Garlic Butter Sausage with Parmesan Pasta (Print version)
A creamy garlic butter sausage pasta with Parmesan, browned sausage bites, and a glossy sauce that clings to every piece.
# Ingredients:
For the pasta
01 -
12 oz (340 g) penne, rigatoni, or fettuccine
02 -
1 tablespoon kosher salt, for the pasta water
03 -
1 cup (240 ml) reserved pasta water
For the sausage
04 -
1 lb (450 g) smoked sausage, sliced into 1/2-inch coins
05 -
1 tablespoon olive oil
06 -
2 tablespoons (28 g) unsalted butter
07 -
4 cloves garlic, minced
08 -
1 teaspoon Italian seasoning
09 -
1/2 teaspoon red pepper flakes, optional
For the Parmesan sauce
10 -
2 tablespoons (28 g) unsalted butter
11 -
1 1/2 cups (360 ml) heavy cream
12 -
1 cup (100 g) freshly grated Parmesan cheese, plus more for serving
13 -
1/2 teaspoon black pepper
14 -
Salt, to taste
15 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the pasta until al dente, then reserve 1 cup of pasta water and drain.
02 -
Heat olive oil in a large skillet over medium-high heat. Add the sausage in a single layer and cook for 4-6 minutes, turning once or twice, until browned at the edges. Transfer to a plate.
03 -
Reduce the heat to medium. Add 2 tablespoons butter to the skillet, then stir in garlic, Italian seasoning, and red pepper flakes. Cook for 30-60 seconds until fragrant.
04 -
Add the remaining 2 tablespoons butter and the heavy cream. Warm until gently steaming, then lower the heat and stir in Parmesan a handful at a time until smooth.
05 -
Add the pasta and browned sausage to the skillet. Toss with 1/4 cup reserved pasta water, adding more as needed until the sauce is glossy. Season with black pepper and salt, then finish with parsley.
# Good to know:
01 -
Best served right away while the Parmesan sauce is hot and glossy.
02 -
Use fully cooked smoked sausage for the fastest version.
03 -
If using raw Italian sausage, cook it completely before combining with the sauce.