One-Pot Spicy Sausage Pasta is pan-seared andouille smoked sausage, pasta, and a creamy, cheesy, spicy sauce. For another easy, delicious weeknight pasta meal, be sure to check out my one pot spaghetti!
One-Pot Spicy Sausage Pasta
This One Pot Spicy Sausage Pasta dish is bursting with spicy, cheesy, creamy flavors! The andouille sausage and the crushed red pepper flakes give this dish a nice spicy kick, while the heavy cream and cheeses add a wonderful, creamy consistency that everybody is sure to love. Since this meal is all made using just one pot, it also makes the clean-up afterward a breeze!
One-Pot Spicy Sausage Pasta Ingredients
Tomatoes: I used cherry tomatoes in this recipe. You could also use whole tomatoes cut into bite-sized pieces.
Heavy Cream: Heavy cream is at least 30% fat (as opposed to half and half, which is only 10-18% fat).
Red Pepper Flakes: The crushed red pepper flakes add to the spiciness of this dish. However, more or less can be added to satisfy your spice preference.
Pasta: I used campanelle pasta in this dish. However, you could use whatever pasta you have on hand. Ziti, rigatoni, or cavatappi would all be wonderful substitutions. If you really want to be adventurous you can make homemade pasta! Just be aware that the cooking time may vary if using homemade pasta, as it tends to cook much faster than dried pasta.
Can I Substitute the Chicken Broth in This Recipe?
I used chicken broth in this recipe, but you could use an alternative base like chicken stock, or even vegetable broth if that is what you have on hand.
What is the Best Substitute for Andouille Smoked Sausage?
Chorizo or kielbasa (or ring sausage) can easily be substituted in this dish without changing the recipe too drastically. You may not get the same amount of smokey, spicy flavors as you do from the Andouille smoked sausage, but it will still be an excellent dish!
How Can I Store One Pot Spicy Sausage Pasta?
This dish is best served hot and fresh. Leftovers can be stored in an airtight container in the fridge for up to 4 days.
One Pot Spicy Sausage Pasta
- 1 ring (13 ounces) Andouille smoked sausage, or kielbasa, sliced diagonally into ¼ inch pieces
- 1 tablespoon olive oil
- 1 yellow onion, diced (approximately 1 cup, 160g)
- 1 teaspoon garlic, minced
- 8 ounces cherry tomatoes, quartered (approximately 1½ cups, 226g)
- 3 cups (720 g) chicken broth
- ½ cup (119g) heavy cream
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper flakes
- 8 ounces dry campanelle pasta (or pasta of choice)
- 1 cup (113g) Monterey jack cheese, shredded
- ¼ cup (25g) parmesan cheese, grated
- parsley for garnish (optional)
- In a large pot over medium-high heat, add oil. Once hot, add sausage and cook for about 3-5 minutes on each side, or until brown.
- Transfer to a plate and tent to keep warm. To the same pan add onions and cook until softened (about 5-8 minutes).
- Add garlic. Cook for one more minute, or until fragrant.
- Add tomatoes, broth, cream, salt, pepper, red pepper flakes, dry pasta noodles, and cooked sausage, stir to combine. Press noodles down slightly so they are fully covered with the liquid.
- Reduce heat to medium. Cover and simmer for 15-20 minutes, or until pasta is cooked al dente. Stir occasionally. (Please note: Cooking times may vary, depending on the type of noodle you used.)
- Remove pot from heat. Add cheeses and stir together until cheeses are melted. Let rest, uncovered, for 5-10 minutes to allow the sauce to thicken.
- Garnish with parsley and serve hot.
Did you make this recipe?
You can tag me at @iamhomesteader.