Creamy Smoked Sausage Pasta is a one-pan wonder that delivers bold flavor and cozy comfort in every bite. Perfectly saucy, it’s an easy dinner favorite for busy weeknights.
Smoky sausage, tender pasta, and a luscious creamy sauce come together effortlessly using simple pantry staples. It’s a no-fuss recipe that’s big on taste with minimal cleanup.
What You’ll Need for This Creamy Smoked Sausage Pasta
- Smoked sausage – The heart of this dish, adding deep, savory, smoky flavor in every bite.
- Onion – Brings a sweet, aromatic base that complements the sausage beautifully.
- Garlic – Adds sharpness and depth, lifting the entire flavor profile of the dish.
- Bow tie pasta – Its ridges hold onto the creamy sauce perfectly, adding a fun texture.
- Diced tomatoes – Adds acidity and balance to the richness of the cream and cheese.
- Chicken stock – Infuses the pasta with savory flavor as it cooks directly in the pan.
- Heavy cream – Gives the dish its luscious, velvety texture.
- Cheddar cheese – Melts into the sauce, creating irresistible cheesy goodness.
- Green onions – A fresh, peppery garnish that adds brightness right at the end.
How to Make It Happen – Creamy Smoked Sausage Pasta in a Snap
Start by heating olive oil and sautéing the sausage and onions just until they soften and sizzle. Toss in garlic for a fragrant punch, then stir in the pasta, tomatoes, chicken stock, and cream.
Bring everything to a boil, cover the pan, and let it simmer until the pasta is cooked and the flavors meld. Stir in cheddar cheese off heat for that dreamy melt, then let it rest a few minutes to thicken.
Top with fresh green onions and serve up bowls of creamy, smoky satisfaction in under 30 minutes.
Kitchen Tips for Creamy Smoked Sausage Pasta Perfection
For best results, slice your sausage on the bias—it increases surface area for browning and looks more appetizing. If using milk or half-and-half instead of cream, a spoonful of cream cheese will help maintain that rich, velvety texture.
Want to add some greens? Toss in a handful of spinach or kale during the last five minutes of simmering. You can also play with spice by adding red pepper flakes or swap cheddar for pepper jack if you’re craving extra kick.
This dish is easily doubled for a crowd or a make-ahead meal. The pasta cooks right in the sauce, so there’s no need for boiling separately—just one pan and done.
Store It Right – Leftover Magic
Cool any leftovers completely before storing. This pasta holds up well in the fridge for up to 4 days in an airtight container.
To reheat, add a splash of broth or milk to loosen the sauce before microwaving or gently warming on the stovetop. While freezing isn’t ideal due to the dairy, it can be done—just expect a slight texture change when reheated.
Creamy Smoked Sausage Pasta
Ingredients
- 14 ounces diced tomatoes
- 1.5 cups grated cheddar cheese
- 8 ounces bow tie pasta
- 1 cup diced onion
- 2 tablespoons olive oil
- 4 teaspoons minced garlic approximately 4 cloves
- 2 tablespoons sliced green onions
- 1/2 cup heavy cream or substitute with milk or half-and-half
- 2 cups chicken stock
- 1 teaspoon salt
- 1 lb smoked sausage rope sliced
- 1/2 teaspoon cracked black pepper
Instructions
- Prepare all components by dicing the onion, slicing the sausage, mincing the garlic, and opening the diced tomatoes. Slice the green onions and set aside.
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the sausage slices and diced onion, sautéing until the onion turns translucent, about 1 to 2 minutes. Stir in the garlic and cook briefly for 30 seconds.
- Incorporate the pasta, tomatoes, chicken stock, and cream into the pan. Increase heat to bring the mixture to a boil, then reduce to a low simmer. Cover and cook for approximately 15 minutes.
- Once the pasta is tender, remove from heat. Mix in the grated cheddar cheese until fully combined. Cover again and let it rest for 5 minutes, allowing the cheese to melt smoothly.
- Before serving, stir thoroughly and ladle into bowls. Garnish with green onions if desired.
Notes
Pasta is done when it’s al dente—firm yet not crunchy when bitten.
Any fully cooked sausage variety is suitable.
This recipe scales well; feel free to double or triple quantities for larger servings or leftovers.
