Description
This Creamy Smoked Sausage Pasta is a hearty and flavorful dish that combines crispy browned kielbasa with a rich, creamy tomato sauce tossed with rotini pasta. Perfect for a comforting weeknight meal, it features a velvety sauce made from heavy cream, tomato sauce, and Parmesan cheese, with Italian seasoning adding a fragrant touch. Garnished with fresh parsley and extra Parmesan, this recipe delivers a delicious balance of smoky, creamy, and savory flavors in about 40 minutes.
Ingredients
Scale
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, stirring 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 around the edges to build flavor. Once done, remove the sausage from the skillet and set aside.
- Make the Sauce: Using the same skillet, melt the butter over medium heat. Add 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. Simmer the sauce for about 5 minutes, allowing it to thicken slightly. Stir in half of the shredded Parmesan cheese (½ cup), letting it melt into the sauce to enhance creaminess.
- Combine the Ingredients: Return the cooked sausage to the skillet with the sauce. Add the drained pasta and toss everything together thoroughly so the pasta is evenly coated with the creamy sauce and the sausage is well distributed. Garnish with the remaining Parmesan cheese and chopped fresh parsley. Serve the pasta warm for the best flavor.
Notes
- For best results, use rotini or a pasta that holds sauce well.
- Adjust seasoning with salt and pepper according to your taste.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- If you prefer less creaminess, reduce the heavy whipping cream to ½ cup.
- Replace heavy cream with half-and-half for a lighter option, but the sauce may be less rich.
