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Smoked Sausage Cheddar Pasta
Why Make This Recipe
Smoked Sausage Cheddar Pasta is a delicious and hearty dish that brings comfort to your dinner table. It combines satisfying pasta with the smoky flavor of sausage and rich, melty cheddar cheese. This recipe is not only tasty but also easy to make, making it perfect for busy weeknights or when you want to impress guests with minimal effort. The addition of broccoli adds a pop of color and a healthy touch. Overall, it’s a one-pot meal that pleases everyone.
How to Make Smoked Sausage Cheddar Pasta
Ingredients:
- 16 ounces bowtie pasta
- 14 ounces Petit Jean Meats smoked sausage
- 1 onion (sliced thin)
- 3 garlic cloves (minced)
- 2 tablespoons olive oil
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 3 cups milk
- 10 ounces cheddar cheese (shredded)
- 2 packages broccoli florets (9.5 ounces each, frozen or fresh)
Directions:
- Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente according to package directions. Drain the pasta and set aside.
- Add broccoli florets to the pasta water or use a steamer insert over the boiling water. Cook until heated through.
- Slice Petit Jean Meats smoked sausage into 1/4-inch rounds. In a large skillet, heat olive oil over medium heat and sauté the sausage until lightly browned. Remove the sausage from the skillet and set aside.
- In the same skillet, add sliced onion and minced garlic. Cook until softened.
- Reduce heat to medium-low. Melt butter in the skillet. Whisk in flour and cook for 2 minutes. Slowly whisk in milk until the mixture is smooth and slightly thickened.
- Season with smoked paprika, salt, and pepper. Whisk to combine the flavors.
- Remove from heat and stir in shredded cheddar cheese until melted and creamy.
- Finally, stir in the pasta, broccoli, and browned sausage. Toss everything together until well-coated in the cheesy sauce.
How to Serve Smoked Sausage Cheddar Pasta
Serve this dish hot, topped with extra shredded cheddar or fresh herbs for a garnish. Pair it with a simple side salad or crusty bread for a complete meal. It’s perfect for family dinners or casual gatherings.
How to Store Smoked Sausage Cheddar Pasta
Store any leftovers in an airtight container in the refrigerator. It will keep for about 3-5 days. To reheat, simply warm it in the microwave or on the stovetop, adding a splash of milk to help revive the creamy texture.
Tips to Make Smoked Sausage Cheddar Pasta
- Make sure to cook the pasta al dente so it doesn’t become mushy when mixed with the sauce.
- Use fresh broccoli for a better texture and flavor, or frozen if you need a quicker option.
- Feel free to add other vegetables, like bell peppers or spinach, for added nutrition.
- Experiment with different cheeses; Monterey Jack or Gouda can also work well.
Variation
For a spicier kick, you can add sliced jalapeños or use spicy sausage instead of regular smoked sausage. Also, if you prefer a vegetarian version, you can omit the sausage and replace it with additional vegetables.
FAQs
Can I use a different type of pasta?
Yes, you can substitute bowtie pasta with any pasta shape you prefer, like penne or fusilli.
Is this recipe easy to double or halve?
Absolutely! You can easily adjust the quantities to make more or less, depending on your needs.
Can I make this ahead of time?
You can prep the ingredients in advance and cook the dish when you’re ready to serve. However, it’s best to enjoy it fresh for the best texture.
Smoked Sausage Cheddar Pasta
A delicious and hearty one-pot meal combining satisfying pasta, smoky sausage, and rich cheddar cheese, with a healthy touch of broccoli.
Ingredients
Pasta and Veggies
- 16 ounces bowtie pasta Can substitute with any pasta shape
- 2 packages broccoli florets (9.5 ounces each, frozen or fresh) Fresh is preferred for better texture
Meat and Dairy
- 14 ounces Petit Jean Meats smoked sausage Can use spicy sausage for a kick
- 10 ounces cheddar cheese (shredded) Can experiment with other cheeses like Monterey Jack or Gouda
- 3 cups milk Add a splash when reheating
- 1/4 cup butter
Vegetables and Condiments
- 1 onion (sliced thin)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
Seasonings
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 1/4 cup all-purpose flour
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add bowtie pasta and cook until al dente according to package directions. Drain the pasta and set aside.
- Add broccoli florets to the pasta water or use a steamer insert over the boiling water. Cook until heated through.
- Slice Petit Jean Meats smoked sausage into 1/4-inch rounds.
Cooking
- In a large skillet, heat olive oil over medium heat and sauté the sausage until lightly browned. Remove the sausage from the skillet and set aside.
- In the same skillet, add sliced onion and minced garlic. Cook until softened.
- Reduce heat to medium-low. Melt butter in the skillet. Whisk in flour and cook for 2 minutes.
- Slowly whisk in milk until the mixture is smooth and slightly thickened.
- Season with smoked paprika, salt, and pepper. Whisk to combine the flavors.
- Remove from heat and stir in shredded cheddar cheese until melted and creamy.
- Finally, stir in the pasta, broccoli, and browned sausage. Toss everything together until well-coated in the cheesy sauce.
Notes
Store leftovers in an airtight container in the refrigerator for 3-5 days. Reheat with a splash of milk for best texture. You can prep ingredients in advance but enjoy fresh for best results.
