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cheesy sausage pasta-1

Cheesy Sausage Pasta

This comforting cheesy sausage pasta is a delicious and easy one-pan meal, perfect for busy weeknights. Packed with smoky sausage, tender pasta, and a creamy, cheesy sauce, it’s a hearty crowd-pleaser that comes together quickly.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Italian
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 300 grams Italian or smoked sausage About 3 large links.
  • 240 grams short pasta (penne, rotini, or fusilli) About 8 oz.
  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced About 120 grams.
  • 3 cloves garlic, minced About 1 tablespoon.
  • 400 grams diced tomatoes (canned, undrained) About 14 oz.
  • 480 ml water or chicken broth 2 cups.
  • 120 ml heavy cream 1/2 cup.
  • 90 grams cheddar cheese, shredded About 1 cup.
  • 60 grams mozzarella cheese, shredded About 1/2 cup.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper Adjust to taste.
  • 1 teaspoon Italian seasoning
  • 2 tablespoons fresh parsley, chopped Optional.

Equipment

  • 1 Large skillet or sauté pan with lid
  • 1 Wooden spoon or spatula
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Grater for cheese, if needed

Method
 

  1. Slice the sausage into 1 cm thick rounds. Dice the onion and mince the garlic.
  2. Heat the olive oil in the large skillet over medium heat. Add the sausage and cook, stirring, until browned on both sides (about 4-5 minutes).
  3. Add the diced onion and cook for 2-3 minutes, until softened. Stir in the garlic and cook for another 30 seconds.
  4. Pour in the diced tomatoes with liquid, water or chicken broth, heavy cream, uncooked pasta, Italian seasoning, salt, and black pepper. Stir to combine and bring to a gentle boil.
  5. Reduce the heat to medium-low, cover with a lid, and simmer for 12-15 minutes, stirring occasionally, until the pasta is tender and most liquid is absorbed.
  6. Remove from the heat. Stir in both cheeses until melted and the sauce is creamy and smooth.
  7. Garnish with chopped parsley, if desired. Serve hot.

Notes

Substitute any preferred sausage (Italian, chorizo, kielbasa) or use chicken sausage for a lighter option.
To make it spicier, add 1/4 teaspoon red pepper flakes with the garlic.
Leftovers can be stored in the fridge for up to 3 days and reheated gently with a splash of broth or cream.
For extra veggies, add 1 cup chopped spinach or bell pepper with the onions.