Smoked Sausage Alfredo Pasta
Smoked Sausage Alfredo Pasta is an easy weeknight dinner that my family loves! This is one of those meals we pretty much always have the ingredients to make and it’s perfect when we forget to get meat out of the freezer!
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Ingredients
- (2) 12 oz packs of Kielbasa
- 10 oz Cellentani Pasta
- 1/2 tsp each of salt and pepper
- 1 tsp garlic powder and Italian seasoning
- 1 stick (1/2 cup) of butter
- 2 TBSP of minced garlic
- 1 1/4 cups of heavy cream
- 1 1/4 cup shredded Parmesan cheese
- Dried parsley
Prep Sausage Alfredo Pasta
There’s not a lot of prep work for this recipe, which is one of the reasons I love it!
Start by slicing two packs of smoked Kielbasa into thin rounds and setting them aside.
Next, measure out all seasonings, heavy cream, and Parmesan cheese. I prefer to shred Parmesan cheese from a block for a better consistency.
Make Sausage Alfredo Pasta
To start making this recipe, boil 10 oz of pasta according to the directions on the box. I used Cellentani pasta, but any pasta will be good!
Heat a large skillet over medium high heat. Add the sliced Kielbasa to the skillet and cook until browned to your liking. Once the kielbasa is cooked, remove it from the skillet, and set it aside.
Next, melt 1 stick of butter (1/2 cup of butter) in the hot skillet. Then add in 2 Tablespoons of minced garlic and pour in 1 1/4 cups of heavy cream. Season with salt, pepper, and Italian seasoning stirring well.
Stir the butter, heavy cream, and seasonings allowing it to come to a simmer before adding in the freshly shredded Parmesan cheese. Be sure your heat is still over medium heat though.
If the heat is too hot the cheese may stick together instead of melting into the Alfredo. Stir constantly until it is well incorporated.
This is how the sauce should look once the Alfredo is ready. If it’s too thin you can let it simmer until it thickens more, but I’ve found the sauce thickens well once combined with the cooked pasta.
Serve Smoked Sausage Alfredo Pasta
Once you’re happy with the consistency of your Alfredo add in your drained and cooked pasta and stir everything together. Top the pasta with the cooked sausage.
Sprinkle a little more fresh Parmesan cheese and some dried parsley over each plate to finish this off. We like to eat this with Caesar salad and bread sticks or garlic bread!
If you like this recipe check out some of my other favorite dinners!
- Creamy Steak Pasta
- Crockpot Buffalo Chicken Pasta
- Crockpot Garlic Parmesan Chicken Pasta
- Crockpot Chicken Bacon Ranch Pasta
- Marry Me Chicken Tortellini
- Creamy Chicken and Gnocchi
Tips and Frequently Asked Questions
- I like to use freshly shredded Parmesan cheese for this recipe for a better consistency.
- It’s best to eat this as soon as the Alfredo and fettuccine are combined.
- Serve with garlic bread or bread sticks and some kind of vegetable! Salad or roasted broccoli are good options.
Ingredients
- (2) 12 oz packs of Kielbasa
- 10 oz pasta I used Cellentani, but any pasta will work
- 1/2 tsp each of Salt and Pepper
- 1 tsp each of Garlic Powder and Italian Seasoning
- 1 stick (1/2 cup) of butter
- 2 TBSP of minced garlic
- 1 1/4 cups of heavy cream
- 1 1/4 cup shredded Parmesan cheese
- Dried parsley
Instructions
- Cook pasta according to the directions on the box.
- Cut kielbasa into rounds. In a skillet over medium high heat, cook kielbasa until browned to your liking. Remove the kielbasa from the pan and set aside.
- Melt 1 stick of butter over medium heat and add minced garlic stirring well. Add heavy cream, stirring constantly.
- Add 1/2 tsp each of salt and pepper and 1 tsp of Italian seasoning. Add 1 1/4 cup of shredded Parmesan cheese stirring until it thickens.
- Once the Alfredo is to the consistency you like add cooked pasta and top with kielbasa. Stir until well combined.
- Serve and top with extra Parmesan cheese and some dried parsley. Enjoy!
Heavy cream really upset my youngsters belly… do you think a jar of Alfredo (proven to be less upsetting) would work in place of the homemade Alfredo?
Yes, I’m sure that would be fine!
When does the garlic powder get added in? I see it on the ingredients list, but I can’t find it in the recipe.
Just add the garlic powder when you add the Italian seasoning.
The sauce seemed to separate – butter on the bottom. Did I cook the sauce too long?
My kids loved it!!! One even said it’s better than McDonald’s 🤣🤣🤣
Haha huge compliment coming from kids!
Made this for dinner tonight. It was a huge hit!
Does it reheat well? Or does it separate and get gloopy?
Alfredo is something that doesn’t always reheat the best. I have found the best way to reheat it is in a skillet on medium/low heat and add a little bit more heavy cream or even some milk as it heats up. If you try to microwave it the sauce will definitely separate. Hope that helps!