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Creamy Smoked Sausage Pasta Recipe – Easy & Delicious Weeknight Dinner

Creamy Smoked Sausage Pasta

This comforting creamy sausage pasta is a delicious, flavour-packed weeknight dinner that comes together in less than 20 minutes. The recipe uses fresh lasagne strips to create thick, indulgent pasta in a luscious sauce featuring Italian pork sausages, garlic, tomato paste, and creamy parmesan. It's the perfect balance of convenience and indulgence, transforming ordinary ingredients into an extraordinary meal faster than ordering takeout.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • Salt, for pasta water
  • 250 g (9 oz) fresh lasagne sheets, or pasta of your choice
  • 2 tbsp olive oil
  • 450 g (1 lb) Italian pork sausages (mild or spicy), casings removed
  • 1 tbsp freshly minced garlic
  • 1 tbsp tomato paste (concentrated puree)
  • ½ cup (125 ml) dry white wine (or more chicken stock)
  • 1 cup (250 ml) chicken stock
  • 1 tbsp Italian mixed herbs (Italian seasoning)
  • ½ tsp crushed chilli (red pepper) flakes (optional)
  • 1 cup (250 ml) thickened (heavy) cream
  • ½ cup (50 g) freshly grated parmesan, plus extra to serve
  • Sea salt flakes, to taste
  • Freshly cracked black pepper, to taste

Equipment

  • large pot
  • large pan
  • spatula or wooden spoon

Method
 

Instructions
  1. Cook the pasta – Bring a large pot of salted water to the boil.
  2. If using fresh lasagne sheets, prepare them by cutting or tearing them into strips, roughly 2.5 cm (1 inch) thick. Cook them AFTER you have prepared the sauce. They will only need 30–60 seconds and can then be drained and added directly to the sauce.
  3. If you are using regular pasta, cook the pasta as per the packet instructions, less 1 minute. Drain well. They will continue cooking in the sauce.
  4. Make the sauce – Heat the olive oil in a large pan over medium heat.
  5. Add the sausages and cook, breaking them into small pieces with a spatula or wooden spoon, for about 5 minutes, until browned and cooked through.
  6. Add the garlic and cook for another 30 seconds until fragrant.
  7. Stir in the tomato paste and cook for 1–2 minutes to caramelise it and enhance its flavour.
  8. Add the white wine (or chicken stock) and let it simmer for 2–3 minutes, scraping the bottom of the pan to deglaze and pick up any browned bits.
  9. Once most of the wine has evaporated, add the chicken stock. Cook for 2–3 minutes until it has reduced by half.
  10. Stir in the Italian mixed herbs and crushed chilli flakes, if using.
  11. Add the cream, stirring well to combine, and let the sauce simmer for 3–4 minutes until slightly thickened.
  12. Add the cheese, season and serve – Stir in the grated parmesan and season with salt and pepper to taste. Turn the heat off, add the cooked pasta and stir it through the sauce.
  13. The pasta will begin to absorb the sauce the longer it sits (although leftovers taste amazing the next day!). It is best served immediately, with extra parmesan if desired.

Notes

Don't rush the browning stage – those caramelized bits are flavor gold. Use a good, heavy-bottomed pan for even heating. Taste and adjust seasoning at the end. Serve immediately for best texture. Grate your parmesan fresh for superior flavor.