Why You’ll Love Creamy Smoked Sausage Pasta Recipe

It’s fast: you can have dinner on the table in about 30 minutes.
Smoky, savory sausage and creamy sauce make a perfect indulgent pairing.
Uses pantry staples (pasta, cream, broth) — no exotic ingredients.
Easily customizable with extra veggies or flavor twists.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

smoked sausage, sliced
penne pasta
olive oil
onion, diced
garlic, minced
heavy cream
chicken broth
shredded mozzarella cheese
Italian seasoning
paprika
salt and pepper
fresh parsley (for garnish)

Directions

Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions (usually 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 until browned and edges are crispy (about 5–7 minutes). Remove sausage and set aside.
In the same skillet, sauté the diced onion until softened (3–4 minutes). Add the minced garlic and cook another minute until fragrant.
Pour in heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer and let it cook for about 3–4 minutes so the sauce thickens slightly.
Stir in the shredded mozzarella until melted and smooth. Season with Italian seasoning, paprika, salt, and pepper, adjusting to taste.
Return the browned sausage to the skillet and stir to coat with the sauce.
Add the cooked pasta into the skillet, tossing everything so the pasta is well coated in the creamy sauce. If the sauce is too thick, you can thin it with a bit more broth or pasta water.
Serve immediately, garnished with fresh parsley.

Servings and timing

Servings: 4
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

Swap smoked sausage for chicken sausage, turkey sausage, or a plant‑based alternative.
Add vegetables like spinach, mushrooms, bell peppers, or sun‑dried tomatoes.
Introduce some heat with red pepper flakes or cayenne.
Use a blend of cheeses (e.g. mozzarella + Parmesan) for deeper flavor.
Substitute half‑and‑half or light cream in place of heavy cream for a lighter version.
Use gluten‑free pasta if needed.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat, adding a splash of broth or milk to loosen the sauce.
Freezing is possible, but dairy sauces can separate. If you freeze, thaw fully and reheat gently with extra liquid to restore creaminess.

FAQs

Can I use a different type of pasta?

Yes — rigatoni, fusilli, farfalle, or others will work fine as long as they hold sauce.

Can I prepare parts ahead of time?

You can cook the sausage and sauce mixture in advance and refrigerate. When ready, reheat and add cooked pasta, adjusting the sauce with extra liquid if needed.

How do I ensure pasta doesn’t get mushy?

Cook the pasta al dente, since it will absorb some sauce when mixed. Avoid overcooking in the initial boil.

Can I lighten this recipe?

Yes — use lighter cream (half‑and‑half), reduce the cheese, or increase the broth ratio to lower richness.

Will the sauce thicken too much when cooled?

Possibly. If it becomes too thick, loosen it with a splash of broth, milk, or pasta water during reheating.

Can I omit the sausage?

You can — the dish will still be creamy pasta. To keep flavor, add sautéed vegetables, mushrooms, or a meat substitute.

How can I make it spicier?

Add red pepper flakes, cayenne pepper, or a dash of hot sauce to kick up the heat.

What if the sauce separates after freezing or reheating?

Stir in a bit of cream or milk and warm gently, stirring continuously to bring it back together.

Can I add greens or vegetables?

Absolutely — spinach, kale, bell peppers, mushrooms, or zucchini make great additions.

Conclusion

This Creamy Smoked Sausage Pasta is a quick, comforting dish that delivers bold flavor and creamy texture with minimal effort. It’s versatile, satisfying, and a great option for both weeknight meals and entertaining. If you like, I can convert the recipe into metric units or adapt it for a lighter or vegetarian version. Would you like me to do that?