Q1: Can I use a different type of pasta instead of bow tie?

Yes, you can substitute bow tie pasta with penne, rotini, or shells. Just be sure to adjust the cooking time based on the pasta type and check for doneness before serving.

Q2: What if I don’t have heavy cream?

You can use half-and-half or whole milk with a teaspoon of flour or cornstarch to thicken the sauce. For a dairy-free version, unsweetened coconut milk or oat cream works well too.

Q3: Is it possible to make this recipe ahead of time?

Absolutely. This dish stores well in the refrigerator for up to 3 days. Reheat it on the stove or in the microwave with a splash of broth or milk to keep the sauce creamy.

Q4: Can I make this recipe healthier?

Yes, try using turkey or chicken sausage, whole wheat pasta, and reduce the amount of cheese. You can also add spinach, kale, or bell peppers for extra nutrition.

One-Pot Smoked Sausage Pasta

Name: One-Pot Smoked Sausage Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 3 tablespoons olive oil; 2 lbs smoked sausage, sliced into bite-sized pieces; 1 medium onion, chopped; 3 cloves garlic, minced; 2 cups chicken broth; 1 (12 oz) can diced tomatoes; 1/2 cup heavy cream; 1/4 teaspoon black pepper; 8 oz dry whole wheat bow tie pasta; 2 cups shredded cheddar cheese

Description

A creamy and flavorful one-pot smoked sausage pasta made with bow tie pasta, smoked sausage, and a rich tomato-cream sauce—perfect for beginner cooks and busy weeknights.

Ingredients

Scale

3 tablespoons olive oil
2 lbs smoked sausage, sliced into bite-sized pieces
1 medium onion, chopped
3 cloves garlic, minced
2 cups chicken broth
1 (12 oz) can diced tomatoes
1/2 cup heavy cream
1/4 teaspoon black pepper
8 oz dry whole wheat bow tie pasta
2 cups shredded cheddar cheese

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Instructions

Heat olive oil in a large skillet or Dutch oven over medium heat. Add the sliced smoked sausage and chopped onion. Sauté for about 5–6 minutes, until the sausage browns slightly and the onion softens.
Add the minced garlic and cook for one more minute, just until it becomes fragrant but not browned.
Pour in the chicken broth, diced tomatoes (with juices), heavy cream, and black pepper. Stir well to combine all the flavors.
Stir in the dry pasta, ensuring all pieces are submerged in the liquid. This helps the pasta cook evenly and absorb the sauce.
Cover the pan and reduce heat to a gentle simmer. Cook for 15–20 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid has reduced into a creamy sauce.
Turn off the heat and stir in 1 cup of shredded cheddar cheese. Let it melt into the sauce until creamy. The remaining cheese can be added on top when serving.

Notes

For best results, use organic ingredients when possible.
Add a splash of broth or milk when reheating to keep the sauce creamy.
Use turkey or chicken sausage for a leaner version.
Vegetarian sausages or mushrooms can replace the meat for a meat-free option.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 550
Sugar: 4g
Sodium: 980mg
Fat: 36g
Saturated Fat: 16g
Unsaturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 32g
Fiber: 3g
Protein: 22g
Cholesterol: 85mg