This creamy smoked sausage pasta is the kind of dish I reach for when the week has been too long and I want something that feels indulgent but comes together fast. Rich cream, tangy tomatoes, and smoky rounds of kielbasa make for a sauce that clings to every forkful of pasta — comforting, a little nostalgic, and reliably satisfying.
Fans of creamy dishes will also enjoy creamy alfredo lasagna soup, making it perfect for a busy night.
Why this one? Because smoked sausage brings an effortless, savory backbone the way pancetta or bacon might, but with a little more character and less fuss. I usually throw this together on weeknights — it takes about 30 minutes from stove to table — and it’s just as welcome at a casual dinner with friends. The sauce is tomato-forward but mellowed and rounded by heavy cream and Parmesan, creating a glossy finish that makes the pasta cling to every strand or tube.
Ingredients You’ll Need
- Kielbasa / smoked sausage – the smoky, salty star of the dish; slices add texture and flavor. You can swap for smoked chicken sausage if you want leaner meat.
- Pasta – any short or long pasta works (penne, rigatoni, or fettuccine); the sauce clings best to shapes with ridges or tubes.
- Butter – builds the sauce base and gives a silky mouthfeel.
- Garlic – minced, for aromatic, savory depth; don’t burn it or it turns bitter.
- Heavy cream – makes the sauce luxuriously rich and velvety; substitute Greek yogurt for a tangy lighter option (see variations).
- Tomato sauce – provides acidity and body; canned tomato sauce keeps the flavors consistent.
- Tomato paste – concentrated tomato flavor and helps thicken the sauce; a small spoonful transforms the color and depth.
- Parmesan cheese – nutty, salty finishing cheese that also helps thicken the sauce slightly when stirred in off-heat.
- Italian seasoning & garlic powder – background herbs and umami; adjust to taste.
- Salt & black pepper – don’t skip; proper seasoning wakes up the tomatoes and cream.
- Dried parsley – a sprinkle for color and a hint of herbiness when serving.
Incorporate flavors you love with our sausage and egg roll-ups as a delicious side option.
Step-by-Step Cooking Instructions
I baked, simmered, and plated this version a few times to land on timing I trust — here’s what worked every time, with exact measurements and the little observations that saved the dish from going flat.
- Prep the pasta:Bring a large pot of salted water to a rolling boil. I use a generous pinch of salt — it should taste like the sea — because pasta needs to be seasoned from the inside out. Add 16 oz (454 g) of your chosen pasta and cook according to package instructions until just shy of al dente (usually 1–2 minutes less than the box calls for). Reserve about 1 cup of pasta cooking water before draining; that starchy water is magic for adjusting the sauce’s consistency.
- Brown the kielbasa:While the pasta cooks, slice a 12 oz (340 g) package of kielbasa into 1/4-inch rounds. Heat a large skillet over medium-high heat and add a drizzle of oil or a touch of butter. When the pan is hot and just starting to shimmer, add the sausage in a single layer. Don’t crowd the pan — you want nice browning and a little edge crisp. Let each side sear without moving too much; you’ll hear a gentle sizzle as the fat renders and the edges caramelize. This step builds flavor — those browned bits stick to the pan and will dissolve into the sauce if you deglaze properly. Once browned (3–4 minutes), remove the sausage to a plate and set aside.
- Build the sauce base:Lower the heat to medium. Add 2 tablespoons butter to the now-empty skillet and let it foam. Add about 2 tablespoons minced garlic and cook for 20–30 seconds until fragrant — you should smell the garlic change from sharp to warm and almost sweet. At this point I sometimes add a pinch of red pepper flakes for a little heat, but that’s optional.
- Combine the tomato elements and cream:Stir in 1 cup heavy whipping cream, two 8-oz cans (total 16 oz / about 454 g) of tomato sauce, and 3 tablespoons tomato paste. The sauce will look thin at first; that’s normal. Bring it to a gentle simmer and whisk to combine the tomato paste so there are no lumps. Simmer for 3–5 minutes — you’ll notice the sauce darken and thicken slightly. It goes from watery to a glossy, clingy consistency that lightly coats the back of a spoon.
- Finish with cheese and seasoning:Turn the heat to low and stir in about 1/2 cup shredded Parmesan cheese so it melts into the sauce. Add 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, and salt and pepper to taste (I usually start with 1/2 teaspoon salt and a few grinds of black pepper and adjust at the end). Keep the sauce on the lowest heat — high heat can make the cream break or the cheese clump. If the sauce seems too thick, whisk in a splash of the reserved pasta water to loosen it; if it’s too thin, simmer a little longer, stirring often.
- Combine pasta, sausage, and sauce:Drain the pasta and add it directly to the skillet with the sauce (if your skillet isn’t big enough, combine in the pasta pot). Add the browned kielbasa back in. Toss everything together over low heat for 1–2 minutes so the pasta absorbs a little sauce and the kielbasa warms through. The final texture should be creamy and glossy — the sauce should cling, not pool separately. Taste and adjust seasoning. If it tastes flat, don’t reach for sugar; add a bit more salt, a squeeze of lemon, or a few grinds of black pepper to lift the flavors.
- Serve and garnish:Spoon into bowls and top with extra Parmesan and a sprinkle of dried parsley or chopped fresh parsley for color. I like adding a crack of black pepper and a few red pepper flakes for interest. Plan on this serving 4 as a main course.
Real-kitchen notes: my first attempt had the sauce too watery because I added the cream at too high a heat. Lesson — bring to a gentle simmer and give it a minute to thicken, then finish with cheese off high heat. Also, if your skillet is small, toss pasta and sauce in the pot you cooked the pasta in — it’s easier and saves a dish.
Variations and Ingredient Swaps
If you’re looking for a comforting alternative, try making creamy chicken and broccoli pasta for a hearty twist.
- Protein swaps – Use smoked chicken sausage, sliced Italian chicken, or browned ground turkey for a leaner dish. If you want a vegetarian option, firm tofu sliced and pan-fried works surprisingly well with smoky paprika.
- Lower-fat cream options – Replace half the heavy cream with plain Greek yogurt (stir in off-heat to prevent curdling) or use half-and-half for a lighter mouthfeel. Keep in mind swapping cream will change the silkiness; add a tablespoon of cornstarch whisked into cold milk if you need body.
- Pasta alternatives – Penne and rigatoni trap the sauce, while fettuccine gives a more classic cream-sauce experience. Gluten-free pasta works fine; cook it separately and toss quickly to avoid overcooking.
- Veggie additions – Stir in baby spinach at the end to wilt, or sauté diced bell peppers and onions with the sausage for extra sweetness and crunch.
- Spice & flavor boosts – A splash of white wine when deglazing the pan adds acidity and depth. A teaspoon of smoked paprika will amplify the sausage’s smokiness without changing texture.
Nutritional Information and Healthy Modifications
Below is an approximate nutrition estimate per serving (recipe yields 4). These are rough values based on the ingredient amounts listed in the steps and should be used as a guide, not exact lab-tested numbers.
- Calories: ~1,070 per serving
- Protein: ~34 g per serving
- Carbohydrates: ~96 g per serving
- Fat: ~57 g per serving
Healthy modifications:
- Reduce calories: Use smoked chicken sausage and replace heavy cream with a mixture of half-and-half and plain Greek yogurt (stir the yogurt in off the heat). Reduce butter to 1 tablespoon.
- Boost fiber & nutrients: Use whole-grain or legume-based pasta and add bulk with vegetables like spinach, mushrooms, or roasted cherry tomatoes.
- Lower sodium: Choose low-sodium tomato sauce and a lower-sodium smoked sausage, and hold back on added salt until you taste at the end.
- Higher protein: Add grilled chicken or swap regular pasta for a high-protein variety to increase protein per serving.
Suggested Side Dishes
For an indulgent side, consider pairing your pasta with creamy garlic butter lobster tails.
- Garlic bread – Crunchy, buttery bread is the classic partner; it soaks up any remaining sauce and adds textural contrast.
- Simple green salad – A lemony vinaigrette with peppery arugula or mixed greens cuts through the richness and keeps the meal balanced.
- Roasted vegetables – Oven-roasted broccoli, Brussels sprouts, or carrots bring caramelized sweetness and a pleasant chew.
- Pickled side – A small bowl of quick pickled red onion or cucumber refreshes the palate between bites.
Frequently Asked Questions
- Can I use different types of pasta for this recipe?Absolutely! You can swap the pasta for penne, fettuccine, or even gluten-free varieties. Choose whatever you have on hand for a delicious meal!
- How can I make this dish healthier?You can lighten it up by using Greek yogurt instead of heavy cream, or by adding more vegetables like spinach or bell peppers for extra nutrients!
- Can I prepare the sauce ahead of time?Yes, you can make the sauce ahead of time and store it in the fridge. Just heat it up when you’re ready to serve with freshly cooked pasta.
- What side dishes pair well with creamy smoked sausage pasta?Garlic bread, simple salads, or roasted vegetables make excellent side dishes that complement the creamy pasta perfectly!
- How do I store leftovers?Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or water to loosen the sauce, or microwave in short bursts, stirring in between.
Conclusion and Serving Suggestions
This creamy smoked sausage pasta is a reliable, comforting weeknight option that behaves well: it reheats nicely, is easily doubled, and is forgiving of small mistakes. Serve it in shallow bowls for a rustic look, garnish with extra Parmesan and parsley, and offer lemon wedges on the side if guests want a bright counterpoint to the cream. For presentation, I like a scattering of flaky salt and a few twists of fresh black pepper to finish — simple, effective touches.
Try this once as written, then experiment with the swaps suggested above. It’s the kind of recipe that becomes yours after a couple of tweaks: I replaced half the sausage once with sautéed mushrooms for a lighter weeknight riff and it vanished from the table just as fast. Make it, taste as you go, and don’t be afraid to adjust — that’s how the best home recipes evolve. If you do try it, come back and tell me whether you went spicy, veggie-forward, or extra cheesy. I love hearing how a recipe lands in your kitchen.
Creamy Smoked Sausage Pasta
Ingredients
Method
- Cook pasta according to the directions on the box.
- Brown kielbasa in a pan. Over medium heat, add butter, minced garlic, heavy cream, tomato sauce, tomato paste, Parmesan cheese, Italian seasoning, salt, pepper, and garlic powder. Mix well and let simmer until the sauce thickens.
- Drain pasta and combine with sauce. Add kielbasa and serve, topping with more Parmesan and dried parsley if desired.