Smoked Sausage Pasta Bowl

There are nights when I need a dinner that works as hard as I do This creamy one pot smoked sausage pasta checks every box and quickly became my lifesaver on busy weeknights The deep smoky flavor from the sausage melds with tender pasta and a cheesy sauce all in a single pan Cleanup could not be easier

Ingredients

• Olive oil: Lends richness to sautéed sausage and onions Choose extra virgin for best flavor
• Smoked sausage: Infuses the whole dish with slow cooked depth Go for fully cooked sausage with natural casings if possible
• Onion: Sweet and aromatic Use a yellow onion for balance and dice evenly for even cooking
• Garlic: Gives the sauce backbone with an irresistible aroma Fresh cloves are worth it
• Chicken broth: Forms the flavorful base of the sauce Opt for reduced sodium to control seasoning
• Diced tomatoes: Add acidity and a bright pop Use good quality canned tomatoes with juices for the best flavor
• Heavy cream: Brings richness and silky texture Choose fresh cream with no additives
• Pepper: Adds a gentle bite For extra zip grind fresh black peppercorns
• Whole wheat bow tie pasta: Heartier texture and added fiber Use a good brand so the pasta holds its shape
• Cheddar cheese: Melty and sharp for creamy comfort Try to buy block cheese and shred it yourself for superior melt

Step By Step Instructions

Slice The Sausage:

Use a sharp knife to cut smoked sausage into bite sized pieces Try to keep them uniform for even browning

Sauté Sausage And Onion:

Pour olive oil into a large pot or Dutch oven Heat to medium and add the sausage slices and chopped onion Stir and cook until the onions turn translucent and the sausage starts to brown about 6 to 8 minutes This layering is what gives the dish its deep flavor

Add Garlic:

Pause and add minced garlic Stir it in and let it cook for just thirty seconds until your kitchen smells inviting Be careful not to let the garlic brown or it could turn bitter

Build The Sauce:

Pour in your chicken broth diced tomatoes and their juices heavy cream and a pinch of pepper Mix well so the ingredients are blended and the tomatoes are evenly distributed

Add Pasta And Cook:

Stir in the dry bow tie pasta making sure each piece is covered by liquid Cover the pot and let it simmer gently for fifteen to twenty minutes Stir every few minutes so nothing sticks to the bottom and so the pasta cooks evenly Most of the liquid should absorb and the noodles turn perfectly tender

Cheese Finish:

Take the pot off the heat and slowly stir in one cup of shredded cheddar cheese Keep stirring until the cheese is melted and the liquid looks creamy

Serve:

Dish out the pasta hot and add extra cheese on top if you want

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Storage Tips

Leftovers keep in the fridge in an airtight container for up to four days The sauce thickens over time so add a splash of milk when reheating to keep things creamy You can freeze cooked portions for up to two months though the pasta softens slightly once thawed

Ingredient Substitutions

If cheddar is not your thing Monterey jack or gouda work wonderfully For a lighter version use half and half instead of heavy cream You can try vegan sausage and plant based cream and cheese for a dairy free twist Swap in brown rice pasta for a gluten free version

Serving Suggestions

Garnish with chopped parsley or thinly sliced scallions Add red pepper flakes or a drizzle of hot sauce for heat Serve alongside a light salad tossed in lemon vinaigrette or toasted garlic bread for simple comfort

Cultural And Seasonal Context

This dish finds roots in Southern comfort food with smoked sausage and creamy textures In summer turn it into a garden celebration with fresh bell peppers or zucchini In cold weather mix in kale or spinach and watch it melt gently into the sauce

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Recipe FAQs

→ Can I substitute other types of sausage?

Yes, kielbasa or andouille are great options. They offer different flavors and can slightly change the overall texture and spice level of the dish.

→ How do I keep the pasta from sticking?

Stir the pot every few minutes during simmering, and ensure the pasta is submerged in liquid to cook evenly and prevent sticking.

→ Can I use a different type of pasta?

Absolutely. Penne, rotini, or shells work just as well and hold up nicely in this creamy sauce.

→ Is it possible to make this dish less creamy?

You can reduce or skip the cream and cheese altogether. For a lighter version, try using milk or half and half instead.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave with a splash of milk or broth to restore creaminess.

→ Can I freeze this dish?

Yes, freeze cooled portions in airtight containers for up to two months. Reheat straight from frozen or thaw overnight, then warm with added liquid for best texture.