One Pan Creamy Smoked Sausage Pasta is an easy dinner made with browned smoked sausage, tender pasta and colorful vegetables in a creamy garlic Parmesan sauce. The pasta cooks right in the skillet, soaking up the chicken broth for extra flavor while keeping cleanup simple.

Bowl of smoked sausage pasta with bell peppers.

Why Make This Tonight

One pan, easy cleanup: The sausage, vegetables and pasta all cook in the same skillet.
Big flavor, simple ingredients: Smoky sausage, sweet peppers and creamy garlic Parmesan sauce make a satisfying dinner.
Easy for busy weeknights: No separate pot of pasta or complicated prep, just a hearty meal the whole family will agree on.

Zelli pasta, diced bell peppers and onions in a bowl, smoked sausage sliced.

I am a Blue Diamond Ambassador for Petit Jean Meats and they are sponsoring this post. All thoughts and opinions are my own.
Petit Jean Meats has been a family owned business since 1928! Located in Arkansas, this is a brand I have loved my whole life and you are going to love their tradition of high quality meats! Use their Store Locator or Shop Online to have it delivered right to your front door!

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Ingredients Needed for Creamy Smoked Sausage Pasta

Smoked sausage: We are using Petit Jean Meats Smoked Sausage. Use your favorite variety.
Olive oil: For browning the sausage and cooking the vegetables.
Bell peppers: Any color works. Red, yellow and orange peppers add sweetness, while green peppers have a slightly sharper flavor.
Onion: Yellow or sweet onion.
Chicken broth: Cooks the pasta and adds savory flavor to the sauce.
Pasta: Short pasta such as casarecce, penne, rotini or bow ties works well.
Garlic and herb seasoning: Use your favorite Italian blend and adjust to taste.
Heavy cream: Makes the sauce rich and creamy.
Parmesan cheese: Freshly grated Parmesan melts smoothly into the sauce.

How to Make One Pan Creamy Smoked Sausage and Peppers Pasta

Brown the sausage. Slice smoked sausage into rounds. Heat olive oil in a large, deep skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned. Transfer to a plate and set aside.
Cook the vegetables. Dice the onion and slice the bell peppers. Add to the same skillet, adding a little more olive oil if needed. Cook, stirring often, until the vegetables begin to soften.
Add broth and pasta. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the uncooked pasta and bring to a boil.
Simmer until tender. Reduce heat to a simmer and cook, stirring often, until the pasta is tender. Add a splash of broth as needed if the skillet gets too dry before the pasta finishes cooking.
Make the creamy sauce. Reduce heat to low. Stir in the garlic and herb seasoning and heavy cream. Add the Parmesan cheese a little at a time, stirring until melted and smooth.
Add the sausage. Return the smoked sausage and any juices to the skillet. Stir until combined and heated through. Taste and adjust the seasoning before serving.

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Collage of making one pot smoked sausage pasta.

Tips for the Best Smoked Sausage Pasta

Use a deep skillet. You’ll need room for the pasta, broth, vegetables and sauce.
Stir as the pasta cooks. This helps prevent sticking and encourages even cooking.
Adjust the liquid as needed. Different pasta shapes absorb different amounts of broth. If excess broth remains when the pasta is nearly tender, simmer uncovered to reduce it before adding the cream.
Keep the heat low when adding cheese. Stirring Parmesan into a gently heated sauce helps it melt smoothly.
Let the pasta rest briefly. The sauce will thicken as it stands. Add a splash of broth or cream if you prefer a thinner sauce.

Easy Variations

Add some heat: Use spicy smoked sausage or add crushed red pepper flakes.
Switch the vegetables: Stir in a handful of baby spinach at the end or cook sliced mushrooms with the peppers and onions.
Try another cheese: Add a little shredded mozzarella for a cheesier finish.

What to Serve with Smoked Sausage Pasta

This creamy sausage pasta is a hearty meal on its own. Serve with a green salad, broccoli or garlic bread for an easy family dinner.

Bowl of smoked sausage pasta with creamy parmesan sauce.

If you love an easy skillet dinner, give this One Pan Creamy Smoked Sausage and Peppers Pasta a try. Leave a comment and recipe rating to let us know how it turned out!

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One Pan Creamy Smoked Sausage Pasta

One Pan Creamy Smoked Sausage Pasta combines browned sausage, bell peppers and onions with tender pasta in a creamy garlic Parmesan sauce. An easy skillet dinner with simple ingredients and less cleanup.

Prep Time10

Cook Time35

Course: Main Dishes

Cuisine: American

Keyword: one pot pasta, smoked sausage pasta sauce

Servings:

Calories: 1076kcal

Author: Milisa

Ingredients

12 ounces Petit Jean Smoked Sausage sliced
2 bell peppers red, yellow or green, diced
1 yellow onion large, diced
2 tablespoons olive oil
4 cups chicken broth
16 ounces pasta cerecelle, penne or bowtie
½ cup heavy whipping cream
2 cups Parmesan cheese finely grated
1 tablespoon garlic and herb seasoning or favorite seasoning blend

Instructions

Heat olive oil in a large, deep skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until browned. Transfer to a plate and set aside.
Add the onion and bell peppers to the skillet, adding a little more olive oil if needed. Cook, stirring often, until the vegetables begin to soften.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the uncooked pasta and bring to a boil.
Simmer until tender. Reduce heat to a simmer and cook, stirring often, until the pasta is tender. Add a splash of broth as needed if the skillet gets too dry before the pasta finishes cooking.
Reduce heat to low. Stir in the garlic and herb seasoning and heavy cream. Add the Parmesan cheese a little at a time, stirring until melted and smooth.
Return the smoked sausage and any juices to the skillet. Stir until combined and heated through.

Notes

Variations:

Add some heat: Use spicy smoked sausage or add crushed red pepper flakes.
Switch the vegetables: Stir in a handful of baby spinach at the end or cook sliced mushrooms with the peppers and onions.
Try another cheese: Add a little shredded mozzarella for a cheesier finish.

Storage: Store leftovers in an airtight container in the refrigerator up to 3 days.

Reheat: Place in a pan with a splash of milk or broth and cook, stirring often over medium heat until heated through.