Description
This Creamy Smoked Sausage Pasta is a comforting and flavorful dish featuring al dente rotini pasta tossed in a rich, cheesy sauce with browned smoked sausage and flavorful herbs. The combination of creamy half and half, sharp cheddar cheese, and a hint of garlic creates a luscious sauce that perfectly coats the pasta and sausage. Enhanced with diced tomatoes and Parmesan cheese, this easy skillet meal comes together in just 30 minutes, making it ideal for a satisfying 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 the rotini pasta according to the package directions until al dente. Drain the pasta thoroughly and set it aside while you prepare the sauce and sausage.
- Brown Sausage: Heat a large skillet over medium heat and add the sliced smoked sausage. Cook the sausage slices until they are browned and slightly crispy, about 5 to 7 minutes. Remove the sausage from the skillet and set it aside.
- Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn the garlic.
- Make Roux: Stir in the flour to the melted butter and garlic mixture to create a roux. Cook this mixture, stirring constantly, for 1 to 2 minutes to remove the raw flour taste.
- Add Liquids: Slowly whisk in the half and half and chicken stock, stirring constantly to ensure a smooth sauce with no lumps.
- Season and Thicken: Add salt, pepper, and oregano to the sauce. Allow the sauce to simmer gently, stirring occasionally, until it thickens, approximately 5 minutes.
- Add Cheese and Tomatoes: Stir in the shredded cheddar cheese and the drained diced tomatoes. Continue cooking until the cheese is fully melted and the sauce is creamy and well combined.
- Combine and Heat Through: Return the browned smoked sausage and the cooked pasta to the skillet. Toss everything thoroughly to coat the pasta and sausage evenly with the sauce. Heat through completely.
- Garnish and Serve: Just before serving, sprinkle the shredded Parmesan cheese over the top of the pasta for an extra layer of flavor.
Notes
- You can substitute smoked sausage with kielbasa or andouille sausage if preferred.
- For a spicier kick, add red pepper flakes with the seasonings.
- Use a low-fat half and half or milk for a lighter version, though the sauce may be less creamy.
- If desired, add vegetables like bell peppers or spinach when sautéing the garlic for added nutrition.
- Ensure the pasta is drained well to keep the sauce from becoming too watery.
