One Pot Cheesy Smoked Sausage

A single big skillet bubbling with gooey bowtie pasta smoky sausage and colorful peppers is pure comfort food magic on busy nights. This recipe is my go to for family dinners or when I am craving something hearty flavorful and not fussy at all.

I first whipped this up on a chilly football Sunday when I needed something fast and filling. Even the pickiest eaters at my table went back for seconds and now it is a staple when friends drop by.

Ingredients

• Olive oil: Adds a rich base flavor to get everything started smoothly Choose a good quality extra virgin for best results
• Butter: Offers creaminess and helps saute the veggies till sweet and tender
• Red and green bell pepper: Both bring color sweetness and crunch to balance the smoky sausage Look for firm shiny peppers with no soft spots
• Yellow onion: Gives depth and a savory backbone to the dish Opt for onions with dry outer skins and no sprouting
• Jalapeno: Brings a gentle heat if you like it spicy Use fresh and remove seeds for milder flavor
• Garlic cloves: Give this dish an aromatic punch Use plump cloves free from green shoots for best flavor
• Andouille sausage: The star of the show choose a smoky well seasoned sausage Slice evenly for even browning
• Fire roasted diced tomatoes: Provide smokiness and acidity to round out all the flavors Use a brand with minimal added sugar
• Half and half or milk: Makes the sauce extra creamy If using milk try whole for more richness
• Chicken broth: Infuses the pasta with savory goodness Use a low sodium version if you want to control salt
• Bow tie pasta: Catches all the cheesy sauce in its nooks Brands that hold shape well like Barilla or De Cecco work best
• Sharp cheddar cheese: Lends a sharp tang and smooth melt Shred your own cheese for best texture
• Pepper jack cheese: Delivers creaminess plus a little kick of heat Look for blocks for best melting
• Garlic powder, onion powder, black pepper, Cajun seasoning: These add extra layers of flavor Cajun spice is optional for more kick
• Salt: Brings all the flavors together Taste as you go

Step by Step Instructions

Warm the pot:

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

Saute the vegetables:

Toss in the diced red and green bell peppers yellow onion and optional jalapeno Sprinkle with garlic powder onion powder black pepper and any Cajun seasoning Stir and cook for about five minutes letting the veggies soften and their aromas bloom

Brown the sausage:

Move the sautéed vegetables to one side of the pan Add in the sliced andouille sausage Spread out so the pieces sear and brown on each side You want crisp golden edges This step is where the smoky flavor really intensifies

Add garlic:

Sprinkle in the minced fresh garlic and stir everything around Cook just one minute until the garlic is fragrant and starting to stick to the pan

Combine tomatoes and liquids:

Pour in the fire roasted tomatoes the half and half and chicken broth Give everything a big stir to loosen any stuck bits at the bottom Add the uncooked bow tie pasta making sure every piece is submerged in the liquid If necessary add a splash more broth

Simmer the pasta:

Bring the mixture to a gentle boil Place a lid on your pot Lower the heat to a simmer and cook for fifteen to twenty minutes Stir now and then to prevent the pasta from sticking and make sure it cooks evenly

Finish with cheese:

Once the pasta is cooked al dente start adding the grated cheddar and pepper jack a handful at a time Keep stirring until all the cheese melts into a silky sauce Taste for salt and spice then serve piping hot

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My favorite thing in this dish has to be the andouille sausage It perfumes the whole kitchen as it browns and gives every bite a smoky spicy punch that just makes you happy My family still talks about the night we finished the whole pan before halftime during a football game

Storage Tips

Let leftovers cool completely before storing Transfer into airtight containers and refrigerate for up to four days This dish reheats well in the microwave or in a pan with a splash of broth to revive the creaminess If freezing use freezer safe bags and flatten for faster thawing It is best eaten within two months of freezing for optimal taste

Ingredient Substitutions

Turkey sausage or regular smoked sausage works if you cannot find andouille For a vegetarian twist swap in plant based sausage and use veggie broth If you want more veggies add mushrooms or spinach right after the sausage For cheese use Monterey Jack or Colby Jack if you prefer less spice

Serving Suggestions

Dish up big bowls and top with fresh parsley extra cheese or crispy onions This pairs well with a simple green salad and toasted garlic bread For a crowd set out hot sauce and extra Cajun seasoning on the side so everyone can choose their heat level

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A Little History

One pot pasta meals like this take cues from Cajun and Creole cooking which are famous for robust sausages and savory sauces cooked all together It is a deeply American tradition with roots in the resourceful kitchens of Louisiana What makes this dish special to me is how it effortlessly brings people together with every cheesy smoky spoonful

Recipe FAQs

→ Can I substitute another pasta shape?

Yes, penne, rotini, or fusilli all work well. Watch the cooking time and adjust broth as needed for different pasta shapes.

→ Is Andouille sausage required?

Andouille adds a signature smokiness, but kielbasa, chorizo, or any smoked sausage can be used based on taste or availability.

→ Can this be made less spicy?

Absolutely. Omit the jalapeno and use a milder Cajun seasoning, or reduce the amount to control heat levels.

→ How do I prevent the cheese from clumping?

Add cheese gradually off the heat, stirring constantly, to ensure smooth melting throughout the pasta and sausage mixture.

→ What sides pair well with this dish?

Fresh green salad, garlic bread, or roasted vegetables are excellent choices to complete this hearty meal.