Creamy Smoked Sausage Pasta delivers rich, smoky flavors in 30 minutes. This pasta easy dinner uses cooked sausage for a simple weeknight meal everyone loves.
Hey, I’m Sofia! Welcome to Tasty at Home, where cooking is supposed to be fun, not scary.
This creamy smoked sausage pasta? Pure weeknight salvation. I discovered it during one of those “fridge raid” moments when I had exactly three ingredients and twenty minutes before dinner. The result shocked me—restaurant-quality comfort in one skillet.
Now it’s my secret weapon for busy Tuesdays. The sizzling sausage fills my kitchen with that irresistible smoky aroma that makes everyone appear in the kitchen asking, “What’s cooking?” Bold, creamy, and seriously addictive.
Tasty at Home – Where bold flavors meet everyday kitchens.
This isn’t just another pasta recipe. It’s the dinner that saves you when life gets chaotic and takeout feels too expensive.
Table of Contents
What Makes This Smoked Sausage Pasta Different
This recipe delivers restaurant richness without the restaurant time commitment. The key lies in building layers of flavor—first browning the sausage to create those caramelized edges, then using that flavorful oil to sauté aromatics.
Most creamy pasta recipes use only heavy cream, but I add chicken broth to balance the richness. This creates a sauce that coats every piece of penne without feeling heavy. The mozzarella melts into silky perfection, binding everything together.
I’ve tested this recipe seventeen times to perfect the cream-to-broth ratio. Too much cream overwhelms the smoky sausage flavor. Too much broth makes the sauce thin and watery.
Creamy Smoked Sausage Pasta
Equipment
- Large pot
- Large skillet
- wooden spoon
- Chef’s knife
Ingredients
Main Ingredients
- 1 lb Smoked sausage Sliced, Andouille or kielbasa work beautifully
- 12 oz Penne pasta Rigatoni or rotini substitute well
- 2 tablespoons Olive oil Extra virgin for best flavor
- 1 small Onion Diced, yellow or white
- 2 cloves Garlic Minced, fresh only
- 1 cup Heavy cream Full-fat required
- 1 cup Chicken broth Low-sodium recommended
- 1 cup Mozzarella cheese Shredded, freshly grated melts better
- 1 teaspoon Italian seasoning Dried blend
- 0.5 teaspoon Paprika Smoked paprika adds depth
- To taste Salt and pepper Season gradually
- 2 tablespoons Fresh parsley For garnish
Instructions
- Cook the pasta in salted boiling water until al dente. Reserve ½ cup pasta water before draining.
- Heat olive oil in a skillet over medium heat and brown the smoked sausage on both sides until caramelized. Transfer to a plate.
- Sauté diced onion in the remaining oil until translucent, then add minced garlic and cook for 1 minute.
- Add heavy cream and chicken broth to the skillet, stirring and scraping up browned bits. Simmer for 3-4 minutes until sauce thickens.
- Gradually stir in shredded mozzarella, then season with Italian seasoning, paprika, salt, and pepper.
- Return sausage to the skillet, add drained pasta, and toss to coat. Use reserved pasta water to adjust sauce consistency.
- Garnish with fresh parsley and serve immediately.
Notes
Ingredient Quality Selection
For the protein base, choose high-quality smoked sausage with visible seasoning and a firm texture—this ensures maximum flavor release when browned. Avoid pre-cooked sausages labeled “turkey” or “chicken” unless you prefer lighter options, as they won’t deliver the same depth.
For the creamy foundation, use full-fat heavy cream and real mozzarella cheese—low-fat substitutions create grainy, separated sauces that lack the silky texture this dish demands.
Ingredients: Everything You Need
Essential Base Ingredients
| Ingredient | US Measurement | Metric | Notes |
|---|---|---|---|
| Smoked sausage | 1 lb (sliced) | 450g | Andouille or kielbasa work beautifully |
| Penne pasta | 12 oz | 340g | Rigatoni or rotini substitute well |
| Olive oil | 2 tablespoons | 30ml | Extra virgin for best flavor |
| Small onion | 1 (diced) | ~150g | Yellow or white onion |
| Garlic cloves | 2 (minced) | 6g | Fresh only—no jarred |
| Heavy cream | 1 cup | 240ml | Full-fat required |
| Chicken broth | 1 cup | 240ml | Low-sodium recommended |
| Mozzarella cheese | 1 cup (shredded) | 115g | Freshly grated melts better |
| Italian seasoning | 1 teaspoon | 2g | Dried blend |
| Paprika | ½ teaspoon | 1g | Smoked paprika adds depth |
| Salt and pepper | To taste | To taste | Season gradually |
| Fresh parsley | 2 tablespoons | 5g | For garnish |
Shopping Tips for US Grocery Stores
Find smoked sausage in the refrigerated meat section near hot dogs and bacon. Hillshire Farm and Eckrich offer reliable options nationwide. Whole Foods and Trader Joe’s stock artisanal versions with unique spice blends.
Buy block mozzarella and shred it yourself—pre-shredded cheese contains anti-caking agents that prevent smooth melting. You’ll find heavy cream near the milk, typically in pint or quart containers.
For the best pasta texture, choose bronze-cut varieties from brands like De Cecco or Barilla. The rough surface holds sauce better than smooth, Teflon-die pasta.
Bold Add-Ins and Creative Variations
Vegetable Boost: Add 1 cup halved cherry tomatoes, 2 cups fresh spinach, or 1 cup sliced mushrooms during the sauté step.
Heat Lovers: Include ½ teaspoon red pepper flakes or swap regular paprika for cayenne pepper.
Cheese Exploration: Substitute half the mozzarella with sharp white cheddar or add 2 tablespoons grated Parmesan for complexity.
International Substitutions
For readers outside the US: Smoked sausage translates to “chorizo ahumado” in Latin markets or “Räucherwurst” in European stores. Replace heavy cream with double cream (UK) or crème fraîche (France), though you’ll need slightly less liquid. Metric readers should use 340g pasta, 240ml cream, and 450g sausage for perfect proportions.
Equipment You’ll Need
A large pot (at least 6 quarts) boils pasta without sticking. You’ll also need a large skillet—12 inches minimum—to accommodate all ingredients comfortably.
Keep a wooden spoon or silicone spatula handy for stirring. Metal utensils can scratch non-stick surfaces and damage your pan’s coating over time.
A sharp chef’s knife makes slicing sausage and dicing onions effortless. Dull knives require more pressure and increase injury risk.
DIY Alternative: No large skillet? Use a Dutch oven or deep sauté pan instead. The higher sides contain splatters and provide extra room for tossing pasta.
Step-by-Step: Building Layers of Flavor
Step 1: Cook the Pasta to Perfect Al Dente
Fill your large pot three-quarters full with water and add 1 tablespoon salt. Bring to a rolling boil over high heat—this takes about 8-10 minutes.
Add the penne and stir immediately to prevent clumping. Set a timer for 2 minutes less than the package directions suggest. You want al dente pasta with a slight bite, as it continues cooking when tossed with sauce.
Reserve ½ cup pasta water before draining. This starchy liquid rescues sauces that become too thick. Drain the pasta in a colander but don’t rinse it—the surface starch helps sauce cling.
Step 2: Brown the Sausage Until Crispy
Heat olive oil in your large skillet over medium heat for 1 minute. Add sliced sausage in a single layer without crowding—overcrowding creates steam instead of crispy edges.
Cook undisturbed for 3 minutes to develop a golden-brown crust. Flip each piece and cook another 2-4 minutes until both sides show caramelization. Listen for the sizzle—it should sound active, not quiet.
Pro tip from Thomas Keller: Patience creates flavor. Resist the urge to constantly stir. Those browned bits (fond) on the pan bottom become the sauce foundation.
Transfer sausage to a plate using a slotted spoon. Leave the flavorful oil in the skillet—it contains rendered fat and seasoning that will flavor your aromatics.
Step 3: Sauté Aromatics Until Fragrant
Add diced onion to the same skillet with the remaining oil. Cook over medium heat for 3-4 minutes, stirring occasionally, until the onion turns translucent and softens.
The onion edges should develop light golden color but not burn. If browning happens too quickly, reduce heat to medium-low.
Add minced garlic and cook for 1 minute, stirring constantly. Garlic burns easily and turns bitter, so watch it closely. You’ll know it’s ready when the aroma fills your kitchen—sweet, pungent, and irresistible.
My biggest mistake: I once walked away during this step to answer a phone call. The garlic burned and made the entire dish taste acrid. Now I stay at the stove, phone in hand if needed.
Step 4: Create the Luxurious Cream Sauce
Pour heavy cream and chicken broth into the skillet, stirring to combine and scrape up the browned bits from the pan bottom. Those caramelized pieces dissolve into the liquid, adding depth.
Increase heat slightly to bring the mixture to a gentle simmer—small bubbles should break the surface regularly. Cook for 3-4 minutes, stirring occasionally, as the sauce reduces and thickens.
The sauce should coat the back of your spoon when ready. Run your finger through the coating—if the line holds without running, you’ve achieved the right consistency.
Watch for cream separation if you boil too vigorously. Gentle heat keeps the sauce smooth and emulsified.
Step 5: Melt Cheese and Season Perfectly
Reduce heat to medium-low before adding cheese—high heat causes mozzarella to become stringy and separate. Sprinkle shredded mozzarella gradually while stirring constantly.
Each handful should melt completely before adding more. This takes 2-3 minutes total and creates a velvety texture.
Add Italian seasoning, paprika, ½ teaspoon salt, and ¼ teaspoon black pepper. Taste and adjust—smoked sausage contains salt, so you might need less than expected.
The sauce should smell herbaceous with a hint of smokiness from the paprika. If it tastes flat, add another pinch of salt or a squeeze of lemon juice for brightness.
Step 6: Combine Everything Into Harmony
Return the browned sausage to the skillet, stirring to coat each piece with sauce. The residual heat warms the sausage while infusing it with creamy flavors.
Add drained pasta and toss everything together using tongs or two wooden spoons. Lift and turn the pasta to ensure even coating—every piece should glisten with sauce.
If the sauce seems thick, add reserved pasta water 1-2 tablespoons at a time. The starch helps thin the sauce while maintaining silky body.
Let everything simmer together for 1 minute. This final step allows flavors to meld and the pasta to absorb some sauce.
Step 7: Garnish and Serve Immediately
Transfer pasta to a large serving bowl or individual plates. Sprinkle freshly chopped parsley over the top—the bright green contrasts beautifully with the creamy sauce.
Serve immediately while the cheese remains melted and the pasta stays hot. This dish tastes best fresh, though leftovers reheat surprisingly well.
For an elegant presentation, use kitchen tongs to twirl pasta into neat portions. Add extra black pepper and a drizzle of quality olive oil for restaurant-style finishing.
Expert Tips for Restaurant-Quality Results
Taste as you cook. Sample the sauce before adding pasta so you can adjust seasonings. Salt levels vary dramatically between sausage brands, so trust your palate over measurements.
Don’t skip the pasta water reservation. That starchy liquid saves broken sauces and adjusts consistency without diluting flavor. I keep a coffee mug next to my colander as a reminder.
Room temperature matters. Let heavy cream sit at room temperature for 30 minutes before cooking. Cold cream can shock the sauce and cause separation when it hits the hot pan.
Cut sausage uniformly. Slices should be ½-inch thick for consistent cooking. Thin pieces overcook and become tough, while thick chunks stay undercooked inside.
Use freshly grated cheese exclusively. Pre-shredded varieties contain cellulose powder that prevents smooth melting. Spend the extra three minutes grating—it transforms the sauce texture completely.
Creative Variations to Try
Cajun-Style Smoked Sausage Pasta
Replace Italian seasoning with Cajun seasoning and swap mozzarella for pepper jack cheese. Add diced bell peppers with the onions for authentic Louisiana flavor. This variation delivers serious heat that pairs beautifully with the creamy sauce.
Veggie-Packed Easy Dinner Option
Increase nutritional value by adding 2 cups baby spinach, 1 cup halved cherry tomatoes, and ½ cup frozen peas during the final minute of cooking. The vegetables wilt perfectly in the residual heat. My kids don’t even notice they’re eating something healthy.
Thanksgiving Leftover Transformation
Substitute smoked turkey sausage for a holiday twist. Add ½ cup dried cranberries and 1 teaspoon fresh sage for seasonal flair. This version appeared on my Thanksgiving table after I adapted techniques from my turkey tetrazzini experiments.
Summer Garden Fresh Version
During peak tomato season, use 2 cups diced fresh tomatoes instead of cream. Add fresh basil and reduce cooking time to preserve the bright, garden-fresh flavor. Finish with shaved Parmesan for elegant simplicity.
Extra-Creamy Comfort Variation
Double the cheese by adding ½ cup cream cheese along with the mozzarella. This creates an ultra-rich sauce similar to my Amish hamburger steak bake but with pasta. Perfect for cold winter evenings when you crave maximum comfort.
Storage and Make-Ahead Instructions
Store leftover pasta in an airtight container in the refrigerator for 3-4 days. The sauce thickens as it cools, which is normal.
Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through. Add 1-2 tablespoons milk or chicken broth to restore the creamy consistency.
For stovetop reheating, warm over medium-low heat in a covered skillet. Add liquid gradually and stir frequently to prevent sticking and burning on the pan bottom.
Freezing Guidelines
| Storage Method | Duration | Reheating Instructions |
|---|---|---|
| Refrigerator (airtight) | 3-4 days | Microwave 2-3 min, add liquid |
| Freezer (portions) | 2 months | Thaw overnight, reheat gently |
| Sauce only (no pasta) | 3 months | Thaw and toss with fresh pasta |
Make-ahead strategy: Cook the sauce up to 2 days ahead and store separately from pasta. Boil fresh pasta when ready to serve and combine with reheated sauce. This maintains optimal texture.
Freeze the sauce without pasta in freezer bags for up to 3 months. Thaw overnight in the refrigerator, then reheat gently while cooking fresh pasta. This approach works brilliantly for easy meals with smoked sausage throughout the month.
Perfect Pairings and Serving Suggestions
Serve this creamy pasta with a crisp green salad dressed in tangy vinaigrette. The acidity cuts through the richness beautifully. My chickpea feta avocado salad provides the perfect contrast.
Garlic bread or cheesy breadsticks make excellent accompaniments. Use them to scoop up every drop of that luscious sauce—wasting it should be illegal.
For beverage pairings, choose a medium-bodied red wine like Merlot or Chianti. The wine’s tannins balance the cream’s fat content. Non-drinkers should try sparkling water with lemon or unsweetened iced tea.
This pasta works wonderfully for meal prep lunches. Pack it in individual containers alongside Italian grinder sandwiches for a complete Italian-inspired lunch spread.
Round out weeknight dinners by pairing with my weeknight meatball subs for variety-seeking families who want multiple easy options ready simultaneously.
Creamy Smoked Sausage Pasta FAQs
Can I use turkey sausage instead of smoked pork sausage?
Can I use turkey sausage instead of smoked pork sausage? Yes, turkey sausage works as a lighter alternative, though it delivers less smoky flavor intensity. Choose smoked turkey varieties rather than fresh for better taste. You might need to add an extra ¼ teaspoon of smoked paprika to compensate for the milder protein.
What’s the best pasta shape for this cooked sausage recipe?
What’s the best pasta shape for this cooked sausage recipe? Penne works perfectly because its hollow tubes trap the creamy sauce inside each piece. Rigatoni, rotini, or shells also excel at sauce-catching. Avoid long, thin pastas like spaghetti or angel hair—they don’t hold the thick sauce well and create a messy eating experience.
How can I make this pasta easy dinner recipe dairy-free?
How can I make this pasta easy dinner recipe dairy-free? Replace heavy cream with full-fat coconut milk and use dairy-free mozzarella shreds. The coconut milk provides similar richness without dairy, though it adds subtle sweetness. Nutritional yeast (2 tablespoons) creates cheesy flavor when dairy cheese isn’t an option.
Why does my cream sauce separate or look grainy?
Why does my cream sauce separate or look grainy? Sauce separation happens when cheese hits excessively high heat or when using pre-shredded cheese with anti-caking additives. Always reduce heat to medium-low before adding cheese and stir constantly. Use freshly grated mozzarella for smooth, professional results every time.
Your New Weeknight Hero
Well… there you have it. The creamy smoked sausage pasta that rescued my chaotic weeknights and turned me into the hero at dinnertime.
This isn’t just pasta. It’s comfort in a bowl, ready faster than any delivery app can arrive. The smoky sausage, silky sauce, and perfectly cooked penne create magic together.
What will you add to make it your own? Fresh herbs? Extra vegetables? Maybe a dash of hot sauce?
Drop a comment and tell me how your version turned out. I read every single one and love seeing how you make these recipes yours.
Pair this with a simple salad and crusty bread, then watch your family fight over the last serving. That’s when you know you’ve created something special.
Now go make dinner happen. You’ve got this.
