A comforting bowl of Creamy Smoked Sausage Penne is just what I crave on busy weeknights or when I need a no-fuss dish that still delivers big flavor. With tender penne pasta, smoky slices of sausage, and a rich, cheesy cream sauce, this one-pan wonder is always a hit around the table. It’s simple, satisfying, and tastes like something much more complicated than it really is.
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
1 cup heavy cream
2 cloves garlic, minced
1 cup chicken broth
1 cup shredded mozzarella cheese
½ teaspoon paprika
1 teaspoon Italian seasoning
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
I start by bringing a large pot of salted water to a boil and cooking the penne until al dente, usually 9–11 minutes. Once done, I 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 sausage and let it cook until browned and crispy on the edges, about 5–7 minutes, then remove it from the skillet.
In the same skillet, I sauté diced onion for 3–4 minutes until soft, then add garlic and cook for another minute until fragrant.
I pour in the heavy cream and chicken broth, stirring well and letting it simmer for about 3–4 minutes so it thickens slightly.
Next, I stir in the mozzarella cheese until the sauce is smooth and creamy. I season it with Italian seasoning, paprika, salt, and pepper.
I return the sausage to the skillet along with the drained pasta, tossing everything together to coat it evenly in the sauce. If it looks too thick, I add a splash of broth or pasta water.
I serve it hot, topped with a sprinkle of fresh parsley.
Servings and timing
This recipe makes 4 hearty servings.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories: Approximately 450 kcal per serving
Variations
Add veggies: Sometimes I like to toss in baby spinach, mushrooms, or bell peppers for extra color and nutrition.
Make it spicy: I add red pepper flakes or use a spicy smoked sausage to give it some kick.
Cheese swap: Instead of mozzarella, I’ve used cheddar or a blend of Italian cheeses for a slightly different flavor.
Gluten-free option: I just swap in gluten-free penne pasta—works just as well.
Lighter version: For a lighter dish, I use half-and-half instead of heavy cream and reduce the cheese slightly.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I add a splash of cream, milk, or broth before microwaving or warming on the stovetop over low heat to loosen up the sauce again. It reheats beautifully and still tastes great the next day.
FAQs
What type of smoked sausage works best for this recipe?
I usually go with kielbasa or andouille sausage for a nice smoky flavor, but any fully cooked smoked sausage will do.
Can I make this ahead of time?
Yes, I often prep the sauce and sausage a day in advance and just cook the pasta fresh when I’m ready to serve. It saves time without sacrificing taste.
Is there a dairy-free version?
I haven’t tried it personally, but a dairy-free cream alternative and dairy-free cheese should work fine. Just make sure the substitutes melt well.
Can I freeze this pasta?
I don’t recommend freezing it, as cream sauces can separate and get grainy after thawing. It’s best eaten fresh or within a few days from the fridge.
How do I know when the sauce is thick enough?
Once the cheese melts and the sauce clings to the back of a spoon, I know it’s ready. It should coat the pasta nicely without being runny.
Conclusion
Creamy Smoked Sausage Penne is my go-to when I want something quick, comforting, and full of flavor. It’s one of those reliable dishes that feels like a warm hug in a bowl. Whether it’s a weeknight dinner or a cozy weekend meal, this pasta never disappoints. Give it a try—I bet it’ll end up in your regular rotation, too.
Recipe:
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Creamy Smoked Sausage Penne
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Creamy Smoked Sausage Penne is a quick, one-pan pasta dish featuring smoky sausage, tender penne, and a rich, cheesy cream sauce. Perfect for busy weeknights or when you want something comforting and flavorful without much fuss.
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 and cook penne pasta until al dente, about 9–11 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced sausage and cook until browned and crispy on the edges, about 5–7 minutes. Remove from skillet and set aside.
- In the same skillet, sauté diced onion for 3–4 minutes until soft. Add garlic and cook for an additional minute until fragrant.
- Pour in the heavy cream and chicken broth. Stir well and let simmer for 3–4 minutes to thicken slightly.
- Stir in the shredded mozzarella cheese until the sauce is smooth and creamy.
- Season with Italian seasoning, paprika, salt, and pepper.
- Return the sausage to the skillet along with the drained pasta. Toss everything together until evenly coated. Add a splash of broth or pasta water if the sauce is too thick.
- Serve hot, garnished with chopped fresh parsley.
Notes
Add baby spinach, mushrooms, or bell peppers for more veggies.
Spice it up with red pepper flakes or spicy sausage.
Try cheddar or Italian cheese blend instead of mozzarella.
Use gluten-free penne for a gluten-free version.
Use half-and-half and reduce cheese for a lighter option.
Store leftovers in the fridge for up to 3 days. Reheat with a splash of cream, milk, or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 65mg
