Description
A comforting skillet meal featuring savory smoked sausage, garlic butter, and tender pasta in a rich Parmesan cream sauce.
Ingredients
Scale
- 1 lb smoked sausage, such as kielbasa or andouille, sliced into ½-inch pieces
- 8 oz dry fettuccine or penne pasta
- 6 cups water
- 2 tsp kosher salt, divided
- 4 tbsp unsalted butter, divided
- 2 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp freshly ground black pepper, divided
- 1 cup heavy cream
- ½ cup low-sodium chicken broth
- 1 cup finely grated Parmesan cheese
- ¼ tsp garlic powder
- ⅛ tsp crushed red pepper flakes
- 2 tbsp chopped fresh parsley
Instructions
- Boil the water. Pour 6 cups water into a large pot, cover, and bring it to a rolling boil over high heat. Stir in 1½ teaspoons kosher salt.
- Cook the pasta. Add the fettuccine or penne and cook according to the package directions until al dente, usually 9 to 12 minutes. Before draining, carefully reserve ¾ cup pasta water. Drain the pasta without rinsing it.
- Brown the sausage. While the pasta cooks, heat 1 tablespoon olive oil and 2 tablespoons butter in a 12-inch skillet over medium heat. Add the sausage in one layer. Cook for 5 to 7 minutes, turning occasionally, until the cut surfaces are deeply golden.
- Season the sausage. Reduce the heat to medium-low. Add the minced garlic, Italian seasoning, ¼ teaspoon black pepper, and crushed red pepper flakes. Cook for 45 to 60 seconds, stirring constantly, until fragrant. Transfer the sausage and garlic to a plate.
- Start the cream sauce. Return the skillet to medium-low heat. Add the remaining 2 tablespoons butter and 1 tablespoon olive oil. Pour in the chicken broth and use a wooden spoon to loosen the browned bits. Simmer for 2 minutes.
- Add the cream. Stir in the heavy cream, garlic powder, remaining ½ teaspoon kosher salt, and remaining ¼ teaspoon black pepper. Bring the sauce to a gentle simmer for 3 to 4 minutes. Do not let it boil rapidly.
- Melt the Parmesan. Reduce the heat to low. Add the Parmesan gradually, stirring after each addition until smooth. Stir in ¼ cup reserved pasta water.
- Combine everything. Add the drained pasta and browned sausage mixture to the skillet. Toss over low heat for 2 to 3 minutes until evenly coated and heated through. Add reserved pasta water 1 to 2 tablespoons at a time if the sauce is too thick.
- Finish and serve. Remove the skillet from the heat, stir in 1 tablespoon parsley, and sprinkle the remaining tablespoon over the top. Serve immediately while the sauce is creamy.
Notes
For a milder dinner, use turkey kielbasa in place of traditional smoked sausage. Add vegetables like mushrooms or spinach for variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 1050
- Sugar: 3g
- Sodium: 1500mg
- Fat: 76g
- Saturated Fat: 36g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg
Keywords: sausage pasta, creamy pasta, quick dinner, family meal