Creamy One-Pan Sausage and Pea Pasta

Name: Creamy One-Pan Sausage and Pea Pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 servings
Cuisine: American
Ingredients: 24 oz roasted garlic and gruyere sausage; 4 slices cooked bacon, chopped; 1 tbsp olive oil; 1 lb shell pasta; 32 oz chicken broth; garlic salt, to taste; 1/2 cup shaved parmesan cheese; 2 tbsp Boursin cheese; 1 cup frozen peas; 1/2 cup shredded gruyere cheese

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.

🌍American 🏷️One-pan pasta 🏷️Sausage pasta 🏷️Creamy pasta 🏷️Weeknight dinner Easy recipe

🏷️

🏷️Comfort food

-0:00

applesauceandadhdonTikTok

Total

25 min

Servings

6

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

-0:00

applesauceandadhdonTikTok

Ingredients

24 oz roasted garlic and gruyere sausage
4 slices cooked bacon, chopped
1 tbsp olive oil
1 lb shell pasta
32 oz chicken broth
garlic salt, to taste
1/2 cup shaved parmesan cheese
2 tbsp Boursin cheese
1 cup frozen peas
1/2 cup shredded gruyere cheese

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Instructions

1
Slice the sausage into rounds.
2
If not already cooked, cook and chop the bacon.
3
Heat olive oil in a large, deep skillet over medium-high heat.
4
Add the sliced sausage to the pan and cook, stirring occasionally, until it begins to brown.
5
Add the dry pasta directly to the skillet with the sausage.
6
Pour in the chicken broth to cover the pasta and sausage, then season with garlic salt.
7
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.
8
Reduce heat to low and stir in the shaved parmesan and Boursin cheese until fully melted and the sauce is creamy.
9
Add the frozen peas and shredded gruyere cheese, stirring until the peas are heated through and the cheese is melted.
10
Top with the chopped bacon, give it a final stir, and serve immediately.

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Tips & Notes

Pro tips

Slice the sausage into coins or half-moons before adding to the pan for faster, even cooking and better cheese sauce incorporation.
Cook the pasta 1–2 minutes under al dente since it continues to soften in the broth and cream; this prevents mushiness.
Add the cheeses off-heat or at very low temperature to prevent the sauce from breaking or becoming grainy.
Taste and adjust salt carefully—the bacon, sausage, and cheeses are already salty; add garlic salt gradually.

Substitutions

Boursin cheese → cream cheese mixed with Italian herbs (1.5 tbsp for softer consistency)
Gruyere sausage → Italian sausage or smoked sausage (flavor will differ slightly)
Shaved parmesan → grated pecorino Romano (stronger, saltier flavor)
Frozen peas → fresh spinach or diced zucchini (add in final 2–3 minutes)

Storage & make-ahead

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.

Common Questions

Can I make this recipe ahead of time?

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.

What type of sausage works best?

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.

Can I use fresh peas instead of frozen?

Yes, fresh peas can be substituted 1:1 for frozen; add them in the final 2–3 minutes of cooking to avoid overcooking.

How do I prevent the sauce from breaking?

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.