Can I use a different type of pasta?

Absolutely! Any short pasta shape works well - penne, rotini, or bow ties are all great choices. Just be aware that cooking times might vary slightly, so check your pasta for doneness as it cooks.

Is this recipe too spicy for kids?

While it has a kick from the Andouille and red pepper flakes, you can easily adjust the heat level. Use kielbasa instead of Andouille and reduce or omit the red pepper flakes for a milder, family-friendly version that still packs tons of flavor.

Can I make this vegetarian?

Definitely! Substitute vegetable broth for chicken broth and replace the sausage with plant-based sausage or add extra vegetables like mushrooms, bell peppers, and zucchini for a hearty vegetarian version.

My sauce seems too thin, what went wrong?

Pasta continues to absorb liquid as it sits. If your sauce seems thin after cooking, simply let it rest uncovered for 5-15 minutes. It will thicken considerably as it cools slightly. You can also add a bit more cheese if needed.

One Pot Spicy Sausage Pasta Recipe

Name: One Pot Spicy Sausage Pasta Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 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)

Description

A delicious and flavorful one-pot spicy sausage pasta recipe perfect for an easy and satisfying meal. Packed with smoky sausage, tender pasta, and a creamy, spicy sauce, it’s both simple to make and incredibly tasty!

Ingredients

Units Scale

For the Pasta

- 1 ring (13 ounces) Andouille smoked sausage, or kielbasa, sliced diagonally into 1/4 inch pieces
- 1 tablespoon olive oil
- 1 yellow onion, diced (approximately 1 cup, 160g)
- 1 teaspoon garlic, minced
- 8 ounces cherry tomatoes, quartered (approximately 1 1/2 cups, 226g)
- 3 cups (720 g) chicken broth
- 1/2 cup (119g) heavy cream
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
- 8 ounces dry campanelle pasta (or pasta of choice)

For the Topping

1 cup (113g) Monterey jack cheese, shredded
1/4 cup (25g) parmesan cheese, grated
Parsley for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Cook the sausage: 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 the sausage to a plate and tent to keep warm.
Sauté the onions and garlic: To the same pan, add onions and cook until softened (about 5-8 minutes). Add garlic and cook for one more minute, or until fragrant.
Add remaining ingredients: Add tomatoes, chicken broth, heavy cream, salt, pepper, red pepper flakes, dry pasta noodles, and the cooked sausage to the pot. Stir to combine. Press noodles down slightly so they are fully covered with the liquid.
Cook the pasta: Reduce heat to medium. Cover and simmer for 15-20 minutes, or until pasta is cooked al dente. Stir occasionally. (Cooking times may vary depending on the type of noodle used.)
Add the cheese: Remove the pot from heat. Add both Monterey jack cheese and parmesan cheese. Stir together until the cheeses are melted. Let the pasta rest, uncovered, for 5-10 minutes to allow the sauce to thicken.
Serve: Garnish with parsley and serve hot.

Notes

Be sure to adjust the spice level by reducing or increasing the amount of crushed red pepper flakes.
You can substitute the type of sausage according to your preference, such as kielbasa or chorizo.
If you prefer less creaminess, reduce the heavy cream by half.
Cooking times may vary based on the type of pasta used, so check for al dente texture.
This dish can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 4g
Sodium: 920mg
Fat: 25g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 22g
Cholesterol: 65mg