One Pot Ziti with Andouille Sausage

4.75 from 8 votes
Pin RecipeJump to RecipeComments

This post may contain affiliate links. Please read our disclosure policy.

One Pot Ziti with Andouille Sausage is a wonderful pasta dinner packed with delicious andouille sausages and mushrooms, and it’s prepared in one pot and cooked on the stovetop!

A Pot with cooked Ziti pasta with Andouille Sausage and Mushrooms.


Ziti Pasta Recipe With Andouille Sausage

Hello, dear readers! This weekend, I think you should indulge in a pasta dish that’ll only take up 25 minutes of your time and uses just one pot. I admit, I’ve been on an andouille sausage kick lately, and this ziti creation is no exception. I went a tad overboard at my local farmer’s market, stocking up on meat, honey, pies, and jams. But hey, it’s all for the blog, right? This recipe, in particular, was inspired by the mountains of andouille sausage I now have. The end result is a delectable ziti pasta that you might find hard to resist, tempting you to finish the whole pot by yourself. I’ve even tried it with gluten-free pasta, and the outcome was perfect.

For those hosting a gathering, this dish, complemented by a hearty salad, is sure to win hearts. What’s the secret? A creamy sauce without the cream. Using evaporated milk (or skim milk with a thickener) makes all the difference.

Sauteeing sliced andouille sausages and sliced mushrooms in a large skillet.

Why You Need To Make This Ziti Recipe

  • Efficiency: One pot means less cleaning. Spend less time on dishes and more time enjoying your meal.
  • Flavor-packed: The combination of andouille sausage, fresh herbs, and a creamy sauce is delicious!
  • Versatility: Suitable for both everyday dinners and special occasions. Plus, it’s easily adaptable for gluten-free or low-carb diets with just one ingredient swap.
  • Economical: Making use of staple ingredients and affordable sausage, this dish provides gourmet flavors on a budget.
  • Time-saving: With a total cook time of only 25 minutes, it’s perfect for busy weeknights.
Close-up photo of tube-shaped pasta mixed with sausages and mushrooms.

Ingredients For One Pot Ziti With Andouille Sausage

  • Olive Oil: Used for sautéing and enhancing the flavors of the ingredients.
  • Andouille Sausage: The main protein, it gives the dish its distinct, smoky, and spicy taste.
  • Mushrooms (cremini or baby portobella): Adds a rich, earthy flavor and a meaty texture.
  • Yellow Onion & Garlic
  • Dried Thyme
  • Salt and Pepper
  • Chicken Broth: You can use low-sodium or fat-free chicken broth. Vegetable Broth will also work.
  • Evaporated Milk: Gives the dish its creamy texture without the need for heavy cream.
  • Ziti Pasta: You can also use whole wheat or gluten-free ziti.
  • Parmesan Cheese: Melts into the sauce for a richer, cheesy flavor, and acts as a garnish.
  • Fresh Parsley: Used as a garnish, it adds a fresh and vibrant touch to the finished dish.
Skillet with dry ziti pasta, sliced sausages, sliced mushrooms, and onions.

How To Make One Pot Ziti With Andouille Sausage

  • Heat Oil: Warm the olive oil in a large pan or non-stick skillet.
  • Sauté: Add the sliced sausages, mushrooms, onion, and garlic. Season them with thyme, salt, and pepper. Stir and cook until the mushrooms are tender.
  • Add Liquids: Pour in water, chicken broth, and evaporated milk, bringing the mixture to a boil.
  • Pasta: Add the ziti pasta to the boiling mixture.
  • Cook The Pasta: Continue to cook for around 10 minutes, stirring frequently to prevent the pasta from sticking together, until the pasta is done.
  • Cheese: Stir in the parmesan cheese until you achieve a smooth sauce.
  • Let it Sit: Remove the pan from the heat. The sauce will thicken upon standing.

What Is Ziti Pasta?

Ziti are cylindrical pasta tubes, and they have a smooth texture. This pasta is a great choice for dishes with hearty sauces or for casseroles, as the tubes can trap and hold onto the ingredients. One of the most famous dishes that use ziti is “Baked Ziti,” where the pasta is combined with cheeses, sauce (often marinara), and sometimes meat, then baked until bubbly and golden.

Overhead image of one pot ziti with andouille sausages in a skillet.

Tips For Cooking This Ziti Recipe

  • Heat Level: Andouille sausage tends to be spicy. If you are sensitive to heat, you might consider using half andouille and half another milder sausage.
  • Texture: If you enjoy a bit of crunch, sprinkle the finished dish with some toasted breadcrumbs.
  • Vegetable Variety: Consider adding some bell peppers or diced tomatoes to the mix for more color and flavor.
  • Sausage Browning: Make sure to brown the sausage well. This caramelization adds a deeper flavor to the overall dish.
  • Evaporated Milk: This is a great, lower-fat alternative to cream. However, if you want a richer dish, you can use half-and-half or heavy whipping cream.
  • Taste and Adjust! Always taste and adjust seasonings as needed, ensuring the final dish is balanced and flavored to your liking.
Creamy ziti with sausages and mushrooms served in a white bowl.

What To Serve with Ziti

More Andouille Sausage Recipes


Pin this now to find it later

Pin It
4.75 from 8 votes

One Pot Ziti with Andouille Sausage

One Pot Ziti with Andouille Sausage is a wonderful ziti pasta dinner packed with delicious andouille sausages and mushrooms, and it's prepared in one pot and cooked on the stovetop!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 Serves


  • 2 tablespoons olive oil
  • 8 ounces low sodium andouille sausage,, sliced into 1/2-inch coins
  • 8 ounces sliced mushrooms,, cremini or baby bella work great
  • 1 small yellow onion,, sliced
  • 2 cloves garlic,, minced
  • 1 teaspoon dried thyme
  • salt and fresh ground black pepper,, to taste
  • 3 cups low sodium chicken broth
  • 1 cup water
  • 1 cup low fat 2% evaporated milk
  • 1 pound ziti pasta,, you can also use whole wheat or gluten-free ziti pasta
  • 1 cup grated parmesan cheese, , plus more for garnish
  • chopped fresh parsley, for garnish
Want to save this recipe?
Enter your email below and we’ll send the recipe straight to your inbox!
Please enable JavaScript in your browser to complete this form.


  • Heat the olive oil in a large pan or nonstick skillet.
  • Add sliced sausages, mushrooms, onion, and garlic; season with thyme, salt and pepper and cook, stirring frequently, for 6 to 8 minutes, or until mushrooms are tender.
  • Stir in the water, chicken broth, and evaporated milk, scraping up all the browned bits from the bottom of the skillet. Bring the mixture to a boil and add the pasta. Continue to cook for 10 minutes, or until pasta is done, stirring every 1-2 minutes to keep the pasta from clumping together.
  • Add in the parmesan cheese and stir until well incorporated and you have a smooth sauce. Remove from heat and the sauce will thicken as it stands.
  • Garnish with fresh parsley and a sprinkle of parmesan, and serve.


  • Healthier Choices: Andouille sausage is high in sodium, but you can look for lite, low-sodium chicken or turkey andouille sausage. Also, you can use gluten-free or whole wheat ziti pasta.
  • Pasta Cooking: Pasta can get too soft if overcooked. Ensure you’re cooking the ziti until it’s just al dente. Since the pasta continues to cook a bit in the hot sauce, this helps prevent it from getting mushy.
  • Evaporated Milk: This is a great, lower-fat alternative to cream. However, if you want a richer dish, you can use half-and-half or full cream.
  • Thickening The Sauce: If you want a thicker sauce, at the end of cooking the pasta, spoon 1 tablespoon of the evaporated milk sauce into a mixing bowl and add 1 tablespoon cornstarch; whisk until thoroughly combined and stir it all back into the skillet; continue to cook and stir for about 1 minute.
  • Cheese Variety: While Parmesan is classic, consider a blend of cheeses like finely shredded mozzarella or provolone for a more melty consistency.


Calories: 584kcal | Carbohydrates: 67g | Protein: 28g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 694mg | Potassium: 573mg | Fiber: 3g | Sugar: 8g | Vitamin A: 169IU | Vitamin C: 2mg | Calcium: 193mg | Iron: 2mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Did you make a recipe? Leave a rating

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating:


  1. Scott Anderson says:

    Followed the recipe to the “T”. In the end, not enough liquid. Whoever put this
    recipe on line would know that if you indeed made this meal. Just not enough
    liquid for everything to cook, especially the pasta. Need to go back to the
    recipe to see just where additional liquid can be added and what kind.

  2. Erma says:

    My question, how big of a serving? 1

  3. Michelle @ The Complete Savorist says:

    One delicious and quite striking pan of pasta.

  4. Cathy Trochelman says:

    Yum! This looks delicious from start to finish!

  5. Deanna says:

    I love these one pot meals-yum! Gotta try this one

    May I ask you,since I’m not that far from you,what local farm you hit up? Been meaning to look into one for my meat sources-thanks in advance!

  6. Brandy | Nutmeg Nanny says:

    I am always down for a good one pot meal!

  7. Kimberly @ The Daring Gourmet says:

    That sounds heavenly, especially with the addition of that flavorful and spicy andouille!

  8. Megan @ Pip and Ebby says:

    All I gotta say is YUM!

  9. Sheila @ Life, Love, and Good Food says:

    And no cream! Great recipe, great photos, too!

  10. Dorothy at Shockingly Delicious says:

    Love that it can be made in one pot and quickly! Perfect weeknight meal!