Sausage Pasta Skillet is a quick and easy one pot meal the whole family will love. Creamy, cheesy, sausage pasta dinner.
Getting dinner on the table on busy weeknights can be a challenge. But I really don’t want to rely on take out, delivery or the drive through. So I am determined to have a few recipes in my arsenal that I can just pull out and get on the table fast! This sausage pasta is perfect for that!
I grew up on Old Fashioned Goulash as a kid, it was a staple in our house. It is one that I definitely still make today. But sometimes you have to mix it up, and I am a huge fan of sausage, so this pasta skillet is high up there in our rotation.
I am all about super quick skillet meals. Enchilada Pasta Skillet, Cheeseburger Macaroni Skillet, Mexican Rice Skillet, and I have two more that I still need to share with you! Everything is cooked in one pan (including the pasta), and it is ready in about 20 minutes.
You really can’t beat that, especially this time of year. My son is always excited when I tell him we are having a pasta skillet for dinner. He loves to scoop up all the sauce, and get his plate perfectly clean!
Sausage Pasta Skillet uses just a few ingredients, most of which you can keep on hand at all times. I used kielbasa for the sausage. Kielbasa lasts for a really long time in the fridge if you don’t open it. So stock up when it is on sale, and you will always be ready to make this. Y
You can mix up the flavor and use just about any kind of sausage you have on hand or your family likes for this. You can use the turkey sausage for lower calories or the pork and beef versions, it really is up to you! Creamy, cheesy, tomato-y, with a slight kick can never be wrong!
How to Make Sausage Pasta
- Start by slicing your sausage into little coins. I like to leave them this way, but you could slice those in half into little half moons if you wanted. That works great if you have younger kids you are feeding.
- Brown the sausage and onion together until the sausage is starting to brown and the onions are soft.
- Next add in the garlic and cook for just about a minute. I like to do this last so that I make sure it doesn’t burn. Nothing is worse that burnt garlic.
- Then everything else (minus the cheese) goes into the pan. Stir to make sure everything is evenly mixed and then you just let it cook. Bring it to a boil and then cover and reduce the heat to a simmer. The pasta will cook and soak up the liquid.
- Once the pasta is cooked most of the liquid should be gone. Mix in your cheese and then you serve.
Want more Easy Dinners?
- Tuscan Chicken Pasta – easy pasta dinner with tomatoes, chicken, mushrooms and more!
- Sausage & Rice Skillet – one pan meal with kielbasa and rice that is so good
- One Pan Pizza Chicken – all the flavor of pizza with chicken!
- Chicken Lo Mein – skip take out and make this family favorite at home
- Italian Stuffed Chicken – just 5 ingredients and so simple!
I created a fun group on Facebook, and I would love for you to join us! It’s a place where you can share YOUR favorite recipes, ask questions, and see what’s new at Dinners, and Desserts (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Be sure to follow me on Instagram and tag #dinnersdishes so I can see all the wonderful DINNERS, DISHES, AND DESSERTS recipes YOU make!
Connect with Dinners, Dishes, and Desserts!
Be sure to follow me on my social media, so you never miss a post!
Facebook | Twitter | Pinterest | Instagram
Sausage Pasta Skillet
Sausage Pasta Skillet is a quick and easy one pot meal the whole family will love. Creamy, cheesy, sausage pasta dinner.
Ingredients
- 1 Tbls olive oil
- 1 pound Kielbasa
- 1 cup onion, , finely chopped
- 2 cloves garlic, , minced
- 3 cups short cut pasta
- 1 can Rotel tomatoes
- 1 1/2 cups skim milk
- 3/4 cup chicken stock
- 1 1/2 cup colby/jack cheese
Instructions
- In a large skillet heat olive oil over medium high heat. Add onions and sausage. Cook for about 5 minutes, until onions are soft, and sausage is starting to brown. Add garlic, and cook for 1 minute until fragrant.
- Stir in pasta, tomatoes, milk, and chicken stock. Bring to a boil. Cover, reduce heat and cook for 8-10 minutes until pasta is tender.
- Stir in cheese.
- Let stand for 5 minutes for sauce to thicken before serving.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 666Total Fat 43gSaturated Fat 17gTrans Fat 1gUnsaturated Fat 23gCholesterol 105mgSodium 1618mgCarbohydrates 41gFiber 2gSugar 9gProtein 29g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
- Easy Raspberry Sauce - May 5, 2021
- Air Fryer Donuts - May 3, 2021
- Weekly Meal Plan Week 303 - May 1, 2021
Kim (Feed Me, Seymour) says
I am all over this pasta! Keilbasa is definitely my most favorite and I only ever really eat it plain but I’m excited to try it like this!
Mhartley says
Does short cut pasta mean pasta that is is small bite sizes or are you referring to easy ” short cut” pasta…..like oven ready pasta? Sounds like a silly ? But….hey 🙂
Erin S says
Short Cut means small – so like rotini, penne, bowtie – anything that is more bite sized. Not spaghetti. Enjoy!
Carol at Wild Goose Tea says
This quick meal or something similar to it is ALWAYS a lick the pan event in my family.
Which of course makes the good feel good. Happy Holidays!!!!
Amy @Very Culinary says
Love those. Pinned and printed!
Dawn says
Why do we boil milk? It circled, looked disgusting but I guess it tasted ok.
Erin S says
Dawn – the milk is what makes it creamy. Tons of recipes call for adding milk and other liquid together and boiling and/or simmering it until cooked. It should not have curdled though. Even box mix Hamburger Helper calls for milk, so I am not sure what happened.
Rachel says
Milk curdled in mine too. Not sure if it was because I used 1% milk, put it on a burner that stays super hot even on warm, or a combination of both. Despite that, it still tasted great and was really good as leftovers as well. Thanks!
Theresa says
The milk curdled in mine too. My suggestion would be to not add the milk until the pasta is done cooking. When the pasta is tender, turn the heat on low, then add the milk and then the cheese.
Erin S says
I have made this monthly for at least the last 18 months, and have never had the milk curdle. I even did it live on a video, and the milk was fine. Do you slowly heat the milk? I add cold milk to the pan, so the pan cools quickly, and then comes up to a boil. This slow process has never caused me a problem. You could use water or stock in place of the milk, but the liquid is how the pasta cooks, so you can’t add it at the end. You could use a little less water, and add a tiny bit of cream with the cheese to make it creamier if you wanted.
Jessica says
Mine curdled too….did not look appetizing. Should still taste ok I hope.
tammy says
Do you think I could use almond milk in place of regular milk?
Erin S says
Definitely. There is a chance it would give it a slightly different flavor, but there is no reason I can think of that it will not work. Enjoy!
Ina says
Do you cook the pasta before adding it to the pot or should the pasta be uncooked?
Erin S says
It is uncooked Ina, that is why you add all the liquid to the pan. It all cooks together.
Denise says
Thanks for this great recipe – my family loves it. Sometimes, to get in more veggies I will put in fresh spinach or kale at the end and cook it enough so that it will wilt. Other times, I will heat a bag of frozen peas in the microwave and then mixed them in at the end.
Erin S says
Great way to get veggies in your family- glad you everyone enjoys it!
Andra M says
We love this recipe and have tried it several times now! Ours “curdles” also, but once the cheese is mixed in, everything comes together nicely. Thank you!
Ken Reiplinger says
Being new to cooking I use Pinterest to find new recipes and go straight to the recipes themselves. Having printed off the one for Sausage Pasta Skillet I found myself with a dilemma. When you say 3 cups short cut pasta is that dry or wet, and is that literally 3 cups measured? And staying with the pasta do you cook it before putting it in the skillet with the other ingredients? Thanks.
Erin S says
Ken, the pasta is dry. It cooks in the pan with the liquid – that is why it is a one pan meal. You do use a measuring cup and measure 3 cups of pasta straight from the box. It is really close to a 12 oz box of pasta.
Valerie Koutek says
My husband found this recipe after I asked him for meal suggestions. I made it on a camping trip in our enclosed camper, and it was delicious. I’m fixing it tonight for a quick supper. Thank you for great recipes.
Grow your own says
After adding milk don’t cover. Covered milk will curdle.
Demeter says
Everyone needs a quick and easy dinner idea for crazy nights. Such a life saver when you really don’t feel like cooking. Looks amazing!
Dorothy Reinhold says
This is exactly the kind of dinners my kids love! I can feel good about serving this!
Catalina says
Yes, please! This looks so perfect for dinner tonight! I am sure my family will love it!
Kimberly says
So easy and tasty and perfect for a quick weeknight meal!
Tisha says
This sausage pasta meal is perfect for a busy night! Love simple skillet recipes
Sarah says
I used to make this recipe a lot a few years ago, and it’s very good. Now that I have little kids, I only have whole milk at the house. Is there is specific reason you need to use skim milk, or will any type work?
Erin S says
Any milk will work. I use skim because that is what we drink, and it cuts down some on the calories. But that is the only reason, so if you have other milk it should be just fine.
Sarah K says
My family loves this dish, and I make it very regularly. I too have had problems with the milk curdling. I have no idea why, it doesn’t really make sense to me. What I have found that works for me to prevent that is I change the ratio to 2 c. chicken broth and 1/2 c. milk and then cook it uncovered for about 20 min. The pasta still gets done and I haven’t had any problems with the curdling. Maybe this will be a useful tip for someone who is also having that problem because the recipe is definitely worth making again and again.