Smoked Sausage Pasta
A satisfying blend of tender pasta, savory smoked sausage, and a creamy sauce that wraps everything together. Perfect for busy weeknights and casual gatherings.
Ingredients
Pasta and Sausage
- 16 oz rotini pasta Use any preferred pasta shape.
- 12 oz smoked sausage, sliced Choose a high-quality sausage for the best flavor.
Creamy Sauce Ingredients
- 3 tbsp salted butter For making the roux.
- 2 tbsp flour To thicken the sauce.
- 4-7 cloves garlic, minced Adjust according to taste.
- 3 cups half and half For a rich, creamy texture.
- 1 cup chicken stock Adds depth of flavor.
- 1 tsp salt To taste.
- 1/2 tsp pepper To taste.
- 1 tsp oregano For added flavor.
- 1 cup shredded cheese Any melting cheese such as cheddar or mozzarella.
- 15 oz diced tomatoes, drained To add freshness.
- 1/4 cup parmesan, shredded For serving.
Instructions
Cooking the Pasta
- Fill a large pot with water and bring it to a rolling boil. Once boiling, add the rotini pasta and cook until al dente. Drain and set aside.
Browning the Sausage
- Heat a large skillet over medium heat, add the sliced smoked sausage, and cook until browned, about 5-7 minutes. Remove from skillet and set aside.
Making the Sauce
- In the same skillet, melt the butter over medium heat. Whisk in the flour until smooth.
- Add minced garlic and cook until fragrant, about 1 minute.
- Slowly pour in the half and half while whisking. Then add chicken stock, and season with salt, pepper, and oregano. Allow to simmer gently.
- Stir in the shredded cheese until melted and smooth.
Combining Ingredients
- Add the browned sausage back to the skillet along with the cooked rotini and drained diced tomatoes. Toss to combine.
- Top with shredded parmesan and serve or broil for a few minutes for a golden crust.
Notes
For added freshness, serve with a garnish of fresh herbs like parsley or basil. Feel free to adjust the recipe with extra vegetables or different types of cheese.