If you’re craving a comforting meal that brings rich, savory flavors together in perfect harmony, this Creamy Smoked Sausage Pasta Recipe is your new best friend. It’s a luscious blend of smoky kielbasa, tender rotini pasta, and a dreamy, velvety tomato-cream sauce that coats every bite with deliciousness. Whether it’s a cozy weeknight dinner or a gathering with loved ones, this dish dazzles with its balance of bold sausage flavor and creamy, cheesy goodness that feels like a warm hug on a plate.
Ingredients You’ll Need
Every ingredient in this Creamy Smoked Sausage Pasta Recipe is simple yet essential, coming together to create layers of flavor, texture, and color that make the dish unforgettable. From savory sausage to fresh herbs, each component plays a vital role in making this pasta sing.
- Kielbasa (2 packages, 12 oz each): Provides a smoky, meaty base with a crispy edge when browned, essential for rich flavor.
- Rotini Pasta (16 oz): Twisty shape is perfect for holding that creamy sauce, making each forkful satisfying.
- Butter (2 tbsp): Adds a silky richness to sauté garlic and helps build the luscious sauce.
- Minced Garlic (2 tbsp): Brings aromatic depth and subtle spice that elevates the whole dish.
- Heavy Whipping Cream (1 cup): The star of creaminess, making the sauce indulgently smooth.
- Tomato Sauce (2 cans, 8 oz each): Crafts a tangy base that perfectly balances the richness of the cream and sausage.
- Tomato Paste (3 tbsp): Intensifies the tomato flavor with a concentrated punch of umami.
- Italian Seasoning (1 tsp): Infuses herbal notes like oregano and basil for authentic Italian flair.
- Salt and Pepper (to taste): The essential seasoning duo that brings out all the other flavors.
- Parmesan Cheese (1 cup, shredded, divided): Adds sharp, nutty cheesiness, half melted in the sauce and half for garnishing.
- Fresh Parsley (chopped): A bright, fresh garnish that adds a pop of color and a hint of herbaceousness.
How to Make Creamy Smoked Sausage Pasta Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Adding salt here seasons the pasta from within, which is key! Toss in the rotini and cook it according to the package directions until al dente—that perfect balance of tender with a little bite. Stir occasionally to keep the pasta from sticking. Once ready, drain the noodles and set them aside; they’ll soon meet their saucy soulmate.
Step 2: Prepare the Sausage
While the pasta cooks, slice your kielbasa into half-inch pieces. Heat a large skillet over medium heat and add the sausage slices. Allow them to brown and develop crispy edges as they cook—this caramelization is where the magic happens, adding layers of smoky, savory flavor. When beautifully browned, remove the sausage from the skillet and set aside for later mixing.
Step 3: Make the Sauce
In the same skillet, melt the butter to soak up all those pancetta-like browned bits left by the sausage. Stir in the minced garlic and sauté for about a minute until it releases its irresistible aroma. Next, pour in the heavy whipping cream, tomato sauce, and tomato paste, stirring everything together. Sprinkle in Italian seasoning, then season with salt and pepper. Let the sauce simmer gently for about 5 minutes so it thickens just enough to luxuriously coat the pasta. Don’t forget to stir in half of the shredded Parmesan cheese here—it melts right in, making the sauce even creamier and more decadent.
Step 4: Combine the Ingredients
Bring the browned sausage back to the skillet, nestling it into the sauce. Add your cooked rotini pasta and toss everything thoroughly so the noodles are beautifully coated with the creamy, flavorful sauce. Make sure the sausage pieces are evenly distributed to deliver smoky bites with every forkful. Finish by sprinkling the remaining Parmesan cheese and fresh chopped parsley on top for that perfect final touch of flavor and color. Serve it warm and watch it disappear!
How to Serve Creamy Smoked Sausage Pasta Recipe
Garnishes
Fresh parsley not only adds a vibrant contrast in color but also lends a subtle herbal brightness that cuts through the richness of the creamy sauce. A final sprinkle of Parmesan cheese enhances the cheesy goodness and gives a beautiful, melty finish. You could even add a pinch of red pepper flakes if you like a hint of heat.
Side Dishes
This hearty pasta pairs wonderfully with a simple green salad dressed in a light vinaigrette to balance its richness. Garlic bread or crusty Italian bread is also a crowd-pleaser, perfect for mopping up every last bit of sauce. Roasted or steamed vegetables like asparagus or broccoli add a fresh, nutritious sidekick to the meal.
Creative Ways to Present
For a fun twist, serve individual portions in small cast-iron skillets or colorful bowls to make the dish feel special and cozy. You can also sprinkle toasted pine nuts or chopped sun-dried tomatoes on top to bring a delightful crunch and burst of flavor. If you’re hosting, prepare it in a large casserole dish and top with extra cheese, then broil to get a bubbly golden crust that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Creamy Smoked Sausage Pasta Recipe store well in an airtight container in the refrigerator for up to 3-4 days. To keep the pasta from drying out, save it with a little extra sauce mixed in before refrigerating.
Freezing
You can freeze this dish, but because of the cream, it’s best to do so without the pasta. Store the sauce and sausage mixture separately in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating, and cook fresh pasta to combine after warming the sauce.
Reheating
Reheat gently on the stove over low heat or in the microwave, adding a splash of cream or milk to loosen the sauce if needed. Stir frequently to keep the texture smooth and avoid curdling. This way, your creamy smoky goodness tastes just as fantastic as when freshly made.
FAQs
Can I use a different type of sausage?
Absolutely! While kielbasa offers a wonderful smoky flavor, you can substitute with andouille, smoked bratwurst, or even a spicy Italian sausage depending on your preference. Each type will bring its own unique character to the dish.
Is there a way to make this recipe healthier?
Yes, you can lighten it up by using half-and-half instead of heavy cream or opting for turkey kielbasa, which tends to be leaner. Adding extra vegetables such as spinach or bell peppers also boosts nutrition and adds more color and texture.
Can I prepare this recipe for a crowd?
Definitely! The Creamy Smoked Sausage Pasta Recipe scales up nicely. Just use a larger skillet or casserole dish to combine and keep the cooking times similar. It’s perfect for family dinners or potlucks because it feeds generously and satisfies a crowd.
What pasta shapes work best?
Rotini is ideal because its spirals hold onto the sauce beautifully, but you can experiment with penne, rigatoni, or farfalle as well. The goal is to have a shape that traps the creamy sauce with every bite.
Can I add vegetables directly into the pasta?
Yes! Sautéed mushrooms, bell peppers, or spinach can be stirred into the sauce after the garlic step. This adds color, flavor, and nutrients without overwhelming the sausage and creamy tomato base.
Final Thoughts
This Creamy Smoked Sausage Pasta Recipe is truly a crowd-pleaser that balances richness, heartiness, and simple pleasures all on one plate. Whether you’re making it for a cozy night in or sharing it with friends and family, it’s sure to warm hearts and fill stomachs. Give it a try and watch this delightful, creamy pasta become your go-to comfort food — you won’t regret it!
Print
Creamy Smoked Sausage Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Creamy Smoked Sausage Pasta recipe combines savory smoked kielbasa with a rich, creamy tomato sauce tossed with rotini pasta. Perfectly browned sausage slices and a velvety sauce made with heavy cream, tomato sauce, and Parmesan cheese create a comforting and flavorful dish ready in 40 minutes, ideal for a satisfying weeknight dinner.
Ingredients
Sausage
- 2 (12 oz) packages of Kielbasa, sliced into ½ inch pieces
Pasta
- 16 oz rotini pasta
Sauce
- 2 tbsp butter
- 2 tbsp minced garlic
- 1 cup heavy whipping cream
- 2 (8 oz) cans tomato sauce
- 3 tbsp tomato paste
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 cup shredded Parmesan cheese, divided
Garnish
- Fresh parsley, chopped, to garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Stir occasionally to prevent sticking. Once cooked, drain the pasta and set it aside.
- Prepare the Sausage: Slice the kielbasa into ½ inch pieces. Heat a large skillet over medium heat and add the sausage slices. Cook them until browned and crispy on the edges to develop flavor. Remove the sausage from the skillet and set aside.
- Make the Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Stir in the heavy whipping cream, tomato sauce, and tomato paste until well combined. Add Italian seasoning, salt, and pepper to taste. Let the sauce simmer for about 5 minutes, allowing it to thicken slightly. Stir in half (½ cup) of the shredded Parmesan cheese until melted and incorporated into the sauce.
- Combine the Ingredients: Return the browned sausage slices to the skillet with the sauce. Add the drained pasta and toss well, ensuring the pasta is evenly coated and the sausage is well distributed. Garnish with the remaining Parmesan cheese and chopped fresh parsley. Serve warm for a hearty and creamy meal.
Notes
- Use freshly grated Parmesan cheese for the best melting and flavor.
- Adjust seasoning with salt and pepper according to your taste preference.
- For a spicier kick, add red pepper flakes when sautéing the garlic.
- Make sure not to overcook the pasta; al dente texture works best for this dish.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently to avoid breaking the cream sauce.
