Introduction
It doesn’t get much faster than this parmesan sausage pasta. Besides boiling the noodles, the whole recipe comes together in about 10 minutes, which is great for busy weeknights.
What You’ll Need to Make It
To make this recipe you’ll need things like smoked sausage, cheese, and pasta.
For the sausage, anything sold as “smoked sausage” should work, as long as it’s fully cooked.
Despite the title, you don’t have to use parmesan cheese for this. Anything that melts readily should work. I’ve even made this with pre-shredded cheese and the sauce was still very smooth, so don’t be afraid to use it.
I recommend using fettuccine noodles, but there’s plenty of leeway here as well. If you use something like penne, you’ll probably have a lot more sauce, but that’s nothing some crusty bread can’t fix.
How to Make Parmesan Sausage Pasta
Cook the Pasta
The first step to making this parmesan sausage pasta is cooking the noodles.
You won’t really be cooking them in the sauce, so you’ll want them to be at least al dente here. You’ll also want the water to be well-salted, so keep that in mind.
Cook the Onion, Sausage and Sauce
Once the noodles are cooked and drained, you’ll heat the sausage and onion in a pan until browned.
You’ll then add the remaining ingredients in fairly quick succession to make a cheesy sauce.
Add the Noodles
Finally, you’ll toss the pasta in the sauce with the other ingredients.
While this recipe is pretty fast to make, I don’t recommend trying to save time by starting the sauce early. If you make the sauce early and try to keep it warm, it may break or become too thick from the heat.
Conclusion and Recipe
Below I’ve listed the ingredients, ingredient amounts, and steps for making this parmesan sausage pasta. If you like this recipe, check out my recipe for pizza pasta.
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Ingredients
4 oz dry fettuccine, cooked and drained, 113 grams dry
1/2 cup heavy cream, 113 grams
1/2 cup whole milk, 113 grams
1/2 cup parmesan* cheese, 53 grams
1 cup smoked sausage, sliced thin, 140 grams
1 Tbsp mild hot sauce**, 15 grams
1/3 tsp kosher salt , 2 grams
1 cup finely-diced yellow onion, 103 grams
Makes 2 moderate servings
Preparation
Add the sausage, onion and 1/3 tsp kosher salt to a large pan set over medium-high heat. Cook until the onion and sausage are lightly browned, about 5 minutes, stirring frequently.
Add the cream, milk, and hot sauce and bring to a simmer. Turn off the heat, add the
cheese, and stir until melted.
Stir*** in the pasta, then serve.
Notes
* You can also use something like cheddar here.
** This is more for flavor interest than heat, but you can leave it out if you’d like.
*** The pasta will probably a bit stuck together, which is no big deal. Just add it and stir it around until it comes apart.
If you want, you can toss the noodles in the colander/strainer every now and then to help keep them separated.
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