Garlic Butter Sausage Pasta (Print-Friendly Version)
Tender pasta, smoked sausage, creamy garlic butter, and Parmesan combine for a satisfying, hearty meal.
# What You'll Need:
→ Pasta
01 -
340 g pasta (penne or fettuccine)
→ Sausage and Flavour Base
02 -
450 g smoked or Italian sausage, sliced into bite-sized pieces
03 -
2 tablespoons unsalted butter (for sausage)
04 -
1 tablespoon olive oil
05 -
3 cloves garlic, minced
06 -
1 teaspoon Italian seasoning
07 -
Salt, to taste
08 -
Black pepper, to taste
09 -
1/2 teaspoon red pepper flakes (optional)
→ Cream Sauce
10 -
2 tablespoons unsalted butter (for pasta)
11 -
360 ml heavy cream
12 -
1 cup grated Parmesan cheese
13 -
1/2 teaspoon garlic powder
→ Garnish
14 -
Fresh parsley, finely chopped
# How to Make It:
01 -
Heat olive oil and butter in a large skillet over medium-high heat. Add sliced sausage and cook for 4-5 minutes per side until golden brown. Remove sausage from pan and set aside.
02 -
In the same skillet, melt butter and add minced garlic. Sauté for 1-2 minutes until fragrant. Return sausage to the skillet, stir in Italian seasoning, salt, black pepper, and red pepper flakes (if using).
03 -
Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve 120 ml of pasta water, then drain the pasta.
04 -
In a separate saucepan, melt butter over medium heat. Add heavy cream and garlic powder, whisking until well combined. Gradually add grated Parmesan cheese, whisking continuously until the sauce is smooth.
05 -
Toss drained pasta with the cream sauce. If needed, add reserved pasta water to adjust the consistency. Top with cooked sausage mixture and garnish with freshly chopped parsley before serving.
# Additional Tips:
01 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
02 -
Chicken or shrimp can replace sausage for variation.
03 -
Wilted spinach or sautéed mushrooms make excellent vegetable additions.