Description
Creamy Smoked Sausage Pasta: My easy recipe for a rich, flavorful dinner. Enjoy smoky sausage, tender pasta, and a velvety sauce. Pure comfort!
Ingredients
Scale
- Main Ingredients:
- 1 lb smoked sausage, sliced
- 12 oz pasta (penne or rotini preferred)
- 1 ½ cups heavy cream
- 1 cup chicken broth
- 1 small onion, diced
- 4 cloves garlic, minced
- Flavor Boosters:
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (or to taste)
- ½ cup freshly grated Parmesan cheese
- Fresh Touches:
- ¼ cup fresh parsley, chopped
- Make It Special:
- Salt and freshly ground black pepper to taste
- Reserved pasta water (about ½ cup)
Instructions
- Brown the Sausage:: First things first, get your biggest skillet or Dutch oven heating up over medium-high heat with a splash of olive oil. Slice your smoked sausage into rounds and toss them in. Let them get nice and caramelized, with those gorgeous crispy edges. This step is crucial, honestly; those browned bits are packed with flavor that’ll build the base of your Creamy Smoked Sausage Pasta. I always get distracted here and almost burn a few, so keep an eye on it!
- Sauté the Aromatics:: Once the sausage is beautifully browned, pull it out and set it aside. Don’t clean the pan! Those stuck-on bits are pure gold. Now, toss in your diced onion and let it soften, scraping up all those flavorful pieces from the bottom. When the onion is translucent and smells amazing, add your minced garlic and red pepper flakes. Cook for just a minute until fragrant—you don’t want to burn the garlic, trust me, I’ve done it, and it makes everything bitter. Oops!
- Build the Velvety Sauce:: Pour in the chicken broth, scraping up any remaining bits from the pan. Let it simmer for a few minutes to reduce slightly. This is where the magic starts! Next, stir in the heavy cream and Italian seasoning. Bring it to a gentle simmer, letting it thicken a bit. Oh, the smell at this point! It’s rich, savory, and just so comforting. This forms the heart of our Creamy Smoked Sausage Pasta.
- Cook the Pasta:: While your sauce is doing its thing, get a pot of salted water boiling for your pasta. Cook it according to package directions until al dente. This is where I always forget to salt the water, honestly, and then have to scramble. Remember, al dente means it still has a little bite! Drain it, but save about a cup of the starchy pasta water—it’s a secret weapon for perfect sauce consistency.
- Combine and Stir:: Add the cooked pasta and the browned smoked sausage back into your creamy sauce. Toss everything together, making sure every piece of pasta and sausage is coated in that luscious sauce. If the sauce seems a little too thick, add a splash or two of that reserved pasta water until it reaches your desired consistency. This is where you see the dish come to life!
- Finish with Freshness:: Stir in a generous handful of freshly grated Parmesan cheese and chopped fresh parsley. Give it one last good stir, taste, and adjust any seasonings if needed. Maybe a little more salt, a crack of black pepper? The final result should be a beautiful, rich, and incredibly flavorful Creamy Smoked Sausage Pasta that just begs to be devoured. It looks so vibrant and smells absolutely divine!