This creamy smoked sausage pasta is a hearty, one-pan dinner that's always a family favorite. If you've got extra time, throw it in the oven for a bubbly, cheesy topping. Use any smoked sausage you like - homemade or from the grocery store - it'll turn out great either way.
You may also like more of my favorite pasta recipes, such as Mushroom Pasta with Boursin and Oven-Baked Boursin Tomato Pasta.
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You can use leftover smoked sausage or any smoked sausage from the grocery store. If you have a picky eater at the table, this is an excellent recipe for sneaking in some veggies, too!
Smoked Sausage Pasta Recipe Ingredients
- Pasta: Use penne, bow tie pasta, or any shape you prefer.
- Smoked Sausage: You can buy smoked sausage at the grocery store or make smoked sausage with Italian sausage, Kielbasa, Andouille sausage, or turkey sausage.
- 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 to thicken 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. For a bit of spice, feel free to add Cajun seasoning or 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 if you bake it in the oven afterward. For more details on the entire process, scroll down to the recipe card at the bottom of the page.
- Prepare the sausage: For homemade smoked sausage, preheat your pellet grill or smoker to 225°F. Smoke whole sausages for about 1 hour, or until the internal temperature reaches 165°F. Let cool slightly, then slice into ¼-inch rounds. For store-bought smoked sausage (like Hillshire Farms), it's already smoked, so all you have to do is slice the sausage into ¼-inch rounds.
- Cook the pasta 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 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 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 herb focaccia.
- Roasted vegetables
Top Tips and Tricks
- 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.
Frequently Asked Questions (FAQs)
The best way to cook smoked sausage is to slice it and pan-fry it in a skillet over medium-high heat until it's nicely browned on both sides.
Smoked sausage is typically pre-cooked, so you mainly heat it and add flavor. It's ready when it's hot throughout and has developed a nice golden-brown color on the outside, which usually takes about 6-9 minutes of pan-frying sliced sausage.
The best cooking method for sausages depends on the type of sausage, but for most varieties, pan-frying, grilling, or smoking on a pellet grill are excellent options.
Hillshire Farms smoked sausage can be easily heated by slicing it and pan-frying in a skillet over medium heat.
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- Jeri
Recipe
Smoked Sausage Pasta
Ingredients
- 1 pound penne pasta or your favorite pasta
- 1 pound smoked sausage cut into ¼-inch rounds
- 2 tablespoons olive oil
- 1 large onion finely diced
- 3 cloves garlic minced
- 1 teaspoon smoked paprika or regular paprika
- 1 can diced tomatoes, undrained 14.5 oz
- 2 tablespoons tomato paste
- 1 cup chicken broth low sodium
- ⅓ cup heavy cream
- 1 cup white cheddar cheese divided
- ¼ cup Parmesan cheese grated
- 2 teaspoons Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare the sausage: For homemade smoked sausage, preheat your pellet grill or smoker to 225°F. Smoke whole sausages for about 1 hour or until the internal temperature reaches 165℉. Let cool slightly, then slice into ¼-inch rounds.For store-bought smoked sausage (like Hillshire Farms), it's already smoked, so all you have to do is slice the sausage into ¼-inch rounds.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1-2 minutes before al dente as it will finish cooking in the sauce later. Reserve ¼ cup of pasta water, then drain the pasta and set aside.
- While the pasta is cooking, heat olive oil over medium heat in a large oven-safe skillet. 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 pasta to the skillet. Toss to coat with the sauce. If needed, add reserved pasta water to reach the desired consistency. Top with 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 (175°C). Bake, uncovered, for 25-30 minutes until the cheese is melted and bubbly.
- Garnish with fresh parsley if desired and serve immediately.
Recipe Notes:
- Cooking Method Options: This recipe has both a quick stovetop version (ready in about 35 minutes) and a baked version for a crispy cheese top (additional 30 minutes of oven time).
- Skillet Choice: If using the baked version and you don't have an oven-safe skillet, transfer the mixture to a greased 9x13-inch baking dish before adding the final layer of cheese and baking.
- Cheese Variations: If you don't have white cheddar, regular cheddar or a mix of mozzarella and cheddar works well too.
- Vegetable Add-ins: Add diced bell peppers, spinach, or mushrooms when sautéing the onions.
- Make-Ahead Tip: You can prepare the sauce ahead of time and refrigerate. When ready to serve, reheat the sauce, cook fresh pasta, and combine.
- Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently, adding a splash of milk or broth if needed to loosen the sauce.
- Freezing: This dish can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently, adding extra liquid as needed.
NUTRITION INFORMATION
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
About Jeri Walker
Jeri Walker is the founder and CEO of Winding Creek Ranch. She is a self-taught home cook who specializes in easy family-friendly recipes. Jeri is also a food writer who regularly writes articles for MSN. Read about Jeri's journey and connect with her on your favorite social media channels!
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