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.
Did you make this recipe?
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That recipe was the bomb , I will definitely make more times so easy to do too
Best and easiest meal I have ever made. Didn’t change anything. It’s a keeper for sure. Damn delicious !!
Delish! The pasta had so much flavor! Not one for seriously spicy dishes so I’m glad this wasn’t overly spicy and yet it certainly didn’t lack flavor. So quick and easy! Even my very picky eaters liked it!
Beautiful and a chef?? Ben is a lucky man indeed! I just wanted to comment on this dish…we LOVED it! The simple combination of broth and milk creates a vodka-like sauce…brilliant! I didnt have everything on hand, so I used these subs to get thru it…had 12oz bowtie pasta (so slightly more broth), Mexican mix grated cheese (had colby jack in it) some high quality crushed marzano tomatoes from Italy and I used some Tony Chachere’s creole seasoning. Mine came out AWESOME…perfect consistency and taste! Thank you for sharing this recipe Chungah…its a keeper!
Such good flavor and easy to make!
Husband went bonkers! He ate two big bowls of it and kept commenting on how good it was.
I pretty much followed the recipe. I had a 12 oz package of Chicken Andouille sausages on hand. I used half and half instead of milk, added a chopped red pepper with the onions. I had some boxed chicken stock so I used that instead of chicken broth, and I used a can of imported Italian San Marzano tomatoes. I had a hunk of peccorino romano cheese so I used that.
Lastly, I had every possible kind of pasta on hand except elbow so I used rotini.
I gained a pound but it was worth it.
I added shrimp seasoned with Cajun when I sautéed the onion, garlic and sausage. I removed it and set it aside until the macaroni was done, adding it in for the last two minutes while the cheese melted. It was awesome.
This was excellent!
I did add a chopped red bell pepper as someone suggested. Also instead of salt and pepper, I used Trader Joe’s Everyday Seasoning.
Loved this recipe. It seemed like a quick easy thing to whip up but not only that, it is really delicious. Thanks
Super easy to make, I have lunch for the whole work week now!
I used half and half instead of milk, and you can probably use heavy cream if you want.
I’d forgo salt and pepper and hit it with The Two Step or A Slap of Ya Mama? or your own Cajun seasoning. That’s money dude!
I made this dish for dinner tonight. My husband and I both really liked it. I used Penne pasta since it was what I had here and I used Mozzarella cheese. It was delicious and so easy!
Oh M Geee I cannot even tell you how good this recipe is! Absolutely fab and so easy. My family keeps talking about how good even the pasta tastes- it truly soaks up all the flavors. I added some Gruyere cheese and substituted cheddar. Added shell pasta that took a bit more milk and broth. Also added chopped kale.
Add bell pepper?
Did a Google search for chicken andoullie and macaroni. This recipe was the first to pop up. I had all the other ingredients in my pantry. Only thing I didn’t have was the pepper jack cheese. I used parmesan cheese and added some Cajun seasoning. It came out perfect. The consistency was right on. Even the kids loved it! They wanted pizza….So I’m glad this sufficed!
This was delicious and so easy. I used egg shell pasta, because it is what I had and used mixed Italian cheese. Still a lovely dish, will definately use this in rotation.
Another easy dinner! Since we buy Aidell’s chicken sausage with a lonnnng x date, I can count on having a package in the fridge. This is easily adaptable flavor-wise. Initially I made it by the recipe and deemed it a keeper. Tonight when I was scrounging for a dinner plan, I found a package of Italian style sausage, so I used that and subbed mozzarella & Parmesan for the cheese, and grabbed a little fresh basil from the garden to top it off-perfect! I’ve used leftover cream in place of milk (yum!) replace sausage with leftover chicken, played around with spices. As long as your pasta to liquid ratio is the same, you’re in business! I joked that it was my home version of chopped the night we went with leftover chicken, cheddar cheese and taco seasoning.
People who redo the recipe and give themselves 5 stars is a disservice to the original recipe!
Ary you do realize she said she made the recipe as written first, right?
Nope. I made it as written and it was a keeper, simply pointing out its versatility, and what a great recipe it is. I gave the recipe, not my version, the stars.
Was absolutely amazing
This was fabulous!! Best recipe I’ve tried this year.
I lightly browned the andouille sausage in some olive oil, set that aside. Then caramelized the onion/garlic mixture. I didn’t have a can of tomatoes so I used a leftover can of tomato paste I had lying in the fridge and an extra half cup or so of chicken stock. Flavors were all there. The sauce was very creamy but very starchy at the same time. Next time I make this, I will add an extra onion and boil the pasta for a minute in water to take away excess starch.
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!
This turned out absolutely delicious – even with gluten-free pasta. THANK YOU!