Description
This One Pot Cheesy Pasta and Sausage recipe is a quick and delicious comfort meal that combines smoky sausage, fire roasted tomatoes, and melted cheddar cheese with perfectly cooked penne pasta. Made all in one pot, it’s a flavorful, easy-to-make dinner ideal for busy weeknights, offering a creamy, cheesy texture and a vibrant mix of savory flavors topped with fresh green onions.
Ingredients
Scale
Ingredients
- 8 oz. box Penne Pasta
- 16 oz. package Smoked Sausage, sliced
- 1 (14 oz) can Fire Roasted Tomatoes
- 2 cups Chicken Broth
- 2 cups Shredded Cheddar Cheese
- ½ cup Milk
- 3 Green Onions, diced and divided
- 2 tablespoons Vegetable Oil
Instructions
- Brown the Sausage and Onions: In a large pot over medium heat, heat the vegetable oil. Add the sliced smoked sausage and 2 of the diced green onions, cooking for about 5-6 minutes until the sausage is lightly browned and the onions are softened.
- Add Liquids and Pasta: To the pot, add the fire roasted tomatoes (with juices), chicken broth, milk, and the penne pasta. Stir well to combine all ingredients evenly.
- Simmer Pasta: Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 15 minutes, stirring occasionally to prevent sticking and ensure the pasta cooks evenly.
- Incorporate Cheese: Remove the pot from heat. Stir in the shredded cheddar cheese thoroughly until the cheese is completely melted and the sauce is creamy.
- Garnish and Serve: Serve the cheesy pasta and sausage hot, garnished with the remaining diced green onion for a fresh, mild onion flavor and a pop of color.
Notes
- Use mild or spicy smoked sausage depending on your heat preference.
- Stir occasionally while simmering to prevent pasta from sticking to the bottom.
- For a creamier texture, add a little extra milk just before serving if needed.
- This dish can be made with a gluten-free pasta alternative to accommodate gluten sensitivities.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely on the stovetop or microwave.
