One Pot Andouille Sausage Skillet Pasta

One-Pot Andouille Sausage Skillet Pasta: Weeknight Dinner Made Easy

Craving a hearty and flavorful meal but short on time? This one-pot Andouille sausage skillet pasta is your answer! It’s packed with smoky sausage, juicy tomatoes, and creamy cheese, all cooked together in a single skillet for minimal cleanup. Plus, it’s incredibly versatile – feel free to add your favorite vegetables or customize the spice level to your preference.

Ingredients:

• 1 tablespoon olive oil
• 1 (12-ounce) package smoked andouille sausage, thinly sliced




• 1 onion, diced




• 3 cloves garlic, minced




• 2 cups chicken broth




• 1 (14.5-ounce) can diced tomatoes, undrained
• ½ cup milk
• 8 ounces elbow macaroni (or any short-cut pasta)
• 1 cup shredded pepper Jack cheese
• Salt and freshly ground black pepper, to taste
• (Optional) Chopped fresh parsley, for garnish

Cooking Guide:

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sausage and onion, cook for 3-4 minutes until sausage is browned and onion is softened.
2. Stir in garlic, cook for another minute until fragrant.
3. Pour in chicken broth, diced tomatoes with their juices, milk, and pasta. Season with salt and pepper. Bring to a boil, then reduce heat, cover, and simmer for 12-14 minutes, or until pasta is cooked through and liquid is absorbed.
4. Remove from heat and stir in shredded cheese until melted and incorporated. Garnish with fresh parsley (optional) and serve immediately.

Tips:

• For a spicier kick, add a pinch of red pepper flakes along with the garlic.
• You can substitute other types of sausage like kielbasa or chorizo for the andouille.
• If you prefer a creamier sauce, add an extra ¼ cup of milk or heavy cream.
• Don’t have milk on hand? Use an equal amount of water or low-sodium chicken broth instead.
• Feel free to add your favorite chopped vegetables like bell peppers, mushrooms, or spinach during the simmering step.