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Quick Wet Noodles: One-Pan Creamy Sausage Noodles

Prep 10 min Cook 15 min Difficulty 1/5

A fast, creamy sausage noodle skillet you can make in one pan with pantry staples.

Why this recipe works

A one-pan, quick and hearty noodles dish that combines noodles, onion, sausage and a creamy broth. It’s ideal for busy weeknights or a comforting meal for a small crowd, adaptable with what you have on hand.

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Key takeaways

Uses one pan for easy cleanup
Creamy sauce with simple pantry ingredients
Can be swapped with other sausage or greens

Recipe guide

A one-pan, quick and hearty noodles dish that combines noodles, onion, sausage and a creamy broth. It’s ideal for busy weeknights or a comforting meal for a small crowd, adaptable with what you have on hand.

Grab a skillet and you’re nearly done.

  • Uses one pan for easy cleanup
  • Creamy sauce with simple pantry ingredients
  • Can be swapped with other sausage or greens

Step 1: Sauté aromatics and sausage

Heat butter and oil in a wide skillet over medium heat until shimmering. Add sliced onion and cook until softened, 4–5 minutes. Stir in minced garlic and cook 30 seconds. Add sausage and cook until edges brown, 3 minutes.

Step 2: Simmer noodles in creamy broth

Pour in broth, cream, and Dijon mustard. Bring to a gentle simmer. Submerge noodles in the liquid, cover, and simmer 6–10 minutes until noodles are tender and liquid thickens. Uncover and cook briefly if needed.

Step 3: Finish and serve

Season with salt and pepper. Stir in parsley if using and serve immediately.

Ingredients

  • 200 g egg noodles (fresh or dried)
  • 1 tbsp butter
  • 1 tbsp vegetable oil
  • 1 small onion, thinly sliced
  • 1 garlic clove, minced
  • 150 g smoked sausage or kielbasa, thinly sliced
  • 250 ml chicken or vegetable broth
  • 50 ml cream or whole milk
  • 1 tsp Dijon mustard
  • salt to taste
  • freshly ground black pepper to taste
  • 1 tbsp chopped fresh parsley (optional)

Instructions

  1. Heat butter and oil in a wide skillet over medium heat until shimmering.
  2. Add sliced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes.
  3. Stir in minced garlic and cook 30 seconds until fragrant.
  4. Add sliced sausage and cook until edges are lightly browned, about 3 minutes.
  5. Pour in broth, cream, and Dijon mustard and stir to combine.
  6. Bring liquid to a gentle simmer, then add noodles, pressing them into the liquid so they are mostly submerged.
  7. Cover and simmer gently, stirring once or twice, until noodles are tender and most liquid is absorbed, 6–10 minutes depending on noodle type.
  8. Uncover and continue cooking a minute or two if needed to reach desired sauce thickness.
  9. Season with salt and freshly ground black pepper to taste.
  10. Stir in chopped parsley if using and serve immediately.

FAQs

Can I use different noodles? Use any type of egg noodles you have; dried or fresh both work. If using dry, extend simmer time by 2–3 minutes.
Can I skip parsley or other greens? Yes. You can omit parsley and adjust salt to taste after simmering.
Can I make this without cream? If you don’t have cream, substitute with milk and a teaspoon of butter for richness.