Creamy One-Pan Sausage and Pea Pasta
This creamy one-pan sausage and pea pasta combines roasted garlic sausage, crispy bacon, and a rich three-cheese sauce in a single pot for an easy weeknight meal.
This creamy one-pan sausage and pea pasta combines roasted garlic sausage, crispy bacon, and a rich three-cheese sauce in a single pot for an easy weeknight meal.
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Slice the sausage into rounds.
If not already cooked, cook and chop the bacon.
Heat olive oil in a large, deep skillet over medium-high heat.
Add the sliced sausage to the pan and cook, stirring occasionally, until it begins to brown.
Add the dry pasta directly to the skillet with the sausage.
Pour in the chicken broth to cover the pasta and sausage, then season with garlic salt.
Bring the mixture to a simmer, then cover with a lid. Cook until the pasta is al dente and has absorbed most of the liquid, stirring occasionally to prevent sticking.
Reduce heat to low and stir in the shaved parmesan and Boursin cheese until fully melted and the sauce is creamy.
Add the frozen peas and shredded gruyere cheese, stirring until the peas are heated through and the cheese is melted.
Top with the chopped bacon, give it a final stir, and serve immediately.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop over low heat with a splash of broth or cream to restore sauce consistency.
Yes, cook the pasta slightly underdone, store in the refrigerator for up to 2 days, and reheat gently on the stovetop with a splash of broth or cream to loosen the sauce.
The recipe calls for roasted garlic and gruyere sausage, but any Italian sausage (mild or spicy) works as a substitute. Slice or crumble before cooking.
Yes, fresh peas can be substituted 1:1 for frozen; add them in the final 2–3 minutes of cooking to avoid overcooking.
Keep heat moderate while simmering and add the cheeses off-heat or at low temperature. Stir constantly when adding Boursin and gruyere to melt evenly.
Yes, double all ingredients proportionally. You may need a larger pot or Dutch oven to accommodate the volume without overcrowding.
