Do you love comfort foods? This Creamy Sausage Pasta Recipe is so perfect for you! It is done in under 30 minutes & is so easy to make! Not to mention, there's 2 hidden veggies, making this a nutrient dense dish the whole family will love!
If you love creamy pastas, you are absolutely going to love my Cheesy & Creamy Broccoli Cheese Pasta, Creamy Tomato Garlic Pasta & my Marry Me Chicken Pasta!
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Ingredients
- Schneider Sausages
- Oil Or Pork Lard
- Red Bell Pepper
- Yellow Onion
- Tomato Paste
- Butter
- Heavy Cream
- Linguine Pasta
- Spices: Garlic Powder & Smoked Paprika
- Optional: Fresh Parsley & Grated Parmesan
See recipe card for quantities.
Instructions & Video
Fry the Sausages & set aside.
Sauté the veggies & add tomato paste.
Add heavy cream, spices & let simmer.
Add in cooked pasta & mix till combined.
- Cook the Sausage:
Heat oil or lard in a large pan over medium heat. Add the sliced Schneider sausages and fry until fully cooked and browned. Remove the sausage from the pan and set aside. - Sauté the Vegetables:
In the same pan, add the diced red bell pepper and chopped onion. Season with salt to help the vegetables soften. Sauté until they become translucent and golden. - Create the Sauce:
Stir in tomato paste and cook briefly, allowing it to combine with the vegetables. Pour in heavy cream, stirring well. Return the cooked sausage to the pan. - Season:
Add garlic powder, smoked paprika, black pepper, and more salt to taste. Stir and bring the sauce to a gentle simmer. - Thicken the Sauce:
Mix flour with water in a small bowl until smooth, then pour it into the simmering sauce. Stir and allow the sauce to thicken. - Combine with Pasta:
Add the cooked pasta and reserved pasta water to the pan. Toss everything together, ensuring the pasta is well-coated in the creamy sauce. Let it simmer on low heat to allow the flavors to meld. - Serve:
Garnish with parsley and parmesan if desired, and serve warm.
Scroll all the way down for the full recipe card!
Substitutions
Linguine Pasta: Use spaghetti, fettuccine, penne, or gluten-free pasta.
Schneider Sausages: Use any smoked or Italian sausage, chorizo, or a plant-based sausage for a vegetarian option.
Oil or Pork Lard: Substitute with olive oil, butter, or vegetable oil.
Red Bell Pepper: Use green, yellow, or orange bell peppers, or try roasted red peppers or zucchini.
Yellow Onion: Substitute with white onion, shallots, or red onion.
Tomato Paste: Use canned crushed tomatoes, tomato sauce, or sun-dried tomatoes.
Heavy Cream: Substitute with half-and-half, coconut milk, or a dairy-free cream alternative.
Equipment
- Large Pan, for making the sauce
- Knife & Cutting Board, for cutting the veggies
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or cream to loosen the sauce. For freezing, store for up to 2 months, but note that the cream sauce may slightly change in texture when thawed.
Top tip
- Cook the Pasta Al Dente: Slightly undercook the pasta since it will finish cooking in the sauce, absorbing the creamy flavors without becoming mushy.
- Brown the Sausage: Make sure to brown the sausage well for extra depth of flavor in the dish.
- Don’t Rush the Sauce: Let the sauce simmer gently to thicken, allowing the spices and cream to fully combine for a rich, velvety texture.
FAQs
Yes, you can substitute linguine with any pasta like spaghetti, fettuccine, or even short varieties like penne or rigatoni.
You can use half-and-half or a plant-based cream instead of heavy cream, and opt for turkey or chicken sausage to reduce fat content.
Yes, you can prepare the sauce and sausage in advance. When ready to serve, cook the pasta fresh and toss it with the reheated sauce.
Related
Looking for other pasta recipes like this? Try these:
Pairing
These are my favorite desserts to serve with this creamy sausage pasta recipe:
Creamy Sausage Pasta Recipe
Ingredients
Equipment
Method
- Cook the Sausage: Heat 2 tablespoon of oil (or pork lard) in a large pan over medium heat. Add the sliced Schneider sausages and fry for about 4 minutes, or until fully cooked and browned. Remove the sausage from the pan and set aside.
- Sauté the Vegetables: In the same pan, add some butter to deglaze the pan & add the diced red bell pepper and chopped onion. Sprinkle 1 teaspoon of salt to help the veggies soften. Sauté until the vegetables become translucent and golden, about 4-5 minutes.
- Create the Sauce: Stir in 2 tablespoon of tomato paste and cook for 1 minute, allowing it to blend with the vegetables. Slowly pour in 2 cups of heavy cream, stirring constantly to combine. Add the cooked sausage back to the pan.
- Season: Add garlic powder, smoked paprika, black pepper, and the remaining 1 teaspoon of salt. Stir everything together and bring the sauce to a gentle simmer.
- Thicken the Sauce: In a small bowl, mix 1 tablespoon of flour with 2 tablespoon of water until smooth. Pour the mixture into the simmering sauce and stir well. Let the sauce continue to simmer for another 2-3 minutes until it thickens.
- Combine with Pasta: Add the cooked linguine and the reserved pasta water to the pan. Toss everything together so the pasta is fully coated in the creamy sauce. Let it simmer on low heat for an additional 5 minutes to allow the flavors to meld.
- Serve: Garnish with freshly chopped parsley and grated parmesan, if desired. Serve warm and enjoy! (Watch Video Below)
Notes
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
Amanda Tomlinson says
I made this for dinner and it was delicious!! I used 1/2 tbs of corn starch instead of flour, but other than that followed the recipe. Turned out so good!
Pamela says
My new favorite Pasta Dish! It was so good. I used a mix of mild and hot italian sausage, added a heaping tablespoon of minced garlic and some Southwest Seasoning. This recipe will be on repeat at our house.