Sausage Garlic Pasta (Printer-Friendly Layout)
Loaded pasta with smoky sausage, garlicky butter, and loads of Parmesan makes for a super filling dinner.
# Ingredients You'll Need:
→ Cream Sauce
01 -
360 ml heavy cream
02 -
1/2 teaspoon garlic powder
03 -
2 tablespoons unsalted butter (for pasta)
04 -
1 cup grated Parmesan cheese
→ Pasta
05 -
340 g pasta (penne or fettuccine work well)
→ Garnish
06 -
Finely chopped fresh parsley
→ Sausage and Flavour Base
07 -
3 cloves garlic, minced
08 -
Salt, add as much as you like
09 -
450 g smoked or Italian sausage, chopped into bite-size rounds
10 -
Black pepper, add to your taste
11 -
1/2 teaspoon red pepper flakes, if you want some spice
12 -
2 tablespoons unsalted butter (for sausage)
13 -
1 tablespoon olive oil
14 -
1 teaspoon Italian seasoning blend
# Step-by-Step Instructions:
01 -
Mix your drained pasta with the creamy sauce. If it feels thick, throw in some of that saved pasta water. Load the sausage mix over the top and sprinkle chopped parsley right before you plate it up.
02 -
Get a saucepan going over medium heat and let the butter melt. Then pour in the heavy cream and toss in the garlic powder. Whisk to blend everything. Little by little, drop in Parmesan cheese until it all turns creamy and smooth.
03 -
Fill a big pot with salted water and heat to a rolling boil. Cook your pasta so it’s just firm to bite (check the box). Save about 120 ml of pasta water, then strain the rest.
04 -
Keep using your skillet. Toss in more butter and when it's melted, add in the garlic. Let it sizzle until you smell the aroma, just a minute or two. Put the sausage back in, throw in Italian seasoning, salt, pepper, and that red pepper if you’re using it. Mix it all together.
05 -
Set a large skillet on medium-high heat, add the oil and butter. Drop in the sausage pieces and let them get a nice golden color, about 4 minutes per side. Scoop them out and set them off to the side for now.
# Extra Tips and Tricks:
01 -
Leftovers keep well in a tightly sealed container in the fridge for three days at most.
02 -
Try switching out sausage for shrimp or chicken if you’re feeling like mixing it up.
03 -
If you've got extra spinach or mushrooms, toss those in—just wilt or sauté first.