This creamy mozzarella pasta with smoked sausage is an Italian-style dinner that looks as good as it tastes. If you’re browsing for comfort food recipes, this one delivers with tender penne and slices of smoky sausage coated in a rich, flavorful sauce.
The sauce brings everything together with garlic, sun-dried tomatoes, red pepper flakes, half and half, and plenty of melted mozzarella. It’s creamy, slightly spicy, and full of depth, clinging perfectly to every bite of pasta and sausage.
This dish is a great way to make the most of savory smoked sausage. It pairs beautifully with the creamy base, creating a balance of bold and comforting flavors that feels satisfying without being complicated.
It’s also a flexible option for different occasions. The recipe comfortably feeds four people, or works just as well as a cozy dinner for two with leftovers ready for the next day’s lunch.
What really sets this pasta apart is how the sausage is cooked first, allowing it to release its juices. Those flavorful bits are then blended into the sauce, giving the entire dish a richer, slightly spicier taste that makes each bite even better.
Creamy Mozzarella Pasta with Smoked Sausage
This creamy mozzarella pasta with smoked sausage is an Italian-style dinner that looks as good as it tastes. If you’re browsing for comfort food recipes, this one delivers with tender penne and slices of smoky sausage coated in a rich, flavorful sauce.
Ingredients
- 1 tablespoon olive oil
- 0.4 lb smoked sausage , sliced (I used Gyulai Smoked Sausage)
- ¼ cup sun-dried tomatoes , without oil, finely chopped
- 4 garlic cloves , minced
- 1 ½ cups half and half
- 1 cup mozzarella cheese , shredded
- 8 oz penne pasta
- ¼ teaspoon red pepper flakes
- salt to taste (optional)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook for about 4 minutes, turning halfway through, until lightly browned. The sausage will release some of its juices as it cooks. Remove from the skillet and set aside.
- In the same skillet, add the chopped sun-dried tomatoes and minced garlic. Cook for about 1 minute, stirring constantly until fragrant.
- Pour in the half-and-half and bring to a gentle boil. Add the cheese, reduce the heat, and stir until fully melted. If needed, briefly increase the heat to help the cheese melt, then lower it again to maintain a simmer.
- Cook the pasta separately according to package instructions, then drain.
- Add the cooked pasta and sausage back into the skillet with the sauce. Toss to combine, then stir in the pepper flakes.
- Taste before adding salt, as the sausage may provide enough seasoning. Adjust if needed.
Notes
- Half and half is a mixture of equal parts milk and cream. To make 1 cup at home, combine 1/2 cup milk with 1/2 cup heavy cream or heavy whipping cream.
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