One Pot Andouille Sausage Skillet Pasta
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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” 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
Ingredients
- 1 tablespoon olive oil
- 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- ½ cup milk
- 8 ounces elbow macaroni
- Kosher salt and freshly ground black pepper, to taste
- 1 cup shredded pepper jack cheese
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add sausage and onion, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
- Stir in garlic until fragrant, about 1 minute.
- 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.
- Stir in cheese until melted, about 2 minutes.
- Serve immediately.
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I made this tonight and it was delicious! Thanks for sharing a great recipe 🙂
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!
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!
Mmmmmmmmm!! I LOVE pasta, I LOVE cheese and I LOVE Andouille sausage!!
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.
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.
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!
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.
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.
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.
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 🙂
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!
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!
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.
This looks like another one-pot winner! Thank you!
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.
This was so good! The pepper jack cheese gives this the kick it needs!
Would it be okay to use cheddar cheese instead of pepper jack?
Yes, absolutely.
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!
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!
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.