If you’ve been staring into your fridge at a pack of smoked sausage and wondering what new magic you can work with it, I’ve got your answer. This Creamy Smoked Sausage Alfredo Pasta is a one-pan wonder that’s all about comfort. It takes the rich, creamy sauce we all adore from classic fettuccine alfredo and gives it a major upgrade with savory, smoky sausage slices. It’s hearty, it’s indulgent, and it comes together so much faster than you’d think. The best kind of weeknight win.
Why You’ll Love This Recipe
You’re going to love this recipe because it’s the ultimate solution for a busy night. It’s a complete, satisfying meal that feels a little fancy but requires almost no fuss. The smoked sausage brings so much flavor all on its own that it cuts down on the need for a ton of extra spices. And let’s be honest, that creamy, cheesy sauce is just pure comfort in a bowl. It’s a guaranteed crowd-pleaser for the whole family that you can get on the table in under 30 minutes. So good.
Ingredients
- 1 tablespoon olive oil: For sautéing and building our flavor base.
- 1 (12-14 oz) package smoked turkey sausage, sliced into rounds: Provides that classic smoky, savory flavor without the pork.
- 1 small yellow onion, finely diced: Adds a sweet, aromatic foundation.
- 3 cloves garlic, minced: For that essential, fragrant kick.
- 2 cups chicken broth: Forms the liquid base of our sauce, adding depth.
- 1 cup heavy cream: Creates the luscious, creamy texture we’re after.
- 1/2 teaspoon black pepper: For a little bit of spice.
- 1/2 teaspoon onion powder: Boosts the savory notes.
- 1 cup grated Parmesan cheese, plus more for serving: Delivers the signature salty, nutty flavor of alfredo.
- 12 oz fettuccine or linguine pasta: The perfect vehicle for holding all that creamy sauce.
- 2 cups fresh baby spinach: Adds a pop of color and a sneaky bit of greens.
- 1 teaspoon lemon juice (optional): A splash brightens up the rich sauce.
Step-By-Step Method
- Bring a large pot of salted water to a boil and cook your pasta according to package directions until al dente. Reserve about 1/2 cup of the starchy pasta water before draining.
- While the pasta cooks, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced smoked sausage and cook for 4-5 minutes, until it’s nicely browned. Remove the sausage with a slotted spoon and set it aside on a plate.
- In the same skillet, add the diced onion. Sauté for 3-4 minutes until it becomes soft and translucent. Add the minced garlic and cook for another 30 seconds until it’s fragrant.
- Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.
- Reduce the heat to medium-low. Pour in the heavy cream and add the black pepper and onion powder. Stir everything together and let it simmer gently for 2-3 minutes. Do not let it come to a rolling boil.
- Gradually sprinkle in the grated Parmesan cheese, stirring constantly until the cheese is fully melted and the sauce is smooth.
- Add the cooked pasta, the browned sausage, and the fresh spinach to the skillet. Toss everything together until the spinach is wilted and the pasta is evenly coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Stir in the optional lemon juice for brightness.
- Taste and adjust seasoning if needed. Serve immediately with an extra sprinkle of Parmesan cheese on top.
Oven Temperatures
While this recipe is primarily made on the stovetop, you can easily turn it into a baked pasta casserole for easy meal prep or a potluck. Simply prepare the recipe through step 6, combining the sauce, cooked pasta, and sausage. Transfer everything to a greased 9×13 baking dish. Top with an extra 1/2 cup of shredded mozzarella or Parmesan cheese. Bake in a preheated 375°F (190°C) oven for 15-20 minutes, or until the cheese on top is melted and bubbly.
Creative Variations
This recipe is a fantastic template for getting creative! Try using smoked chicken sausage for a lighter option. You can swap the spinach for sun-dried tomatoes and a handful of fresh basil for a different flavor profile. For a little kick, add a pinch of red pepper flakes with the garlic. If you want to pack in more veggies, stir in some sautéed mushrooms or bell peppers with the onions. And honestly, if your family isn’t big on greens, you can simply leave the spinach out—it’ll still be delicious.
Serving Ideas & Pairings
This dish is rich and hearty all on its own, but a simple side can really round out the meal. A crisp, green salad with a tangy vinaigrette helps cut through the creaminess perfectly. Some garlic bread is practically mandatory for sopping up every last bit of that amazing sauce. For a lighter option, try some steamed green beans or roasted asparagus. It’s one of those easy dinner ideas that truly satisfies.
Storage Tips
Let any leftovers cool completely before storing. Transfer them to an airtight container and keep them in the refrigerator for up to 3 days. The pasta will continue to absorb the sauce, so it will be much thicker when reheated.
Make-Ahead & Freezer Options
You can absolutely get a head start on this healthy dinner recipe! Slice the sausage and dice the onion a day in advance and store them in separate containers in the fridge. This dish also freezes surprisingly well for quick dinner ideas down the road. Place cooled portions in freezer-safe containers or bags, pressing out as much air as possible. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
- Can I use a different type of pasta? Absolutely! Penne, rigatoni, or even bowtie pasta work great. Just stick to a shape that can hold onto the creamy sauce.
- My sauce turned out too thin. How can I thicken it? Let it simmer on low for a few more minutes to reduce. You can also make a quick slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, then whisk it into the simmering sauce.
- Is there a way to make this lighter? You can substitute half-and-half for the heavy cream, though the sauce won’t be quite as rich. Using a low-fat milk will likely result in a sauce that doesn’t thicken properly.
- What other proteins can I use? Shredded rotisserie chicken or even meatballs are fantastic alternatives in this Creamy Smored Sausage Alfredo Pasta.