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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My family raved over this dish. It will become a staple in our house!
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)
Thank you, Tammy!
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.
Came out great. I layered with mozzarella cheese and stuck in the oven at 375 for 12 minutes and was perfect!
That’s awesome!
Was a great weeknight meal. Had all ingredients on hand. I did use venison sausage but results were great!
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!
Fantastic ,use 1.5 cups of stock , not 2, and lid off all the way.
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!
Sweet!
Exactly what I needed today! Yay!
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!
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.
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!!
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!!
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
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.
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!!
Thanks for sharing your version, Christine!
excellent calls, Christine! i’m with you on most (if not all) of them. thanks for leaving a constructive comment. it really pays to read the comments, so when ideas like these come along you can glean from another’s imagination, experience, or mistake/s.
Definitely helped to take the lid off to evaporate some of the liquid! Great recipe!
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.
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 .
Great!
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.
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
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