Smoked Sausage & Mozzarella Pasta

This smoked sausage and mozzarella pasta has saved my dinner plans more times than I can count. I stumbled across this recipe a few years ago when I had a package of smoked sausage in the fridge and needed something quick that my picky kids would actually eat. It's now in our regular rotation because it hits that perfect sweet spot of being simple enough for busy weeknights but rich and satisfying enough that nobody feels like they're settling for a rushed meal.

Last month when my sister's family stayed with us, I made this for dinner on their first night. Her teenager, who apparently 'hates pasta' according to my sister, had three servings and asked me how I made the sauce. Sometimes the simplest recipes are the ones that impress people the most.

Key Ingredients

• Smoked sausage: The star of the show that adds so much flavor with zero effort. I've used kielbasa, andouille, and even turkey smoked sausage with great results.
• Rigatoni pasta: Those ridges and tubes catch all that creamy sauce. You can substitute penne or ziti if that's what you have on hand.
• Mozzarella cheese: Fresh-shredded melts much better than the pre-shredded bags. That extra minute of grating makes a difference in how smooth your sauce turns out.
• Red pepper flakes: Just enough to wake up your taste buds without making it spicy. You can adjust to your family's heat preference.
• Heavy cream: This gives the sauce that silky richness that makes it taste like something from a restaurant. Don't substitute milk here - the fat content matters for texture.

Pin it

Pasta Magic

Sausage browning:

Take your time browning the sausage slices - those caramelized edges add so much flavor. A cast iron skillet works beautifully for this if you have one.

Perfect pasta:

Cook the pasta just to al dente since it will continue to absorb some of the sauce after mixing. Nobody likes mushy pasta, and that slight firmness provides the perfect texture contrast to the creamy sauce.

Sauce technique:

The flour-butter roux is the foundation of your cheese sauce, so don't rush it. Those three minutes of cooking remove the raw flour taste and create a velvety texture.

Cheese in stages:

Adding the cheese one handful at a time and fully incorporating each addition prevents clumping and ensures a smooth sauce. If you dump it all in at once, you might end up with cheese globs instead of sauce.

Final bubble:

That last two-minute simmer might seem unnecessary, but it helps the sauce thicken to the perfect consistency that will cling to the pasta instead of pooling at the bottom of your bowl.

Full coating:

When combining everything, gently fold until every piece of pasta and sausage is coated with sauce. Taking an extra minute here ensures every bite is perfectly sauced.

I created this recipe one night when I was craving the flavors of a sausage pizza but wanted something heartier and less fussy. The first version was good, but after playing with the seasoning ratios and discovering that touch of paprika in the sauce, it became great. My husband, who usually passes on pasta dishes, now requests this regularly - especially on cold nights when we need something comforting.

Serving Ideas

Serve this hearty pasta with a simple green salad dressed with vinaigrette to cut through the richness. For a complete meal, add some roasted broccoli on the side - the florets catch any extra sauce deliciously. A glass of medium-bodied red wine pairs perfectly if you're making this for a casual dinner with friends.

Tasty Twists

Add a handful of baby spinach when mixing everything together - it will wilt perfectly from the residual heat. Try sun-dried tomatoes for a tangy counterpoint to the rich sauce. For extra depth, sauté some mushrooms with the sausage before combining with the pasta and sauce.

Storage Smarts

This pasta keeps well in the refrigerator for 3-4 days. When reheating, add a splash of milk to revive the sauce, which thickens considerably when chilled. For meal prep, you can make the sauce ahead and refrigerate it separately for up to 3 days - just warm it gently before combining with freshly cooked pasta and sausage.

Pin it

I've made this smoked sausage and mozzarella pasta for countless family dinners, potlucks, and even as a comfort food meal for friends going through tough times. There's something about that combination of familiar flavors, creamy texture, and hearty satisfaction that makes it perfect for nearly any occasion. The fact that it comes together quickly with minimal effort is just a bonus to how delicious it is.

Frequently Asked Questions

→ What type of smoked sausage works best?

Any variety - kielbasa, andouille, or turkey sausage all work well.

→ Can I use a different pasta shape?

Yes, penne, ziti, or any medium-sized pasta works fine.

→ How do I store leftovers?

Refrigerate in airtight container up to 3 days. Reheat with a splash of milk.

→ Can I make this less spicy?

Simply reduce or omit the red pepper flakes.

→ What can I serve with this?

A simple green salad or steamed vegetables balance the richness.