Bookmark
If you're after big flavors but don’t want to spend your night cooking, garlic butter sausage pasta totally fits the bill. Toss together a few things from your pantry and you’ll end up with a creamy, crave-worthy dinner loaded with juicy sausage and that can’t-miss garlicky punch. Seriously, both kids and adults can’t get enough of this one.
The first time I made this was on a chilly night after a long, hectic day. We all smelled it cooking and drifted to the kitchen without even realizing it. Now, it’s what everyone asks for by name.
Tasty Ingredients
- Pasta: Grab rigatoni or fettucine—their shape helps the sauce hang on for bigger flavor. Go for one with a rough surface if you can.
- Butter: Gives both the sausage and the pasta extra richness. Unsalted works best to keep salt in check.
- Red pepper flakes: Totally optional, but a pinch adds just a little heat—add as much or as little as you like.
- Fresh parsley: Chop this right before you use it for a fresh kick at the end. It perks up the whole dish.
- Olive oil: Makes sure your sausage browns up perfectly. Extra virgin is great if you have it.
- Salt and pepper: Can’t skip these—use kosher salt and taste as you go to dial it in.
- Grated Parmesan cheese: Grate a little at a time straight from the block for melty, savory goodness.
- Heavy cream: The key to a silky, smooth sauce. Thick cream gives the best texture.
- Italian seasoning: Toss in a blend for a warm, earthy flavor—go for a fresh one if you can.
- Smoked or Italian sausage: Cut into chunks that are easy to eat—look for fresh, snappy ones for the most flavor.
- Garlic powder: Rounds out the flavor with a soft boost of garlic in every bite.
- Fresh garlic: Use plump, firm cloves for major taste in the sauce.
Easy Step-by-Step
- Mix and Serve:
- Gently toss your cooked pasta into the lush sauce, stirring to coat everything evenly. Spoon the buttery sausage on top, then scatter with fresh parsley (and some red pepper flakes if you like it spicy). Want more cheese? Go for it while it’s hot.
- Get That Pasta Ready:
- Fill a big pot with water, salt it generously, then boil your pasta until it’s just barely cooked. Save some of that water before you drain—it’ll come in handy later if your sauce gets too thick. Set the pasta aside.
- Stir Up the Sauce:
- In a clean pan, warm up the rest of the butter on low. Pour in the cream, sprinkle on the garlic powder, and heat just ‘til it starts to bubble. Toss in Parmesan a little at a time and whisk until it melts down and your sauce is ultra creamy.
- Build Garlic Butter Flavor:
- Keep your skillet on medium—now, melt in the butter until it’s nice and bubbly. Toss in the garlic and stir for a minute or two, just ‘til it smells sweet. No browning! Dump the sausage back in, add the Italian seasoning, salt, and pepper, then stir together and let it keep warm.
- Start with the Sausage:
- Cut your sausage into chunky bites. Heat oil in a skillet over medium-high, then cook sausage pieces for about 5 minutes per side until they’re nice and brown. Move them to a plate. This step really builds the flavor.
Bookmark
What I love most is that rich, garlicky smell filling up my kitchen and the big flavors from all that cheese. One summer, my niece was my sous-chef—she still talks about helping slice sausage every time we eat this.
How to Store
Let leftovers cool and stash them in a tightly sealed container in your fridge for three days max. When you warm it up, the sauce may have thickened—just add a splash of cream or milk and heat it slow on the stove so it gets creamy again.
Swaps and Switches
If you’re out of sausage, use cooked chicken, precooked shrimp, or a veggie sausage instead. Want it lighter? Go for half-and-half to thin the sauce (though it won’t be quite as rich). No Parmesan? Try pecorino for a sharper bite.
How to Serve
This goes great with crunchy salad or seasoned veggies. Toasted bread is my go-to for sopping up all that sauce, and my kids pile on extra cheese and squeeze over some lemon to wake up the flavors.
Background and Inspiration
Classic comfort food from Italy always includes some variation on sausage pasta, with each area giving it their own spin with herbs and sausage types. This American take keeps it quick and easy so you still get that cozy home-cooked feeling—even on busy days.
Bookmark
Frequently Asked Questions About Recipes
- → Which sausage should I pick for this pasta?
Go for Italian, smoked, or spicy sausage—pick what you like most, whether you want more heat or something milder.
- → How can I keep the sauce smooth and creamy?
Add the Parmesan slowly into the warm cream and butter on low heat, stirring as you go. Don't let it get too hot, or it might split.
- → Can I swap out the sausage for something else?
Absolutely! Leftover cooked chicken or some shrimp are both tasty changes here.
- → What veggies would be good in this?
Sautéed mushrooms, some baby spinach, or even a bit of steamed broccoli are awesome add-ins.
- → What's the best way to store and warm it up again?
Pop any leftovers in a sealed container in the fridge, good for up to three days. Reheat gently on the stove with just a dash of cream or water to loosen it up.