Smoked Sausage Mozzarella Pasta

Smoked sausage and mozzarella pasta is a go-to weeknight dinner in my kitchen when I need something hearty and simple that fills everyone up. The creamy mozzarella sauce hugs every rigatoni and smoky sausage bite making this dish both comforting and quick enough to tackle after a busy day.

The first time I made this was for an impromptu dinner party. It disappeared so fast I promised to bring it back whenever friends dropped by.

Ingredients

• Smoked sausage: brings deep hearty flavor and a smoky aroma that turns simple pasta into a star dish Look for sausages with visible marbling and a firm texture
• Rigatoni pasta: is key for holding onto the creamy sauce For best results pick a brand with thick sturdy tubes
• Red pepper flakes: add a little heat and brightness Try a pinch first then add more to taste
• Parsley flakes: bring freshness and a pop of green Choose dried parsley that still smells bright or use fresh if you have it
• Butter: forms the base for the creamy sauce Use real unsalted butter for best flavor
• Garlic powder and onion powder: layer on savory depth Opt for fresh ground for stronger aroma
• Flour: thickens the sauce All-purpose works best
• Milk: helps create the luxurious sauce Whole milk gives the richest flavor
• Salt: seasons every layer Use kosher or sea salt for cleaner taste
• Paprika: supplies color and another gentle layer of warmth Smoked paprika will echo the sausage
• Mozzarella cheese: melts into that signature stretch Shred your own if possible for smoothest melting
• Heavy cream: finishes the sauce with ultimate creaminess Use fresh cream for best texture

Step-by-Step Instructions

Sear the Sausage:

Set a large frying pan over medium-high heat Warm up the oil until it starts to shimmer Add the sliced sausage Let it sizzle for several minutes on each side until lightly browned and crisp at the edges This step draws out the sausage’s smoky flavor

Boil the Pasta:

Fill a large pot with water and bring to a rolling boil Salt the water to season the pasta Pour in the rigatoni and stir to prevent sticking Cook until just al dente according to the package Drain the pasta then transfer back to the pot away from the heat

Build the Cheese Sauce:

In a medium saucepan melt the butter over medium-high Toss in garlic and onion powder to bloom the flavors Sprinkle in the flour and whisk constantly for a full three minutes to cook out the raw taste Gradually pour in the milk whisking until smooth Let it thicken for three minutes Lower the heat to medium and add salt and paprika Keep stirring in mozzarella cheese one handful at a time letting it melt smoothly Pour in the cream to finish the sauce and let it gently bubble for two more minutes

Combine and Finish:

Pour the browned sausage and warm cheese sauce over the cooked rigatoni Stir patiently so each piece gets glossy and coated Taste and adjust seasoning if needed

Serve and Garnish:

Dish up into warm bowls Sprinkle over red pepper flakes for zing and parsley for an herby finish

Save

The mozzarella is my favorite part because it melts into silky ribbons that hold the whole dish together Every time I stir in that last handful I remember a birthday when my nephew asked for extra cheese and we all grinned at the stretchy bites

Storage Tips

Let leftovers cool fully before storing in sealed containers in the fridge Pasta keeps its best texture if eaten within two days For reheating add a splash of milk or cream to loosen the sauce and microwave gently stirring halfway through

Ingredient Substitutions

Substitute smoked chicken or turkey sausage if you want a lighter flavor Penne or ziti can replace rigatoni in a pinch Use half and half in place of heavy cream if that is all you have on hand For extra tang try adding a handful of grated parmesan

Serving Suggestions

This pasta pairs well with a simple green salad or steamed broccoli on the side Garlic bread is classic for soaking up any cheese sauce left at the bottom of your plate I sometimes add roasted cherry tomatoes for color and a hint of sweetness

Moody Weeknight Comfort

This meal is my emergency dinner hero It is filling and nostalgic like the boxed pasta dishes from childhood but grown up with real sausage and a built from scratch sauce I love serving it when my family tumbles in after a cold day since the smells alone bring everyone to the kitchen

Frequently Asked Questions About Recipes

→ Can I use a different type of pasta?

Absolutely. Penne, ziti, or fusilli work well since they also hold the cheese sauce nicely.

→ How can I make the sauce extra creamy?

Be sure to use both heavy cream and whole milk, and add the mozzarella gradually while whisking until smooth.

→ Does this dish store well for leftovers?

Yes. Store leftovers in an airtight container in the fridge. Reheat gently with a splash of milk to keep it creamy.

→ Can I adjust the spice level?

Yes, reduce or increase red pepper flakes to taste, or omit for a milder flavor.

→ What vegetables pair well with this dish?

Roasted broccoli, sautéed spinach, or a simple side salad complement the creamy, savory flavors well.