Creamy Smoked Sausage Pasta
This creamy smoked sausage pasta is an easy one-pan dinner made with smoky sausage, tender pasta, and a rich tomato-cream sauce. Ready on the stovetop in about 40 minutes, with an optional baked finish for a bubbly, cheesy top.
Servings: 8 servings
Calories: 552kcal
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.
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
Calories: 552kcal | Carbohydrates: 52g | Protein: 21g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 68mg | Sodium: 889mg | Potassium: 521mg | Fiber: 4g | Sugar: 5g | Vitamin A: 618IU | Vitamin C: 7mg | Calcium: 185mg | Iron: 3mg
