Creamy Smoked Sausage Pasta
This creamy smoked sausage pasta is a one-pan wonder that transforms simple pantry staples into a rich, comforting weeknight dinner in under 30 minutes. Smoky kielbasa is browned to perfection and tossed with a velvety tomato cream sauce that clings to every ridged piece of pasta—guaranteed to bring the whole family back for seconds.
Equipment
- Large pot For boiling pasta
- Large skillet or sauté pan High-sided, 12-inch recommended
- Wooden spoon or silicone spatula For stirring the sauce
- Colander For draining pasta
- Sharp knife and cutting board For slicing sausage
- Cheese grater If using a block of Parmesan
- Measuring cups and spoons
Ingredients
- 1 lb smoked sausage 454g; kielbasa or your favorite variety, sliced into ¼-inch rounds
- 16 oz pasta 454g; penne, rigatoni, or bow ties recommended
- 2 tbsp butter 30g
- 2 tbsp minced garlic about 4–6 cloves
- 1 cup heavy whipping cream 240ml
- 2 cans tomato sauce 8 oz / 227g each
- 3 tbsp tomato paste 45g
- ½ cup Parmesan cheese 50g freshly grated; plus more for serving
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
For Garnish
- dried parsley optional
- additional Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil, add the pasta, and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining, then set pasta aside.
- Heat a large skillet over medium-high heat, add sausage rounds in a single layer, and cook 2–3 minutes per side until golden brown. Transfer to a plate, leaving rendered fat in the pan.
- Reduce heat to medium, melt butter in the same skillet, then add minced garlic and sauté 30–60 seconds, stirring constantly, until fragrant and just golden.
- Pour in the heavy cream, both cans of tomato sauce, and tomato paste; stir until fully combined. Add Parmesan, Italian seasoning, garlic powder, salt, and pepper, then simmer 3–5 minutes until slightly thickened.
- Add drained pasta to the sauce and toss to coat, adding reserved pasta water as needed to reach desired consistency; fold in the browned sausage and heat through 1–2 minutes. Garnish with extra Parmesan and dried parsley, then serve immediately.
Notes
- Brown the sausage without crowding the pan—work in batches if needed—to develop caramelized edges that add deep flavor.
- Always use freshly grated Parmesan; pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly.
- Reserve pasta water before draining—the starchy water is perfect for loosening the sauce without diluting the flavor.
- Ridged short pasta shapes (penne rigate, rigatoni, campanelle) catch and hold the creamy sauce better than smooth or long varieties.
- The sauce will thicken as it cools; stir in a splash of milk, cream, or chicken broth when reheating leftovers to restore the silky texture.
- For a spicier version, add red pepper flakes to the sauce or swap kielbasa for spicy andouille sausage.
- Boost vegetables by stirring in sautéed bell peppers, mushrooms, zucchini, or a handful of fresh spinach at the end.
- Store leftovers in an airtight container in the refrigerator for up to 4–5 days, or freeze for up to 2–3 months.
- To make ahead, prepare the sauce in advance and cook fresh pasta just before serving for the best texture.
- Turkey or chicken sausage and half-and-half can be substituted for a lighter version without sacrificing much flavor.
Nutrition
Serving: 1ServingCalories: 620kcalCarbohydrates: 58gProtein: 24gFat: 32gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 85mgSodium: 1240mgPotassium: 520mgFiber: 3gSugar: 6gVitamin A: 18IUVitamin C: 12mgCalcium: 20mgIron: 15mg
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