One Pot Cheesy Smoked Sausage

This one pot cheesy smoked sausage dish is pure comfort food magic when you want a filling dinner that does not require a lot of cleanup. It blends smoky andouille sausage with bowtie pasta, sharp cheddar, and pepper jack cheese. Sweet peppers and onions, spiced with Cajun seasoning and garlic, meld with fireroasted tomatoes and creamy half and half to create a rich sauce that clings to every bite. It's the kind of meal you can throw together on a busy night and still impress everyone at the table.

I first made this during a chilly football Sunday when I needed something quick and hearty. Even the pickiest eaters at home went back for seconds and now it's a staple whenever friends come over.

Ingredients

• Olive oil: Use good quality extra virgin olive oil for a rich base and smooth cooking
• Butter: Adds creaminess and helps the vegetables sauté to a sweet tender stage
• Red and green bell pepper: Bring color sweetness and crunch Balance the smoky sausage with firm shiny peppers with no soft spots
• Yellow onion: Provides savory depth Look for onions with dry skins and no sprouting for best flavor
• Jalapeno: Optional for gentle heat Remove seeds for milder flavor Choose fresh jalapenos
• Garlic cloves: Offer an aromatic punch Use plump cloves free of green shoots to avoid bitterness
• Andouille sausage: The star of the dish Choose a smoky, well seasoned sausage and slice evenly for uniform browning
• Fireroasted diced tomatoes: Add smokiness and acidity Select brands with minimal added sugar for balance
• Half and half or milk: Creates extra creamy sauce Whole milk works well if substituting
• Chicken broth: Infuses pasta with savory richness Low sodium helps control salt
• Bowtie pasta: Its shape catches the cheesy sauce Use brands that hold their structure well like Barilla or De Cecco
• Sharp cheddar cheese: Adds sharp tang and smooth melting Shredding fresh cheese gives best texture
• Pepper jack cheese: Creamy with a little kick Blocks melt better than pre shredded
• Garlic powder, onion powder, black pepper, Cajun seasoning: Enhance flavor layers Cajun spice is optional for heat
• Salt: Balances all flavors Add gradually and taste as you go

Instructions

Warm the pot:

Add the olive oil and butter to a large pan or Dutch oven over medium heat Let the butter melt completely and the oil shimmer before adding anything else This sets a hot oil base and ensures even cooking

Saute the vegetables:

Add the diced red and green bell peppers yellow onion and optional jalapeno Sprinkle with garlic powder onion powder black pepper and Cajun seasoning if using Stir and cook for about five minutes until the vegetables soften, release their sweetness, and fill the kitchen with inviting aromas

Brown the sausage:

Push the sautéed vegetables to one side of the pan Add the sliced andouille sausage in a single layer Spread the pieces out so they sear properly Brown the sausage on each side to develop crisp golden edges This intensifies the smoky flavor that defines the dish

Add garlic:

Sprinkle in the minced fresh garlic and stir everything well Cook for just one minute until the garlic becomes fragrant and begins to stick slightly to the pan Be careful not to burn the garlic which can add bitterness

Combine tomatoes and liquids:

Pour in the fireroasted diced tomatoes the half and half and chicken broth Stir to deglaze the pan loosening any browned bits at the bottom Add the uncooked bowtie pasta Ensure all the pasta is covered with liquid and add a splash more broth if it looks dry

Simmer the pasta:

Bring the mixture to a gentle boil Cover with a lid Lower the heat to a simmer and cook for fifteen to twenty minutes Stir occasionally This prevents the pasta from sticking and helps it cook evenly and perfectly tender

Finish with cheese:

Once the pasta is al dente gradually add the grated cheddar and pepper jack cheese in handfuls Stir continuously as the cheese melts into a glossy sauce Taste and adjust seasoning with salt or more Cajun seasoning if desired Serve this bubbling hot for the best cheesy experience

My favorite ingredient is definitely the andouille sausage. It fills the kitchen with a wonderful smoky aroma as it browns and brings a spicy punch that ties the whole dish together. I still remember the night we polished off the whole pan before halftime while watching football.

Storage Tips

Allow leftovers to cool completely before transferring to airtight containers Refrigerate for up to four days Reheat in the microwave or on the stovetop adding a splash of broth to revive creaminess When freezing use freezer safe bags flattening them to speed thawing This dish tastes best within two months when frozen

Ingredient Substitutions

Try turkey sausage or smoked kielbasa if you cannot find andouille For a vegetarian version swap in plant based sausage and substitute vegetable broth Add extra vegetables such as mushrooms or spinach after browning the sausage For cheese try Monterey Jack or Colby Jack for milder melts without the spice

Serving Suggestions

Serve generous bowls topped with fresh chopped parsley extra shredded cheese or crispy fried onions This pairs beautifully with a simple green salad and toasted garlic bread For crowds set out hot sauce and additional Cajun spices so everyone can customize their heat level

This cheesy smoked sausage pasta is an easy weeknight winner that also holds up well for leftovers. Serve it hot and let everyone customize the heat and toppings to taste.

Common Recipe Questions

→ Can I substitute another pasta shape?

Penne, rotini, or fusilli all work well. Adjust cooking time and broth quantity based on the pasta shape for best results.

→ Is Andouille sausage required?

Andouille offers a distinct smoky flavor, but kielbasa, chorizo, or other smoked sausages can be used depending on preference or availability.

→ How can I make the dish less spicy?

Remove the jalapeno and reduce or omit Cajun seasoning to soften the heat without losing flavor.

→ How do I prevent the cheese from clumping?

Add cheese gradually off the heat and stir constantly for a smooth, creamy sauce without clumps.

→ What sides complement this meal?

Fresh green salads, garlic bread, or roasted vegetables pair wonderfully to balance the richness of the dish.