Creamy Smoked Sausage Pasta – Quick & Easy Dinner
Creamy Smoked Sausage Pasta is a quick and easy dinner made with tender penne, flavorful smoked sausage, and a rich, creamy heavy cream sauce. This comforting pasta comes together with simple ingredients and is perfect for busy weeknights, family dinners, and easy leftovers.
Ingredients
- 14 oz (400 g) penne pasta or your favorite pasta
- 14 oz (380 g) smoked sausages sliced
- 2 medium onions finely chopped
- 4 garlic cloves minced
- 1¾ cups (~400 ml) heavy cream
- 2 tablespoons sour cream
- 2 tablespoons tomato paste
- ½ teaspoon dried oregano
- 2 teaspoons sweet paprika
- 2 teaspoons dried parsley
- ¼ teaspoon black pepper
- 1 beef bouillon cube
- 1.5–1.75 oz (40–50 g) cheese grated
- 0.7 oz (20 g) fresh dills finely chopped
- 1 tablespoon olive oil for cooking
Instructions
- Prepare the ingredients: Finely chop the onions and garlic, slice the smoked sausages, grate the cheese, and chop the fresh dill. Having everything ready makes the cooking process much easier.
- Sauté the onions and garlic: Heat a large, deep skillet over medium heat and add a little oil. Add the chopped onions and cook for a few minutes until softened and lightly golden. Add the garlic and cook for another 30–60 seconds, until fragrant.
- Add the sausages: Add the sliced smoked sausages to the skillet with the onions and garlic. Cook for several minutes, stirring occasionally, until the sausages are heated through and nicely browned around the edges.
- Cook the pasta: While the sausage is cooking, bring a large pot of salted water to a boil. Add the penne and, if you like, add a small splash of oil to the boiling water before adding the pasta. Cook according to the package directions until tender but still slightly firm. Before draining, reserve about ½ cup (120 ml) of pasta water, then drain the pasta.
- Add the seasonings: Stir the tomato paste, sweet paprika, dried oregano, dried parsley, and black pepper into the sausage mixture. Cook for about 1 minute, stirring well, to bring out the flavor of the tomato paste and spices.
- Make the creamy sauce: Reduce the heat to medium-low and pour the heavy cream directly into the skillet. Add the sour cream and crush the beef bouillon cube directly into the pan. Stir well until the bouillon dissolves and everything comes together into a smooth, creamy sauce.
- Add the cheese and dill: Stir in the grated cheese and let it melt into the sauce. Add the chopped fresh dill and gently simmer for a few minutes until the sauce is creamy and slightly thickened. Avoid boiling it too aggressively.
- Serve: For the creamiest results, I like to keep the pasta and sauce separate, especially if I know we'll have leftovers. Place the hot penne on each plate, spoon the creamy sausage sauce generously over the top, and mix it together right before eating.
- Adjust the sauce if needed: If the sauce becomes too thick, add a small splash of reserved pasta water or heavy cream and stir until it reaches your preferred creamy consistency. I don't usually add extra salt because the sausage and bouillon already provide plenty of seasoning, but you can add some if you prefer a saltier taste.
Notes
Adjust the Consistency: If the sauce becomes too thick, add a small splash of heavy cream, milk, or reserved pasta water and stir until it reaches your preferred consistency.
Taste Before Adding Extra Salt: I don’t find that this recipe needs any additional salt because the smoked sausage and bouillon cube already add plenty of seasoning. However, if you prefer a saltier flavor, taste the finished sauce and add extra salt to your liking.
Don’t Skip the Fresh Dill: Fresh dill adds a lovely finishing flavor that works especially well with the creamy sauce and sausage. If you love dill, feel free to add a little extra.
Choose Your Sausage Carefully: Since the sausage provides so much of the flavor, use one you genuinely enjoy. Tender, juicy sausages work much better here than very dry or chewy ones.