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As a mom, I know that “Clean Plate Club” victory feeling! My daughter, Olivia, can be a bit of a “discerning diner” (as Grandma would politely say!), but this Creamy Smoked Sausage Pasta is her absolute favorite.
It’s the ultimate kid-friendly pasta, who can resist savory smoked sausage and cheesy, creamy noodles? It’s the one easy weeknight dinner I can make that I know will be a fuss-free, happy meal for the whole family.
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Why You’ll Love This Creamy Smoked Sausage Pasta
1. Ready in Under 30 Minutes – This easy creamy smoked sausage pasta is perfect for busy weeknights when you need dinner fast. From start to finish, you’ll have a complete meal on the table in under 30 minutes. It’s one of those sausage pasta recipes easy enough for any night of the week.
2. One-Pot Meal – This one-pot or one-skillet meal means minimal cleanup! Everything cooks together in the same pan – the pasta, the sausage, and that gorgeous rich tomato cream sauce. No separate pots for boiling pasta. Perfect for sausage dinner solutions and cheap dinner for 5.
3. Family-Friendly Flavor – Kids and adults both love this creamy sausage pasta. The smoked sausage adds savory flavor while the creamy garlic parmesan sauce keeps it comforting. It’s become one of our most requested sausage recipes for dinner and sausage pasta dinner favorites.
Ingredients for Creamy Smoked Sausage Pasta
This creamy smoked sausage pasta recipes collection uses simple pantry-friendly ingredients. You’re making the best smoked sausage pasta with everyday staples.
What You’ll Need
For the Pasta:
- 1 lb short pasta (penne, rotini, or rigatoni)
- 1 lb smoked sausage (kielbasa or Hillshire Farms), sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes or tomato sauce
- 1 cup heavy cream or half and half
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil or parsley for garnish
Optional Add-Ins:
- 1 cup mozzarella cheese, shredded
- 1/2 cup sun-dried tomatoes, chopped
- 2 cups fresh spinach
- 1 red bell pepper, diced
- 1/2 cup frozen peas
Why These Ingredients Matter
Browned Kielbasa or Sliced Smoked Sausage – Browning the sausage first creates caramelized edges packed with flavor. Use Polish sausage, beef smoked sausage, or cheddar smoked sausage. The smoky, savory flavor is what makes this creamy smoked sausage pasta so addictive. This works for all hillshire farms smoked sausage and pasta recipes and recipes with beef smoked sausage.
Rich Tomato Cream Sauce – The combination of tomato sauce and heavy cream creates that perfect pink sauce. The acidity of tomatoes balances the richness of cream. This smoked sausage pasta tomato sauce base with cream is what makes easy creamy smoked sausage pasta restaurant-quality at home.
Short Pasta Shapes Like Rotini/Penne – Short pasta shapes catch the creamy sauce in every bite. Penne’s ridges and rotini’s spirals hold onto that creamy garlic parmesan sauce perfectly. This is why penne and sausage recipe combinations work so well in this smoked sausage pasta skillet.
Instructions for Making Creamy Smoked Sausage Pasta
Step-by-Step Directions
Step 1: Heat olive oil in a large skillet or Dutch oven over medium-high heat. This will be your one-pot or one-skillet meal.
Step 2: Add sliced smoked sausage to the hot skillet. Cook for 4-5 minutes, stirring occasionally, until the sausage is browned kielbasa or sliced smoked sausage with caramelized edges. Remove and set aside.
Step 3: In the same skillet, add diced onion. Cook for 3-4 minutes until softened and translucent, scraping up any browned bits from the sausage.
Step 4: Add minced garlic and cook for 30 seconds until fragrant. Don’t let it burn or it will taste bitter.
Step 5: Pour in crushed tomatoes, heavy cream, and chicken broth. Stir to combine the base of your rich tomato cream sauce.
Step 6: Add uncooked pasta directly to the skillet. Stir to ensure all pasta is submerged in the liquid. This is the magic of a one-pot or one-skillet meal!
Step 7: Bring to a boil, then reduce heat to medium-low. Cover and simmer for 12-15 minutes, stirring occasionally to prevent sticking. The pasta will cook in the sauce and absorb all those flavors.
Step 8: Return the browned sausage to the skillet. Stir in grated Parmesan cheese, Italian seasoning, red pepper flakes, salt, and pepper. The cheese will melt into a creamy garlic parmesan sauce.
Step 9: If the sauce is too thick, add a splash of chicken broth or pasta water. If it’s too thin, let it simmer uncovered for 2-3 minutes to thicken.
Step 10: Remove from heat and let sit for 3-5 minutes. The sauce will thicken as it cools slightly. Garnish with fresh basil and extra Parmesan. Your creamy smoked sausage pasta is ready in under 30 minutes!
Hint: This pairs perfectly with taco rice bowl for variety, or serve alongside maple glazed chicken with sweet potatoes for a complete spread.
Cooking Tips for Creamy Smoked Sausage Pasta
Don’t Skip Browning the Sausage – Taking 5 extra minutes to brown the smoked sausage creates deep, caramelized flavor that makes this simple smoked sausage pasta recipe taste incredible. The browned edges add texture and richness that plain boiled sausage just can’t match. This step is crucial for all sausage pasta recipes easy versions to taste restaurant-quality.
Stir Frequently After Adding Pasta – Since the pasta cooks directly in the sauce for this one-pot or one-skillet meal, you need to stir every 3-4 minutes to prevent sticking. The starches from the pasta help thicken the creamy garlic parmesan sauce, but they can also cause sticking if not stirred. This creates the perfect consistency for smoked sausage pasta with heavy cream.
My Creamy Smoked Sausage Pasta Journey
I discovered this recipe on a hectic Tuesday when I had 30 minutes before soccer practice and nothing planned for dinner. I grabbed smoked sausage from the fridge and pasta from the pantry, hoping to throw something together fast.
When I started cooking, Grandma called and I put her on speaker. “Jazzy, what’s that sizzling sound?” she asked. When I told her I was browning sausage for pasta, she said, “Oh good! You’re doing it right. So many people just throw everything together, but browning the meat first – that’s where the flavor is. And cook your pasta right in the sauce. It’ll soak up all that goodness instead of just sitting on top of it.”
She was absolutely right. Now this creamy smoked sausage pasta is our go-to busy weeknight dinner. It’s become my secret weapon for those chaotic evenings when everyone’s hungry and I have no time. Every time I make it, I remember that phone call and how Grandma’s wisdom turned a desperate dinner into a family favorite.
Substitutions for Creamy Smoked Sausage Pasta
Sausage Options – Try Polish sausage recipes, beef sausage recipes, or cheddar smoked sausage recipes instead. Italian sausage (sweet or spicy) works beautifully. For recipes with beef sausage, just brown the same way. Each type brings different flavors to this sausage pasta recipe creamy base.
Cream Alternatives – Use half and half instead of heavy cream for lighter smoked sausage pasta with heavy cream versions. Try cream cheese (4 oz) whisked into the sauce for extra richness. Greek yogurt works for healthier creamy sausage pasta, similar to substitutions in chicken spaghetti.
Pasta Swaps – Any short pasta shapes like rotini/penne work perfectly. Try shells, farfalle, or cavatappi for penne and sausage recipe variations. Gluten-free pasta works too – just follow package directions for cook times in your smoked sausage pasta skillet.
Cheese Options – Swap Parmesan for Romano or Asiago. Add mozzarella for extra gooeyness in creamy mozzarella pasta with smoked sausage style. Use smoked Gouda for one pot creamy smoked gouda sausage pasta richness.
Variations on Creamy Smoked Sausage Pasta
Creamy Cajun Pasta with Smoked Sausage – Make creamy cajun chicken pasta with smoked sausage or creamy cajun smoked sausage pasta by adding 2 tablespoons Cajun seasoning to the sauce. Add diced bell peppers and celery for authentic creamy cajun pasta with smoked sausage flavor. This creates spicy, bold versions of smoked sausage pasta recipes.
Smoked Sausage Pasta Bake – Turn this into smoked sausage pasta bake by transferring the cooked pasta to a baking dish, topping with mozzarella, and baking at 375°F for 15 minutes. This creates bubbly, golden creamy smoked sausage pasta recipes perfect for potlucks.
That Oven Feelin Creamy Smoked Sausage Pasta – For that oven feelin creamy smoked sausage pasta viral version, use sun-dried tomatoes and fresh mozzarella. Finish under the broiler for 2-3 minutes for those Instagram-worthy cheese pulls.
One Pot Creamy Smoked Sausage Pasta Variations – Add spinach in the last 2 minutes for one pot creamy smoked sausage pasta with greens. Use Alfredo sauce instead of tomato cream for creamy smoked sausage alfredo pasta. Each keeps the one-pot or one-skillet meal convenience.
Creamy Tomato Smoked Sausage Pasta – For extra tomato flavor in creamy tomato smoked sausage pasta, add 1/2 cup sun-dried tomatoes and use all tomato sauce (no cream). Finish with fresh basil, similar to techniques in dump and go crockpot teriyaki chicken.
Equipment for Creamy Smoked Sausage Pasta
Large Skillet or Dutch Oven – A 12-inch deep skillet or 5-quart Dutch oven is essential for this smoked sausage pasta skillet. You need room for 1 lb pasta plus sauce. This one-pot or one-skillet meal won’t work in a small pan.
Wooden Spoon – For stirring the pasta as it cooks in the sauce. A wooden spoon won’t scratch your pan and is perfect for scraping up browned bits for maximum flavor in your creamy garlic parmesan sauce.
Sharp Knife – For slicing the smoked sausage into even 1/4-inch rounds. Even slices ensure the browned kielbasa or sliced smoked sausage cooks uniformly.
Measuring Cups – For accurate cream and broth measurements. The right liquid ratio ensures your rich tomato cream sauce has perfect consistency for ready in under 30 minutes results.
Storage Tips for Creamy Smoked Sausage Pasta
Refrigerator Storage – Store this easy creamy smoked sausage pasta in airtight containers for 3-4 days. The sauce thickens as it sits, so you may need to add a splash of cream or broth when reheating. Perfect for meal prep throughout the week.
Reheating Tips – Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through. Add 1-2 tablespoons of milk or cream to restore the creamy texture. For stovetop reheating, warm over medium-low heat with added liquid, stirring frequently.
Freezer Storage – This creamy sausage pasta freezes well for up to 2 months. Let cool completely before freezing in portions. The cream may separate slightly when thawed, but stirring while reheating brings it back together. Thaw overnight in the fridge before reheating.
Make-Ahead Strategy – You can prep ingredients ahead but this simple smoked sausage pasta recipe is so quick that it’s almost easier to make fresh. If meal prepping, cook completely and portion into containers. This sausage pasta dinner reheats beautifully for easy sausage recipes throughout the week.
Grandma’s Secret for Creamy Smoked Sausage Pasta
Grandma taught me the secret to perfect creamy pasta. “Jazzy,” she said when she first saw me making this, “the secret to really good cream sauce is don’t boil it hard once you add the cream. High heat will break the cream and make it look curdled. Keep it at a gentle simmer. And always add your cheese off the heat – if the pan is too hot, the cheese gets grainy instead of smooth and silky. That’s the difference between good and amazing creamy pasta.”
She was absolutely right. Now I always watch my heat carefully after adding the heavy cream and I pull the pan off the burner before stirring in the Parmesan. These simple tricks turn good creamy smoked sausage pasta into restaurant-quality meals with that perfect velvety texture. The sauce should coat the back of a spoon and cling to every piece of pasta. That’s when you know you’ve nailed it – smooth, rich, and absolutely delicious!
FAQ about Creamy Smoked Sausage Pasta
What cream for sausage pasta?
Heavy cream (heavy whipping cream) is best for creamy smoked sausage pasta because it has 36-40% fat content and won’t curdle when simmered. Half and half works too but creates a thinner sauce. For smoked sausage pasta with heavy cream, use full-fat versions for the richest texture. Light cream or milk can separate when cooked, so stick with heavy cream for foolproof results in this creamy garlic parmesan sauce.
What kind of sauce goes with smoked sausage?
Smoked sausage pairs beautifully with creamy sauces like Alfredo, tomato cream, or garlic parmesan. The rich tomato cream sauce in this recipe balances the smoky, savory sausage perfectly. Tomato-based sauces with smoked sausage pasta tomato sauce cut through the richness of the meat. Cheese sauces also work well since the smoked flavor stands up to bold dairy. For this sausage pasta recipe creamy version, the combination of tomato and cream is ideal.
How to make smoke sausage pasta?
To make smoked sausage pasta, brown sliced smoked sausage in olive oil for 4-5 minutes, remove and set aside, then sauté onions and garlic in the same pan. Add tomato sauce, heavy cream, and chicken broth, then add uncooked pasta directly to the sauce. Simmer covered for 12-15 minutes until pasta is tender, stirring occasionally. Return sausage to the pan, stir in Parmesan cheese, and season to taste. This one-pot or one-skillet meal method creates easy creamy smoked sausage pasta ready in under 30 minutes.
What are the three ingredients in creamy pasta?
The three essential ingredients in creamy pasta are: (1) heavy cream or half and half for richness, (2) Parmesan cheese for flavor and thickness, and (3) pasta cooking liquid or broth to thin the sauce to the right consistency. These three create the base of any creamy garlic parmesan sauce. For creamy smoked sausage pasta, you add tomato sauce to create a rich tomato cream sauce. The combination of cream, cheese, and liquid is what makes all creamy pasta and sausage recipes work.
Conclusion
This Creamy Smoked Sausage Pasta is guaranteed to make everyone happy! It’s the best feeling in the world to see your whole family, especially the kids, happily dig into a hearty meal.
I hope this “Olivia-approved” pasta brings a little bit of that fuss-free, clean-plate magic to your dinner table, too! If you love easy pasta dinners, check out this Creamy Pasta Toss with Smoked Sausage from Allrecipes for another delicious variation. Give this creamy smoked sausage pasta recipe a try and let me know what you think. Grandma and I love hearing about your pasta successes!
Easy Creamy Smoked Sausage Pasta (Grandma’s 30-Minute Secret)
Equipment
- 1 Large skillet or Dutch oven A 12-inch deep skillet is perfect. You need room for everything to simmer together!
- 1 Wooden spoon For stirring and scraping up all the flavorful bits.
- 1 Sharp knife For slicing the sausage and dicing the onion.
Ingredients
For the Pasta Base
- 2 tablespoons olive oil
- 1 lb smoked sausage (kielbasa or similar) Sliced into 1/4-inch rounds. This is the flavor base!
- 1 medium onion diced
- 4 cloves garlic minced
For the One-Pot Sauce
- 1 can(14 oz) crushed tomatoes
- 1 cup chicken broth
- 1 cup heavy cream Grandma's secret: don't let this boil hard!
- 1 lb short pasta, penne, rotini, or rigatoni Uncooked! It cooks right in the sauce
For Finishing
- 1 cup grated Parmesan cheese Plus extra for serving, of course.
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes Optional We like just a tiny kick.
- To taste Salt and black pepper
- For garnish Fresh basil or parsley chopped
Instructions
- Heat the [olive oil] in your large skillet over medium-high heat. Add the [sliced smoked sausage] and let it cook for 4-5 minutes, stirring now and then. Grandma always said, "Jazzy, that's where the flavor is! Don't skip browning the meat." You want those lovely caramelized, crispy edges. Once browned, remove the sausage with a slotted spoon and set it on a plate.
- In that same skillet (don't wipe it out!), add the [diced onion]. Cook for 3-4 minutes, scraping up any of those tasty browned bits from the sausage. Once the onion is soft, add the [minced garlic] and stir for just 30 seconds until you can smell it. Don't let the garlic burn!
- Pour in the [crushed tomatoes], [chicken broth], and [heavy cream]. Give it all a good stir to combine. This is where the magic starts. Now, add the [uncooked pasta] directly to the skillet. Yes, uncooked! Stir it well to make sure all the pasta is submerged in the liquid. This was Grandma's other trick: "Cook it in the sauce, dear. It'll soak up all that goodness instead of just sitting on top of it."
- Bring the sauce to a boil, then immediately reduce the heat to a medium-low. We're listening for Grandma's advice: "Don't boil it hard once the cream is in!" Cover the skillet and let it simmer for 12-15 minutes, or until the pasta is tender. Make sure to stir it every 3-4 minutes so the pasta doesn't stick to the bottom.
- Once the pasta is tender, turn the heat off. This is the final secret! "Add your cheese off the heat, Jazzy, or it gets grainy instead of smooth." Add the browned sausage back into the pot, along with the [grated Parmesan cheese], [Italian seasoning], [red pepper flakes], [salt], and [pepper]. Stir until the cheese is melted and everything is silky smooth.
- Let the pasta sit off the heat for 3-5 minutes. The sauce will thicken up perfectly as it cools slightly. Serve it warm, garnished with a sprinkle of [fresh basil or parsley] and a little extra Parmesan. This is the meal that always gets my daughter, Olivia, to clean her plate!
Notes
- Sausage Options: This recipe is so forgiving. My grandma’s notebook has this made with Polish sausage, beef sausage, and even spicy Italian sausage. Use what your family loves!
- Lighter Cream Sauce: If you don’t have heavy cream, half and half works well, though the sauce will be a bit thinner. You can also stir in 4 oz of cream cheese with the Parmesan for extra creaminess.
- Storage: This is almost better the next day! Store leftovers in an airtight container in the fridge for 3-4 days. Reheat gently on the stovetop with a splash of milk or broth to loosen the sauce back to its silky, creamy self.
