One Pot Smoked Sausage

This hearty onepot cheesy smoked sausage meal combines the bold flavors of smoky andouille sausage with creamy sharp cheddar and pepper jack cheeses. Bowtie pasta and sautéed bell peppers and onions create a colorful and satisfying base while Cajun seasonings and garlic deepen the taste. Fireroasted diced tomatoes and half and half blend with chicken broth to make a luscious sauce coating every bite. Perfect for busy weeknights, this dish offers comforting simplicity with minimal cleanup.

I first made this on a chilly football Sunday when I needed something fast and hearty. Even the picky eaters at my table asked for seconds, and now it is a goto whenever friends come over.

Ingredients

• Olive oil: Adds a rich base flavor and promotes even cooking. Use extra virgin olive oil for best quality
• Butter: Brings creaminess and helps soften the vegetables until they turn sweet and tender
• Red and green bell peppers: Contribute color, sweetness, and crunch. Choose firm peppers with shiny skin and no soft spots
• Yellow onion: Provides depth and savory notes. Pick onions with dry outer skin and no sprouting
• Jalapeno: Offers gentle heat for those who want spice. Use fresh and remove seeds to mellow the flavor
• Garlic cloves: Give an aromatic punch. Select plump cloves without green shoots for the best taste
• Andouille sausage: Is the star with smoky seasoning. Slice the sausage evenly so it browns uniformly
• Fireroasted diced tomatoes: Add smokiness and acidity. Look for brands with little or no added sugar
• Half and half or whole milk: Makes the sauce extra creamy. Half and half yields a richer texture
• Chicken broth: Infuses savory flavor into the pasta. Opt for low sodium if you want to control salt levels
• Bowtie pasta: Catches the cheesy sauce deliciously. Sturdy brands like Barilla or De Cecco hold shape well
• Sharp cheddar cheese: Lends a sharp tang and smooth melt. Freshly shred for best texture
• Pepper jack cheese: Adds creaminess and a mild heat kick. Block cheese melts better than pre shredded
• Seasonings: Garlic powder, onion powder, black pepper, and Cajun seasoning build layers of flavor. Adjust Cajun spice to your heat preference
• Salt: Unifies all the flavors. Season gradually and taste as you cook

Instructions

Warm the pot:

Add olive oil and butter to a large pan or Dutch oven over medium heat. Let the butter melt completely and the oil shimmer before adding ingredients so the cooking surface is evenly coated

Sauté the vegetables:

Add diced red and green bell peppers, yellow onion, and optional diced jalapeno. Sprinkle in garlic powder, onion powder, black pepper, and Cajun seasoning. Stir and cook for about five minutes until the vegetables soften and their aromas bloom into the air

Brown the sausage:

Push the softened vegetables to one side of the pot. Add the sliced andouille sausage pieces in a single layer so they sear and brown on each side. Let them develop crisp golden edges. This browning deepens the smoky flavor that defines the dish

Add garlic:

Add minced fresh garlic to the pan. Stir well and cook for about one minute until fragrant and just starting to stick but not burnt. Fresh garlic gives bright aroma and flavor

Combine tomatoes and liquids:

Pour in the fireroasted diced tomatoes, half and half, and chicken broth. Stir thoroughly to loosen any browned bits from the bottom. Add uncooked bowtie pasta, pressing gently so all pieces are submerged in the liquid. Add a bit more broth if needed to cover the pasta well

Simmer the pasta:

Increase heat to bring the mixture to a gentle boil. Cover with a lid and reduce heat to low to simmer. Cook for 15 to 20 minutes, stirring occasionally to prevent sticking and ensure even cooking until the pasta is al dente

Finish with cheese:

Once the pasta is tender, remove the lid. Gradually add grated sharp cheddar and pepper jack cheese a handful at a time, stirring constantly so the cheese melts smoothly into a creamy sauce. Taste and season with salt and additional Cajun seasoning if desired. Serve hot and gooey

Andouille sausage is my favorite because it fills the kitchen with its spicy smokiness as it browns. Every bite has such a satisfying punch that my family still remembers the night we polished off the whole pot before halftime during a football game.

Storage Tips

Allow the dish to cool completely before storing. Transfer leftovers into airtight containers and refrigerate for up to four days. Reheat in the microwave with a splash of broth or gently in a pan to bring back creaminess. For freezing, use freezer safe bags flattened for quicker thawing. Consume within two months for best flavor.

Ingredient Substitutions

You can swap andouille for turkey or regular smoked sausage if unavailable. For a vegetarian version, use plantbased sausage and vegetable broth. Add mushrooms or spinach after cooking the sausage for extra veggies. Replace pepper jack cheese with Monterey Jack or Colby Jack if you prefer milder cheese without spice.

Serving Suggestions

Serve large bowls topped with fresh chopped parsley, extra cheese, or crispy fried onions. Pair this meal with a simple green salad and toasted garlic bread. For guests who like heat, have hot sauce and additional Cajun seasoning on the side so everyone can personalize their spice level.

Serve hot and enjoy with a simple green salad or garlic bread for a complete meal. Leftovers reheat beautifully so make extra for easy lunches.

Common Recipe Questions

→ Can I substitute another pasta shape?

Penne, rotini, or fusilli work well. Adjust cooking time and broth accordingly to ensure even cooking.

→ Is Andouille sausage required?

Andouille offers signature smokiness, but kielbasa, chorizo, or any smoked sausage can be used based on preference.

→ Can this dish be made less spicy?

Omit jalapeno and use milder Cajun seasoning or reduce the amount to control heat levels.

→ How do I prevent the cheese from clumping?

Add cheese gradually off the heat while stirring constantly to ensure smooth melting throughout.

→ What sides pair well with this dish?

Fresh green salad, garlic bread, or roasted vegetables complement the flavors and round out the meal.