I still remember the first time I made this One Pot Smoked Sausage Pasta. It was one of those frantic weeknights where everyone was hungry, the sink was already full, and I just couldn’t face using every pan in the kitchen. I tossed everything into my trustiest Dutch oven with a silent prayer. What unfolded over the next 30 minutes was nothing short of magic. The smoky aroma of the browning sausage mingled with sweet onion and garlic, filling my kitchen with a warmth that felt like a hug. When we finally dug into those tender pasta shells coated in a rich, savory sauce, I knew I’d stumbled onto a forever recipe—a lifesaver that delivers incredible comfort with minimal cleanup.
Ingredients
- 3 tablespoons olive oil
- 2 pounds smoked sausage (kielbasa or Andouille work great), sliced into bite-sized coins
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 (28-ounce) can crushed tomatoes
- 3 cups low-sodium chicken broth
- 1 pound short pasta (like medium shells, rotini, or penne)
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes (optional, for a kick)
- 1/2 cup heavy cream or full-fat coconut milk for dairy-free
- 2 cups fresh baby spinach
- 1 cup shredded Parmesan cheese, plus more for serving
- Salt and freshly ground black pepper to taste
- Fresh parsley or basil, chopped for garnish
About the ingredients: The type of smoked sausage you use is key. I’ve tried this with both traditional kielbasa and spicier Andouille, and trust me, the Andouille adds a wonderful, subtle heat that takes it up a notch. Don’t skip the heavy cream at the end; it’s not just for richness—it mellows the acidity of the tomatoes and brings the sauce together into something silky and luxurious. For the pasta, I’m loyal to medium shells because they trap so much of that amazing sauce in every bite.(See the next page below to continue…)