Ingredients (and Why They Matter)
- 3 tablespoons olive oil
- 2 pounds smoked sausage, sliced into bite-sized pieces
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups chicken broth
- 12 ounces diced tomatoes, undrained
- 1/2 cup heavy cream
- 1/4 teaspoon pepper
- 8 ounces dry whole wheat bow tie pasta
- 2 cups shredded cheddar cheese
Olive oil helps brown the sausage and soften the onions, a common first step in smoked sausage skillet and one-pot pasta recipes. Smoked sausage is already cooked but browning it builds flavor and gives some crisp edges. Chicken broth and undrained diced tomatoes provide the cooking liquid for the pasta and bring both savory depth and acidity, similar to many tomato-and-broth based one-pot pastas.
Heavy cream adds richness and helps create a silky sauce once combined with the starchy pasta water. Whole wheat bow tie pasta adds a bit more texture and fiber than regular pasta and holds onto the sauce in its folds, the way many one-pot recipes choose short, ridged shapes. Cheddar cheese stirred in at the end melts into a creamy, cheesy coating, echoing smoked sausage and cheddar skillet dishes.
Step-by-Step Instructions
I start by slicing the smoked sausage into bite-size rounds or half-moons so they brown evenly and fit nicely with the pasta. Then I heat the olive oil in a large pot or Dutch oven over medium heat and sauté the chopped onions and sausage until the onions soften and the sausage develops browned edges. This browning step is important—it concentrates the sausage flavor and gives the base of the dish fond to build the sauce on.
Next, I stir in the minced garlic and cook it for about 30 seconds, just until fragrant, being careful not to burn it. Then I add the chicken broth, the undrained diced tomatoes, the heavy cream, and the pepper, stirring well to combine everything into a uniform liquid.
I add the dry whole wheat bow tie pasta straight into the pot, making sure it’s stirred down into the liquid and fully covered—this is exactly how most one-pot pasta recipes handle uncooked pasta so it cooks directly in the sauce. I cover the pot and let it simmer for about 15–20 minutes, stirring occasionally to prevent sticking, until the pasta is tender and most of the liquid is absorbed. The sauce should look creamy and slightly loose; it will thicken a bit more as it stands.
Once the pasta is cooked, I remove the pot from the heat and stir in 1 cup of the shredded cheddar cheese until it melts and the sauce looks smooth and cheesy. If I want it extra cheesy, I sprinkle some of the remaining cheese over the top just before serving so it melts in soft strands over the pasta.