There’s something magical about the combination of smoky sausage and creamy alfredo sauce that just screams comfort food. This Smoked Sausage Alfredo Pasta brings together savory protein, al dente pasta, and a rich, velvety sauce for a meal that feels indulgent but comes together with minimal effort.
Perfect for busy weeknights or when you’re craving something hearty, this dish has become a staple in my kitchen. The slight char on the sausage adds depth to the silky sauce, creating a restaurant-quality pasta that’s ready in just 45 minutes.
Why You’ll Love This
- One-pan wonder: The entire dish comes together in just one skillet (plus a pot for pasta), minimizing cleanup
- Balanced flavors: The smoky sausage perfectly complements the creamy alfredo sauce
- Family-friendly: Even picky eaters tend to love this comforting combination
- Quick prep: Most of the work is just slicing ingredients and stirring
- Great for leftovers: The flavors deepen overnight for an even more delicious next-day lunch
Ingredients
- 2 (12 oz) packages kielbasa sausage
- 10 oz pasta (cellentani or any shape)
- 1 stick (1/2 cup) butter
- 2 tablespoons minced garlic
- 1 1/4 cups heavy cream
- 1 1/4 cups shredded Parmesan cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Extra Parmesan cheese for serving
- Dried parsley for garnish
Instructions
- Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Drain and set aside.
- Cut kielbasa into 1/4-inch rounds. In a large skillet over medium-high heat, cook kielbasa slices until nicely browned on both sides, about 5-6 minutes total. Remove from pan and set aside.
- In the same skillet, reduce heat to medium and melt the stick of butter. Add minced garlic and cook for 30 seconds until fragrant, stirring constantly to prevent burning.
- Slowly pour in heavy cream while stirring constantly. Add salt, pepper, garlic powder, and Italian seasoning. Stir well and let simmer for 2-3 minutes.
- Gradually add the Parmesan cheese while stirring continuously until the sauce thickens to your desired consistency. This should take about 3-4 minutes.
- Add the cooked pasta to the alfredo sauce and toss to coat evenly. Top with the browned kielbasa and gently stir to combine everything.
- Serve immediately while hot. Top each serving with extra Parmesan cheese and a sprinkle of dried parsley for color and flavor.
Tips & Variations
- Protein options: Swap the smoked sausage for kielbasa, andouille, or even chicken if preferred
- Vegetable boost: Add sautéed mushrooms, spinach, or peas for extra nutrition
- Lighten it up: Substitute half-and-half for some of the heavy cream if desired
- Make it spicy: Add red pepper flakes or a dash of cayenne for heat
- Time-saver: Use pre-shredded Parmesan, but freshly grated melts better
- Prevent curdling: Make sure to simmer the cream gently and avoid boiling the sauce once cheese is added
Serving Suggestions
This rich pasta pairs beautifully with a simple green salad dressed with a light vinaigrette to cut through the creaminess. For a complete meal, add some garlic bread on the side to soak up every last bit of that delicious alfredo sauce.
If you’re serving wine, a crisp Pinot Grigio or light Chardonnay complements the creamy sauce without overwhelming the smoky sausage flavors.
Notes
- Storage: Leftovers keep well in an airtight container in the refrigerator for up to 3 days.
- Reheating: Add a splash of milk or cream when reheating to restore the sauce’s creaminess.
- Sauce thickness: The alfredo sauce will continue to thicken as it cools, so serve immediately for best texture.
- Pasta choice: While fettuccine is traditional, any pasta shape that holds sauce well works great.
FAQs
Can I make this ahead of time?
You can prepare the components separately (cook the sausage and make the sauce) up to a day ahead, but I recommend cooking the pasta fresh and combining everything just before serving for the best texture.
My sauce is too thick. How can I fix it?
Add reserved pasta water a tablespoon at a time until you reach your desired consistency. The starch in the water helps the sauce cling to the pasta.
Can I freeze leftovers?
Cream-based sauces typically don’t freeze well as they can separate when thawed. This dish is best enjoyed fresh or refrigerated for a few days.
What’s the best type of smoked sausage to use?
Any smoked sausage works well, but I particularly enjoy using Polish kielbasa or a good quality smoked turkey sausage for a lighter option.
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