Ingredients
1 lb smoked sausage, sliced
12 oz penne pasta
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup shredded mozzarella cheese
1 teaspoon Italian seasoning
½ teaspoon paprika
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sliced smoked sausage and cook until browned and crispy, about 5-7 minutes. Remove the sausage from the skillet and set aside.
3. In the same skillet, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 3-4 minutes, allowing the sauce to thicken slightly.
5. Stir in the shredded mozzarella cheese, Italian seasoning, paprika, salt, and pepper. Continue stirring until the cheese is melted and the sauce is creamy.
6. Return the cooked sausage and drained pasta to the skillet. Toss everything together to coat the pasta evenly with the creamy sauce. Garnish with fresh parsley and serve immediately.
Notes
For extra flavor, add a pinch of red pepper flakes for some heat.
You can swap the mozzarella cheese for parmesan or a blend of cheeses.
For a lighter version, substitute the heavy cream with half-and-half or a lower-fat cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Fat: 25g
- Carbohydrates: 39g
- Protein: 21g