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Creamy white cheddar ranch sausage pasta with rotini, sliced browned sausage, wilted greens, and bits of red pepper in a cheesy sauce.

One Pan White Cheddar Ranch Sausage Magic Pasta

A creamy, dreamy one-skillet dinner combining smoky sausage, tender rotini, and a lush white cheddar ranch sauce. It cooks in 20 minutes with minimal cleanup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb smoked sausage or kielbasa, sliced into rounds Andouille works for spice
  • 1 red bell pepper, diced Adds sweetness and crunch
  • 3 cloves garlic, minced Fresh is best
  • 1 tablespoon olive oil For searing sausage
  • 1 lb dry rotini or fusilli pasta Uncooked
  • 4 cups chicken broth Low sodium preferred
  • 1 packet dry ranch seasoning mix (1 oz) Hidden Valley style
  • ½ teaspoon smoked paprika Enhances smoky flavor
  • 1 cup heavy cream Room temperature
  • 2 cups white sharp cheddar cheese, shredded Freshly grated only
  • 2 tablespoon fresh parsley, chopped Optional garnish

Equipment

  • 1 Deep Skillet Must have lid
  • 1 Chef Knife For chopping
  • 1 Box grater For cheese
  • 1 Wooden spoon For stirring

Method
 

  1. Heat olive oil in a large deep skillet over medium heat and brown the sausage slices.
  2. Remove sausage, then add diced red pepper to the pan and sauté for 3 minutes.
  3. Add minced garlic and cook for 30 seconds until fragrant.
  4. Pour in broth, heavy cream, ranch seasoning, and paprika, then stir in uncooked pasta.
  5. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until pasta is tender.
  6. Remove from heat and stir in the shredded cheese until melted and creamy.
  7. Return the sausage to the pan, toss to coat, and garnish with parsley.

Notes

Shred the cheese from a block for the smoothest sauce texture; pre-shredded cheese can make the sauce grainy.