Creamy Smoked Sausage Pasta

Name: Creamy Smoked Sausage Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 16 oz rotini pasta; 12 oz smoked sausage (sliced ); 3 tbsp salted butter; 2 tbsp flour; 4-7 cloves garlic (minced); 3 cups half and half; 1 cup chicken stock; 1 tsp salt; ½ tsp pepper; 1 tsp oregano; 1 cup shredded cheese; 15 oz diced tomatoes (drained); ¼ cup parmesan (shredded)

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Creamy Smoked Sausage Pasta is an easy recipe that is great for busy nights. Rotini pasta, sliced smoked sausage are coated in a creamy garlicky parmesan sauce with tomatoes. It is simply delicious!

In addition, this smoked sausage pasta calls for simple ingredients and is ready under 30-minutes. Straight-forward, uncomplicated, and full of amazing flavors. Enjoy a delicious meal even on busy evenings!

A large pot of rotini pasta and smoked sausage tossed in creamy white sauce. A wooden ladle on the side

Table of Contents

Smoked Sausage Pasta

Smoked sausage can be so underrated especially when there are so many delicious and high quality smoked sausages out there today.

And smoked sausages in pasta is so good! This Creamy Smoked Sausage Pasta has quickly become one of our favorite easy-to-make meals.

We love utilizing smoked sausage in lots of dishes as a quick and flavorful protein. Check out these other smoked sausage recipes that I love: Sheet Pan Oven Baked Sausage and Peppers, Cajun Sausage Alfredo Pasta and Potato Casserole with Andouille Sausage.

Smoked sausages in pasta is awesome because are packed full of flavor and is already pre-cooked so there’s little effort on your part. Just slice them up and heat it up.

It brings great flavors to both the sauce and the dish as a whole, without much work on your part since it is pre-seasoned so it is already super tasty by itself!

There are a large variety of smoked sausages in the stores with many different flavors and seasoning. Buy your favorite! This smoked sausage pasta recipe is super versatile and you can make it with pretty much any smoked sausages.

I make this creamy smoked sausage pasta a lot, and here’s why it is awesome:

ready under 35 minutes – quick and straight-forward to make. No complicated tools or ingredients needed!
easy-to-find ingredients – there is nothing obscure on the ingredient list. Just pantry-friendly ingredients you probably own already.
one-bowl meal – everything in one bowl for a easy-to-serve, easy-to-eat, easy-to-clean-up meal!
versatile – add other meats and veggies, or use leftovers! Make it your own!
great as leftovers – smoked sausage pasta saves well as leftovers and can be easily reheated in the microwave

Scooping up some creamy pasta and smoked sausage slices with a wooden spoon

Ingredients

Here are the ingredients needed to make this delicious creamy smoked sausage pasta:

smoked sausage – cooked sliced smoked sausages comes in a variety of flavors and seasonings, and I’ve tried these with Italian seasoning or no seasoning at all. I liked them all! Basically…choose your favorite and use that! Another type of sausage that works well in this recipe is kielbasa.
rotini pasta – penne, rigatoni or other short pasta works for this as well.
garlic – use fresh garlic for best flavor. Mince/crush up the garlic to infuse its flavor to the creamy parmesan sauce. Trust me, it’s so much better than using garlic powder!
chicken stock – another stock (such as beef, vegetable) can be used to substitute
half and half – this is basically a mixture of half whole milk and half cream. For a less creamy sauce that is lower in calories, use whole milk or 2% milk.
shredded parmesan cheese – use good quality parmesan cheese for best taste.
shredded mozzarella – this adds creaminess to the sauce and thickens it
salted butter
canned diced tomatoes – drain to remove access liquid

How to make it

Step 1: Boil pasta

First, we are going to boil the pasta separately in its own pot because we do not want to overcook the pasta. When pasta is cooked it will be transported to be tossed in the creamy sauce.

boiling rotini pasta in hot boiling water in a stainless steel pot on the stovetop

Step 2: Cook Smoked Sausage

Next, we are going to cook sliced smoked sausages in a large 12-inch skillet, preferably one with a high rim like this in the affiliate link attached. This is the skillet you will be adding everything into eventually so make sure it is big enough.

Don’t overcook the sausage as we are pretty much warming it up and cooking it until it’s slightly fragrant.

Then immediately remove sausage from skillet and set aside.

Step 3: Make Cream Sauce

This delicious parmesan sauce is about to come together and I cannot wait for you to try it! This is by far probably my favorite part of this dish.

To make the sauce, melt butter to your skillet. Add minced garlic and let it cook for a few seconds until it is fragrant.

Whisk in flour and cook for a minute, and then slowly add in half and half, continuously stirring as you add it.

Then add chicken stock.

Bring cream sauce to a light boil (medium heat is fine), then slowly add shredded mozzarella. Stir until they completely dissolved and sauce thickens.

Add salt and pepper to taste. Salt will really help open up the flavors in the sauce so make sure to add it! Also adjust accordingly to taste.

Sauce should become thicker and creamier over time. Be sure to stir continuously. Once sauce has thickened, switch off heat.

Step 4: Bring everything into the Sauce

It’s time to bring everything and coat them in that luscious, creamy sauce we just created!

Add rotini pasta, diced tomatoes (drained) and sliced smoked sausage into the skillet with sauce.

Adding pasta, diced tomatoes, sliced smoked sausage to creamy sauce in skillet

Give it a good stir so that everything is coated in that creamy white sauce.

Top it off with grated parmesan cheese, and stir creamy smoked sausage pasta to combine again.

And there you have it, ladies and gentlemen…

Topping creamy smoked sausage pasta with parmesan cheese, then stirring to combine

A cozy, cheesy, and hearty creamy smoked sausage pasta dish.

A one pot + one pan meal ready in under 35 minutes! Life is GOOD!

A large skillet loaded with creamy smoked sausage pasta with tomatoes, topped with fresh parsley

If you are a parmesan fan like me, add serve and top it off with even more parmesan cheese.

As the saying goes…the more parmesan, the better! 😉

Tips and Tricks

Smoked sausage sekection: Using smoked sausage lends a nice depth and smoky flavor to the pasta. Use a good quality sausage for best flavor and taste If you like spicy pasta, seek out spicy Italian sausage or Andouille.
Pasta selection: Choose a type of pasta that can hold up to the hearty sauce. Short pastas such as penne, rigatoni, fusilli, or farfalle typically work well.
Avoid overcooking pasta: Boil pasta in water until al dente and avoid overcooking as pasta will continue to cook slightly after being added to the sauce.
Sauce consistency: boil sauce for longer, add more cheese or substitute a part of the half and half with heavy cream if you like your sauce thicker and creamier. On the other hand, use whole milk or 2% milk or less cheese if you like your sauce thinner.

Storage and Reheating Instructions

Store creamy smoked sausage pasta in air tight container in refrigerator for up to 5 days.

To reheat pasta, add a few drop of water or milk and heat it in the microwave, covered. Toss it in the middle of reheating process to reheat everything evenly.

Serving creamy smoked sausage pasta in a bowl

Frequently Asked Questions

Can I use other types of meat instead of smoked sausage?

Yes, you can substitute chicken, ground beef or even cooked shrimp. Just remember to adjust the cooking time accordingly. Smoked sausage are typically pre-cooked, so if meat is raw, you will need to cook it fully at the beginning.

Can I add more cheese to make it extra creamy?

Yes, adding more cheese will create an even creamier sauce. Feel free to use a mix of cheeses for a deeper flavor profile.

Can I freeze this?

It is not recommended. Any sauce with dairy component do not freeze as well as they tend to separate after thawing, affecting the texture of the sauce.

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