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Creamy Smoked Sausage Pasta

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This Creamy Smoked Sausage Pasta is a rich, cheesy, and flavorful dish made in just 30 minutes! Tender pasta is coated in a velvety, garlicky cream sauce with smoky sausage and a hint of spice. Perfect for a quick weeknight dinner the whole family will love!

Ingredients

Scale

For the Pasta & Sausage:

  • 12 oz pasta (penne, rigatoni, or rotini)
  • 1 tablespoon olive oil
  • 12 oz smoked sausage (kielbasa or andouille), sliced into rounds
  • ½ small onion, diced
  • 3 cloves garlic, minced
  • ½ teaspoon smoked paprika
  • ½ teaspoon red pepper flakes (optional, for spice)

For the Creamy Sauce:

  • 1 cup chicken broth
  • 1 cup heavy cream (or half-and-half for a lighter option)
  • ½ cup grated Parmesan cheese
  • 1 cup shredded cheddar or mozzarella cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper

For Garnish:

  • ¼ cup chopped fresh parsley
  • Extra Parmesan cheese

 

Instructions

1. Cook the Pasta:

  1. Bring a large pot of salted water to a boil.
  2. Cook pasta according to package instructions until al dente. Drain and set aside.

2. Cook the Smoked Sausage:

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add sliced sausage and cook for 4-5 minutes, stirring occasionally, until browned. Remove from the skillet and set aside.

3. Sauté the Aromatics:

  1. In the same skillet, reduce heat to medium and add onion. Cook for 2 minutes until softened.
  2. Stir in garlic, smoked paprika, and red pepper flakes, cooking for 30 seconds until fragrant.

4. Make the Creamy Sauce:

  1. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the pan.
  2. Stir in heavy cream, Italian seasoning, salt, and black pepper. Simmer for 2 minutes.
  3. Add Parmesan and shredded cheese, stirring until melted and smooth.

5. Combine Everything:

  1. Return cooked sausage and drained pasta to the skillet.
  2. Toss everything together until well coated in the creamy sauce.
  3. Simmer for 1-2 minutes, allowing flavors to blend.

6. Serve & Garnish:

  1. Sprinkle with fresh parsley and extra Parmesan cheese.
  2. Serve hot and enjoy!

Notes

  • Make it Spicier: Use spicy andouille sausage or add extra red pepper flakes.
  • Lighter Version: Use half-and-half instead of heavy cream and reduce cheese.
  • Extra Flavor: Stir in a spoonful of Dijon mustard for a tangy kick!
  • Storage: Keep leftovers in an airtight container for up to 3 days. Reheat with a splash of milk to loosen the sauce.

Find it online: https://ukfinda.com/creamy-smoked-sausage-pasta/