Creamy Garlic Pasta

This filling sausage and pasta combo with buttery garlic sauce has become my go-to dinner hero, wrapping tasty sausage chunks in a smooth, cheesy coating that hugs each bit of pasta perfectly.

I came up with this meal when friends dropped by unexpectedly and I had to whip up something awesome using what I had. The mix of garlicky buttered sausage with rich pasta got so many compliments that now everyone asks me to make it when they come over.

Ingredients

• Smoked sausage or Italian sausage: Adds deep meaty taste and turns this into a full meal on its own
• Butter: Forms the base for both coating the sausage and making the pasta sauce for flavor through and through
• Heavy cream: Makes a velvety sauce that sticks nicely to the pasta
• Parmesan cheese: Gives a nutty richness and naturally thickens everything – try to get real Parmigiano Reggiano for the best taste
• Italian seasoning: Adds herby goodness to the whole dish without needing tons of different spices
• Garlic: Shows up twice to build flavor – fresh when cooking the sausage and powdered in the pasta sauce

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Step-by-Step Instructions

Brown the Sausage:

Warm olive oil in a big pan over medium heat until it glistens but doesn't smoke. Put in the sliced sausage pieces with space between them so each bit touches the hot pan. Don't move them for 2 minutes, then flip them over. Cook until they're golden on both sides with crispy edges, about 4-5 minutes total. This browning adds tons of flavor to your whole dish.

Create the Garlic Butter Magic:

Take out the sausage but keep all those tasty brown bits in the pan. Drop in the butter and let it melt completely, moving the pan around to spread it. Once melted, toss in the minced garlic and turn heat down to medium-low so it won't burn. Keep stirring as it cooks for about a minute until it smells good but isn't brown, which would make it bitter. Put the sausage back and mix until every piece gets coated in the yummy butter.

Cook Perfect Pasta:

Get a big pot of water going with a big spoonful of salt – it should taste like the ocean. When it's bubbling hard, add your pasta. Stir right away so nothing sticks together and cook following the box directions, but check it 2 minutes early for the right bite – it should still be a little firm. Save half a cup of the cooking water before draining in case your sauce needs thinning later.

Craft the Creamy Parmesan Sauce:

In a big pot, melt butter over medium heat, watching it closely so it doesn't brown. Pour in the heavy cream and warm it up until it barely bubbles – don't let it boil hard or it might split. Add the garlic powder and keep whisking. Turn the heat down low and slowly mix in handfuls of Parmesan, whisking all the time so it melts smoothly without clumps. The sauce is ready when it coats the back of a spoon and stays parted when you run your finger through it.

The smoked sausage really makes this dish special. I stumbled on this combo when playing around with leftover kielbasa from a family cookout. The smoky flavor mixed with garlic butter creates something that turns simple pasta into a meal you'll remember.

Make-Ahead Options

You can fix this pasta dish completely up to two days before you need it. Keep the sausage and pasta in separate containers in the fridge. When you're ready to eat, warm the pasta with a little milk or cream in a covered pan on low heat, stirring now and then. Heat the sausage by itself in another pan, then mix everything together just before serving. The flavors actually get better over time, so this works great for meal prep.

Perfect Pairings

Cut through the richness of this meal with a simple arugula salad with just lemon juice and olive oil. The peppery greens and bright tang work well against the creamy sauce. For drinks, try a light Pinot Grigio or Sangiovese that goes with the garlic and cheese without taking over. If you're making this for a special night, start with some bruschetta and finish with lemon sorbet to freshen your mouth.

Ingredient Swaps

You can easily change this recipe to fit what you like or what you have. Chicken sausage makes it lighter but still tasty. Plant-based sausage works great for vegetarians. Instead of heavy cream, you can use half and half or even full-fat coconut milk if you want less dairy, though it'll taste a bit different. For folks who can't have gluten, just swap in your favorite gluten-free pasta, but watch the cooking time since it's often different from regular pasta.

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This dish turns ordinary weeknight dinners into something that feels fancy right in your own home without much work.

Frequently Asked Questions

→ Which sausage works best here?

Smoked sausage adds bold flavor, but Italian or turkey sausage also work well. Pick your favorite for a personal touch.

→ Can I lighten the sauce?

Absolutely! Swap heavy cream for half-and-half or whole milk. The sauce might be a little thinner but still tasty.

→ What pasta shapes fit this dish?

Pick shapes like penne, fettuccine, or anything you love that holds sauce well.

→ Best way to store and reheat?

Keep leftovers in a sealed container in the fridge (up to 3 days). Reheat gently on the stovetop or microwave with a splash of milk or cream.

→ Can it be prepped ahead?

You can make the sausage and sauce ahead. Cook the pasta fresh and combine them when serving for the best texture.