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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Very quick and it uses ingredients you most likely have on hand. Filling and tasty!
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.
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.
Question, are you using JUMBO macaroni? that is what i use and never have an issue with too much liquid.
i use regular macaroni noodles and i don’t never have a problem with too much liquid
I followed the recipe to the letter and had no problem with extra liquid. I let it simmer a bit longer and left it sit with cover on about 5-10 minutes before serving.
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
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
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
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!
We’re so happy to hear this is one of your favorites, Shelda!
Love how easy it comes together. Pretty much always have ingredients on hand (sub almond or oat milk) and soo yummy.
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!
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.
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!
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!
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!
This so easy and has the greatest taste
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! 🙂
That would be a great addition!
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.
Great! Happy you liked it! 🙂
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 🙂
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.
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!
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.
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!
That’s awesome!
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.