This one pot smoked Turkey Sausage and Noodles recipe is a quick and simple dinner idea made with egg noodles, smoked sausage, and fresh vegetables.
Smoked Sausage And Noodles Recipe
Looking for a hassle-free yet really good and tasty dinner? Dive into this one-pan creation: a flavorful combination of smoked turkey sausage, delicate egg noodles, and vibrant fresh veggies. This dish is a testament to how simple ingredients can transform into something extraordinary. Perfect for those busy weeknights or when you need to impress without the stress!
I mean, who doesn’t love a hot bowl of noodles? This one’s got it all: tender noodles, that smoky sausage flavor, peppers, tomatoes, and hey, who can forget that cheesy parmesan creamy sauce!? The best part is that there’s loads of tasty pasta for you and the fam and fewer dishes to wash afterward.
Why You’ll Love This Sausage and Noodles Recipe
- One-Pan Wonder: Hassle-free cooking with everything made in one pan means less mess and less stress.
- Unbeatable Flavor: The rich taste of smoked turkey sausage, combined with delicate egg noodles and fresh veggies, offers a perfect balance of savory and fresh.
- Weeknight Hero: Perfect for busy evenings when you want something quick, delicious, and satisfying.
- Cheesy Delight: The addition of parmesan gives it that extra edge of salty, cheesy goodness.
- Family-Friendly: Plenty to go around, ensuring everyone gets their fill.
- Fewer Dishes: A big win in the kitchen – spend less time cleaning up and more time enjoying your meal!
How To Make Sausage and Noodles
From the smokiness of the sausage and the softness of the noodles to the tang of the tomatoes, the zing of the peppers, and the creaminess of the sauce, this recipe is an absolute palate-pleaser!
- Heat the olive oil and add the onions, garlic, peppers, tomatoes, sausage, and thyme leaves. Season with salt and pepper; continue to cook for 5 minutes or until vegetables are slightly tender.
- Add in the noodles, broth, and milk, and bring the mixture to a boil. Turn down the heat to medium-low, cover the pot, and continue to cook for 12 minutes.
- Remove from heat and stir in the cheese. Garnish with crushed pepper flakes and serve.
Tips and Variations
- Cookware: Use a deep skillet or a wide pot to ensure even cooking of the noodles and to prevent them from sticking together.
- Noodle Selection: While egg noodles are recommended, you can experiment with other types like fettuccine or spaghetti.
- Vegetable Varieties: Don’t be afraid to toss in other vegetables you have on hand, like bell peppers, zucchini, or spinach, for added nutrition and flavor.
- Spice it Up: For those who like a kick, add a pinch of chili flakes or a splash of hot sauce to the creamy sauce.
- Sausage Choices: If turkey isn’t your favorite, swap it out with any other smoked sausage, like chicken or pork sausage.
- Creamy Sauce: For a richer sauce, you can substitute the skim milk with half and half or even a touch of heavy cream.
This dish reheats beautifully. Store in an airtight container for up to 2 days, and enjoy the leftovers for lunch or dinner. When reheating, add a splash of water or broth to keep the noodles moist.
More One Pot Pasta Recipes
- Caprese Pasta Dinner
- Creamy Tomato One Pot Pasta
- One Pot Creamy Ziti with Sausages
- One Pot Shrimp with Orzo
Turkey Sausage and Noodles
- 3 tablespoons olive oil
- 1 large large yellow onion, thinly sliced
- 2 to 3 cloves garlic, finely chopped
- 4 banana peppers, sliced into rounds
- 2 cups diced fresh tomatoes or use canned tomatoes
- 1 package (13 ounces) smoked turkey sausage, sliced into 1/4-inch rounds (I used Turkey Sausage by Butterball)
- 3 sprigs fresh thyme leaves
- salt and fresh ground black pepper, to taste
- 8 ounces egg noodles
- 1½ cups vegetable broth
- 1 cup skim milk
- 1 cup shredded parmesan cheese
- crushed red pepper flakes, for garnish
- chopped fresh parsley, for garnish
- Heat olive oil in a large skillet set over medium-high heat.
- To the heated oil, add the sliced onions, garlic, peppers, tomatoes, sausage, and thyme leaves.
- Season with salt and pepper and cook, stirring occasionally, until the vegetables are slightly tender, about 5 minutes.
- Stir in the noodles, broth, and milk, and bring the mixture to a boil.
- Turn down the heat to medium-low, cover the pot, and continue to cook for 12 minutes.
- Remove from heat and stir in the cheese and let stand 5 minutes.
- Garnish with crushed red pepper flakes and fresh parsley.
- Cookware: If possible, try to use a large (about 12-inches/5-quart) skillet/pan.
- Noodles: I recommend egg noodles for this recipe, but you can also experiment with other types of noodles or pasta.
- Milk or Cream: I use skim milk here – just a way to cut down on those calories – but you can use half & half or even heavy cream for a creamier, thicker sauce.
- Cheese Alternatives: If you’re not a Parmesan fan, try shredded mozzarella or crumbled feta.
- Vegetables: You can toss in other vegetables that you have on hand, like bell peppers, corn, zucchini, or spinach.
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.