This Cheesy Sausage Pasta is the dish that made me fall in love with one-pot pastas all those years ago. It’s fast, easy, SUPER flavorful, and because everything cooks in one pot, there’s barely anything to clean up after dinner. WIN. The flavorful combination of smoky sausage, spicy diced tomatoes with green chiles, and creamy Monterey Jack is simple but irresistible, and it cooks in about 30 minutes. That’s a winner in this  book!


This recipe was inspired by an absolutely mouth-watering photo I saw on Pinterest, which was this Spicy Sausage Pasta from But, of course, I made some changes to fit the ingredients I had on hand. I mixed the heavy cream in the original recipe because I figured that between the cheese and sausage, there’d be plenty of fatty goodness going on. My version ended up being rich, but not so much so that you’ll feel super weighed down. I also added fresh spinach because I have a HUGE bag in my fridge just waiting to be used up. Plus, I felt that the recipe needed a little green.


Some other vegetable options for this recipe are bell peppers or broccoli, both of which go great with smoked sausage. If you want to add bell peppers, dice them up and saute them with the onions in the beginning. If you want to add broccoli, cut it into very small florets and add it with the pasta so that the broccoli can simmer  and soften. There are so many different ways you can take this recipe… I’m excited to hear what you come up with!


  • 1 yellow onion
  • 7 oz. smoked sausage
  • 1 Tbsp cooking oil
  • 1 10oz. can diced tomatoes with green chiles (Rotel)
  • 8 oz. wide egg noodles
  • 1.5 cups chicken broth
  • 3 cups fresh spinach
  • 1 cup shredded Monterey Jack
  • 1 green onion, sliced

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