A rich and satisfying pasta dish that combines the deep flavor of smoked sausage with a silky cream sauce and gooey mozzarella. I love how this one-pan wonder comes together quickly yet feels indulgent and comforting—ideal for busy evenings when I still want a hearty homemade meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb smoked sausage, sliced
12 oz penne pasta
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup shredded mozzarella cheese
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
I start by bringing a large pot of salted water to a boil, then add the penne pasta. I cook it according to the package instructions—usually about 9 to 11 minutes until al dente—then drain it and set it aside.
While the pasta cooks, I heat olive oil in a large skillet over medium heat. I add the sliced smoked sausage and let it cook for about 5 to 7 minutes until browned with slightly crispy edges. Once done, I remove the sausage and set it aside.
In the same skillet, I toss in the diced onion and sauté for about 3 to 4 minutes until it softens. Then, I stir in the minced garlic and cook it for another minute.
I pour in the heavy cream and chicken broth, giving everything a good stir. I let it simmer for 3 to 4 minutes so the sauce starts to thicken.
Next, I stir in the shredded mozzarella until it’s fully melted and the sauce turns creamy. I season it with Italian seasoning, paprika, salt, and pepper to taste.
I return the sausage to the skillet and mix it well. Then I add the cooked penne and toss everything together to make sure the pasta is well coated. If the sauce feels a bit too thick, I loosen it up with a splash of chicken broth or reserved pasta water.
I serve it hot and finish it off with a sprinkle of fresh chopped parsley.
Servings and timing
Servings: 4
Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 450 kcal per serving
Variations
I sometimes swap penne for rigatoni or rotini if that’s what I have on hand.
To lighten it up, I use half-and-half instead of heavy cream.
For extra heat, I add a pinch of red pepper flakes or use spicy sausage.
I like mixing in a handful of spinach at the end—it wilts right into the hot pasta and adds a pop of color.
I’ve also made this with a blend of mozzarella and parmesan for a sharper flavor.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. When I’m ready to reheat, I use the stovetop over low heat, adding a splash of broth or milk to loosen the sauce. The microwave also works—I cover the bowl loosely and heat in 30-second intervals, stirring in between.
FAQs
What kind of smoked sausage should I use?
I usually go for fully cooked smoked sausage like kielbasa or andouille. Both give the dish a delicious smoky depth.
Can I make this recipe ahead of time?
Yes, I often prepare it earlier in the day and reheat it at dinner. Just make sure to keep the pasta and sauce from drying out by storing it in an airtight container and reheating with a splash of liquid.
Can I freeze this pasta?
I wouldn’t recommend freezing it, as the cream sauce can separate when thawed. It’s best enjoyed fresh or refrigerated for short-term storage.
Is there a dairy-free version of this dish?
I’ve tried using coconut cream or a plant-based cream substitute and dairy-free cheese, and it works in a pinch. The texture is slightly different, but still tasty.
What can I serve with creamy smoked sausage pasta?
I usually serve it with garlic bread, a fresh green salad, or roasted veggies to round out the meal.
Conclusion
Creamy smoked sausage pasta is one of those meals I keep coming back to. It’s easy, indulgent, and packed with flavor—perfect for weeknights when I want something that feels special but doesn’t take all night. Whether I’m feeding a crowd or just cooking for myself, this dish hits the spot every time.
Recipe:
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Creamy Smoked Sausage Pasta
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Halal
Description
A rich and comforting one-pan pasta dish made with smoked sausage, creamy sauce, and gooey mozzarella. Perfect for busy nights when you want something hearty, flavorful, and easy to make.
Ingredients
1 lb smoked sausage, sliced
12 oz penne pasta
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup shredded mozzarella cheese
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions (about 9–11 minutes) until al dente. Drain and set aside.
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced smoked sausage and cook for 5–7 minutes until browned. Remove and set aside.
- In the same skillet, add diced onion and sauté for 3–4 minutes until softened. Add minced garlic and cook for another minute.
- Pour in heavy cream and chicken broth, stirring well. Simmer for 3–4 minutes until the sauce starts to thicken.
- Stir in shredded mozzarella until melted and the sauce becomes creamy. Season with Italian seasoning, paprika, salt, and pepper.
- Return the cooked sausage to the skillet and stir to combine. Add the drained pasta and toss until well coated. Add a splash of broth or pasta water if the sauce is too thick.
- Serve hot, garnished with chopped fresh parsley.
Notes
Use spicy sausage or add red pepper flakes for extra heat.
Swap penne for rigatoni or rotini if desired.
Add spinach at the end for extra color and nutrients.
Use half-and-half instead of heavy cream to lighten it up.
A blend of mozzarella and parmesan adds a sharper flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
