 1/4 cream cheese and it’s awesome!

  70. Exactly what I needed today! Yay!

  71. Rated 5 out of 5

    This was delicious – thank you! I didn’t have any milk so I subbed plain yogurt and I subbed sharp cheddar for the pepper jack. Since I didn’t have pepper jack I added a little cayenne pepper. Definitely a keeper!

  72. I make this almost weekly! To help thicken the sauce I let it simmer until the pasta is nearly cooked, then add equal parts melted butter and flour (take 1/2 tbsp of melted butter, add 1/2 tbsp flour and stir with a fork then add to the sauce), let it continue to simmer (stirring frequently) for a few minutes and it will make it extra creamy.

  73. Rated 5 out of 5

    This was delicious!!  I made it exactly as written and it was fantastic.  I used trader joe’s Andouille Chicken sausage, and the dish was nice and spicy.  Thank you!!

  74. Rated 4 out of 5

    I made this tonight. I followed recipe exactly. Cooked 14 minutes and it was not watery and pasta was cooked to perfection. I will say that I used my front power burner so simmer setting is hotter than other burners on my stove. Everyone in my house like the recipe and it was super quick and easy for a week night meal. Love the one pan deal!!

  75. Rated 5 out of 5

    Super good recipe. I used sausage from an awesome meat market in central Wisconsin. I also added a couple dashes of crushed red pepper flakes and colby jack cheese instead of pepper jack. My wife and I loved it. I will definetely make it again

  76. We made this dish tonight. It was very good. We covered it to bring it to a boil and then uncovered it while it simmered.  It reads like a heavy dish, but it’s not. If you don’t like tomato chunks, swap out the diced tomatoes for a can of tomato sauce.  We will sprinkle chopped parsley on it next time. 

  77. Rated 4 out of 5

    Delicious!! Made it tonight and it came together quickly. Perfect for a weeknight meal.

    I did make a few changes:

    *I used Andouille chicken sausage (Trader Joe’s kind is very good!)

    * Instead of shells I substituted whole wheat penne pasta as it is what I normally have on hand. I think with cavatappi pasta this would be amazing as well.

    *I used half and half instead of milk bc I only had skim. It is a little bit more indulgent but it made the pasta creamier, and beaides it’s only 1/2 a cup!

    *Cooking-wise, I turned the heat up to medium and left it uncovered for the last 5 minutes to avoid having it be too watery and it turned out perfectly. Then I topped it with shredded mozzarella and Mexican blend cheese bc that’s what I had in the fridge…then I topped it with parmesan…what can I say, I love cheese!

    Next time I would also add some other veggies, maybe some mushrooms, spinach or shredded kale, and some bell peppers, to make it a little more substantial.

    Will definitely make again!! Great easy simple dish!!

  78. Definitely helped to take the lid off to evaporate some of the liquid! Great recipe!

  79. Second time making this and was a hit both times! Works well with gluten free pastas. Second time added fresh basil, Tuscan spices, and red pepper flakes. Added parmesan and Jack cheese at the end… Fabulous! My son made it with me and the recipe was very easy for him to follow.

  80. This was absolutely delicious! I added a little more pasta than what the recipe called for, since the tomatoes and milk would have been a bit much. The consistency was perfect after it cooked down for a bit .

  81. I’ve only made this once but keep the sausage around and always say I’ll make it again for the four of us…myself, and three guests. My ingredients all cooked up together in a 5-quart saucepan. For those who comment about the liquid, I don’t know anyone who cooks pasta with a lid on. As for the liquid “boiling away”, at the most very little. Most of the juices are absorbed by the pasta and are not lost, neither to the palate nor the digestion. All the nutrition is still there. Thank you. I’m certain I added some parmigiana reggiano (grated) just before serving. Plus I prefer penne rigate.

  82. This recipe is amazing, easy as you claim, and took only 15 mins.  This was a huge hit with the family.  Please let me know if you have a website or where I can find more of your recipes 

  83. This dish was super easy and absolutely delicious! I will definitely make it again.

  84. I enjoyed it. Cooked it uncovered for the rest of the remaining time for liquid to evaporate. Added fresh jalapenos to mines because I like spicy foods.

  85. My family doesn’t like tomatoes. Is there something else I can substitute the tomatoes for? Thanks.

  86. I just made this. I kinda tweeked it. I made it with smoked sausage. I added bell pepper nothing yellow and green. I did use milk but I added a little heave whipping cream. I added the pepper jack cheese to the liquid as well and Colby Jack on top when it was done. Left lid off half of cooking. It was a hit. Very good.

  87. Tasted good but there is too much liquid. I’d say one cup of broth or less or cook it uncovered. I added 1/2 tea of Cajun spice. I’ll eat it but I probably won’t make this one again.

  88. So glad I found this recipe!  I had chicken andouille sausages I needed to cook, so I searched for a recipe and found this one.  I had most of the ingredients, but had to substitute crushed tomatoes for diced, and shredded some baby bell cheese instead. I wondered how the pasta would cook since I am used to boiling it alone, but it turned out perfect!  What an easy, quick and delicious dinner.  My family loved it! I had seen your website before, but didn’t realize it was one of your recipes until I came back to bookmark it. I will be making this again, and I will be trying some of your other recipes as well. Thank you!

  89. I love how this recipe has such longevity–5yrs since it’s post, and still keeping folks interested, satisfied and giving feedback–HA! That was punny. I did adjust with variations (whole link andouille-mine were fresh and didn’t slice well; caramelized the onion/garlic, as I was cooking 2 other dishes at the same time therefore, less heat & more time for the trio of andouille/onion/garlic, & subbed 4 oz roasted tomatoes chopped in olive oil from the deli paired with a 10z. can of diced tomatoes and green chilis. Finally, I only had sliced pepper jack, but I sprinkled sharp cheddar and mexican blend shred lightly before putting the slices on top. I turned the heat off and let it sit for 20 mins covered since it still had more liquid and I was preparing it for a meal the following evening. It was love in a pan. It was all I could think about at work the next day……BTW, it reheated well and is forever and will always remain DAMN DELICIOUS!

  90. Super yummy! Just made it! Awesome one pot recipe! I tweaked it with the cheese, I had jalapeño and peppadew cheese and Parmesan  instead. 

  91. We love this recipe! I do add more pasta than it calls for and adjust for it by adding more water, thus I found the cooking time to get the pasta tender and the liquid reduced was longer than 14 minutes – probably closer to 25 or 30 but for the last ten minutes I kept the lid off and stirred frequently. This made it very creamy and delicious!

  92. This was absolutely delicious. I had some leftover green and red pepper and collard greens that I needed to use. I sliced them up and added with sausage and onion. I did add some cajun seasoning too.

    This is the first time I’ve commented on a recipe. It was that good!

  93. My teen son rarely comments on my cooking (more of a “food is fuel” kind of guy), but he even looked up from his bowl to say, “I like this a lot.” That’s huge in my world, so this easy meal is getting into the rotation for when he comes home from college. 😉

  94. Hey chungah,
    I’m making this today. I wanted to add some frozen corn. Would that work with this recipe?

  95. Made this dish (almost to the tee) for the hubby and myself and it was delicious! It was so easy to make and come out very well. I had to sub the Pepper Jack cheese for Velveta since I didn’t have Pepper Jack in the fridge.

  96. Um just a question for the recipe. What can I add to it to make it high in fiber or protein or something to that sort to… idk you get what I’m saying? Sort of? Im doing the recipe for class and I ought this would be a great idea, were doing a KD challenge as a culmination task. The credits do go to the person who made the recipe first obviously I think it’s on the page but also don’t know where it is

  97. Quick, easy, delicious!

  98. I’ve used so many of your recipes as a starting block and I absolutely love the outcomes every time! Sometimes I stick to the recipe and others I add either a carribean or southern flair to it! Thanks so much for sharing your passion! Can’t wait to make this tonight!!!

  99. Looking forward to trying this tonight. I have andouille chicken sausage and substituting the pepper jack for parmasan and cheddar…hope it turns out good…these reviews are awesome.

  100. I have made this a couple of times and I substituted fresh yellow and orange tomatoes for the canned. My son doesn’t like any kind of red sauce (autism sensory issues) so with the yellow and orange make it look more like macaroni and cheese so he eats it. Also chorizo works well as a substitute for the andouille. Thanks for an amazing recipe!

  101. This is my go-to quick recipe. When I was pregnant, I ate it ALL THE TIME!! Now, my almost 2 year old likes it too. So when we don’t have a lot of time for dinner, this is a favorite to make. I did decrease the broth a little to prevent it from being runny. I can’t remember exact amount though. I usually wing it. Thanks for all your delicious recipes

  102. I make this a lot. I add some Franks Wings Sauce to it for a little kick!

  103. I made this with rice insteaD of past. I also added shrimp. Fantastic flavors! I used Cajun seasoning instead of lt and pepper. It was great!

  104. It was delicious, I tried it!

  105. Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.


  106. I cooked this in the instant pot tonight! Sautéed the onion garlic and sausage, and then dumped everything in and cooked on manual for 4 minutes. I released pressure after 10 minutes, added the cheese and covered it up on warm for a few minutes. Perfection!

  107. Saved this recipe , love it , its quick and delicious hubby and kids love it too . my go to when I have to take out dinner last second. 

  108. Could you crockpot this?

    • It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!

  109. Another delicious recipe from you, Chung-ah! I love how quickly it comes together too. I used andouille chicken sausage and cheddar cheese and my husband and I both really enjoyed it. I can’t wait for tomorrow’s leftovers!

  110. What can I use for a substitute for the chicken broth?

  111. I make this often and LOVE it. The only changes I make are:
    – I don’t oil. The sausage produces enough.
    – I double the garlic (I do that for every recipe because I love garlic)
    – I add 2 habaneros and crushed red pepper because I love spicy
    – After slicing the sausage, I cut them in half to make half moons.
    – I top with scallions at the end because I love scallions
    – I use whatever pasta I want
    – I double the cheese and use cheddar sometimes.

    So versatile and so easy! This is my favorite site by far. I tell everyone about this site!

  112. I made this with fire roasted tomatoes with chiles, which come in the smaller can, and still to much liquid at the end. So, add much as I hated to lose the flavor, I drained off the liquid and was somehow inspired to add about 1/4 cup sour cream and some half and half. Then I used cheddar cheese because it was all I had on hand. OMG……sooo good! I’m sure the original was also awesome, but I loved where the inspiration took me and I had to share.

  113. I tried this as a way to use up leftover smoked sausage my dad makes. As I was making it I was skeptical, questioned the pepper jack cheese & almost used cheddar but ultimately an expiring block of pepper jack made me stick to the recipe. First few bites I was feeling like maybe it’s was a bad pintresf find… The wham! Perfect blend of heat with the cheese, pasta & tomatoes were an awesome balance, I ended up having thirds!! Even my picky husband had seconds, and my super health conscience teenage son who didn’t want much because ‘too much fat’ had seconds!  Will definitely be making again only adding more sausage and maybe some red pepper. I never comment on these recipes but just had to tell you how amazing it was!! Thank you! 🙂

  114. One more rave for this redonkulosly yummy meal that i just made…my super picky bf slurped it up in seconds and wanted more.  The ingredients are all things I always have on hand and as a member of the no-dishwasher club, this is heaven sent.

    Thank you so much, am so happy I found your blog and cannot wait to make more of your recipes. 

  115. Any recommendations for lactose intolerant people??

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.

  116. This would make a perfect quick-and-easy recipe for when I want something homey and tasty but without too much prep. All of these ingredients are so accessible — I actually have all of them in my fridge/pantry right now! Can’t wait to make, and maybe add some wilted spinach in there too!

  117. Hi Chung Ah! Thanks for posting this delicious recipe. I too was skeptical about the one pot, but now I’m a believer. 🙂
    I changed it up to a bit more cajun flavors and added bell peppers. It was quick, delicious, and will be a do over at our house.

    Deb TL

  118. No, thats not it. The Amazon pan is showing 2 rivets for the handle. Your pan has 3. The helper handle in the Amazon picture is showing 2 rivets . Your pictures are showing 4.  The helper handle in the Amazon picture has a silicon  covering. Your pan has no covering. There is a clear picture of your pan in the One Pot Pizza Pasta Bake recipe. Second picture from the last. Sorry to nitpick. But I would like to buy the “exact pan.”

  119. Can you tell me what brand of skillet is that? I’ve seen it in several of  your recipes and I’m interested in getting one.

  120. This dish is delicious! My husband and I love it. Easy clean up! I’ve made this a few times. In fact I’m making this for dinner again tonight, serving this with a salad and some garlic toast.
    Thanks so much for sharing!!!

  121. This recipe looks delicious! Will it make a difference if I use wheat pasta?

    • Yes, I believe so. I have not personally tried this myself but I know some of my readers have tried using wheat or gluten-free pastas in these one pot recipes with disastrous results. But as always, please use your best judgment.

  122. Soooo delicious! Will definitely be making this again! I think the sausage is the secret ingredient so make sure to get the kind that is listed in the ingredients. 

  123. I made this tonight and it was delicious!  Thanks for sharing a great recipe 🙂

  124. This recipe is a real winner and made everyone at the dinner table happy. I used Coleman Naturals kielbasa (it’s what we had), smoked jack cheese (ditto), and gluten-free penne (ditto again), and the recipe still worked wonderfully and came out great. I chopped up some dino kale and sauteed it separately; my husband and I threw our kale into our pasta bowls and mixed it in, while my son had his on the side. It was a great quick meal. I love recipes where I can grab things out of my fridge and pantry and have dinner on the table in 30 minutes or less. Thanks so much!

  125. This recipe is so incredibly quick and easy, but the end result is to die for. My roommates and I all have one night a week that were responsible for cooking dinner and when cooking for 4+ people, this is satisfying, cheap, and provides a ton of food (when you double the recipe I usually have leftovers after dishing out 5 dishes).

    Thanks so much, 5 stars!

  126. Mmmmmmmmm!! I LOVE pasta, I LOVE cheese and I LOVE Andouille sausage!! 

  127. This was amazing… Easy and tasty!!! I also loved that all the ingredients were things I already had! Hate to find an “easy” recipe online with odd items that I have to go out an purchase.

  128. I made this tonight (last minute decision but had all the ingredients) using hot italian sausage out of the casing. I was quite disappointed with the overall lack of flavour.  Next time, if there is a next time, I’ll have to think through layering deeper flavour.  The tomato base can pack a lot more punch but the lack of flavour means the cheese overwhelms the dish.

    • Lindsey, thank you for trying my recipe. I hope you get a chance to try this with andouille sausage instead – that’s really the star of this dish!

      • I agree, the andouille sausage is the secret ingredient. It adds all the great flavor! Try it again!

      • Quick feedback on this point – I made this with leftover plain beef sausage, but I added cayenne, and several other herbs to make up for the sausage change.  And it was a huge hit at my house.  My son said I should make it the next night, and it truly was as easy as you say – which is great for a working mom with 3 little ones!  I also used whole wheat pasta, and no one batted an eye, so I think the flavors worked.    

    • you NEED to you andouille sausage for the flavor combo to work. Italian Sausage you would have to have the ability to ADD to it to make a good flavor profile….like different cheese, more garlic, beef broth, and marinara instead of tomatoes…you know?
      Oh, and possibly some oregano or Italiajn Seasoning, and red chili pepper flakes. If you make THIS recipe with Andouille, then make as is.

  129. Made this last night with one small change, it was so good! My hubby loved it. I”m pregnant and spicy foods give me heartburn right now so instead of using pepper jack cheese, I used an italian blend of shredded cheese, and put in a whole two cups instead of one (because we LOVE cheesy!). Anyways, was so good (and sooo easy). I will definitely be adding this recipe to my regular week-night meals!

  130. Made this today with vegan sausage since i don’t eat meat, was seriously good. I used orzo since i did not have elbow macaroni, added green peas and a little chipotle powder. This recipe is a keeper.

  131. The liquid didn’t absorb like the recipe states but the flavours were good for the most part.

    • Did you put in enough pasta? Mine turned out perfect but if you were short on pasta I could see there being extra liquid.

  132. Can I substitute brown minute rice for the pasta using same parts liquid?

    • That sounds like a wonderful substitution but without having tried this myself, I cannot answer with certainty. Please use your best judgment.

  133. I made this tonight, and it was AH-MAY-ZING! I used a whole box of quinoa elbow pasta instead of regular elbow pasta, and andouille chicken sausage. Soooo good. I’m excited to eat the leftovers for lunch tomorrow 🙂

  134. This is the BEST. I’ve made plenty of stuff from your website before (Can you say, PF changs lettuce wraps… yum!) but this is by far the easiest dish to throw together. One little thing I changed is that I use apple chicken sausage to make it have a little less fat (and I like the taste of it!) It is so fantastic and easy, and love that it only messes up one pot!

  135. I searched online for a recipe to use the remainder of my andouille sausage and I didn’t want yet another jambalaya recipe. I made this last night and it was delicious! Glad to have found this site and will definitely look at other recipes here. Thanks!

  136. This recipe was amazing! One pot dinners are the best. I used whole wheat penne which was just sitting around and also chopped up some asparagus and put that in there as well to get a little green in the meal. Turned out great. Thanks for the recipe.

  137. This looks like another one-pot winner! Thank you!

    • Rated 5 out of 5

      I have make this several times. I like to add red bell pepper. If it watery cut back on the broth a bit and simmer with lid off… Easy fix. My only struggle is that once my onions are innthe pan i cant get a sear on my sausage. Also an easy fix, just cut the olive oil and put the sausage in first, problem is i forget and then its too late. This recipe is worth more than 1 try if it didnt come out how you wanted the first time cause the flavor profile is delicious.

  138. This was so good! The pepper jack cheese gives this the kick it needs!

  139. Would it be okay to use cheddar cheese instead of pepper jack?

  140. We made this tonight for dinner and it was delicious! My family has loved every dish of yours that we’ve made. Keep up the good work!

  141. Loved it! Everytime my husband REALLY likes something I make he says “add it to the recipe book” and he said just that after trying this dish! Fab!

  142. We tried this and loved it. I thought it might need more heat but was surprised how much the sausage brought on it’s own. I’m glad I didnt add Cayenne to it.
    The only deviation I did was to take 1/4 cup of the sauce, stir in 1 Tbs flour, return the rue back to the skillet and let it simmer a bit to thicken up the sauce.

  143. Just finished making this for my son.. He absolutely loves it!!! I had a little taste and agreed! I will definitely be making this again!

  144. Made this last night and it was wonderful! Perfect meal for a busy night – no fuss and absolutely delicious. This will be put into “the rotation.”

  145. Good taste, but my mother and I used Fontina cheese and Parmesan instead of Pepper Jack.

  146. Thank you so much for this dish! I’m 14 and I cook this for my family all the time. It’s so easy and tastes amazing!!!!

  147. This was an awesome last minute Mardi Gras meal, loved it!

  148. Could you substitute beef broth or water? I’m out of chicken broth and I really want to make this,

  149. Has anyone tried this w/ rice instead of noodles ?

  150. This has very quickly become my favorite food blog. I made this for dinner tonight. It was fantastic. So many more recipes I plan to try out, especially the one pot meals!

  151. This was Dam Good! I had left over andouille sausage from gumbo on Christmas. This will become a constant in my dinner tricks!

  152. I have made this dish several times and just love it. My husband prefers it with ground beef and pork, which is still great. I do substitute marinara sauce for the canned tomatoes. I have loved every recipe I have tried of yours! Thanks!

  153. I made this last week, and my husband loved it! The only thing was that there was so much juice left over that didn’t absorb.. I will have to adjust something (maybe drain the diced tomatoes). However, I will be making this again today! Can’t wait to eat this deliciousness 🙂 Thank you!

  154. It is rare to find a recipe with so many positive reviews but I must add my name to the long list of raves. Absolutely delicious! A party in my mouth! I used Mexican style tomatoes for a little extra zip abd served with green salad and Mexican cornbread but it is also a perfect stand alone dish. Well done!

  155. I made this last night and it was wonderful! My husband took the first bite and started praising the meal. It was very easy and quick,

  156. I just made this for dinner, I’m letting the cheese mixture (i only had a little cheddar jack left, along with a 6 italian blend(mozzarella, provolone, romano, fontina, asiago & parmesan), it’s all I had in the fridge) melt right now.
    I thought I had a can of diced tomatoes, but it turned out I didn’t. So I just cut two whole fresh tomatoes up instead. I also added a small handful of red and green bell pepper and some mushrooms to it.
    It is smelling so good! I can’t wait to taste it!

  157. We make this ALL the time in our house. Its so easy to put together. I always make sure I have the ingredients in the house so when we need to throw a meal together, this is the one we make! Super tasty and super easy. Thanks so much!

  158. OK first off, I would like to say that the flavors of this dish are amazing! However, I’m am experiencing one difficulty with this dish – I find its very watery after I’ve cooked the pasta for the alloted time and I found I need to let it cook uncovered to dry it up a little. Anyone else experiencing this issue? If so, how did you troubleshoot? Thanks in advance for any advice!

  159. Some way or another, there was a mishap and I just had way too much liquid that was not being absorbed so I added cheese, stirred, added more cheese, and stirred again. It worked a little bit but I had to end up draining some liquid out (chicken broth, I believe). But fortunately, added cheese never hurts anything and my One Pot Sausage Pasta turned into “Cajun Mac and Cheese”. Oh well, it was still yummy!

  160. I tried this recipe last night. I was really good. I didn’t have any Andouille sausage so I subbed for another smoked sausage with garlic, sweet pepper and onion. I didn’t have any pepper jack cheese I used Monterey and Colby. After letting it sit for about 1 hour the flavors really came together. SO went back for seconds and so did I!!! Thanks for a great recipe. I will forever ditch the boxed, processed meal. 🙂

  161. Tried this recipe today and it turned out perfectly. So good. Thanks for the recipe.

  162. Oh my gosh!!!!! Absolutely amazing. I only had diced tomatoes with green chilies, so that was what I used. Colby jack to top it off. I have no leftovers! Next time, and oh yes, there will be a next time, I may have to double the recipe.

  163. We’ve made this twice – the second time we only had a couple boxes of Kraft Mac n Cheese (I have a 4 year old..) so I used that instead of the elbows and it STILL came out great (though a tad mushy because of lower quality noodles). We also used mozzarella to top since we are in dire need of a grocery trip and it’s all we had – I dumped in the cheese packets to make sure it had that cheesy flavor and upped the milk by a half-cup. Aidell’s Andoiulle (no added nitrates since it’s a migraine trigger for me) is excellent for this both in flavor and consistency. Nice and spicy!

  164. I just wanted to check… I do not cook the noodles prior, right?

  165. Made this dish tonight, so easy and delish! Only modifications were I used andouille sausage with casing and browned/crumbled it and used a cheddar cheese mix (all I had on hand). Will make this again!!!!

  166. Excellent recipe. my husband & I loved this dish. It’s a little spicy so if you tend to shy away from spicy foods be forewarned.

  167. Ok, whomever posted this recipe…. SO ROCKS!!!
    I could not believe how incredibly flavorful this was!! In fact, I wanna make up new words for how good this was. Flavorlicious or giflavoriful or flavor-able. And so easy!!
    Thanks again!

  168. Made this tonight, easy quick and delicious. Like your other recipes, this one was great! Makes for a great weeknight meal!

  169. Making this for the second time tonight, we loved it so much when we tried it a few weeks ago! Thanks for a great recipe. I didn’t change a thing, although I used fire roasted diced tomatoes, which gave it just a little extra heat the first time (was what I had on hand)!

  170. I always have trouble locating this sausage.

  171. I LOVED this recipe! I was worried because at 12 minutes the pasta was far from being done and the liquid was not absorbed. But I think my mistake was just turning the fire down too low when I reduced and covered. I turned it up, let it go longer, and it was wonderful! I can’t wait to try different flavor combinations! Thanks for sharing!

  172. I’ve made this dish 3 or 4 times now, and used different rope sausages (the one I used tonight was a simple generic smoked turkey rope). It’s so good! Incredibly easy to make. I’ve never used cheese, and used half and half instead of milk. For the pasta I usually use the 3 color rotini, and have thrown in different veggies for nutrition. Tonight I ribbon sliced baby collards from the garden. Possibilities are endless! It always turns out to be a real hit. I strongly urge anyone to try this dish.

  173. How many people does this serve?

    • Emily, this recipe should be sufficient for 4 moderate servings. This is also listed below in the recipe box under “yield”.

  174. I made this tonight (substituted Eckrich Smoked Sausage) and it was absolutely amazing. Quick, easy and delicious. Definitely one for the recipe book.

  175. This was SO good!!! Another pin win! 🙂 I used ground sausage in place of the andouille, but I followed everything else to the T. Thanks! I pinned to my Tried It – Loved It board.

  176. Oh my my my!! This was so easy, smelled wonderful cooking and the taste— Wow, DELICIOUS!! Hubby says it’s a 9.5 ;o)…I say 10+++…thanks for a wonderful recipe!!

  177. Pingback: 16 Healthy Sausages Recipes | Daily Healthy Tips

  178. Omg I just made this with quinoa pasta, lactose free milk, & Italian chicken sausage. IT IS SO FREAKING GOOD!

  179. This was amazingly delicious! I used fresh (squishy, overripe) tomatoes instead of canned. Wonderful recipe; thanks for sharing!

  180. I love making this! We substitute zucchini noodles as the “pasta” and it is amazing.

  181. I loved this recipe! It really was fast and easy to make. We used quinoa/corn pasta and added parsley near the end. Turned out fabulous! You can see my post about it at http://busymomrecipes.com/dinner/one-pot-pasta-with-sausage/.

  182. I have made this soooo many time. The fam loves it. i sub the tomatoes with Rotel tomatoes, usually mild. So yummy!

  183. Go to comfort food at it’s best.

  184. I make this on a weekly basis; a staple recipe in our house 🙂 Love it!

  185. Making it now. I added peas made it with chorizo and added cubed ham! Let’s c how it turns out

  186. Hi, I was wondering about how many cups of macaroni is needed instead of in ounces?

  187. Very good! Next time I will add something green, maybe spinach or peas!

  188. This is SO delicious! I made it about a week ago and my husband and I are still eating it. It seems to get better and better each time we eat it. I used a 12-oz. box of macaroni and 2 cans of tomatoes (with liquid), 2.5 cups of broth and about 3/4 c. milk. I also added some fresh spinach to it and in addition to the pepper jack cheese, topped it with fresh basil. I could eat this every day! I want to try it again with turkey kielbasa instead of the Andouille to reduce the fat (we are dieting, what else is new). Thanks for a great recipe!

  189. I made this….used Johnsonville spicy sausage and added green pepper….yummmo

  190. Pingback: Creamy Shrimp Alfredo Pasta Recipe | NatashasKitchen.com

  191. Just made this last night. Absolutely delicious, and unbelievably easy!

  192. Pingback: 20 Minute Healthy Meal Ideas | IdeasForDinner.caIdeasForDinner.ca

  193. I made this and it was wonderful! Thank you for sharing! I will be making this for Valentine’s Day instead with linguine and shrimp, and I am going to try mozzarella cheese this time since it was a tad on the Hot side for our liking. Either way this will be added into my cooking rotation.

  194. SO GOOD! And very quick weeknight meal! I actually realized mid-cooking, I forgot to buy the diced tomatoes! SO I diced up some fresh tomatoes and added tomato sauce so it wouldn’t be dry! It still came out awesome! Thanks for sharing the great recipe!

  195. I made this last night. I got waaaaayyy too excited to not make it.

    Had to make some substitutions for lack of ingredients in Aus, but it was amazinggggg.
    Also added celery, carrots and parsley and i am totally wanting to make a double batch to portion out and freeze up for those lazy days where i really cannot be bothered cooking.

    Looking forward to making more of your one-pot goodies!

  196. Omg this looks amazing I’m planning on making this except I was wondering if I could use a different kind of pasta and could I just dice up tomatoes not sure if I have any canned ?

    • You can definitely use a different kind of pasta but I recommend using canned potatoes – the liquid from the can is crucial in this dish to help cook the pasta.

  197. Has anyone tried to double this recipe? 8 oz of pasta is only half a box right? If I use the full pound of pasta should I just double everything else? Can’t wait for this!

    • My advice, follow the recipe once as written ,. if it is to your liking, then proceed with doubling or making changes.

  198. This looks and sounds really good. I may have to make this this weekend.

  199. I tried this recipe with deer sausage. Soooo good and I really loved that there was just one dirty dish. So much better and cheaper than Hamburger Helper.

  200. I made this last night and, I must say, I was a bit skeptical putting the recipe together. It seemed a little too easy to amount to anything special. What a nice surprise! This was really flavorful! This is the second one of your recipes that I’ve tried and both were excellent. Can’t wait to try more. Thanks!

  201. Just made this I’m excited to try it after hearing all the positives. Mines a little saucy hoping it thickens up before we eat. Meal one of my two week meal plan!

  202. My husband whipped this up for Sunday lunch today …’damn good’ is right. Will definitely be sharing this recipe.

  203. Hello! I was going to try out this recipe but unfortunately I ran out of canned tomatoes! What would recommend as a substitute for it? I have a few cherry tomatoes lying around (about 13 of them) though.

    • Unfortunately, Camelia, the cherry tomatoes would not be an appropriate substitute. The liquid from the canned tomatoes is imperative in this dish, creating the base of the sauce for this pasta.

  204. I just made this yesterday (and again today with leftover ingredients) and it’s delicious! I love love love one-dish meals. I just have to say, though, when I’m eating it, there’s a part of my mind that is like, “this has tomatoes, milk and chicken broth in it and that’s a gross combination.” LOL Can you tell I used to be a very picky eater? I’m able to put that thought out of my mind to enjoy this dish though. 🙂 Thanks so much!

  205. This is absolutely amazing, I made it exactly as the recipe says and I must say this is just delish!!!! So simple and easy to put together thank you 🙂

  206. What are the little green flecks in the photos? Did you add minced parsley/cilantro to this?

  207. Dumb question but in the picture you posted what is the green stuff on the dish? And is the sausage you used really spicy?

    • Kelsey, I used cilantro as a garnish in this dish. The sausage I used is not all that spicy but feel free to use your favorite kind/brand.

  208. I had everything in my pantry to make this except the sausage. But I did have chicken! I added cumin and chile powder to the mix and it tasted delicious! Thank you for this easy recipe!

  209. Made this per the recipe & it turned out amazing! So delicious & just the right amount of spice. I was a bit skeptical while it was cooking, but once the cheese is added…. oh my! Thanks for sharing!

  210. I just discovered your website and can’t wait to try this dish. Looks amazing!

  211. Do you drain the can of tomatoes?

  212. My daughter is not a fan of spicy food, do you think this would still have good flavor with regular smoked sausage and monterey jack cheese?

    • I don’t see why not! Just be sure to use your favorite kind of sausage – that’s where most of the flavor comes from!

  213. The hubs and I like our pasta al dente… Would you suggest adding less liquid for firmer pasta?

    • Yes, less liquid and less cooking time for more of an al dente texture.

      • I have angel hair pasta on hand, would this also require less liquid and less cooking time? If so, how much liquid do you recommend?

        • Lisa, this is really hard to answer as I have not used angel hair pasta myself. You can always add a little more angel hair pasta (about 10-12 ounces) to balance it out.

  214. AMAZING!!! I used Trader Joes chicken andouille sausage and it turned out nice and spicy. Everyone went back for seconds! Great recipe.

  215. Just made this but used smoked turkey sausage since I couldn’t find andouie. I also added a can of low sodium black beans and a dash of cayenne. Excellent!!!

  216. Just made this. It truly was “Damn Delicious”! Very easy to prepare and even my picky eaters loved it.

  217. Tried this. It came out great ! My boyfriend and I were quite please. Thanks

  218. This recipe is the BEST! I love one pot meals and this one is tasty, easy and great for adapting depending on dietary needs (I sub’ed in whole wheat pasta, chicken chorizo, skim milk etc). Shared with my readers here: http://seektobemerry.blogspot.com/2013/12/a-few-things-you-should-know-right-now.html thanks for the inspiration!

  219. This looks so beautiful I want to frame it up and hand on my wall. It’s the kind of dinner I would want to eat every day. I love spices sausages especially in a pasta dish. So much flavour with so little effort!

  220. I tried this and my whole family loved it!! Used chipotle chicken sausage and sharp cheese, diced tomatoes with gr.chilies…..it was yummy!!

  221. LOVE that the pasta gets cooked right in – perfection! make this for me anytime sista. Seriously, anyyytime 🙂

  222. Hi! I really want to try this, but am trying to stay away from sodium. Do you know if I can substitute the sausage with something else (a ground meat, maybe?)

    • You can definitely try substituting ground turkey or chicken but you may have to adjust the cooking time as needed.

    • Hillshire Farms has recently started to market a “Lower Sodium” sausage.

      That’s what I will use in this dish.

      Just FYI.

  223. Local rock music legends ‘Play it Forward’ for music education and
    awareness. It is very expensive for a bounce house company to insure each and every one
    of their bouncers. Caspa: Like Benga, Caspa has often collaborated with

  224. Holy heck, now I’m craving pasta at way too late in the evening! Looks fabulous!

  225. I am so glad I found your blog. 🙂

  226. Girl, that cheese is calling my name. Gotta love a one pot meal. Pinned!

  227. This looks SO incredibly good. My mouth is watering and I want to go in the kitchen (at 9:40pm) to make this for lunch tomorrow! I neeeeeed to make this ASAP. I LOVE one-pot pasta dishes. Less dishes to clean and way easy for a busy weeknight! 🙂 beautiful job!

  228. sounds like a quick and yummy dinner!

  229. There’s nothing better than a one pot meal – your pasta looks killer!

  230. I’ve never thought of cooking the pasta in the dish with the sauce – what a great and easy idea! Love the flavours of this too, totally up my street.

  231. Yummy looking recipe and I’m always looking for simple one pot meals. Pinned!

  232. I love creamy pasta dishes! This sounds aaaamazing!!

  233. Love this! I especially love not having to cook the pasta separately. Perfect quick and easy comfort food.

  234. Who doesn’t love a good one pan meal!? I love how this is super carbalicious but still full of BIG flavor from the andouille!

  235. Oh yum – I love, love the combination of spicy and cheesy, especially in pasta dishes. I’ve yet to try any of these fabulous-sounding pasta dishes that cook in one pan, without draining, but this is a dream for someone who doesn’t have a dishwasher (ahem. me.). Can’t wait to try this, Chung-Ah.

  236. Ultimate comfort food! I would so love to dive into it right now. 🙂

  237. Wow! This looks absolutely amazing! Can’t wait to try it out 🙂

  238. This looks delicious!
    I love one pot pastas (washing up heaven) and any pasta with sausage is a winner in my book!

    { Teffys Perks Blog } X

  239. I’ve been wanting to try this one pot pasta thing. This looks fabulous!

    • This was watery and gooey and a mess. What is with the comments before cooking? Good luck with this crap. 

      • I saw this, and opted to leave the lid of while cooking. Juice from the tomatoes evaporated, turned out perfectly!

      • I’ve made this dish multiple times and it comes out amazing, not gooey. If it’s a little watery, I’ll remove the lid for 10-ish minutes which helps the water evaporate. This is a favorite in our house and with many guests who I’ve made this for. 

      • I made this tonight, and my family loved it. I did have to cook it a few minutes longer om medium high with the lid offc to evaporate the extra liquid. Quick and easy!

      • It is super watery. I’m so glad I saw the comments on how to fix. 

      • My first time cooking pasta in a one pot recipe, was worried after reading your post. So, cooked it with no cover and added and 1.5 c of broth instead of 2 c. The liquid boiled away to a perfect finished dish. Love mushrooms so threw some in as well. Delish!

      • Oh!, I had the best luck with this crap! I saw that there was still liquid after recommended cooking time, and I’d certainly altered the recipe plenty, but I just turned the burner off, let it set for 20 mins, and viola! BEST DISH EVER!!!! AND DAMN DELICIOUS!!!! Then I came here and read the comments. I’m guessing you don’t play well with others……..

    • Delicious and very adaptable, if you have trouble with this one get out of the kitchen. I used evaporated milk, and at the end used 1/4 cup cream cheese.