One Pan Cheesy Sausage Pasta

This is the recipe I come back to on the nights when I need something fast, filling, and guaranteed to get cleaned off every plate at the table. One pot, 35 minutes, and it tastes like it took way more effort than it did.

This one pot sausage pasta is everything a weeknight dinner should be. Italian sausage, onion, and garlic build the base, then beef bone broth and tomato sauce go in with the dry pasta shells so everything cooks together in one pot and absorbs all that savory, tomatoey flavor as it simmers. A cup of heavy cream and a generous amount of freshly shredded sharp cheddar stir in at the end and turn the whole thing into a rich, cheesy, creamy pasta that is as comforting as it gets. This cheesy sausage pasta is a busy mom's best friend and your family is going to request it on repeat.

Why You'll Love This Recipe

• Everything cooks in one pot, including the dry pasta. The shells absorb the broth and tomato sauce as they cook which means more flavor in every bite and one less pan to wash.
• Mild Italian sausage is the protein here and it does a lot of the seasoning work on its own. Between the sausage, the bone broth, and the spice blend, the sauce is deeply flavored without any extra effort.
• Freshly shredded sharp cheddar melted into heavy cream at the end creates a silky, rich sauce that coats every shell. This is the step that takes the whole dish from good to something your kids ask for by name.
• Thirty-five minutes start to finish on a single burner. That is the whole pitch.

Ingredients Needed to Make One Pan Cheesy Sausage Pasta

The Base

Butter starts the pot and gives the onion a rich, slightly nutty foundation to soften in. Diced yellow onion and minced garlic cook down first and build the aromatic base that runs through the whole dish. Mild Italian sausage goes in next and browns in the same pot, adding savory, herby flavor throughout.

The Seasoning and Sauce

Italian seasoning, onion powder, garlic powder, and crushed red pepper season the sausage before the liquid goes in. Tomato paste stirred in with the seasonings adds concentrated, slightly sweet tomato depth. Beef bone broth is the cooking liquid for the pasta and the base of the sauce. It adds a richness that regular broth doesn't bring. Tomato sauce rounds out the sauce with bright, tangy tomato flavor.

The Creamy Finish

Heavy cream and freshly shredded sharp cheddar go in at the very end over low heat. The cream loosens the thickened sauce and the cheddar melts through it into something silky, rich, and deeply cheesy. Always shred the cheddar fresh from the block for the smoothest melt.

How to Make One Pan Cheesy Sausage Pasta

Step 1: Cook the Aromatics

Melt the butter in a large pot over medium heat. Add the diced onion and cook, stirring occasionally, until translucent, about 3 to 4 minutes. Add the minced garlic and cook for another 30 to 60 seconds until fragrant.

Step 2: Brown the Sausage

Add the Italian sausage to the pot and cook, breaking it into small pieces, until no pink remains throughout.

Step 3: Add Seasonings and Tomato Paste

Stir in the Italian seasoning, onion powder, garlic powder, crushed red pepper, salt, pepper, and tomato paste. Stir until the sausage is evenly coated.

Step 4: Add Liquid and Bring to a Simmer

Pour in the beef bone broth and tomato sauce. Stir to combine and bring to a full simmer over medium heat.

Step 5: Cook the Pasta

Once the liquid is bubbling, add the dry pasta shells. Stir well, cover with a lid, and cook for 8 to 10 minutes, stirring once or twice during cooking to prevent the shells from sticking to the bottom. Cook until the pasta is tender and has absorbed most of the liquid.

Step 6: Add Cream and Cheese

Reduce heat to low. Stir in the heavy cream, then add the freshly shredded cheddar in handfuls, stirring between each addition until fully melted and smooth.

Step 7: Simmer and Serve

Let the pasta simmer uncovered on low for 3 to 5 minutes until the sauce is creamy and coats the shells. Serve immediately.

Storing and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. The pasta will absorb the remaining sauce as it sits and thicken significantly overnight. Reheat on the stovetop over medium-low heat with a generous splash of broth or cream stirred in to bring the sauce back to a creamy consistency. The microwave works in 60-second intervals with a stir between each but the stovetop gives a much better result. This pasta does not freeze well due to the cream and cheese sauce.

What to Serve With One Pan Cheesy Sausage Pasta

This pasta is a complete, hearty meal on its own. A simple Caesar salad or a side of garlic bread for scooping up the extra sauce makes it feel like a full sit-down dinner without any extra effort.

Alexandrea

One Pan Cheesy Sausage Pasta (One Pot Recipe)

This one pan cheesy sausage pasta cooks Italian sausage, pasta shells, tomato sauce, and sharp cheddar all in one pot for an easy, creamy weeknight dinner ready in 30 minutes. The ultimate one pot sausage pasta the whole family loves.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Ingredients

  

• 1 tablespoon butter
• ½ yellow onion diced
• 1 tablespoon minced garlic
• 1 lb mild Italian sausage
• 1 teaspoon Italian seasoning
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon crushed red pepper
• 1 tablespoon tomato paste
• 4 cups beef bone broth
• 15 oz tomato sauce
• 16 oz medium pasta shells dry
• 1 cup heavy cream
• 8 oz sharp cheddar cheese freshly shredded
• Salt and pepper to taste

Method

 

1. Melt the butter in a large pot over medium heat. Add the diced onion and cook until translucent, about 3 to 4 minutes.
2. Add the minced garlic and cook for 30 to 60 seconds until fragrant.
3. Add the Italian sausage and cook, breaking it into pieces, until no pink remains.
4. Stir in the Italian seasoning, onion powder, garlic powder, crushed red pepper, salt, pepper, and tomato paste. Stir to coat the sausage evenly.
5. Pour in the beef bone broth and tomato sauce. Bring to a simmer.
6. Once the liquid is bubbling, add the dry pasta shells. Stir, cover with a lid, and cook for 8 to 10 minutes until the pasta is cooked through, stirring once or twice to prevent sticking.
7. Reduce heat to low. Stir in the heavy cream and freshly shredded cheddar until fully melted and combined.
8. Simmer uncovered for 3 to 5 minutes until the sauce is creamy and coats the pasta.
9. Serve immediately.

Notes

• Shred the cheddar fresh from the block. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly and can leave the sauce grainy. Freshly shredded melts into the pasta cleanly every time.
• Stir the pasta a couple of times while it cooks in the broth to keep the shells from sticking to the bottom of the pot.
• Make sure the liquid is at a full simmer before adding the dry pasta. Adding it to liquid that is not hot enough extends the cook time and can cause the pasta to absorb unevenly.
• Beef bone broth adds a deeper, richer flavor than regular chicken or vegetable broth here. It is worth using if you have it.
• The pasta will continue absorbing liquid as it sits. If it thickens too much before serving, stir in a small splash of broth or cream to loosen it.