Name: Creamy Smoked Sausage Pasta
Ingredients: 1 lb smoked sausage (kielbasa, andouille, whatever you’re into – just make sure it’s smoked for that flavor punch); 3 tablespoons butter (the real stuff, not that margarine nonsense); 1 medium onion, diced (yellow or sweet works best here); 3-4 cloves garlic, minced (or more if you’re a garlic fiend like me); 1 red bell pepper, sliced into strips (for color and a touch of sweetness); 2 cups chicken broth (low sodium so you can control the salt); 1 cup milk (whole milk makes it creamier, but 2% works fine too); 8 oz pasta (penne, rotini, or bowties catch the sauce best); 1/2 teaspoon Italian seasoning (or just oregano if that’s all you’ve got); 1/4 teaspoon red pepper flakes (optional, but that tiny kick is worth it); 1/2 cup grated parmesan cheese (the real stuff, not the shelf-stable powder); 4 oz cream cheese, cubed (the secret to a creamy sauce without heavy cream); Salt and black pepper to taste; Handful of fresh parsley, chopped (for looking fancy at the end)

Description

Okay, so this is my absolute go-to dinner when I need something ridiculously delicious but don’t have the energy for anything complicated. It’s basically a one-pot wonder with smoked sausage (the MVP of quick meals), pasta, and a creamy sauce that comes together faster than delivery. It’s got that smoky-savory thing going on, with a creamy, garlicky sauce that coats every bite. Think of it as grown-up mac and cheese with a smoky twist. I started making this on busy weeknights, and now my family literally cheers when they see the sausage come out of the fridge.

Ingredients

Scale

1 lb smoked sausage (kielbasa, andouille, whatever you’re into – just make sure it’s smoked for that flavor punch)
3 tablespoons butter (the real stuff, not that margarine nonsense)
1 medium onion, diced (yellow or sweet works best here)
3–4 cloves garlic, minced (or more if you’re a garlic fiend like me)
1 red bell pepper, sliced into strips (for color and a touch of sweetness)
2 cups chicken broth (low sodium so you can control the salt)
1 cup milk (whole milk makes it creamier, but 2% works fine too)
8 oz pasta (penne, rotini, or bowties catch the sauce best)
1/2 teaspoon Italian seasoning (or just oregano if that’s all you’ve got)
1/4 teaspoon red pepper flakes (optional, but that tiny kick is worth it)
1/2 cup grated parmesan cheese (the real stuff, not the shelf-stable powder)
4 oz cream cheese, cubed (the secret to a creamy sauce without heavy cream)
Salt and black pepper to taste
Handful of fresh parsley, chopped (for looking fancy at the end)