Tired of the same old boring dinners? You know the feeling. It’s been a long day, and the last thing you want is a complicated meal that uses every pot in your kitchen.
You just want something fast, easy, and super delicious. Something that feels a little special without all the effort.
This Garlic Butter Sausage and Creamy Parmesan Pasta is that meal. It’s a one-pan wonder that comes together in about 30 minutes and tastes like it came from a restaurant.
What You’ll Need
This recipe uses simple stuff you might already have. Don’t worry if you don’t; it’s all easy to find at the store.
- Sausage: One pound of Italian sausage, sweet or spicy. You can use links with the casings removed or just buy ground sausage.
- Pasta: A pound of your favorite short pasta. Penne, rigatoni, or shells work great.
- Garlic: At least four cloves, minced. Let’s be real, measure garlic with your heart.
- Butter: Four tablespoons of unsalted butter.
- Heavy Cream: One cup. This makes the sauce rich and creamy.
- Chicken Broth: Half a cup to thin the sauce and add flavor.
- Parmesan Cheese: One cup, freshly grated. The stuff in the green can will not melt properly.
- Seasoning: Salt, black pepper, and some red pepper flakes if you like a little heat.
- Garnish: Fresh parsley, chopped (optional, but makes it look fancy).
Required Tools
You won’t need any wild kitchen gadgets for this.
- A large skillet or Dutch oven
- A pot for boiling pasta
- A knife for chopping
- A cheese grater
- Measuring cups and spoons
How to Make It
This comes together fast, so have your ingredients ready to go before you start cooking.
Step 1: Cook the pasta in a large pot of salted water. Follow the package directions, but cook it for about 1-2 minutes less than it says. It will finish cooking in the sauce.
Step 2: Before you drain the pasta, save about one cup of the starchy pasta water. This stuff is liquid gold for making sauces creamy. Then, drain the pasta.
Step 3: While the pasta cooks, heat your large skillet over medium-high heat. Add the sausage and cook it until it’s browned and cooked through. Break it up with a spoon as it cooks.
Step 4: Drain off most of the grease, leaving just a little in the pan for flavor. Add the butter and let it melt.
Step 5: Toss in the minced garlic and red pepper flakes. Cook for about 30 seconds until you can smell the garlic. Be careful not to burn it.
Step 6: Pour in the chicken broth to deglaze the pan. Scrape up all those tasty brown bits from the bottom of the skillet.
Step 7: Turn the heat down to low. Slowly pour in the heavy cream and bring it to a gentle simmer. Do not let it boil.
Step 8: Gradually stir in the grated Parmesan cheese until the sauce is smooth. Season with salt and pepper to taste.
Step 9: Add the cooked sausage and drained pasta to the skillet. Stir everything together until the pasta is coated in that amazing sauce.
Step 10: If the sauce is too thick, add a splash of the reserved pasta water until it reaches the consistency you like. Let it all hang out for a minute or two for the flavors to mix.
Step 11: Serve it up hot, topped with fresh parsley.
Pro Tips
I’ve made this dish hundreds of times. Here are a few things I’ve learned that make a big difference.
- Get a Good Sear on the Sausage: Don’t just cook the sausage until it’s grey. Let it sit in the hot pan without moving it too much. This creates brown, crispy bits that add tons of flavor to the whole dish.
- Grate Your Own Cheese: I said it before, but it’s important. Pre-shredded cheese is coated in stuff to keep it from clumping in the bag. That same stuff prevents it from melting into a smooth sauce. Buy a block and grate it yourself.
- Use That Pasta Water: Seriously, don’t forget to save some pasta water. The starch in the water helps the sauce stick to the pasta and gives it a perfect, silky texture. It’s the secret to a great sauce.
| Cooking Time Breakdown | |
|---|---|
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
Substitutions and Variations
Want to change things up? Go for it. This recipe is hard to mess up.
- Sausage: Try chicken sausage, turkey sausage, or even a plant-based sausage.
- Pasta: Any pasta shape works. Gluten-free pasta is also a great option here.
- Veggies: Add some spinach, mushrooms, or sun-dried tomatoes. Sauté them after the sausage is cooked and remove them before making the sauce, then add them back in with the pasta.
- Cheese: You could use an Italian cheese blend or add a little bit of cream cheese for an extra creamy texture.
| Diet-Friendly Swaps | |
|---|---|
| Gluten-Free | Use GF pasta |
| Low-Carb / Keto | Serve over zucchini noodles |
| Spicier | Add extra red pepper flakes |
| Lighter | Use half-and-half or milk |
Make-Ahead Tips
You can chop the garlic and parsley ahead of time. You can also grate the cheese and store it in an airtight container in the fridge. This makes dinner come together even faster.
Leftovers and Storage
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days.
To reheat, put a portion in a pan over low heat. Add a splash of milk or chicken broth to loosen up the sauce as it warms. Microwaving can sometimes make the sauce separate.
| Perfect Meal Pairings | |
|---|---|
| Side Dish | Simple Green Salad |
| Vegetable | Roasted Broccoli |
| Bread | Crusty Garlic Bread |
| Drink | Crisp White Wine |
FAQs
Q1. My sauce is clumpy. What did I do wrong?
Ans: This usually happens for two reasons. Either the heat was too high when you added the cream and cheese, or you used pre-shredded cheese. Always use low heat and grate your own block of Parmesan.
Q2. Can I use milk instead of heavy cream?
Ans: You can, but the sauce won’t be as rich or thick. You might need to add a little cornstarch slurry (a teaspoon of cornstarch mixed with a tablespoon of cold water) to help it thicken up.
Q3. Can I make this dish vegetarian?
Ans: For sure. Skip the sausage and add some roasted vegetables like mushrooms, bell peppers, or broccoli instead. You could also use a plant-based sausage substitute.
Wrapping Up
This recipe proves that a weeknight meal can be quick, easy, and feel a little bit fancy. It’s comforting, full of flavor, and a dish your whole family will ask for again and again.
Now it’s your turn. Give it a try and let me know how it goes in the comments below. I’d love to hear if you made any fun changes
