Why You’ll Love This Recipe
- All-in-one skillet meal means less cleanup and easy prep.
- Andouille sausage adds a smoky, spicy kick.
- Pasta cooks directly in the sauce, absorbing rich flavors.
- Creamy, cheesy texture that everyone loves.
- Ready in just 30 minutes—perfect for quick dinners.
- Easily customizable with your favorite veggies or spices.
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
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add the sliced sausage and diced onion, cooking and stirring frequently until the sausage is lightly browned, about 3-4 minutes.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add chicken broth, diced tomatoes (with their juice), milk, and uncooked elbow macaroni. Season with salt and pepper to taste.
- Bring the mixture to a boil, then cover, reduce heat, and simmer until the pasta is tender and cooked through, about 12-14 minutes.
- Stir in the shredded pepper jack cheese until melted and creamy, about 2 minutes.
- Serve immediately.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Add chopped bell peppers or spinach for extra veggies.
- Substitute pepper jack with cheddar or mozzarella cheese.
- Use turkey or chicken sausage for a leaner option.
- Spice it up by adding crushed red pepper flakes or hot sauce.
- Swap elbow macaroni for penne or rotini pasta shapes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.
FAQs
Can I use a different type of sausage?
Yes, smoked sausage, or kielbasa work well as alternatives.
Can I make this recipe dairy-free?
Omit the cheese and use a dairy-free milk alternative.
Can I cook this in a slow cooker?
This recipe is best cooked on the stove due to the pasta, but you can try slow cooking the sausage and sauce separately.
Can I use a different pasta?
Yes, any short pasta like penne, rotini, or shells will work.
Do I have to pre-cook the sausage?
Yes, browning the sausage adds flavor and texture.
How do I prevent the pasta from sticking?
Stir occasionally during simmering and ensure there is enough liquid.
Can I add vegetables?
Absolutely! Add them with the onions or toss in spinach at the end.
Can I double the recipe?
Yes, just use a larger pot and adjust cooking times as needed.
Is this recipe spicy?
The andouille sausage has a mild to moderate spice level; adjust by choosing milder or spicier sausages.
Can I freeze leftovers?
Yes, but texture of pasta may change slightly after freezing and reheating.
Conclusion
This One Pot Andouille Sausage Skillet Pasta is a quick, flavorful, and comforting meal perfect for busy nights. With smoky sausage, tender pasta, and a creamy cheesy sauce all cooked together in one pan, it’s an easy dinner that satisfies the whole family. Customize it with your favorite veggies or cheese and enjoy a fuss-free, delicious meal in just 30 minutes.
One Pot Andouille Sausage Skillet Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: One-pot cooking (stovetop)
- Cuisine: American
- Diet: Halal
Description
A flavorful one-pot pasta dish combining smoky andouille sausage with tender elbow macaroni cooked in a creamy, cheesy sauce for a quick and satisfying meal.
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 the sliced sausage and diced onion, cooking and stirring frequently until the sausage is lightly browned, about 3-4 minutes.
- Stir in the minced garlic and cook until fragrant, about 1 minute.
- Add chicken broth, diced tomatoes (with their juice), milk, and uncooked elbow macaroni. Season with salt and pepper to taste.
- Bring the mixture to a boil, then cover, reduce heat, and simmer until the pasta is tender and cooked through, about 12-14 minutes.
- Stir in the shredded pepper jack cheese until melted and creamy, about 2 minutes.
- Serve immediately.
Notes
Add chopped bell peppers or spinach for extra veggies.
Substitute pepper jack with cheddar or mozzarella cheese.
Use turkey or chicken sausage for a leaner option.
Spice it up by adding crushed red pepper flakes or hot sauce.
Swap elbow macaroni for penne or rotini pasta shapes.
Store leftovers in airtight container in fridge up to 3 days; reheat with a splash of milk or broth to loosen sauce.
Nutrition
- Serving Size: 1 serving
- Calories: approx. 400-450 kcal
- Sugar: 4-6 g
- Sodium: 700-900 mg
- Fat: 18-22 g
- Saturated Fat: 7-9 g
- Unsaturated Fat: 8-12 g
- Trans Fat: 0 g
- Carbohydrates: 35-40 g
- Fiber: 2-3 g
- Protein: 20-25 g
- Cholesterol: 50-70 mg
