Smoked Sausage Alfredo Pasta

I have always been a sucker for creamy pasta dishes. The truth is, that single recipe, Smoked Sausage Alfredo Pasta, won me completely over when I first made it. The melt-in-your-mouth combination of smoky, savory sausage with that silky, garlicky Alfredo sauce is comfort food that is somewhat decadent but very easy to pull off for a weeknight dinner. The moment I make it, it feels like I made something special without spending hours in the kitchen, and that’s a win for me.

What is Smoked Sausage Alfredo Pasta?

Such pasta is simple but taste-loaded sliced smoked sausage pan-fried until golden, then tossed in this rich and creamy Alfredo sauce made from butter, cream, garlic, and Parmesan cheese. Then, it was folded into tender pasta to give a rich, smoky, and satisfying bite with every forkful. It’s hearty enough for stand-alone enjoyment but versatile enough for vegetable dressing or to be served alongside a crisp salad.

Why This Recipe is Special

Of all the Alfredo pastas out there, this one is unique because of the smoked sausage. It is this intense smoky flavor that injects the best cut through the creaminess. Additionally, this happens to be a one-pan wonder, for less-cleansing more-relaxation time post-dinner. And honestly, it is one of those meals too.

Why You’ll Love This Recipe

• A pot for the pasta-a big enough pot will keep the pasta from sticking together.
• A colander-to drain the pasta. Don’t forget to reserve a splash of pasta water-it’s magic for adjusting the consistency of the sauce!
• Sharp knife and cutting board for slicing sausage and prepping garlic.
• Wooden spoon or spatula-to stir and scrape all the caramelized bits from around the sausage.
• Measuring cups and spoons to keep the sauce balanced.

Tools You’ll Need

Think of these as your kitchen sidekicks for getting this dish just right:

• Large skillet or sauté pan – this is where the sausage browns and the sauce comes together. A wide surface helps everything cook evenly.
• Pot for pasta – roomy enough so the pasta doesn’t stick together.
• Colander – for draining the pasta. Don’t forget to save a splash of pasta water—it’s magic for adjusting sauce consistency.
• Sharp knife and cutting board – for slicing sausage and prepping garlic.
• Wooden spoon or spatula – to stir and scrape up all the delicious browned bits from the sausage.
• Measuring cups and spoons – to keep the sauce balanced.

Ingredients (US & Metric)

• 12 oz (340 g) smoked sausage (kielbasa works great), sliced into ¼-inch rounds
• 12 oz (340 g) pasta (penne, fettuccine, or rotini are my go-tos)
• 2 tbsp (28 g) unsalted butter
• 3 cloves garlic, minced (about 1 tbsp / 15 g)
• 1 cup (240 ml) heavy cream
• 1 cup (100 g) freshly grated Parmesan cheese
• ½ cup (120 ml) reserved pasta water (optional, for thinning sauce)
• 2 tbsp (8 g) chopped fresh parsley (optional, for garnish)
• Salt and black pepper, to taste

Step-by-Step Instructions

1. Put the pasta into the water. Cook
2. Bring a very big pot of salted water to a boil. Add pasta and cook until al dente (firm but cooked through).
3. At this point, before draining, scoop out about ½ cup of the starchy pasta water-you’ll thank yourself later.
4. Brown the sausage
5. Meanwhile, when cooking the pasta, heat a large skillet on medium-high heat.
6. Add the slices of smoked sausage and leave to cook for about 4-5 minutes until the sides become golden brown.
7. Don’t rush this, though; the browning adds so much flavor. Set aside the sausage until it’s done.
8. Make the sauce
9. In the same skillet, reduce the heat to medium. Add 1 tablespoon of butter and let it melt.
10. Add the garlic and saute for around 30 seconds until fragrant, but don’t leave it any longer, or it’ll burn.
11. Pour and scrape up anything brown at the bottom of the skillet by pouring in the heavy cream. That’s liquid gold for flavor.
12. Add the cheese
13. Gradually whisk in the Parmesan until melted and smooth.
14. If it feels too thick, splash in a little reserved pasta water until you reach your perfect sauce consistency.
15. Join together
    • Add the cooked pasta and browned sausage back into the skillet. Toss everything until coated in the sauce. Taste and season with salt and pepper as needed.
16. Finish and serve
    • Sprinkle with fresh parsley for a pop of color and freshness.
    • Serve hot, straight from the skillet, with extra Parmesan on the side if you’re like me and can’t resist more cheese.

Serving Ideas

• Pair with a crisp green salad and garlic bread for a full meal.
• Add roasted broccoli or sautéed spinach right into the pasta for extra veggies.
• Serve with a chilled glass of white wine, like Chardonnay, if you want to elevate a weeknight dinner.

Variations & Customization

• Veggie boost: stir in mushrooms, zucchini, or bell peppers.
• Spicy kick: use smoked andouille sausage or add crushed red pepper flakes.
• Lightened-up version: swap heavy cream for half-and-half (though it’ll be a bit less rich).
• Cheese swap: try Pecorino Romano or Asiago for a sharper bite.

Storage & Make-Ahead

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently on the stove with a splash of milk or cream to loosen the sauce.
• Freezer: I don’t recommend freezing creamy pastas—they can separate when thawed.

Pro Tips & Mistakes to Avoid

Here’s the insider scoop I’d tell a friend:

• Save pasta water – don’t skip it. It’s the secret to silky sauce.
• Use freshly grated Parmesan – pre-shredded doesn’t melt as smoothly.
• Don’t overcook garlic – burnt garlic turns bitter fast.
• Brown the sausage well – that caramelization adds depth you don’t want to miss.
• Taste before seasoning – smoked sausage and Parmesan are already salty.

Recipe Details

• Yield: 4 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Nutrition (per serving, approx.)

• Calories: 610
• Protein: 23 g
• Carbohydrates: 45 g
• Fat: 38 g
• Fiber: 2 g
• Sodium: 980 mg

Final Thoughts

The Smoked Sausage Alfredo Pasta is one of those recipes that I keep on hand for when I crave something comforting but don’t have the energy to cook all day. Once you try it, I have a feeling it will be making permanent appearances in your own dinner rotation.

If you try this recipe, I would love to hear how it turns out!