This creamy Smoked Sausage Pasta recipe is an easy one-pan dinner made with smoked sausage, tender pasta, and a rich tomato-cream sauce. It comes together on the stovetop in under 40 minutes, with the option to bake it for a bubbly, cheesy finish.
The sauce is creamy without being heavy, coating every bite with rich, savory flavor. Use homemade Smoked Sausage or your favorite grocery store variety - either way, this easy pasta recipe is perfect for busy weeknights.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Looking for more easy pasta recipes? Check out my Mushroom Pasta with Boursin and Oven-Baked Boursin Tomato Pasta next!
If you're using homemade smoked sausage from your pellet grill, this is a fantastic way to repurpose leftovers. And if you have a picky eater at the table, this is an excellent recipe for sneaking in some veggies, too!
If you prefer a less cheesy sauce, you can make this Simple Rose Sauce instead.
Recipe at a Glance
- Cook Method: Stovetop (optional baked finish)
- Total Time: About 40 minutes
- Servings: 4-6
- Main Ingredients: Smoked sausage, pasta, tomatoes, cream, cheese
- Flavor Profile: Smoky, creamy, savory with a light tomato base
- Best For: Easy weeknight dinner or using leftover smoked sausage
Jump to:
Why You'll Love This Smoked Sausage Pasta
- One-pan dinner with minimal cleanup.
- Ready in about 40 minutes.
- Uses simple pantry ingredients.
- Customizable with vegetables or spices.
- Can be finished in the oven.
Ingredients You'll Need
- Pasta: Use penne, bow tie pasta, rigatoni, or any shape you prefer.
- Smoked Sausage: Use any beef or pork sausage. You can use Kielbasa, Andouille sausage, Italian sausage, turkey sausage, or homemade smoked sausage from your pellet grill.
- Onion and Garlic: These aromatics add flavor to the sauce.
- Diced Tomatoes: I used my homemade canned diced tomatoes, but you can use store-bought diced tomatoes or chop up some fresh tomatoes if you have them.
- Tomato Paste: Thickens the sauce. To prevent food waste, I freeze a can of tomato paste in two-tablespoon portions.
- Heavy Cream: Just a little is needed to create the rich, creamy sauce.
- Chicken Broth: This recipe uses low-sodium chicken stock. For even more flavor, use smoked chicken stock.
- Cheese: I used a combination of freshly grated Parmesan cheese and shredded white cheddar cheese.
- Seasonings: I used a simple blend of smoked paprika, Italian seasoning, salt, and black pepper. Feel free to add garlic powder, Cajun seasoning, or a pinch of red pepper flakes.
How to Make Smoked Sausage Pasta
This family-favorite pasta dish can be quickly made on the stovetop, but I think it's even better when baked in the oven afterward. For more details on the entire process, scroll down to the recipe card at the bottom of the page.
- Boil the pasta in a large pot of salted water according to package instructions. Reserve ¼ cup of pasta water. Drain and set the pasta aside.
- In a large, oven-safe skillet, heat olive oil over medium heat. Add onions and cook until softened, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
- Add sliced smoked sausage to the skillet with the onions and garlic. If using store-bought, cook for 6-9 minutes until browned. If using homemade smoked sausage, cook for 3-5 minutes to crisp the edges.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 2 minutes to reduce slightly.
- Add the diced tomatoes with their juice and tomato paste. Stir to combine and let it simmer for another 2-3 minutes.
- Stir in the smoked paprika, Italian seasoning, salt, and black pepper. Reduce heat to low. Stir in heavy cream, ½ cup white cheddar cheese, and Parmesan cheese until the cheese is melted.
- Add the cooked, drained pasta to the skillet. Toss to coat with the sauce. If needed, add ¼ cup reserved pasta water to reach the desired consistency. Top with the remaining white cheddar cheese.
- For Stovetop Version: Cover the skillet and let it sit on low heat for 2-3 minutes until the cheese melts. Serve immediately.
- For Baked Version: Preheat oven to 350°F. Bake, uncovered, for 25-30 minutes until the cheese is melted and bubbly.
- Garnish with fresh parsley and serve immediately.
Variations and Substitutions
- Veggies: Add bell peppers, mushrooms, broccoli, zucchini, spinach, carrots, or celery.
- Cheese: Use sharp cheddar cheese, mozzarella cheese, or pepper jack cheese.
- Spicy: Use a can of Rotel tomatoes or add some red pepper flakes or hot sauce.
- Make it lighter: Use half-and-half instead of heavy cream.
- Sun-dried Tomatoes: Add some sun-dried tomatoes for a deeper flavor.
- Seafood: Add shrimp or scallops for a surf-and-turf version.
How to Store Leftover Smoked Sausage Pasta
Store your leftovers in an airtight container in the refrigerator for 3-4 days. When reheating, add a splash of chicken broth to thin the sauce.
Serving Suggestions
This smoked sausage pasta skillet is a hearty meal on its own, but if you're looking to round out your dinner, try serving it with:
- A crisp green salad
- Garlic bread, breadsticks, or Sourdough Focaccia.
- Roasted vegetables
Jeri's Top Tips
- Cook the sausage until it gets crispy brown edges.
- Reserve ¼ cup of starchy pasta water to adjust the consistency of your sauce.
- Undercook the pasta for 1-2 minutes as it will finish cooking in the sauce.
Recipe FAQs
Yes. Most smoked sausage (like Hillshire Farms) is fully cooked. You're just reheating and browning it for flavor.
Slice into rounds and cook over medium-high heat until browned on both sides.
Yes. Kielbasa, Andouille, Italian sausage, turkey sausage, or homemade smoked sausage all work well.
Printable Recipe
Creamy Smoked Sausage Pasta
Ingredients
- 1 pound penne pasta (or your favorite pasta shape)
- 1 pound smoked sausage (sliced into ¼-inch rounds)
- 2 tablespoons olive oil
- 1 large onion finely diced
- 3 cloves garlic minced
- 1 cup low-sodium chicken broth
- 1 can diced tomatoes, undrained (14.5 oz)
- 2 tablespoons tomato paste
- ⅓ cup heavy cream (for richness without making it too heavy)
- 1 cup white cheddar cheese (divided)
- ¼ cup Parmesan cheese grated
- 1 teaspoon smoked paprika (or regular paprika)
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Cook the Pasta. Bring a large pot of salted water to a boil. Cook pasta until 1-2 minutes shy of al dente. Reserve ¼ cup of pasta water, then drain and set aside.
- Brown the Sausage. While the pasta cooks, heat olive oil in a large oven-safe skillet over medium heat. Add onion and cook 3-4 minutes until softened. Add garlic and cook 30 seconds until fragrant. Add the sliced smoked sausage and cook 6-9 minutes until browned and lightly crisped on the edges.
- Build the Sauce. Pour in chicken broth to deglaze the pan, scraping up any browned bits. Simmer 2 minutes. Stir in diced tomatoes and tomato paste. Simmer 2-3 minutes. Add smoked paprika, Italian seasoning, salt, and pepper. Reduce the heat to low. Stir in heavy cream, ½ cup white cheddar, and Parmesan until melted and smooth.
- Combine. Add cooked pasta to the skillet and toss to coat. If needed, add a splash of reserved pasta water to loosen the sauce. Top with the remaining white cheddar.
- Stovetop Version: Cover and cook on low for 2-3 minutes until the cheese melts. Serve immediately.Baked Version: Preheat oven to 350°F. Bake uncovered for 25-30 minutes until the cheese is melted and bubbly.
- Garnish with fresh parsley if desired and serve warm.
Save This Recipe 💌
Enter your email below and I'll send the recipe straight to your inbox! Plus, you'll get new recipes from me each week!
Notes
- Stovetop or Baked: The stovetop version is ready in about 35-40 minutes. Baking adds 25-30 minutes for a bubbly cheese top.
- Homemade Sausage: If smoking sausage first, add approximately 1 hour to the total time.
- No Oven-Safe Skillet? Transfer to a greased 9x13-inch baking dish before baking.
- Vegetables: Add bell peppers, spinach, or mushrooms when sautéing the onions.
- Storage: Refrigerate up to 4 days. Reheat with a splash of milk or broth.
- Freezing: Freeze up to 3 months. Thaw overnight and reheat gently.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Did you love this recipe?
Then please leave a 5-star rating and/or review below! You can also save it! Just tap the heart symbol ❤️ in the lower right corner of your screen, and the recipe will be stored in your own recipe box!📥
Comments
No Comments