This Smoked Sausage Alfredo Pasta recipe creates a symphony of textures and flavors that elevates the classic Alfredo sauce to new heights. Featuring smoky sausage that provides rich depth alongside the creamy sauce, each bite of pasta coated in the clings delivers a truly satisfying experience. The savory sausage offers a delightful counterpoint to the rich sauce, becoming the perfect recipe whether you’re looking for a casual weeknight dinner or an impressive meal to dazzle dinner guests. With minimal effort required, this Smoked Sausage Alfredo Pasta transforms into a cozy, hearty, and restaurant-quality meal without all the hassle so you can sit back and enjoy the symphony of flavors on your plate.
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Cajun Sausage Alfredo Pasta Recipe
This Smoked Sausage Alfredo Pasta recipe is sure to become a regular rotation in your weeknight dinner lineup, given its ease and speed – you can have the entire family enjoying this hearty meal in under 20 minutes. When you’re craving something creamy, comforting and quick to throw together, this sausage Alfredo pasta recipe hits the spot by providing a satisfying dinner without much effort. Many home chefs also adore how easily modifiable this easy dinner recipe is with simple ingredients, allowing for endless possible variations to keep things interesting. Between the bold, savory flavors from the smoked sausage paired with a rich and flavorful Alfredo sauce clinging to the pasta, this meal provides all the cozy, hearty elements needed for a satisfying dinner without weighing you down.
Ingredients You’ll Need
| Ingredients | Description |
|---|---|
| (2) 12 oz packs of Kielbasa or smoked sausage | Sliced or diced smoked pork sausage |
| 10 oz pasta | Shape of your choice, such as penne or fettuccine |
| 1 tbsp cajun seasoning | For creole flavor |
| 1 tsp each of Garlic Powder and Italian Seasoning | Adds layers of flavor |
| 1 stick (1/2 cup) of butter | For cooking and creaminess |
| 2 tbsp of minced garlic | Fresh garlic aroma and taste |
| 1 1/4 cups of heavy cream | Rich and smooth texture |
| 1 1/4 cup shredded Parmesan cheese | Savory cheese flavor |
| Dried parsley | Fresh green aroma and taste |
Can I Use Another Type of Pasta?
Part of what makes this Smoked Sausage Alfredo Pasta recipe so flexible is that you can feel free to substitute the type of pasta used. Any pasta variety will work well paired with the smoky sausage and creamy Alfredo sauce elements that make this dish a classic. However, you’re welcome to trade out the noodles called for in this recipe and use your favorite pasta type instead, whether it’s rigatoni, penne or another fun shape – the key elements of smoky meat and creamy sauce ensure it will still taste delicious.
What Type of Smoked Sausage Should I Use?
When it comes to the smoked sausage component in this recipe, feel free to reach for any kind you enjoy. A popular choice is Hillshire Farm Smoked Sausage, but you’re welcome to use your personal favorite smoked sausage variety instead.
Smoked Sausage Alfredo Pasta Recipe
Course: PastaCuisine: American6
servings10
minutes20
minutes663
kcal30
minutesThis classic pasta recipe combines flavorful smoked sausage with a rich and creamy alfredo sauce for an indulgent and satisfying meal. Layers of flavor from the sausage, cheese and aromatic spices come together over a bed of tender pasta for comfort food at its best.
Ingredients
(2) 12 oz packs of Kielbasa or smoked sausage
10 oz pasta
1 tbsp cajun seasoning
1 tsp each of Garlic Powder and Italian Seasoning
1 stick (1/2 cup) of butter
2 TBSP of minced garlic
1 1/4 cups of heavy cream
1 1/4 cup shredded Parmesan cheese
Dried parsley
Directions
- To make this recipe, slice two packs of smoked Kielbasa, or smoked sausage, into thin rounds, setting aside. Measure out the seasonings, heavy cream, and Parmesan cheese, shredded from a block for a better consistency. Start making the recipe by boiling 10 oz of pasta according to the directions on the box – any pasta variety is good.
- Heat a large skillet over medium high heat. Add the sliced Kielbasa, or smoked sausage, to the skillet and cook until browned and liking is cooked, remove and set aside.
- Melt 1 stick of butter in the hot skillet. Add 2 Tablespoons of minced garlic and pour in 1 1/4 cups of heavy cream. Season with Cajun seasoning, stirring to combine.
- Stir the butter, heavy cream, and seasonings, allowing the mixture to simmer. Adding freshly shredded Parmesan cheese, continue to stir over medium heat.
- As the cheese and sauce mixture heats up, the hot cheese will stick together, melting into a creamy Alfredo. Stir constantly to ensure it is well incorporated. The sauce should look ready, having thickened and combined while simmering.
- For a proper Alfredo consistency, drain the cooked pasta and stir everything together – the pasta, Alfredo sauce, cooked sausage. Sprinkle fresh Parmesan cheese and dried parsley over each plate before serving to finish off this satisfying meal.
What to Serve with Cajun Pasta?
This Smoked Sausage Cajun Alfredo Pasta is a dish that is easily made but packed full of amazing flavor, which explains why you can’t get enough of it and find yourself repeating this quick weeknight meal. The bold and savory pasta has such an intoxicating and satisfying flavor profile that it’s no surprise this becomes a repeated dish craved for its comfort time and again. While the pasta alone is satisfying, serving it with simple sides like fresh green beans or a salad provides more nutritional balance to the fast dinner. A warm loaf of bread on the side soaks up every last bit of the rich and creamy sauce perfectly.
Nutrition Facts
| Nutrition Facts | Daily Value % |
|---|---|
| Calories | 663 kcal |
| Total Fat | 51g |
| Saturated Fat | 27g |
| Cholesterol | 156mg |
| Sodium | 859mg |
| Total Carbohydrate | 34g |
| Dietary Fiber | 2g |
| Total Sugars | 1g |
| Protein | 18g |
| Vitamin C | 1mg |
| Calcium | 133mg |
| Iron | 1mg |
| Potassium | 148mg |
Recipe Tips and Substitutions
- For best flavor and texture, use freshly shredded or grated Parmesan cheese from a block rather than powdered cheese from a shaker can, as the freshly shredded will give the recipe better consistency.
- Eat the Alfredo pasta soon after the fettuccine is combined with the sauce, as it can become sticky as it sits.
- For extra heat, stir in a pinch of red pepper flakes, or add flakes to individual portions of the pasta just before serving.
- Using spicy Italian sausage rather than regular sausage creates a delicious sausage Alfredo pasta with extra flavor from the heat of the spicy sausage.
- Seasoned and seared chicken breasts or thighs can be added to the dish for extra protein.
- For those with a dairy intolerance, substitute dairy-free milk for the cream and thicken the sauce with a cornstarch slurry made by mixing cornstarch with a small amount of water.
- Pasta shapes that have a cylindrical or tube shape, like rigatoni, rotini or fusilli, will better hold and carry the sauce compared to flat noodles. Other options include Cajun sausage Alfredo pasta made with penne, cavatappi or farfalle.
- Want sausage alfredo pasta with veggies? Sauté chopped bell peppers, mushrooms, spinach or broccoli florets in olive oil until tender before adding to the pasta. Their flavors blend beautifully with the sausage in the creamy alfredo sauce.
- Serve with garlic bread, bread sticks or a fresh salad and roasted vegetables like broccoli for extra sides and to round out the meal.
Storage and Freezing
Store any leftovers of the Cajun sausage Alfredo pasta in an airtight container and refrigerate for 3–4 days. The quality will begin to degrade after this timeframe.
While many pasta dishes can be successfully frozen, avoid freezing this cream-based Alfredo sauce pasta. The quality and texture of the Alfredo sauce will be negatively affected by freezing and thawing. If absolutely necessary, freeze individual portions of the pasta with sauce in a sturdy Ziploc freezer bag or freezer safe container for up to 3 months.
When reheating leftovers, it is recommended to do so in a skillet over medium-low heat. As the sausage Alfredo sauce may have thickened while chilled, add a splash of cream to loosen it up as it simmers. Reheating directly in the skillet allows for adjusting of the cream and ensuring the sauce coats the pasta nicely once more.
Want More Pasta Recipes?
Slow Cooker Parmesan Chicken Pasta
Conclusion
This easy one-pan pasta proves that simple ingredients can create incredible comfort food. The hearty sausage combines brilliantly with the rich cream sauce and tender pasta for a satisfying meal. Families and friends alike will love digging into bowls of this crowd-pleasing classic. With robust flavors, handy components and lasting appeal, this recipe is sure to become a new staple for busy weeknights and relaxed weekends alike.
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Frequently Asked Questions (FAQs)
What goes good with smoked sausage?
Smoked sausage is very versatile and goes well with many sides. Some classic pairings include mac and cheese, mashed potatoes, baked beans, cornbread, coleslaw, sautéed vegetables like brussels sprouts or green beans. The smoky flavor also stands up well to boldly seasoned dishes like jambalaya or gumbo.
What pasta goes well with Alfredo?
Pasta shapes that hold sauce nicely are best for alfredo. Good options include fettuccine, linguine, tagliatelle, penne, farfalle, rigatoni. Flat noodles maximize surface area for creamy coating. Fettuccine is a classic choice that won’t overwhelm delicate alfredo sauce. Penne and rigatoni also pair nicely by catching sauce in indentations.
How to cook smoked sausage?
Smoked sausage can be cooked several ways – grilling, pan frying, or baking. For pan frying, cut links into 1/2-1 inch slices and cook over medium heat in a skillet until browned on all sides. You can also wrap whole links in foil and bake at 350F until internally 165F. Grilling imparts extra smoky flavor. Simply oil the grates and grill until the sausage heats through. Always fully cook smoked sausage to safe internal temp before eating.
How do you thicken Alfredo sauce?
Some commonly used thickeners are cornstarch, all-purpose flour, masa harina or arrowroot powder. For a roux-based alfredo, cook butter and an equal amount of flour into a paste before whisking in heated cream. For a no-roux option, mix a spoonful of cornstarch into a little cold water or milk first to make a slurry, then whisk it into hot cream to thicken. Cooking the sauce briefly after thickening allows starch to fully gel.
Can I make this sausage Alfredo pasta ahead of time?
Yes, you can prepare the components ahead and assemble just before serving. Sauté sausage ahead and refrigerate. Make sauce a day ahead and reheat before tossing with cooked pasta. You can also fully assemble it and refrigerate for 2 days. Reheat gently in a covered pan with a splash of cream to loosen. Freezing sauce is not recommended because it can cause separation.
What can I substitute for sausage?
Good sausage substitutes include chicken, shrimp, vegetables or plant-based proteins. Diced chicken breast or pre-cooked chicken sausage adds protein. Small shrimp or diced firm tofu also work. For a meatless take, sauté mushrooms, spinach or roasted vegetables. Flavor profiles like Italian seasoning or Cajun spice blend still impart great flavor without sausage.
Can you freeze this?
While cream-based sauces often don’t freeze well due to separating, you can freeze individual portions of the cooked pasta and sauce by first letting it cool completely then sealing tightly in freezer bags, pressing out excess air. Thaw overnight in the fridge and gently reheat on the stove with a splash of cream. Compared to fresh, the quality may compromise.
How do I reheat creamy cajun sausage pasta?
To reheat without breaking the sauce, use low, gentle heat. Place pasta in a baking dish, saucy side up, and cover with foil. Bake at 325°F until hot throughout, about 20 minutes. Or place in a skillet over medium-low heat and stir frequently, adding a few tablespoons of milk or cream if the sauce seems too thick. You can also microwave individual portions in a covered dish, stirring halfway through. The goal is even, gradual heating without allowing the sauce to curdle or separate.
