One-Pan Smoked Sausage, Broccoli & Cheddar Pasta

Steps

1. 1

   Dice the onion, slice the smoked sausage into rounds, and shred the cheddar cheese. Have the frozen broccoli, pasta, Alfredo sauce, water, and salt ready before cooking.

2. 2

   Heat the oil in a large, deep skillet over medium-high heat. Add the sliced smoked sausage and cook until deeply browned, turning occasionally so it develops plenty of color, about 5–7 minutes.

   Start 7-minute timer
3. 3

   Transfer the browned sausage to a plate, leaving the rendered drippings and oil in the skillet.

4. 4

   Add the diced onion to the skillet. Cook until softened, about 3–5 minutes, scraping the browned bits from the bottom of the pan as the onion releases moisture.

   Start 5-minute timer
5. 5

   Add the salt and stir briefly to coat the softened onion.

6. 6

   Add the dry penne pasta, Alfredo sauce, and water to the skillet. Stir thoroughly so the pasta is coated and the sauce is loosened with the water.

7. 7

   Add the frozen broccoli and return the browned smoked sausage and any accumulated juices to the skillet. Stir to distribute the ingredients evenly.

8. 8

   Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to maintain a steady simmer, cover the skillet, and cook for 10–12 minutes, stirring occasionally to prevent the pasta from sticking and to promote even cooking.

   Start 12-minute timer
9. 9

   Remove the lid and check the pasta. It should be tender and most of the liquid should have become a creamy sauce. If the pasta needs more time, cover and simmer briefly until tender.

10. 10

    Stir in the shredded cheddar cheese until melted and evenly incorporated. Let the pasta stand uncovered for a few minutes so the sauce can thicken, then serve hot.