Description
Listen, sometimes you need comfort food that hits different, and this Smoked Sausage Alfredo Pasta is exactly that vibe. We’re talking tender pasta swimming in a rich, creamy alfredo sauce with chunks of smoky sausage that add just the right amount of heartiness to make this a proper meal. It’s like regular alfredo decided to get serious about life and invited some smoky, savory goodness to the party. This isn’t your basic jarred-sauce situation — we’re making real alfredo from scratch, but don’t worry, it’s way easier than you think. The result? A restaurant-quality dish that’ll have everyone at the table doing that little happy food dance. Plus, it comes together in about 30 minutes, so it’s perfect for those nights when you want something fancy-ish without the fancy-ish effort.
Ingredients
For the Pasta Base:
- 1 lb penne or rigatoni pasta
- 14 oz smoked sausage (like kielbasa), sliced into rounds
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup white wine (optional, but recommended)
For the Alfredo Magic:
- 4 tbsp butter
- 1 cup heavy cream
- 1 1/2 cups freshly grated Parmesan cheese (don’t you dare use the pre-grated stuff)
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp nutmeg (secret ingredient — trust me)
- Salt to taste
For Finishing Touches:
- 1/4 cup fresh parsley, chopped
- Extra Parmesan for serving
- Red pepper flakes (optional)
- A squeeze of fresh lemon juice
Instructions
Bring a large pot of salted water to a rolling boil.
Cook pasta according to package directions until al dente — it’ll finish cooking in the sauce.
Reserve 1 cup of pasta water before draining (this is liquid gold for your sauce).
While pasta cooks, heat olive oil in a large skillet over medium-high heat.
Add sliced sausage and cook until golden brown and slightly crispy, about 4-5 minutes.
Don’t move it around too much — let it get those beautiful caramelized edges.
Remove sausage to a plate and set aside (but leave those gorgeous fond bits in the pan).
In the same skillet (with all those tasty sausage bits), add minced garlic.
Sauté for about 30 seconds until fragrant — don’t let it burn or you’ll be sad.
If using wine, pour it in now and let it bubble away for about 2 minutes.
Reduce heat to medium-low and add butter to the pan.
Once melted, slowly pour in the heavy cream while whisking gently.
Let it simmer (not boil!) for 2-3 minutes until it starts to thicken slightly.
Remove from heat (this is important — hot pan + cheese = clumpy sadness).
Gradually whisk in the Parmesan cheese, adding it in handfuls.
Add garlic powder, black pepper, and that magical pinch of nutmeg.
If the sauce seems too thick, add pasta water a splash at a time until it’s silky and gorgeous.
Add the drained pasta and seared sausage back to the pan.
Toss everything together over low heat until the pasta is well coated.
Add more pasta water if needed — you want it creamy, not gluey.
Taste and adjust seasoning with salt and pepper.
Remove from heat and stir in fresh parsley.
Serve immediately in warm bowls topped with extra Parmesan and red pepper flakes.
A tiny squeeze of lemon juice brightens everything up beautifully.
Notes
Pair with a crisp Caesar salad and some garlic bread for the full Italian-American experience.
A glass of Chardonnay or Pinot Grigio complements the richness perfectly.
Steamed broccoli or asparagus adds some green to balance all that creamy goodness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~645 kcal
- Carbohydrates: ~48g
- Protein: ~28g