Creamy Mozzarella Pasta with Smoked Sausage – Italian style pasta dinner that looks good and tastes great! Short penne pasta with thinly sliced smoked sausage are smothered in a delicious creamy sauce made with garlic, sun-dried tomatoes, red pepper flakes, half and half, and Mozzarella cheese.
This creamy sausage pasta is a great recipe to try with the savory smoked sausage.
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 pasta 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 - Italian style pasta dinner that looks good and tastes great! Short penne pasta with thinly sliced smoked sausage are smothered in a delicious creamy sauce made with garlic, sun-dried tomatoes, red pepper flakes, half and half, and Mozzarella cheese.
- 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 1/2 cups half and half
- 1 cup mozzarella cheese , shredded
- 8 oz penne pasta
- 1/4 teaspoon red pepper flakes
- salt to taste (optional)
-
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.
WHAT IS HALF AND HALF? Half and half is half milk half cream. To make 1 cup of half and half, combine 1/2 cup milk and 1/2 cup heavy cream or heavy whipping cream.
This dish is SO good! It’s delicious, it’s easy to make. Absolutely one of my and my roommates new favorites !!
I used a can of petite diced tomatoes and it was awesome. Not a big fan of sun dried tomatoes. BTW I doubled the recipe only because my husband loves casseroles and leftovers. He thought it was amazing.
Mary, I am so glad you enjoyed this recipe! 🙂 Happy to hear that a can of diced tomatoes worked well instead of sun-dried tomatoes.
Glad I came across this. Will try it with diced tomatoes tomorrow for supper. Thank you.
Smells delish! Currently in the middle of cooking it. Just added the cheese. It’s VERY clumpy…did I do something wrong here ♀️
Hi Angela – I am glad you are making this dish! If the cheese gets clumpy it’s most likely for these 3 reasons:
1) Make sure the sauce is hot enough. Bring the sauce to a quick boil and then reduce to a low boil (the sauce should be boiling but not intensely. Add the cheese.
2) Keep stirring the cheese at all times until it melts.
3) Make sure to use low-moisture, part-skim Mozzarella cheese. Do not use fresh Mozzarella (usually sold as Mozzarella cheese balls).
I hope this helps.
I don’t get why people are complaining. I absolutely loved it. I had to reduce the garlic cloves to 1 – 4 was a bit too much for me. Recently I added mushrooms, and cooked them with the sausage. I also added a small frozen bag of peas, in the pasta water, 1 minute before draining. It was excellent. I love your recipes.
Kevin, thank you so much for your comment! Glad you liked it! Love your additions of mushrooms and peas.