Description

When the craving for hearty, satisfying comfort food strikes, this Creamy Smoked Sausage Pasta answers the call. It’s a one-pan wonder that combines smoky, savory sausage with a luxuriously creamy tomato sauce, all clinging to perfectly cooked pasta. Ready in about 30 minutes, this dish is a weeknight hero that tastes like it simmered for hours. The secret lies in building layers of flavor, from searing the sausage to creating a silky sauce right in the same pan. Let’s create a meal that will have everyone asking for seconds.

Ingredients

12 ounces (340g) pasta such as penne, rigatoni, or farfalle
1 tablespoon olive oil
1 pound (450g) smoked sausage (Kielbasa or Andouille), sliced into ¼-inch rounds
1 medium yellow onion, finely diced
3-4 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon smoked paprika (optional, for extra smokiness)
¼ teaspoon red pepper flakes (adjust to taste)
2 tablespoons tomato paste
1 (14.5 oz) can diced tomatoes, undrained
2 cups low-sodium chicken broth
1 cup heavy cream or half-and-half for a lighter version
4 cups fresh baby spinach (about 4 large handfuls)
1 cup freshly grated Parmesan cheese, plus more for serving
Salt and freshly ground black pepper to taste
Fresh parsley or basil, chopped, for garnish

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Instructions

Bring a large pot of salted water to a boil. Cook pasta according to package directions for al dente. Drain and set aside.
While pasta cooks, heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add sliced sausage and cook for 4-5 minutes until browned. Remove sausage with a slotted spoon and set aside.
In the same skillet with the sausage drippings, add diced onion and cook for 3-4 minutes until softened. Add minced garlic, Italian seasoning, smoked paprika (if using), and red pepper flakes. Cook for 1 minute until fragrant.
Stir in tomato paste and cook for 1-2 minutes, allowing it to darken slightly.
Add the can of diced tomatoes (with juices) and chicken broth. Scrape up any browned bits from the bottom of the pan. Bring to a simmer and cook for 5 minutes to allow flavors to meld.
Reduce heat to medium-low. Stir in the heavy cream and return the cooked sausage to the skillet. Simmer gently for 2-3 minutes.
Add the fresh spinach in batches, stirring until wilted.
Remove skillet from heat. Stir in the grated Parmesan cheese until melted and the sauce is creamy.
Add the cooked pasta to the skillet and toss until thoroughly coated in the sauce. Season to taste with salt and black pepper.
Garnish with fresh parsley or basil and additional Parmesan cheese before serving.

Notes

For a lighter sauce, half-and-half works well, but the sauce will be less thick. You can use any short pasta shape you prefer. If the sauce seems too thick after adding the pasta, thin it with a splash of reserved pasta water or additional chicken broth. Leftovers will thicken in the fridge; reheat with a little broth or cream to loosen the sauce. For extra vegetables, add sliced bell peppers or mushrooms with the onion.

Prep Time: 15
Cook Time: 25
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 219
Sugar: 6
Sodium: 329
Fat: 12
Saturated Fat: 4
Unsaturated Fat: 9
Trans Fat: 0
Carbohydrates: 19
Fiber: 2
Protein: 10
Cholesterol: 20