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
Scale
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.
