Creamy Mozzarella Pasta with Smoked Sausage – short penne pasta + thinly sliced smoked sausage smothered in a delicious creamy sauce made with garlic, sun-dried tomatoes, red pepper flakes, half and half, and Mozzarella cheese.
This is one of the best creamy pasta recipes you’ll try! The recipe easily feeds 4 people, or makes an easy weeknight dinner for two, with leftovers for next day’s lunch.
What makes this smoked sausage alfredo sauce especially tasty is that first you cook sliced sausage for about 4 minutes, letting it release juices, and then you incorporate these juices into the creamy sauce, making the pasta dish spicier and more flavorful.
Creamy Mozzarella Pasta with Smoked Sausage
Ingredients
- 1 tablespoon olive oil
- 0.4 lb smoked sausage, sliced (I used Gyulai Smoked Sausage)
- 1/4 cup sun-dried tomatoes, without oil, finely chopped
- 4 garlic cloves, minced
- 1 and 1/2 cups half and half (half milk, half heavy cream)
- 1 cup mozzarella cheese, shredded
- 8 oz penne pasta
- 1/4 teaspoon red pepper flakes
- salt, to taste (optional)
Instructions
- Heat olive oil in a large skillet on medium-high heat. Add sliced sausage, cook for 4 minutes, about 2 minutes on each side. Sausage will release its own juice. Remove sausage from the skillet.
- To the same skillet, add chopped sun-dried tomatoes and minced garlic. Cook for about 1 minute, constantly stirring.
- Add half and half. Bring to boil. Add cheese, reduce heat, and keep stirring until the cheese melts. Bring heat to medium, if needed, to melt the cheese, then reduce to simmer.
- Cook pasta, drain.
- Add cooked and drained pasta and sausage back to the skillet with the sauce. Stir. Add pepper flakes.
- Note: I did not have to add salt, as the smoked sausage is already salty and provides enough saltiness. Add salt to taste, if needed.
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