One-Pot Spicy Sausage Skillet – smoked sausage, chicken broth, cream, pasta, Rotel, cheese, and green onions. Everything cooks in the same skillet, even the pasta! Super quick weeknight recipe! Ready in 15 minutes! My husband asked for this pasta 2 days in a row! #pasta #smokedsausage #sausage #quick #rotel
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Pin This RecipeEasy One-Pot Skillet Pasta Recipe
OMG! This Spicy Sausage Skillet was SO good! Smoked sausage, pasta, heavy cream, and cheese. YUM! The best part of this meal is that it only uses one pan. You don’t have to precook the pasta. It cooks while it simmers in the sauce. This yummy pasta only takes about 20 minutes from start to finish. Whip up a salad and some rolls and dinner is done!
How to Make Spicy Sausage Skillet
This pasta is super easy to make. Start with cooking some smoked sausage in a skillet. Next, add onion, garlic, broth, Rotel, heavy cream, and pasta. Bring to a boil and simmer until pasta is tender. Top with cheese and green onions and serve.
- I used Conecuh Smoked Sausage. It is a smoked sausage made in Alabama. It is delicious. You can use any brand of smoked sausage or turkey smoked sausage.
- This pasta does have a kick from the Rotel diced tomatoes and green chiles. If you are sensitive to heat, make sure to use MILD Rotel. I sent Chicken Legs to the grocery store and he bought HOT Rotel. Let me tell you, Hot Rotel is super spicy!
- You can use any shape of pasta you like. I used campanelle – it is a trumpet-shaped pasta. Penne, bow-tie, or fusilli would work great too.
- I topped the pasta with Monterey Jack cheese. Feel free to use any cheese you prefer.
- We saved the leftovers for lunch. I poured a little chicken broth in the container so the pasta wouldn’t dry out when we reheated it. It was just as good leftover as it was for dinner.
What to Serve with Smoked Sausage Pasta
This smoked sausage pasta is a favorite at our house. I always have the ingredients on hand to whip this up for lunch or dinner. We usually serve this with a salad and some bread. Here are a few of our favorite recipes from the blog that go great with this quick pasta:
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Spicy Sausage Skillet
Equipment:
Ingredients:
- 1 Tbsp olive oil
- 1 lb smoked sausage, sliced into 1/4″ slices
- 2 Tbsp dried minced onion flakes
- 1 tsp garlic powder
- 2 cups low-sodium chicken broth
- 1 (10-oz) can Rotel tomatoes
- ½ cup heavy cream
- 8- oz campanelle pasta or penne
- ¼ tsp salt
- ½ tsp pepper
- 1 cup shredded Monterey Jack cheese
- ⅓ cup thinly sliced scallions
Instructions:
- Heat olive oil over medium hight heat in a 12-inch oven safe skillet until hot. Add sausage and cook until lightly browned.
- Add onion flakes, garlic powder, broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil. Reduce heat to low and cover skillet. Simmer for 15-20 minutes, until pasta is tender.
- Remove skillet from heat and stir in half of the cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted and bubbly.
Notes:
- I used Conecuh Smoked Sausage. It is a smoked sausage made in Alabama. It is delicious. You can use any brand of smoked sausage or turkey smoked sausage.
- This pasta does have a kick from the Rotel diced tomatoes and green chiles. If you are sensitive to heat, make sure to use MILD Rotel. I sent Chicken Legs to the grocery store and he bought HOT Rotel. Let me tell you, Hot Rotel is super spicy!
- You can use any shape of pasta you like. I used campanelle – it is a trumpet-shaped pasta. Penne, bow-tie, or fusilli would work great too.
- I topped the pasta with Monterey Jack cheese. Feel free to use any cheese you prefer.
- We saved the leftovers for lunch. I poured a little chicken broth in the container so the pasta wouldn’t dry out when we reheated it. It was just as good leftover as it was for dinner.
Steph
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This was a wonderful recipe. I made it for our weekly lunches and it reheated beautifully. It paired perfectly with roasted broccoli.
Omg! This is one of the best recipes I have tried. Husband went back for 3rds! Took leftovers to a friend and she and her sister both asked for recipe. Making again next weekend to take to another friends (oyster roast) since I don't like oysters, I'll have something wonderful to eat. Thanks Stephanie! Keep up the great work with these recipes.
This is absolutely one of my new favorite recipes. My husband has requested this 3 times in the last 2 weeks!
This was delicious!! I used chicken sausage and mild rotel, it was a perfect weeknight dish, I can't wait to have it again!
I decided to make this dish for supper tonight because the picture looked so good, and it was DELICIOUS! It was creamy and cheesy, BUT, it was too spicy for me. I need to know it is was the Rotel or the Conecuh Sausage making it so spicy? !
Jennifer – hope you like the pasta! I got the tablecloth at Pottery Barn.
Love the look of the dish; perfect for my comfort-food loving husband! Think I will make it tomorrow night when he comes home from a business trip. Oh, the tablecloth is gorgeous as well. Source?
Just made this tonight, and it was SOOO good (and so easy)! I pretty much followed your recipe, but used minced garlic since I had no garlic powder. I was surprised at how spicy the Rotel made it. A long time ago Ruby Tuesday's had this southwestern chicken pasta that I could never replicate, but this would work perfect, just with chicken, black beans, and a some fresh tomato when you serve it.
I must make this.
Dan's parents brought us some more sausage this week from Montgomery, YAY!
From just the pic, I was going to say OMG that looks so good and with your OMG on the taste, it is an obvious must try. Have a Happy Thanksgiving.
After seeing this yesterday, I had to make it last night – my husband and son LOVED it. I made very slight modifications (using what I had in the pantry, lol) – evaporated milk instead of heavy cream, mild Rotel, and shredded pepper jack cheese. I think this will become a 'go to' recipe for busy nights and hungry men, thanks!
Patty
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I like spicy food too.
When I looked at the picture, I instantly wondered if I could use Conecuh and you answered the question for me. I love Conecuh.
I would stand at the stove and eat this right out of the pan with a fork. Whoops, don't tell anyone I said that 🙂 Looks D-lish!!!
Perfect week-night dinner. I love a one-pot-dish!