Description
This Creamy Smoked Sausage Pasta is a comforting and flavorful dish that combines tender penne pasta with smoky sausage in a rich, creamy Parmesan sauce. Perfect for a quick weeknight meal, it features sautéed smoked sausage and onions simmered in a luscious cream and chicken broth mixture, seasoned with thyme and paprika. Garnished with fresh parsley, it offers a hearty, satisfying dish that’s simple to prepare and irresistibly delicious.
Ingredients
Scale
Pasta
- 12 oz penne or your favorite pasta
Protein
- 1 lb smoked sausage, sliced
Vegetables & Aromatics
- 1 small onion, diced
- 3 cloves garlic, minced
Liquids & Dairy
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup grated Parmesan cheese
Spices & Herbs
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Pasta: Cook the penne pasta according to the package directions until al dente. Drain the pasta and set it aside, reserving about 1/2 cup of the pasta cooking water for later use.
- Brown the Sausage: Heat the olive oil in a large skillet or sauté pan over medium heat. Add the sliced smoked sausage and cook, stirring occasionally, for 4-5 minutes until the sausage is browned and slightly crispy. Remove the sausage from the skillet and set it aside.
- Sauté Onion and Garlic: In the same skillet, add the diced onion and cook for 2-3 minutes until it softens. Then add the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn the garlic.
- Make the Cream Sauce: Pour in the heavy cream and chicken broth into the skillet, stirring to combine with the cooked onions and garlic. Bring the mixture to a gentle simmer and cook for 3-4 minutes to allow the sauce to thicken slightly.
- Add Cheese and Seasoning: Stir in the grated Parmesan cheese, dried thyme, paprika, salt, and pepper. Continue mixing until the cheese melts completely and the sauce becomes smooth and creamy.
- Combine Pasta and Sausage: Return the browned smoked sausage to the skillet along with the drained pasta. Toss everything together to combine well. If the sauce is too thick, add reserved pasta water gradually to loosen it to your desired consistency.
- Serve: Serve the creamy smoked sausage pasta hot, garnished with freshly chopped parsley for a burst of color and freshness.
Notes
- Use penne or any pasta shape that holds sauce well, such as rigatoni or fusilli.
- For a lighter version, substitute heavy cream with half-and-half or a combination of milk and cream.
- Adjust seasoning to taste; smoked sausage is already salty, so add salt gradually.
- Reserve pasta water is key to adjusting sauce consistency without diluting flavor.
- To enhance smokiness, try using smoked paprika instead of regular paprika.
- Garnish with extra Parmesan cheese if desired.
