Creamy Sausage Pasta

With cooler temps coming our way, it’s time to start cooking up some savory sausage dishes to get us nice and warm! And an added bonus is that this dish only takes about 30 mins from start to finish on your stovetop. I’ve seen recipes online where you add the pasta/noodles to the same skillet with the meat, but I don’t like to make it that way. I feel that the meat loses a lot of its flavor when it’s water logged while cooking the pasta. I don’t mind washing an extra pot at the end to make sure the meat and sauce retains its flavor and the pasta is cooked well. So this is not a 1 pan/pot meal, but it tastes very good and you’ll thank me for not making it in the same pan! 😂

I use jalapeño cheddar sausage links, but you can also use plain sausage links, Cajun style andouille, or any style you’d like for this recipe including turkey ones too! I like the Johnsonville brand the best and I use 4 links. As always, season your sausage while browning it with salt, pepper, chili powder and paprika. If you’d like to serve this low carb, just omit the pasta and serve it on top of a bed of spaghetti squash noodles or zucchini noodles. I’ve tried it with zoodles and it tasted great that way too!

Brown the sliced links in skillet in about 2 Tbsp of olive oil. Season with salt, pepper, chili powder and paprika.
Remove once browned and set aside.
Add a little more oil if needed and cook up chopped onion.
Add in minced garlic cloves and stir and cook for 1 more min.
I use the canned diced tomatoes that have green peppers, celery and onion for added flavor.
Pour the whole can in with juices and stir.
Add in heavy cream and stir.
Add links back in and stir. Bring to a boil then simmer for about 10 mins.
Remove from heat and let sauce thicken prior to serving for about 2-3 mins.
Served on top of a bed of elbow macaroni and with a side salad!

Published by Melissa

A stay at home mom who loves to cook!

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