Description
This Creamy Smoked Sausage Pasta combines savory browned Kielbasa, al dente rotini, and a luxuriously creamy tomato-Parmesan sauce for a quick and comforting weeknight dinner. The dish is garnished with fresh parsley and is guaranteed to please the whole family with its bold flavors and satisfying texture. Ready in under 45 minutes, it’s perfect for busy evenings, easy to prep ahead, and can be easily customized to suit a variety of dietary needs.
Ingredients
Units
Scale
Sausage & Pasta
- 2 (12 oz) packages of Kielbasa, sliced into 1/2 inch pieces
- 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
Cheese & Garnish
- 1 cup shredded Parmesan cheese, divided
- 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 and set aside.
- Prepare the Sausage: Slice the Kielbasa into ½ inch pieces. Heat a large skillet over medium heat and add the sausage. Cook, allowing the pieces to brown and become crispy on the edges. This step builds flavor. Once browned, remove the sausage from the skillet and set aside.
- Make the Sauce: Using 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 combined. Add the Italian seasoning, salt, and pepper. Simmer the sauce for about 5 minutes, allowing it to thicken. Stir in half (½ cup) of the shredded Parmesan cheese, letting it melt into the sauce for extra creaminess.
- Combine the Ingredients: Return the cooked sausage to the skillet. Add the drained pasta, tossing everything together so the pasta is evenly coated with the creamy sauce. Make sure the sausage is well distributed. Garnish with the remaining Parmesan cheese and chopped parsley for a fresh finish. Serve warm!
Notes
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days. The flavors continue to develop as it sits!
- Reheating: Reheat in the microwave or on the stovetop over medium heat. If the sauce thickens, add a splash of milk or broth to return its creamy consistency.
- Freezing: The pasta can be frozen in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before gently reheating and refreshing the sauce with cream or broth if needed.
- Make Ahead: For quick meal prep, cook the pasta and sausage up to a day ahead and store them separately. Combine with the sauce just before serving.
- Substitutions: Use another sausage, chicken, shrimp, plant-based protein, or even grilled vegetables for variations. Swap heavy cream for half-and-half or a plant-based creamer.
- Extra Flavor: Add red pepper flakes or diced jalapeño for some heat.
- Cooking Tips: Allow the sausage to brown undisturbed for crispiness; let the sauce simmer for best flavor; use freshly grated Parmesan for superior melting and taste.
- Garnishing: Fresh parsley not only adds color but also a herby freshness to the dish.
Nutrition
- Serving Size: 1/4 of recipe (about 2 cups)
- Calories: 680
- Sugar: 7g
- Sodium: 1350mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0.5g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 120mg
