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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This looks delicious!
I love one pot pastas (washing up heaven) and any pasta with sausage is a winner in my book!
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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……..
The ones who had a watery mess, you can’t cook.
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.