Creamy Smoked Sausage Pasta is the kind of comfort food that hits all the right notes. It’s rich without being heavy, smoky without overpowering, and it all comes together in one skillet. You get tender pasta, savory sausage, and a silky sauce that clings to every bite.

It’s quick enough for a weeknight, yet flavorful enough to serve when friends stop by. If you love meals that feel special but don’t require fuss, this one’s for you.

Jump to Recipe Card

What Makes This Special

Cooking process, close-up detail: Sizzling rounds of browned smoked sausage nestled with translucent

This recipe leans on smoked sausage for bold flavor with minimal effort. That smoky, seasoned depth means you don’t need a long ingredient list or hours on the stove.

The sauce gets its creaminess from a mix of cream and broth, with a touch of Parmesan for salty richness.

It’s also a one-pan wonder. You cook the sausage, toast the aromatics, simmer the pasta in the same pan, then finish with cream and cheese. Less cleanup, more flavor.

And because the pasta cooks directly in the sauce, the starch helps thicken everything naturally.

Shopping List

Smoked sausage: 12–14 oz, sliced into 1/4-inch rounds (andouille, kielbasa, or your favorite smoked link)
Pasta: 12 oz short pasta (penne, rotini, or rigatoni)
Olive oil or butter: 1–2 tablespoons
Onion: 1 small, diced
Garlic: 3 cloves, minced
Tomato paste: 1 tablespoon (optional but adds nice depth)
Chicken broth: 3 cups (low-sodium preferred)
Heavy cream: 3/4 cup (or half-and-half for lighter)
Parmesan cheese: 1/2 cup finely grated, plus extra for serving
Italian seasoning: 1 teaspoon
Crushed red pepper flakes: 1/4 teaspoon (optional)
Baby spinach: 2 cups (optional, for color and freshness)
Salt and black pepper: to taste
Fresh parsley: a handful, chopped (optional garnish)

Instructions

Final dish, tasty top view: Overhead shot of Creamy Smoked Sausage Pasta in a wide, shallow white bo

Prep the sausage and aromatics: Slice the smoked sausage into rounds. Dice the onion and mince the garlic. Grate the Parmesan so it melts smoothly.
Brown the sausage: Heat the olive oil or butter in a large, deep skillet over medium-high heat.
Add the sausage and cook 3–4 minutes per side until lightly browned. Remove to a plate, leaving any flavorful drippings in the pan.
Soften the onion: Reduce heat to medium. Add the onion with a pinch of salt.
Cook 3–4 minutes until translucent, scraping up browned bits. Stir in the garlic and cook 30 seconds until fragrant.
Toast tomato paste (optional): Stir in the tomato paste and cook 1 minute to deepen the flavor and color.
Add liquids and pasta: Pour in the chicken broth and bring to a lively simmer. Stir in the Italian seasoning and crushed red pepper flakes.
Add the pasta, stirring so it doesn’t stick. Return the browned sausage (and juices) to the pan.
Simmer until al dente: Cook uncovered, stirring occasionally, 10–12 minutes or until the pasta is just al dente and much of the broth is absorbed. If the liquid reduces too quickly, add a splash of broth or water.
Make it creamy: Lower the heat.
Stir in the heavy cream and simmer gently 2–3 minutes. The sauce should coat the pasta without being soupy.
Add cheese and greens: Remove the pan from heat. Stir in the Parmesan until melted and smooth.
Fold in the spinach and let it wilt in the residual heat, 1–2 minutes.
Season and serve: Taste and adjust with salt and black pepper. Finish with chopped parsley and extra Parmesan. Serve hot.

Storage Instructions

Let leftovers cool to room temperature, then transfer to an airtight container.

Store in the refrigerator for up to 3–4 days.

Reheat gently on the stovetop over low heat or in the microwave. Add a splash of broth, water, or cream to loosen the sauce. Stir halfway through reheating so the pasta warms evenly.

Freezing isn’t ideal because cream sauces can separate and pasta can turn mushy.

If you must freeze, do so in single portions for up to one month and expect a slightly different texture when reheated.

Benefits of This Recipe

Fast and satisfying: From start to finish, you’re looking at about 30 minutes.
One-pan convenience: Less cleanup, more time to relax.
Flexible ingredients: Works with different sausages, pastas, and add-ins you already have.
Balanced comfort: Rich sauce, protein-packed sausage, and optional greens for freshness.
Family-friendly: Creamy and smoky flavors tend to be crowd-pleasers.

What Not to Do

Don’t overcook the pasta: It will keep absorbing sauce as it sits. Aim for just al dente in the pan.
Don’t skip browning the sausage: That color equals flavor, and you want those caramelized bits.
Don’t boil the cream: High heat can cause the sauce to split. Keep it at a gentle simmer.
Don’t add cheese over high heat: Turn off the heat before stirring in Parmesan to prevent clumping.
Don’t forget to taste: The saltiness of sausage and Parmesan varies.
Adjust seasoning at the end.

Recipe Variations

Spicy Andouille Version: Use andouille sausage and add an extra pinch of red pepper flakes or a dash of hot sauce for heat.
Creamy Cajun Twist: Add 1–2 teaspoons Cajun seasoning with the Italian seasoning. Stir in diced bell pepper with the onion.
Tomato-Cream Style: Add a 14.5 oz can of diced tomatoes (drained) with the broth for a blush sauce.
Lighter Option: Swap half-and-half for heavy cream and use turkey sausage. The sauce will be thinner; simmer an extra minute to thicken.
Veggie Boost: Fold in peas, roasted red peppers, or sautéed mushrooms along with the spinach.
Gluten-Free: Use a sturdy gluten-free pasta and watch the liquid—GF pasta can absorb differently.
Add broth as needed.
Extra Cheesy: Mix in a handful of shredded mozzarella or fontina for extra meltiness.

FAQ

Can I use a different type of sausage?

Yes. Kielbasa, andouille, or any fully cooked smoked sausage works well. If using raw sausage, cook it fully and drain excess fat before proceeding.

What pasta shape works best?

Short shapes like penne, rotini, and rigatoni hold the sauce and sausage slices nicely.

Avoid very delicate shapes that might break with stirring.

Can I make this without heavy cream?

Half-and-half or evaporated milk can work in a pinch. Keep the heat low and simmer gently to avoid curdling. You can also finish with a knob of cream cheese for extra body.

How do I prevent the sauce from getting too thick?

Keep a little extra broth or water on hand.

Stir in splashes as needed while the pasta cooks and again when reheating. Remember, the pasta continues to absorb liquid off the heat.

Is this recipe spicy?

It’s mild by default. The heat level depends on your sausage and whether you add red pepper flakes.

Adjust to taste.

Can I make it ahead?

You can prep components in advance—slice sausage, chop onion, grate cheese. Cooked pasta tends to soften over time, so it’s best made fresh. If making ahead, undercook the pasta slightly and reheat with extra liquid.

What can I use instead of spinach?

Kale (thinly sliced), arugula, or chopped broccoli florets work well.

Add firmer greens earlier so they have time to soften.

How do I keep the cheese from clumping?

Turn off the heat, use finely grated Parmesan, and stir it in gradually. High heat or large shreds can lead to stringy pockets.

Wrapping Up

Creamy Smoked Sausage Pasta brings together simple ingredients for big, satisfying flavor. With one pan and about half an hour, you get a silky sauce, smoky bites of sausage, and tender pasta that everyone wants seconds of.

Keep it classic or try a variation based on what’s in your kitchen. Either way, this is a weeknight winner you’ll come back to again and again.