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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This dish was super easy and absolutely delicious! I will definitely make it again.
Sweet!
I enjoyed it. Cooked it uncovered for the rest of the remaining time for liquid to evaporate. Added fresh jalapenos to mines because I like spicy foods.
Sounds delicious!
My family doesn’t like tomatoes. Is there something else I can substitute the tomatoes for? Thanks.
Hi Erica! Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
I just made this. I kinda tweeked it. I made it with smoked sausage. I added bell pepper nothing yellow and green. I did use milk but I added a little heave whipping cream. I added the pepper jack cheese to the liquid as well and Colby Jack on top when it was done. Left lid off half of cooking. It was a hit. Very good.
Great adjustments Vicki, glad it came out great!
Tasted good but there is too much liquid. I’d say one cup of broth or less or cook it uncovered. I added 1/2 tea of Cajun spice. I’ll eat it but I probably won’t make this one again.
So glad I found this recipe! I had chicken andouille sausages I needed to cook, so I searched for a recipe and found this one. I had most of the ingredients, but had to substitute crushed tomatoes for diced, and shredded some baby bell cheese instead. I wondered how the pasta would cook since I am used to boiling it alone, but it turned out perfect! What an easy, quick and delicious dinner. My family loved it! I had seen your website before, but didn’t realize it was one of your recipes until I came back to bookmark it. I will be making this again, and I will be trying some of your other recipes as well. Thank you!
Great Maria! So happy you found us 🙂
I love how this recipe has such longevity–5yrs since it’s post, and still keeping folks interested, satisfied and giving feedback–HA! That was punny. I did adjust with variations (whole link andouille-mine were fresh and didn’t slice well; caramelized the onion/garlic, as I was cooking 2 other dishes at the same time therefore, less heat & more time for the trio of andouille/onion/garlic, & subbed 4 oz roasted tomatoes chopped in olive oil from the deli paired with a 10z. can of diced tomatoes and green chilis. Finally, I only had sliced pepper jack, but I sprinkled sharp cheddar and mexican blend shred lightly before putting the slices on top. I turned the heat off and let it sit for 20 mins covered since it still had more liquid and I was preparing it for a meal the following evening. It was love in a pan. It was all I could think about at work the next day……BTW, it reheated well and is forever and will always remain DAMN DELICIOUS!
Thank you Kimberly for sharing your take on it!
Super yummy! Just made it! Awesome one pot recipe! I tweaked it with the cheese, I had jalapeño and peppadew cheese and Parmesan instead.
We love this recipe! I do add more pasta than it calls for and adjust for it by adding more water, thus I found the cooking time to get the pasta tender and the liquid reduced was longer than 14 minutes – probably closer to 25 or 30 but for the last ten minutes I kept the lid off and stirred frequently. This made it very creamy and delicious!
This was absolutely delicious. I had some leftover green and red pepper and collard greens that I needed to use. I sliced them up and added with sausage and onion. I did add some cajun seasoning too.
This is the first time I’ve commented on a recipe. It was that good!
My teen son rarely comments on my cooking (more of a “food is fuel” kind of guy), but he even looked up from his bowl to say, “I like this a lot.” That’s huge in my world, so this easy meal is getting into the rotation for when he comes home from college. 😉
Hey chungah,
I’m making this today. I wanted to add some frozen corn. Would that work with this recipe?
Anything you personally enjoy should work but as always, please use your best judgment regarding substitutions and modifications.
Made this dish (almost to the tee) for the hubby and myself and it was delicious! It was so easy to make and come out very well. I had to sub the Pepper Jack cheese for Velveta since I didn’t have Pepper Jack in the fridge.
Um just a question for the recipe. What can I add to it to make it high in fiber or protein or something to that sort to… idk you get what I’m saying? Sort of? Im doing the recipe for class and I ought this would be a great idea, were doing a KD challenge as a culmination task. The credits do go to the person who made the recipe first obviously I think it’s on the page but also don’t know where it is
You can try to add high-fiber foods such as lentils, black beans, peas, broccoli, brussels sprouts, etc. Hope that helps!
Quick, easy, delicious!
I’ve used so many of your recipes as a starting block and I absolutely love the outcomes every time! Sometimes I stick to the recipe and others I add either a carribean or southern flair to it! Thanks so much for sharing your passion! Can’t wait to make this tonight!!!
Looking forward to trying this tonight. I have andouille chicken sausage and substituting the pepper jack for parmasan and cheddar…hope it turns out good…these reviews are awesome.
That sounds SO good!
I have made this a couple of times and I substituted fresh yellow and orange tomatoes for the canned. My son doesn’t like any kind of red sauce (autism sensory issues) so with the yellow and orange make it look more like macaroni and cheese so he eats it. Also chorizo works well as a substitute for the andouille. Thanks for an amazing recipe!
This is my go-to quick recipe. When I was pregnant, I ate it ALL THE TIME!! Now, my almost 2 year old likes it too. So when we don’t have a lot of time for dinner, this is a favorite to make. I did decrease the broth a little to prevent it from being runny. I can’t remember exact amount though. I usually wing it. Thanks for all your delicious recipes
I make this a lot. I add some Franks Wings Sauce to it for a little kick!