4.9 from 378 votes
One Pot Andouille Sausage Skillet Pasta
This One Pot Andouille Sausage Skillet Pasta combines smoky, thinly sliced andouille sausage with elbow macaroni in a flavorful sauce made from chicken broth, canned diced tomatoes, and milk. The mixture simmers until the pasta is tender, then melted pepper jack cheese creates a creamy, mildly spicy finish. This recipe simplifies cooking by using a single pot, delivering a hearty and comforting pasta dish with a balance of savory sausage, creamy cheese, and tender pasta.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
servings
Course:
Main Course
Ingredients
- 1 tablespoon olive oil
- 1 (12.8-ounce) package andouille sausage thinly sliced, smoked
- 1 onion diced
- 3 cloves garlic minced
- 2 cups chicken broth
- 1 (14.5-ounce) can diced tomatoes
- ½ cup milk
- 8 ounces elbow macaroni
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 cup pepper jack cheese shredded
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium high heat. Add sausage and onion, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
- Stir in garlic until fragrant, about 1 minute.
- Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
- Stir in cheese until melted, about 2 minutes.
- Serve immediately.
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