Description
This Creamy Smoked Sausage Pasta is a comforting and flavorful one-pan dish combining tender rotini pasta, hearty smoked sausage, and a rich, cheesy sauce made with garlic, half and half, and diced tomatoes. Ready in just 30 minutes, it’s perfect for a quick weeknight dinner that satisfies the whole family.
Ingredients
Scale
Pasta
- 16 oz rotini pasta
Sausage
- 12 oz smoked sausage, sliced
Sauce
- 3 tablespoons salted butter
- 2 tablespoons flour
- 4 to 7 cloves garlic, minced
- 3 cups half and half
- 1 cup chicken stock
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon oregano
- 1 cup shredded cheese (cheddar or your choice)
- 15 oz diced tomatoes, drained
- ¼ cup shredded Parmesan cheese
Instructions
- Cook Pasta: Cook rotini pasta according to package directions until al dente. Drain and set aside to keep ready for later.
- Brown Sausage: In a large skillet over medium heat, cook the sliced smoked sausage until browned, about 5-7 minutes. Remove the sausage from the skillet and set aside to keep warm.
- Sauté Garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, approximately 1 minute, being careful not to burn the garlic.
- Make Roux: Stir in the flour with the butter and garlic to form a roux. Cook while stirring constantly for 1-2 minutes to remove the raw flour taste.
- Add Liquids: Slowly whisk in the half and half and chicken stock, stirring continuously to prevent lumps from forming and create a smooth sauce base.
- Season and Simmer: Add salt, pepper, and oregano to the sauce. Let it simmer gently for about 5 minutes until it thickens to a creamy consistency.
- Add Cheese and Tomatoes: Stir in the shredded cheese and drained diced tomatoes. Continue cooking until the cheese has melted and the sauce is rich and creamy.
- Combine All Ingredients: Return the browned smoked sausage and cooked pasta to the skillet. Toss everything thoroughly to coat the sausage and pasta in the creamy sauce and heat everything through evenly.
- Finish and Serve: Sprinkle the shredded Parmesan cheese over the top before serving to add a final layer of flavor.
Notes
- For a spicier kick, use smoked sausage with added spices or jalapeños.
- You can substitute half and half with whole milk or heavy cream for a lighter or richer sauce.
- Be careful not to overcook the pasta to avoid mushy texture—al dente is best.
- If you prefer a thicker sauce, reduce the chicken stock to ½ cup or add an extra tablespoon of flour when making the roux.
- This dish pairs well with a side salad or steamed vegetables for a complete meal.
