If you’re craving a dish that combines comfort, bold flavors, and creamy indulgence, this Creamy Smoked Sausage Pasta Recipe is exactly what your dinner rotation needs. It’s a rich, velvety pasta loaded with smoky sausage bites, perfectly cooked rotini, and a luscious sauce that hugs every noodle in cheesy, garlicky goodness. Whether it’s a busy weeknight or a cozy weekend meal, this recipe comes together quickly and delivers a satisfying plate that feels like a warm hug from your kitchen.
Ingredients You’ll Need
Gathering simple, everyday ingredients is all it takes to build the layers of flavor in this Creamy Smoked Sausage Pasta Recipe. Each component plays its part, from tender pasta providing the perfect canvas, to smoked sausage bringing smoky depth, and the creamy sauce that ties it all together.
- 16 oz rotini pasta: The spirals hold onto sauce wonderfully, ensuring every bite is flavorful.
- 12 oz smoked sausage, sliced: Adds a smoky, savory punch and a hearty texture.
- 3 tablespoons salted butter: Creates a rich base for the sauce and enhances overall flavor.
- 2 tablespoons flour: Thickens the sauce into that irresistible creamy consistency.
- 4 to 7 cloves garlic, minced: Offers a fragrant punch that balances the richness perfectly.
- 3 cups half and half: Delivers creaminess without being overly heavy.
- 1 cup chicken stock: Adds flavor depth and thins the sauce for perfect texture.
- 1 teaspoon salt: Seasoning to bring out the best in all ingredients.
- ½ teaspoon pepper: A little heat to awaken the palate.
- 1 teaspoon oregano: Brings an herbal warmth that brightens the sauce.
- 1 cup shredded cheese (cheddar or your choice): Melts into the sauce for cheesy, gooey goodness.
- 15 oz diced tomatoes, drained: Adds a fresh, tangy contrast and vibrant color.
- ¼ cup shredded Parmesan cheese: A salty, nutty finish sprinkled on top before serving.
How to Make Creamy Smoked Sausage Pasta Recipe
Step 1: Cook the Pasta
Start by boiling your rotini pasta according to the package directions until it’s perfectly al dente. This little bit of chewiness will keep the pasta from getting mushy later when mixed with the sauce. Once cooked, drain the pasta and set it aside so it’s ready to absorb all that creamy magic.
Step 2: Brown the Smoked Sausage
Heat a large skillet over medium heat and cook the sliced smoked sausage until it’s nicely browned, usually about 5 to 7 minutes. Browning the sausage enhances its smoky flavor and adds caramelized texture, which brings a lovely contrast to the creamy sauce. Remove the sausage from the skillet and set it aside for now.
Step 3: Build the Creamy Base
In the same skillet, melt the butter and toss in the minced garlic. Sauté the garlic just until it’s fragrant, about one minute, to avoid any bitterness. Then sprinkle in the flour and stir constantly for a couple of minutes to cook it out and form a roux. This helps create a luscious thickening base that will give your sauce the perfect consistency.
Step 4: Whisk in Liquids and Seasonings
Slowly whisk in the half and half and chicken stock, stirring consistently to avoid lumps. The combination of creaminess from the half and half and savory depth from the chicken stock creates a beautifully balanced sauce. Add the salt, pepper, and oregano next, letting the sauce gently simmer for about five minutes until it thickens and the flavors meld.
Step 5: Add Cheese and Tomatoes
Stir in your shredded cheese and diced tomatoes that have been drained to avoid excess liquid. The cheese should melt fully into the warm sauce, transforming it into a rich, creamy coating for every bite. The tomatoes add a burst of tang and a pop of color that balances the richness delightfully.
Step 6: Combine Everything Together
Return the browned sausage and cooked pasta to the skillet, tossing everything well so the pasta is evenly coated in that dreamy sauce and the sausage is distributed throughout. Heat it through until everything feels harmoniously warm and ready to serve.
Step 7: Finish with Parmesan
Before plating, sprinkle the shredded Parmesan over the top for that salty, slightly nutty finish that adds an extra layer of flavor and a little texture crunch if allowed to melt slightly. Then dig in to this comforting, indulgent dish!
How to Serve Creamy Smoked Sausage Pasta Recipe
Garnishes
Fresh herbs like chopped parsley or basil are fantastic to sprinkle on top, adding a vibrant green color and bright herbal notes. If you like heat, a pinch of red pepper flakes can give an exciting kick. A little extra Parmesan never hurts either for those cheesy enthusiasts.
Side Dishes
This creamy pasta pairs beautifully with a crisp garden salad dressed in a light vinaigrette to cut through the richness. Garlic bread or warm dinner rolls are perfect for soaking up any leftover sauce. For a veggie boost, try roasted broccoli or steamed green beans on the side.
Creative Ways to Present
For a family-style dinner, serve the pasta in a large rustic bowl that invites everyone to dig in. To impress guests, plate individual portions topped with a sprig of fresh basil and a dusting of Parmesan, accompanied by a lemon wedge for a surprising brighten-up if desired.
Make Ahead and Storage
Storing Leftovers
This dish stores well in an airtight container in the fridge for up to three days. The flavors actually meld further overnight, making it a fantastic make-ahead meal for busy days.
Freezing
Though the creamy sauce is best fresh, you can freeze leftovers for up to one month. Use a freezer-safe container and thaw overnight in the fridge before reheating gently.
Reheating
Reheat the pasta gently in a skillet or microwave, adding a splash of milk or chicken stock if it feels too thick. Stir often to keep the sauce silky and avoid curdling.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While rotini is ideal for holding the sauce, penne, rigatoni, or even fusilli would work wonderfully as well. Just pick a pasta shape that grabs onto the creamy sauce.
Is smoked sausage necessary for the flavor?
Smoked sausage contributes a unique smoky, savory depth that really elevates this dish. However, you can substitute with other sausages like kielbasa or even spicy Italian sausage if you prefer a different flavor profile.
Can this recipe be made dairy-free?
With some adjustments, yes! Use dairy-free butter, plant-based milk like oat or cashew milk instead of half and half, and substitute cheese with your favorite vegan alternatives.
How can I make this dish spicier?
To amp up the heat, add red pepper flakes while sautéing the garlic or use a spicy smoked sausage. You could also stir in a dash of hot sauce when adding the liquids for an extra kick.
Is there a way to add vegetables to this recipe?
Definitely! Bell peppers, spinach, mushrooms, or zucchini can be sautéed along with the sausage or added just before the cheese melts. Vegetables add freshness and nutritional value that balance the creamy sauce perfectly.
Final Thoughts
I truly hope you give this Creamy Smoked Sausage Pasta Recipe a try soon. It’s one of those dishes that feels special yet comes together without fuss, offering creamy, smoky, cheesy comfort in every bite. Whether you’re cooking for your family or looking to impress friends, this recipe is sure to become a beloved favorite in your kitchen.
Print
Creamy Smoked Sausage Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Creamy Smoked Sausage Pasta is a comforting, flavorful dish featuring tender rotini pasta tossed in a rich, cheesy sauce with browned smoked sausage and diced tomatoes. This easy-to-make skillet recipe combines a homemade creamy roux, melted cheeses, and aromatic herbs for a delicious weeknight dinner.
Ingredients
Pasta
- 16 oz rotini pasta
Sausage
- 12 oz smoked sausage, sliced
Sauce
- 3 tablespoons salted butter
- 2 tablespoons flour
- 4 to 7 cloves garlic, minced
- 3 cups half and half
- 1 cup chicken stock
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon oregano
- 1 cup shredded cheese (cheddar or your choice)
- 15 oz diced tomatoes, drained
- ¼ cup shredded Parmesan cheese
Instructions
- Cook Pasta: Cook rotini pasta according to package directions until al dente. Drain the pasta and set it aside to be combined later.
- Brown Sausage: In a large skillet over medium heat, add the sliced smoked sausage. Cook until browned and slightly crispy, about 5 to 7 minutes. Remove the sausage from the skillet and set aside.
- Sauté Garlic: Using the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, approximately 1 minute, being careful not to burn the garlic.
- Make Roux: Stir in the flour with the butter and garlic to form a roux. Cook for 1 to 2 minutes, stirring constantly to avoid lumps, until the roux is lightly golden.
- Add Liquids: Gradually whisk in the half and half and chicken stock into the roux, stirring continuously to create a smooth sauce without lumps.
- Season and Simmer: Add salt, pepper, and oregano to the sauce. Allow it to simmer gently over medium-low heat until it thickens, about 5 minutes.
- Add Cheese and Tomatoes: Stir in the shredded cheese and drained diced tomatoes. Continue cooking until the cheese melts fully and the sauce becomes creamy and well combined.
- Combine Sausage and Pasta: Return the browned sausage and cooked pasta to the skillet. Toss everything together thoroughly to coat the pasta and sausage evenly with the creamy sauce and heat through.
- Finish and Serve: Sprinkle the shredded Parmesan cheese on top before serving to add a sharp, savory finish.
Notes
- Adjust the amount of garlic according to your taste preference; 4 cloves will be milder while 7 will be more pronounced.
- Use smoked sausage of your choice such as Andouille, Kielbasa, or any smoked Polish sausage.
- For a thicker sauce, reduce the chicken stock slightly or add a bit more flour when making the roux.
- Use a combination of cheddar and mozzarella for a creamier texture if desired.
- This dish can be prepared ahead and reheated gently on the stove with a little extra half and half to loosen the sauce.
