Creamy Smoked Sausage Pasta
A rich and flavorful comfort dish with smoky sausage, silky cream sauce, and hearty pasta, perfect for a quick dinner idea.
Ingredients
Pasta and Sausage Ingredients
- 12 ounces pasta (penne, rigatoni, or fusilli) pasta shape helps hold the sauce.
- 1 pound smoked sausage, sliced into 1/2-inch rounds use kielbasa or your favorite smoked link.
- 1 tablespoon olive oil for browning the sausage.
Vegetables and Flavorings
- 1 medium onion, finely chopped adds sweet depth.
- 3 cloves garlic, minced fragrant and warming.
Sauce Ingredients
- 1 cup chicken or vegetable broth builds the sauce base.
- 1 cup heavy cream (or half-and-half for a lighter version) gives the dish its silky texture.
- 1/2 cup grated Parmesan cheese (or nutritional yeast for dairy-free) adds savory, cheesy notes.
- 1 teaspoon smoked paprika enhances the smoky profile.
- 1/2 teaspoon red pepper flakes (optional) for a little heat.
- to taste Salt and cracked black pepper
Garnish
- Fresh parsley or basil for garnish.
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil and cook pasta until al dente according to package directions. Reserve 1/2 cup pasta water, then drain.
Browning Sausage
- While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced smoked sausage and brown for 3–4 minutes per side until caramelized and smelling incredible. Remove with a slotted spoon and set aside.
Sautéing Vegetables
- In the same skillet, add onion and bell pepper. Sauté 4–5 minutes until softened and slightly golden. Add garlic and cook 30 seconds more.
Making Sauce
- Pour in the broth and scrape any brown bits from the pan. Stir in smoked paprika and red pepper flakes, then simmer 2 minutes to concentrate flavors.
- Lower heat to medium and stir in heavy cream. Let it warm and thicken slightly, about 2–3 minutes. Add Parmesan and stir until melted and silky.
Final Assembly
- Return sausage to the skillet and add drained pasta. Toss everything together, adding reserved pasta water a splash at a time to reach your desired sauce consistency.
- Taste and adjust seasoning with salt and pepper. Finish with a handful of chopped parsley or basil.
- Serve hot, passing extra Parmesan at the table.
Notes
Store leftovers in an airtight container for up to 3 days in the refrigerator. This dish can be frozen for up to 2 months without the pasta.