There’s something oddly satisfying about hearing a pot bubble on the stove while cheese melts into something delicious. Especially when you only have to wash one dish. One pot. One meal. Barely any cleanup. That’s what makes this recipe a little dangerous—in the best way.
This One Pot Cheesy Smoked Sausage with Bowtie Pasta recipe is for anyone who’s ever had a long day and still wants something warm, creamy, savory, and just the right amount of indulgent. You know, like a meal that tastes like you tried, but didn’t totally wreck your kitchen. It’s cozy. It’s cheesy. And it’s got smoked sausage, which basically means flavor is guaranteed.
Let’s make something that feels like comfort food without needing 3 hours of your life back.
What You’ll Need
Here’s everything you’ll need to get this dish from stove to table.
| Ingredient | Amount | Notes |
|---|---|---|
| Olive oil | 1 tablespoon | For sautéing |
| Smoked sausage | 1 pound | Sliced into rounds |
| Yellow onion | 1 medium | Diced |
| Bell pepper | 1 medium | Any color you like |
| Garlic | 2 cloves | Minced |
| Chicken broth | 2 cups | Low sodium preferred |
| Diced tomatoes | 1 (14.5 oz) can | With juices |
| Heavy cream | ½ cup | For the sauce |
| Bowtie pasta | 12 oz | Aka farfalle |
| Shredded cheddar | 2 cups | Sharp cheddar works great |
| Salt & pepper | To taste | You know what to do |
Tools You’ll Need
Don’t worry, we’re not getting fancy. Just a few basics:
- Large pot or Dutch oven (the real MVP here)
- Wooden spoon or spatula
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Cheese grater (if you’re skipping the bagged stuff)
Pro Tips
These are the small things that make a big difference—especially if it’s your first time making this.
- Brown the sausage like you mean it. Get it golden. It builds flavor and keeps the whole dish from tasting one-note.
- Shred your own cheese. Pre-shredded cheese has stuff in it that stops it from melting smoothly. Worth the extra 2 minutes.
- Use low-sodium broth. Helps balance out the salt in the sausage and cheese. You’ll have more control over flavor.
- Keep an eye on the pasta. Stir occasionally and check for doneness around the 15-minute mark. You want it tender, not mushy.
- Let it rest for 5 minutes after cooking. It helps the sauce thicken and everything gets even creamier. Hard to wait, but worth it.
Instructions
This is your step-by-step walkthrough. Nothing complicated, but the order matters.
- Heat olive oil in your pot over medium heat.
- Toss in the sliced sausage and let it cook for about 5 minutes. You’re looking for that golden brown edge. Remove from the pot and set aside.
- In the same pot (keep all those sausage bits), add your diced onion and bell pepper. Sauté until soft, around 3–4 minutes.
- Add the minced garlic and stir for another 30 seconds.
- Pour in the chicken broth, diced tomatoes (juice and all), and heavy cream. Stir everything together.
- Add the bowtie pasta and return the sausage to the pot.
- Bring the whole thing to a light boil, then reduce to a simmer. Cover and cook for 15–20 minutes, stirring occasionally.
- Once the pasta is cooked through, remove the lid and stir in the shredded cheddar cheese until melted and creamy.
- Taste. Adjust with salt and pepper if needed.
- Let sit for 5 minutes before serving. (Optional: top with more cheese, parsley, or red pepper flakes if you want a little kick.)
Substitutions and Variations
There’s more than one way to do this. Here are some swaps if you’re working with different ingredients:
| Want to swap? | Use this instead: |
|---|---|
| Smoked sausage | Turkey sausage, chorizo, or even tofu kielbasa |
| Bowtie pasta | Penne, rotini, or any short pasta shape |
| Heavy cream | Half-and-half, evaporated milk, or unsweetened cashew cream |
| Cheddar cheese | Mozzarella, Colby Jack, or Pepper Jack for extra spice |
| Diced tomatoes | Crushed tomatoes or tomato sauce (flavor will change slightly) |
You can also sneak in some extras:
- Spinach: Add during the last few minutes of cooking so it wilts into the sauce.
- Mushrooms: Sauté them with the onion and pepper for a little umami.
- Red pepper flakes: Just a pinch goes a long way if you like heat.
Make Ahead Tips
You can absolutely prep parts of this ahead of time.
- Slice the sausage and chop your veggies the night before. Store in airtight containers in the fridge.
- Pre-measure your broth and keep it in a mason jar or measuring cup.
- If you’re meal prepping for a week, undercook the pasta slightly and finish cooking it when you reheat. That way it doesn’t go too soft.
Leftovers and Storage
This reheats like a dream, which makes it perfect for lunch the next day.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stove or in the microwave with a splash of broth or cream to loosen the sauce.
- Freezing? It’s possible, but the cream sauce can separate. If you go that route, reheat on the stove and whisk well.
Nutrition Info (Per Serving, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 540 |
| Protein | 21g |
| Carbohydrates | 48g |
| Fat | 29g |
| Saturated Fat | 13g |
| Sodium | 980mg |
| Fiber | 3g |
| Sugar | 5g |
Note: Nutrition will vary based on sausage brand, cheese type, and any swaps you make.
Bonus: Diet-Friendly Swaps
Trying to adjust this recipe for your goals? Here are a few tweaks:
- Low-carb: Use zucchini noodles or shirataki pasta instead of bowtie.
- Gluten-free: Choose a certified GF pasta.
- Dairy-free: Use unsweetened cashew cream and a dairy-free cheddar like Violife or Daiya.
- Higher protein: Stir in white beans or chickpeas for an extra protein punch.
Meal Pairing Ideas
This pasta is pretty rich and filling, so pair it with something lighter:
- Arugula salad with lemon vinaigrette
- Steamed broccoli or green beans
- A slice of crusty sourdough if you’re feeling extra
FAQ
Can I use pre-cooked pasta?
Not for this recipe. The pasta cooks in the sauce, which adds starch and thickens everything naturally. Pre-cooked pasta would mess with that.
How do I keep the cheese from clumping?
Shred it fresh and stir it in after you’ve turned off the heat. That way it melts smoothly.
Is this spicy?
Not really. The sausage gives it some smoky depth, but it’s mild. If you like heat, add hot sauce or red pepper flakes.
Can I double this recipe?
Yes! Use a bigger pot and maybe extend the cooking time a few minutes to make sure the pasta is done.
What if I don’t have heavy cream?
You can use half-and-half or evaporated milk. Just know the final dish might be a little less thick.
Wrap Up
This is the kind of meal that sneaks up on you. Simple enough to make on a weeknight, satisfying enough to serve on a weekend. If you’ve been looking for something warm, cheesy, and ridiculously tasty without spending hours in the kitchen, this is it.
Give it a try, and let me know in the comments how it turns out. Did you swap anything? Add mushrooms? Use gouda? I’m nosey and curious and want to hear about it. Seriously.
