Pasta Night, But Make It Lazy (and Tasty)
Alright, let me just say—I started making this one-pot smoked sausage pasta back when I was juggling work, a toddler, and a laundry pile taller than me. I remember the first time I made it, I actually forgot to stir in the cream cheese and ended up with a weird cheese blob, but everyone ate it anyway. And now, honestly, it’s become one of those meals I throw together when I just can’t be fussed to wash a bunch of pots. I’ve made it after soccer practice, after long days, sometimes even for friends who swing by and don’t mind a little chaos in the kitchen (and, let’s be honest, who doesn’t love a dinner that’s got that “something good’s about to happen” smell drifting through the house?). Oh—and if you ask my brother, it’s the only way he ever wants to eat pasta now. Not sure if that’s a compliment or just him refusing to try vegetables.
Why You’ll Probably Love This (I Know I Do)
I make this when I don’t want to think too hard (or wash up). My family goes crazy for this because, well, it’s hearty, a little smoky, and you only need one pot. (Less mess is always a win.) Plus, on nights when I’m feeling wild (read: I have a half-bag of spinach on its last legs), I just toss it in. Also, full disclosure—sometimes the pasta sticks to the bottom a bit. But I kind of like those crunchy bits, and no one has ever complained. And, if you screw up and overcook the pasta a little? It’s still delicious. Maybe even better. Don’t tell the pasta police.
What You’ll Need (Substitutions Welcome!)
- 1 (14-16 oz) smoked sausage, sliced (I use kielbasa or andouille; chorizo works, but it’s spicier. My grandmother swore by Hillshire Farm, but honestly, whatever’s on sale is fine.)
- 1 onion, diced (Red or yellow—doesn’t really matter. I sometimes use pre-chopped frozen onion when I’m feeling especially lazy, shh.)
- 2-3 cloves garlic, minced (Or just a big ol’ spoonful of the jarred stuff. Life’s too short.)
- 1 (14 oz) can diced tomatoes with juices (Fire-roasted is my jam, but regular is fine)
- 8 oz pasta (Penne or rotini is great, though I’ve even used spaghetti broken in half. Or elbow macaroni, in a pinch.)
- 2 1/2 cups chicken broth (I sometimes use water and a bouillon cube if I’m out. No shame.)
- 1/2 tsp paprika (or smoked paprika if you want extra oomph)
- 1/2 tsp Italian seasoning
- 1/2 tsp salt (ish—taste as you go, honestly)
- 1/4 tsp black pepper
- 3 oz cream cheese, cubed (Optional, but I think it makes it so creamy—if you’re dairy-free, honestly, just skip it.)
- 1 cup shredded cheese (Cheddar, mozzarella, or whatever’s knocking about in your fridge)
- A handful of baby spinach (Totally optional, but it makes me feel better about feeding this to my kids)
Let’s Get Cooking (Don’t Overthink It)
- Heat up a large pot or Dutch oven over medium heat. Toss in your sliced sausage and cook until it’s got some nice color (about 3-4 minutes). I usually let it get a bit crispy—because who doesn’t love those crispy edges?
- Chuck in your diced onion. Sauté for a couple of minutes till it’s soft and, honestly, you start wondering if you could just eat onions and sausage for dinner instead.
- Add the garlic, give it a stir for about 30 seconds. Don’t let it burn. (Or do. I’ve done it, still tasted good.)
- Pour in the can of tomatoes (juice and all), pasta, chicken broth, paprika, Italian seasoning, salt, and pepper. Stir it all together. The pasta might look like it’s barely covered; that’s fine, just give it a stir now and then.
- Bring to a gentle bubble, then lower the heat and slap on a lid. Let it cook for 10-12 minutes, stirring every couple of minutes so nothing gets stubbornly stuck to the bottom. (This is where I usually sneak a taste. Quality control, right?)
- Once your pasta’s cooked (or almost there—don’t stress if it’s a bit firm), drop in the cream cheese and stir until it melts in. Don’t worry if it looks a bit odd at this stage. It sorts itself out, promise.
- Add the shredded cheese and handful of spinach, stir again until melty and green bits are wilted. Taste for salt. Or don’t, and just wing it.
- Spoon into bowls. Top with a little extra cheese if you’re feeling fancy (I always am). And maybe a crack of black pepper. Done!
Notes From My (Mostly) Successful Attempts
- Sometimes the pasta soaks up more liquid than you expect, especially if you wander off to check your phone and forget to stir. Just add a splash more broth or water.
- I’ve tried making this low-fat and, honestly, it was a bit sad. Go for the cream cheese. Or at least a little splash of cream.
- If you use whole wheat pasta, you might need a bit more broth. I learned this the messy way.
If You Want to Tinker (Experiments From My Kitchen)
- I sometimes swap in turkey smoked sausage when I’m pretending to be healthy. It’s…fine. Real sausage is better.
- Added a can of white beans once for extra protein; it’s actually pretty good, but my kids were suspicious.
- Tried it with zoodles (spiralized zucchini) instead of pasta. Big nope. Soggy city.
- A friend once added a splash of hot sauce at the end—game changer, if you like a kick.
What You’ll Need (But Improvise If You Must)
- Large pot or Dutch oven (Any heavy-bottomed pot works. I’ve even used a wok in a pinch.)
- Wooden spoon (Or whatever you’ve got—fork, spatula, random ladle you inherited from your aunt…)
How to Store (But It Never Lasts That Long)
Store leftovers in an airtight container in the fridge. Honestly, in my house, it never lasts more than a day—someone always sneaks some as a midnight snack. If you do manage to save some, it reheats pretty well in the microwave. I think it tastes better the next day, but maybe that’s just me. (If it gets a bit thick, just add a splash of broth or milk when reheating.)
How I Like to Serve It (Traditions, Sort Of)
We usually just plop it in bowls and call it a day, but sometimes I’ll serve it with a side of garlic bread (store-bought, not gonna lie) and maybe a green salad if I’m feeling virtuous. For some reason, my kids like to sprinkle crushed-up potato chips on top. Don’t knock it till you’ve tried it.
A Few Things I Learned (The Hard Way)
- Don’t try to rush the pasta cooking—once, I cranked up the heat and it boiled over. Cleaning burnt-on pasta goo off the stove is not my idea of fun.
- It’s tempting to skimp on the cheese, but, honestly, more is more here.
- If you use pre-shredded cheese, it doesn’t melt as smoothly. Not a dealbreaker, but you’ll notice.
Frequently Asked (and Sometimes Funny) Questions
- Can I make this ahead? Yep! Just don’t add the spinach until you reheat, or it gets soggy and sad.
- Is it spicy? Only if your sausage is. Or if you go wild with paprika. Otherwise, it’s pretty mild.
- Can I freeze it? You can, but the texture gets a bit weird. Pasta’s fussy like that. Still tastes good, though.
- What pasta works best? I’ve used everything from penne to macaroni. I wouldn’t use angel hair, though—it turns into a weird mushy mess.
- Why does my pasta stick sometimes? Happens to me, too! Just stir it more often, or add a splash more broth if it looks dry.
And, just a random tangent—if you want a killer garlic bread to go with this, I love this recipe from Smitten Kitchen. Also, if you want to geek out about the science of smoked sausage (hey, why not?), check out this quick read from Serious Eats.
So, yeah, that’s my go-to lazy dinner. It’s not fancy, but it’s comforting, quick, and manages to hit the spot every single time. If you give it a go, let me know how it turns out—or what wild substitutions you try. I’m always up for a new kitchen adventure (or disaster).
Ingredients
- 12 oz smoked sausage, sliced
- 2 cups penne pasta, uncooked
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
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1Heat olive oil in a large pot over medium heat. Add sliced smoked sausage and cook until browned, about 3-4 minutes.
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2Add diced onion and cook until softened, about 2 minutes. Stir in minced garlic and cook for 30 seconds until fragrant.
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3Pour in diced tomatoes (with juices), chicken broth, uncooked penne pasta, and paprika. Stir to combine and bring to a boil.
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4Reduce heat to a simmer, cover, and cook for 12-15 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
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5Stir in heavy cream and shredded cheddar cheese. Cook for 2-3 minutes until the cheese is melted and the sauce is creamy. Season with salt and black pepper to taste.
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6Garnish with chopped fresh parsley if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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