Creamy Smoked Sausage Pasta (Print version)

A cozy one-pot creamy smoked sausage pasta with tender penne, smoky sausage, tomatoes, cheddar, and a silky sauce.

# Ingredients:

For the pasta skillet

01 - 13 oz (370 g) fully cooked smoked sausage, sliced into 1/4-inch rounds
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, diced
04 - 1 red bell pepper, diced
05 - 3 cloves garlic, minced
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon Italian seasoning
08 - 1/4 teaspoon red pepper flakes, optional
09 - 3 cups (720 ml) low-sodium chicken broth
10 - 1 can (14.5 oz or 411 g) diced tomatoes, undrained
11 - 12 oz (340 g) penne pasta
12 - 3/4 cup (180 ml) heavy cream
13 - 1 1/2 cups (170 g) freshly shredded sharp cheddar cheese
14 - 2 cups (60 g) baby spinach
15 - 1/2 teaspoon kosher salt, plus more to taste
16 - 1/2 teaspoon black pepper
17 - 2 tablespoons chopped fresh parsley, for serving

# Instructions:

01 - Heat the olive oil in a deep 12-inch skillet over medium-high heat. Add the sliced smoked sausage and cook for 4-5 minutes, turning once or twice, until browned on the cut sides. Transfer half of the sausage to a plate if the pan is crowded, then return it before adding the liquid.
02 - Add the onion and bell pepper to the skillet. Cook for 3-4 minutes, stirring often, until the onion softens. Stir in the garlic, smoked paprika, Italian seasoning, and red pepper flakes, and cook for 30 seconds until fragrant.
03 - Pour in the chicken broth and diced tomatoes with their juices. Scrape the browned bits from the bottom of the pan, then stir in the penne, salt, and black pepper.
04 - Bring to a steady simmer. Cover and cook for 12-15 minutes, stirring every few minutes, until the pasta is tender and most of the liquid has thickened into a sauce. Add a splash of broth or water if the pan gets dry before the pasta is done.
05 - Reduce the heat to low. Stir in the heavy cream, cheddar, and baby spinach until the cheese melts and the spinach wilts, about 2 minutes. Do not boil once the cheese is added.
06 - Remove the skillet from the heat and let it stand for 3 minutes. Taste and adjust salt and pepper, then sprinkle with parsley and serve warm.

# Good to know:

01 - Best served right after the sauce finishes thickening.
02 - Use fully cooked smoked sausage for this timing.
03 - If using a salty sausage, wait to add extra salt until the end.

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