Description
This creamy smoked sausage pasta is a comforting and flavorful dish featuring tender rotini pasta tossed in a rich cheese sauce with browned smoked sausage and diced tomatoes. Ready in just 30 minutes, it’s an easy and satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Pasta
- 16 oz rotini pasta
Sausage
- 12 oz smoked sausage, sliced
Sauce
- 3 tablespoons salted butter
- 2 tablespoons flour
- 4 to 7 cloves garlic, minced
- 3 cups half and half
- 1 cup chicken stock
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon oregano
- 1 cup shredded cheese (cheddar or your choice)
- 15 oz diced tomatoes, drained
- ¼ cup shredded Parmesan cheese
Instructions
- Cook Pasta: Cook rotini pasta according to package directions until al dente. Drain the pasta and set it aside to be added later.
- Brown Sausage: In a large skillet over medium heat, cook the sliced smoked sausage until browned and slightly crispy, about 5 to 7 minutes. Remove the sausage from the skillet and set aside.
- Sauté Garlic: Using the same skillet, melt the salted butter. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Make Roux: Stir in the flour with the garlic and butter to create a roux. Cook for 1 to 2 minutes, stirring constantly to avoid lumps and to cook off the raw flour taste.
- Add Liquids: Slowly pour in the half and half and chicken stock while whisking continuously to create a smooth sauce without lumps.
- Season and Simmer: Add salt, pepper, and oregano to the sauce. Allow it to simmer gently for about 5 minutes until it thickens to a creamy consistency.
- Add Cheese and Tomatoes: Stir in the shredded cheese and drained diced tomatoes. Cook until the cheese melts completely and the sauce is rich and creamy.
- Combine Pasta and Sausage: Return the browned sausage and cooked pasta to the skillet. Toss everything together well to coat the pasta and sausage evenly with the sauce and heat through.
- Finish with Parmesan: Sprinkle the shredded Parmesan cheese over the top of the pasta before serving for an added savory finish.
Notes
- You can use any shredded cheese you prefer in place of cheddar, such as mozzarella or Monterey Jack.
- Adjust the garlic amount according to your taste preference; 4 cloves for milder flavor, up to 7 for stronger garlic notes.
- For a spicier kick, consider adding red pepper flakes during the seasoning step.
- Make sure to drain the diced tomatoes well to avoid a watery sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or in the microwave.
