When comfort food calls, this Smoked Sausage Alfredo Pasta answers with creamy, smoky perfection. This dish combines the rich, velvety texture of homemade Alfredo sauce with the savory depth of smoked sausage, creating a restaurant-quality meal right in your own kitchen.
Ready in just 45 minutes, this pasta dish strikes that perfect balance between effortless and impressive. The smokiness from the sausage infuses the creamy sauce, creating layers of flavor that will have everyone reaching for seconds.
Why You’ll Love This
- Ready in under an hour, perfect for busy weeknights when you want something special without spending hours in the kitchen
- One-pan preparation means minimal cleanup after dinner
- Creamy, indulgent sauce that coats every bite perfectly
- Kid-friendly but sophisticated enough for adults to enjoy just as much
- Versatile recipe that works well with different pasta shapes and additional vegetables
Ingredients
- 680 g smoked kielbasa sausage, sliced into rounds
- 285 g dried cellentani pasta or similar short pasta
- 2.5 g salt
- 2.5 g ground black pepper
- 5 g garlic powder
- 5 g Italian seasoning
- Dried parsley, for garnish
- 115 g unsalted butter
- 30 g minced garlic
- 310 ml heavy cream
- 125 g shredded Parmesan cheese, plus extra for serving
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Slice the smoked kielbasa into rounds. In a large skillet over medium-high heat, sear the sausage pieces until caramelised and browned. Remove from skillet and set aside.
- Reduce heat to medium. Melt the butter in the same skillet, then add the minced garlic and sauté until fragrant, about 1 minute.
- Pour in the heavy cream, stirring constantly. Add salt, pepper, garlic powder, and Italian seasoning, continuing to whisk until combined.
- Gradually add the shredded Parmesan cheese, stirring until the sauce thickens and becomes smooth.
- Return the drained pasta and browned kielbasa to the skillet. Toss until everything is well coated in the sauce.
- Dish onto plates, topping each portion with additional Parmesan cheese and a sprinkle of dried parsley.
Tips & Variations
- For a lighter version, substitute half-and-half for the heavy cream (the sauce won’t be quite as thick, but still delicious)
- Add vegetables like sautéed mushrooms, spinach, or peas for extra nutrition and color
- Try different sausage varieties like andouille for a spicy kick or kielbasa for a more traditional flavor
- For extra flavor, deglaze the pan with ¼ cup of white wine after cooking the sausage and before adding the cream
- If you don’t have fettuccine, any pasta shape works well – penne and rigatoni hold the sauce nicely
- Make it ahead by preparing the sauce separately and refrigerating for up to 2 days; reheat gently and toss with freshly cooked pasta
Serving Suggestions
This rich pasta dish pairs beautifully with a simple side salad dressed with a light vinaigrette to cut through the creaminess. A side of garlic bread is perfect for soaking up any extra sauce left on your plate.
For a complete meal, consider serving alongside roasted asparagus or broccoli. If you’re entertaining, start with a light appetizer like bruschetta or a small antipasto platter to balance the richness of the main course.
Notes
- The sauce will continue to thicken as it cools, so serve immediately for best results
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days
- When reheating, add a splash of milk or cream to restore the sauce’s creamy consistency
- For best results, use freshly grated Parmesan cheese rather than pre-grated, which contains anti-caking agents that can affect the texture
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the sauce up to 2 days ahead and store it in the refrigerator. Cook fresh pasta when ready to serve and gently reheat the sauce, adding a splash of cream if needed to reach the desired consistency.
What can I substitute for heavy cream?
Half-and-half or whole milk can work as substitutes, though the sauce won’t be as rich. For a dairy-free option, full-fat coconut milk provides a similar creamy texture.
Can I freeze leftovers?
Cream-based pasta dishes don’t freeze well as they tend to separate when thawed. It’s best to enjoy this dish fresh or refrigerated for up to 3 days.
What other proteins work well in this recipe?
Grilled chicken, shrimp, or bacon make excellent alternatives or additions to the smoked sausage in this recipe.
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