Smoked Sausage Mozzarella Pasta (Print-Friendly Format)
Creamy mozzarella, smoked sausage, and rigatoni make this a quick and crowd-pleasing comfort meal.
# Required Ingredients:
01 -
30 ml vegetable oil
02 -
900 g smoked sausage, cut into 1.5 cm slices
03 -
900 g rigatoni pasta
04 -
1 tablespoon red pepper flakes
05 -
1 tablespoon dried parsley flakes
→ Mozzarella Cheese Sauce
06 -
60 g unsalted butter
07 -
1 teaspoon garlic powder
08 -
1 teaspoon onion powder
09 -
32 g plain flour
10 -
480 ml whole milk
11 -
1 teaspoon fine salt
12 -
1 teaspoon paprika
13 -
200 g mozzarella cheese, shredded
14 -
240 ml heavy cream
# How to Make It:
01 -
Bring a large pot of water to a boil. Salt the water as desired. Add rigatoni and cook according to package instructions until al dente. Drain well and set aside in the pot, off the heat.
02 -
Heat vegetable oil in a large frying pan over medium-high heat. Add the smoked sausage slices and fry until lightly browned, turning as needed. Remove from the pan and set aside.
03 -
In a saucepan over medium-high heat, melt butter. Add garlic powder and onion powder and stir briefly. Sprinkle in the flour, whisking constantly, and cook for 3 minutes. Gradually pour in the milk while whisking to prevent lumps. Let simmer for 3 minutes. Reduce heat to medium, add salt and paprika, and continue mixing. Incorporate shredded mozzarella cheese, one handful at a time, stirring each addition until melted and smooth. Pour in heavy cream, mix thoroughly, and let the sauce bubble gently for 2 more minutes.
04 -
Add the browned sausage and mozzarella cheese sauce to the drained pasta. Stir thoroughly to coat the rigatoni evenly with sauce and distribute sausage slices throughout.
05 -
Plate immediately, garnishing each serving with red pepper flakes and dried parsley. Serve hot.
# Additional Information:
01 -
For a smoother sauce, ensure the flour is fully cooked before adding milk and cheese. Use freshly shredded mozzarella for best melt and texture.