Smoked Sausage Pasta is a completely well-rounded and delicious meal filled with smoked sausage, corn, parmesan cheese, pasta, and just the right amount of Cajun seasoning. It is easy to put together and get on your dinner table in less than 30 minutes, perfect for any night of the week! For another quick and tasty pasta dish, try my Lemon Chicken Pasta.
Ingredients & Substitutions
- Pasta: Gemelli pasta looks like two short pasta strands twisted together. But, it’s actually just one piece of pasta shaped to look like a twist. I love it because it is great for holding onto sauces. But, you could use pasta you have on hand, or make homemade shaped pasta! After boiling the pasta, reserve about a cup of pasta water to add to the sauce, if needed.
- Smoked Sausage: Smoked sausage is fully cooked, so it’s great for quick meals—just heat and eat. (I like to sear it to crisp it up, but you don’t necessarily have to.) You can find it in a variety of flavors (like garlic or habanero) and made from different meats (pork, beef, turkey, or a mix). I used plain smoked sausage so the Cajun seasoning could shine, but kielbasa, andouille, turkey sausage, or even chorizo all work well.
- Cajun Seasoning: Cajun seasoning adds a bold, spicy flavor to the dish. It balances the creamy sauce and enhances the sausage with classic Southern-style spices. For the most flavor, make homemade Cajun seasoning!
- Corn: I like the sweetness of the corn that balances the smoky sausage and spicy flavors. I used canned corn, but if using frozen, let it thaw before adding it. Fresh corn would also work; just cook it first and cut it off the cob before adding it.
- Parmesan: For the best meltiness and flavor, try to use freshly grated parmesan cheese. It really does make a difference! I like to have extra on hand for serving, too.
Why Use Freshly Grated Parmesan in Smoked Sausage Pasta
Freshly grated parmesan makes your smoked sausage pasta extra creamy and flavorful. It melts smoothly into the sauce, unlike pre-shredded parmesan (think green container parmesan), which can turn grainy. Using fresh parmesan also boosts flavor, bringing out the best in the smoky sausage, Cajun seasoning, and cheesy sauce.
How To Adjust The Spice Level In Smoked Sausage Pasta
I didn’t think this smoked sausage pasta was overly spicy, but it is easy to adjust to meet your taste buds! If you prefer less heat, use less Cajun seasoning or opt for a milder sausage like turkey. For a spicier dish, just add more Cajun seasoning or a pinch of cayenne pepper. It’s simple to make it just how you like it!
How To Store and Reheat Smoked Sausage Pasta
Once cooled completely, store leftover smoked sausage pasta in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat it in a skillet over medium heat (adding a splash of milk or broth) or in the microwave. I love this as leftovers, so don’t let it go to waste!
Can I Freeze Smoked Sausage Pasta?
Yes, you can freeze smoked sausage pasta! To freeze, let it cool completely, then store it in an airtight container or freezer-safe bag. It can be frozen for up to 2–3 months. When ready to eat, thaw it overnight in the refrigerator and reheat it in a skillet with a bit of extra milk or broth to restore its creamy texture.
More Pasta Dishes
Smoked Sausage Pasta
Ingredients
- 16 ounces Gemelli pasta, or any pasta of your choice
- 16 ounces smoked sausage, cut into ¼-inch pieces
- 1 tablespoon extra virgin olive oil
- 1 tablespoon all-purpose flour
- ¼ cup (61 g) whole milk
- 1 cup (8 ounces / 240 g) chicken broth
- 2 teaspoons Cajun seasoning
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- 1 can (15 ounces) corn, drained
- 1 cup (100 g) parmesan cheese, freshly grated, plus more for serving
- fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the Gemelli pasta until al dente, according to package directions. Reserve 1 cup of pasta water, then drain the rest. Set the drained pasta and pasta water aside.
- To a large skillet over medium heat, add oil. Once hot and shimmering, add the smoked sausage in a single layer. (Depending on the size of your skillet, you may need to work in batches.) Sear for 2-3 minutes per side, or until browned and crisp. Transfer the sausage to a plate and set aside.
- To the same skillet (don't drain the oil), sprinkle in the flour. Whisk, scraping up any brown bits, until a paste forms and the mixture starts to brown.
- Slowly whisk in the milk. Whisk continuously until the mixture thickens slightly, about 5 minutes.
- Stir in the chicken broth, Cajun seasoning, garlic powder, and salt. Bring to a light simmer.
- Add the corn and Parmesan. Stir and let simmer for 5 more minutes.
- Return the pasta and sausage to the skillet, stirring to combine. If the sauce is too thick, stir in a bit of the reserved pasta water,1 tablespoon at a time, until the desired consistency is reached.
- Garnish with parsley and more Parmesan before serving
Did you make this recipe?
You can tag me at @iamhomesteader.
We tried an adjusted version of this recipe today as I used what I had and there are only 2 of us so we halved everything. We used 2% milk-agree whole would be creamier. We used dried/grated parmesan instead of fresh-plan to try either that or mozzarella next time. We used rotini instead of Gemelli-worked well. I made your Cajun seasoning dry mix (going to adjust the amount of Thyme to our preferences for future use) and used that but erred in using the FULL amount instead of 1/2-it was spicy but good! Overall, this was a really quick and easy dish. I would note that my sausage didn’t produce more than maybe an 1/8 tsp of oil so I will consider adding a little veg or olive oil next time, depending on how much the sausage provides. Thanks for the recipe, it’s now added to my “go to” list for weeknight meals.
Used asparagus instead of corn for some extra color and some added veggies/not just carbs.