Creamy Smoked Sausage Pasta
A comforting pasta dish with smoky sausage and a creamy Parmesan sauce. Quick to make, flavorful, and perfect for a satisfying family meal any day.
Equipment
- 1 large pot for boiling pasta
- 1 large skillet for cooking sausage and sauce
- 1 wooden spoon for stirring
Ingredients
- 12 oz pasta penne, rotini, fettuccine, or rigatoni
- Salt for boiling water
- 14 oz smoked sausage sliced into rounds
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 garlic cloves minced
- 1 cup heavy cream
- ½ cup milk optional, to loosen sauce
- ¾ cup grated Parmesan cheese
- ½ teaspoon paprika smoked paprika preferred
- ½ teaspoon Italian seasoning
- Salt and black pepper to taste
- Optional: red pepper flakes for heat
- Optional: fresh spinach or peas
- Optional: sautéed mushrooms or bell peppers
- Optional: fresh parsley or basil for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente according to package instructions.
- Reserve ½ cup of pasta water, then drain pasta and set aside.
- Heat olive oil in a large skillet over medium-high heat and cook smoked sausage slices until browned and crispy, about 4–5 minutes.
- Remove sausage from the skillet and set aside.
- In the same skillet, melt butter over medium heat and sauté minced garlic until fragrant, about 30 seconds.
- Add heavy cream and milk (if using), then stir in Parmesan cheese, paprika, and Italian seasoning.
- Simmer the sauce gently for 3–5 minutes until smooth and slightly thickened.
- Return the cooked pasta and sausage to the skillet and toss to coat evenly with the creamy sauce.
- Add reserved pasta water gradually if the sauce is too thick.
- Season with salt, black pepper, and optional red pepper flakes to taste.
- Serve hot, garnished with fresh parsley or basil and extra Parmesan cheese.
Notes
- Use andouille sausage or extra smoked paprika for deeper smoky flavor.
- Add spinach, broccoli, or bell peppers for more veggies.
- Try mozzarella or cream cheese for a creamier sauce.
- Cook pasta slightly underdone to finish cooking in the sauce.
- Store leftovers refrigerated up to 3 days and reheat gently.