why make this recipe
Creamy Smoked Sausage Pasta is not just a meal; it’s an experience! The combination of tasty Kielbasa, rich cream, and tangy tomato sauce comes together in a way that delights your taste buds. This dish is perfect for busy weeknights or cozy family dinners. It’s quick to prepare and sure to please everyone at your table!
how to make Creamy Smoked Sausage Pasta
Making Creamy Smoked Sausage Pasta is simple and fun. Just follow these easy steps to create a hearty meal that you and your family will love.
Ingredients:
- 12 oz package of Kielbasa
- 16 oz box of pasta
- 2 TBSP of butter
- 2 TBSP of minced garlic
- 1 cup of heavy whipping cream
- 2 8 oz cans of tomato sauce
- 3 TBSP of tomato paste
- 1/2 cup of shredded Parmesan cheese
- 1 tsp of Italian seasoning
- 1 tsp of garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- Dried parsley
Directions:
-
Cook the Pasta: Start by cooking the pasta according to the package directions. Make sure to drain it once it’s done.
-
Brown the Kielbasa: In a large pan, brown the Kielbasa over medium heat. Once browned, remove it from the pan and set it aside.
-
Make the Sauce: In the same pan, add the 2 tablespoons of butter and let it melt. Then, add the minced garlic and cook for about a minute until fragrant. Next, pour in the heavy cream, tomato sauce, and tomato paste.
-
Mix the Ingredients: Add the shredded Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper to the pan. Stir everything well and let it simmer for a few minutes until the sauce thickens.
-
Combine Everything: Drain the pasta and add it to the sauce in the pan. Mix until the pasta is well coated in the creamy sauce.
-
Add the Kielbasa: Finally, stir in the browned Kielbasa and combine everything together.
-
Serve: Dish out the pasta and top with more Parmesan cheese and dried parsley if desired.
how to serve Creamy Smoked Sausage Pasta
Serve Creamy Smoked Sausage Pasta hot right from the stove. It pairs well with a side of garlic bread and a crisp green salad. For extra flavor, sprinkle fresh herbs or red pepper flakes on top before serving.
how to store Creamy Smoked Sausage Pasta
You can store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When you’re ready to reheat, just warm it up in a pan over low heat or in the microwave until it’s heated through.
tips to make Creamy Smoked Sausage Pasta
- For a bit of spice, add diced bell peppers or sliced mushrooms to the pan when cooking the Kielbasa.
- Use any pasta shape you like! Fusilli, penne, or farfalle all work well.
- If you want a lighter version, you can substitute half-and-half for the heavy whipping cream.
variation
You can make this dish vegetarian by substituting the Kielbasa with plant-based sausage or by adding your favorite vegetables, such as spinach or zucchini.
FAQs
1. Can I use a different type of sausage?
Yes, you can use any type of sausage you prefer, such as turkey or chicken sausage.
2. Is this dish spicy?
No, this recipe is not spicy. However, you can add red pepper flakes for some heat if you like.
3. Can I make this dish in advance?
Yes, you can prepare the sauce in advance and store it in the fridge. Just cook the pasta fresh before serving.
Creamy Smoked Sausage Pasta
Ingredients
Main Ingredients
- 12 oz package of Kielbasa
- 16 oz box of pasta Any shape preferred
- 2 TBSP butter
- 2 TBSP minced garlic
- 1 cup heavy whipping cream Can substitute with half-and-half for a lighter version
- 2 8 oz cans of tomato sauce
- 3 TBSP tomato paste
- 1/2 cup shredded Parmesan cheese Plus more for serving
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- Dried parsley For garnishing
Instructions
Preparation
- Cook the pasta according to the package directions, then drain.
- In a large pan, brown the Kielbasa over medium heat. Remove and set aside.
- In the same pan, melt the butter, add minced garlic, and cook until fragrant.
Cooking
- Pour in the heavy cream, tomato sauce, and tomato paste, mixing well.
- Add Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Stir and simmer until sauce thickens.
- Drain pasta and mix it into the sauce until well coated.
- Stir in the browned Kielbasa.
Serving
- Dish out the pasta and top with more Parmesan cheese and dried parsley.