One Pan Creamy Smoked Sausage Pasta

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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.

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