Smoked Sausage Mozzarella Pasta

This rich smoked sausage and mozzarella pasta dinner is my go-to for busy nights when I need something comforting but quick. It brings together smoky meat, bouncy rigatoni and a luscious cheese sauce for one of the most satisfying meals that everyone at the table will be craving seconds of.

My family has fallen in love with the deep flavor of the smoky meat and gooey cheese here. The first time I made it for a weeknight dinner our plates were licked clean and now it is always in the rotation for chilly evenings.

Ingredients

• Smoked sausage: gives bold rich flavor and a savory chew look for a quality brand with a good snap
• Rigatoni pasta: grabs onto sauce beautifully and stays al dente use the bronze-cut kind if you can for extra texture
• Oil: helps sear the sausage evenly choose a light neutral oil
• Butter: creates a creamy sauce base use real unsalted butter for best results
• Flour: thickens the cheese sauce make sure it is fresh and not clumpy
• Whole milk plus heavy cream: make the sauce supremely velvety always opt for fresh milk
• Mozzarella cheese: melts smoothly and keeps things stretchy avoid pre-shredded for best melt
• Salt: brings out all the flavors use kosher or sea salt
• Paprika: adds a little color and subtle smokiness grab smoked paprika if you want even more flavor
• Red pepper flakes: give a gentle hint of heat sprinkle to taste
• Parsley flakes: add a bit of green freshness buy dried parsley with a deep color
• Garlic powder plus onion powder: layer in simple savory notes check for freshness so they are punchy

Step-by-Step Instructions

Boil the Pasta:

Fill a large pot with water and bring it to a rapid boil. Salt the water well for extra flavor then add rigatoni. Stir and cook until just al dente according to package directions. Drain thoroughly and set aside in the pot away from heat.

Brown the Sausage:

Meanwhile heat oil in a wide frying pan over medium-high heat. Once shimmering add sliced smoked sausage in a single layer. Let the slices sizzle untouched for a couple of minutes so the edges caramelize then toss and brown the other side until golden. Remove the sausage from heat and set aside.

Make the Cheese Sauce:

Place a medium saucepan over medium-high heat and drop in the butter. When fully melted whisk in garlic powder and onion powder until very fragrant about thirty seconds. Stir in the flour and cook for three minutes whisking constantly making sure no lumps remain and the raw flour taste cooks off. Gradually pour in milk whisking well between additions so no lumps form. Continue cooking for three minutes until slightly thickened. Reduce heat to medium. Sprinkle in salt and paprika whisk to combine. Slowly add shredded mozzarella by the handful whisking constantly until each handful melts completely before adding more. Once all cheese is in pour in heavy cream and stir everything together. Let the sauce bubble gently for two minutes until fully smooth and glossy.

Combine and Finish:

Pour the browned sausage and all the cheese sauce into the big pot with your cooked drained pasta. Stir together gently but thoroughly making sure every bite is covered in sauce and sausage. Let it sit off heat for a couple minutes so the pasta absorbs the sauce.

Serve:

Dish into bowls and finish with red pepper flakes and parsley for color and a little spicy kick.

Pin

One of my favorite parts is the stretchy mozzarella the way it pulls from the spoon always delights my kids. Every bite brings me back to cozy family dinners where laughter and second helpings defined the evening.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of milk to keep the sauce creamy. This pasta does not freeze as well because the sauce texture may change.

Ingredient Substitutions

Swap smoked chicken sausage for pork if you prefer a lighter option. Penne or ziti can step in for rigatoni if needed. In a pinch you can use Monterey Jack or provolone in place of mozzarella but the melt will be slightly different.

Serving Suggestions

Serve with a crisp green salad or some roasted vegetables for balance. Warm garlic bread is a classic pairing for extra comfort. If you like extra heat offer more red pepper flakes on the side.

Cultural and Historical Context

This recipe takes inspiration from Italian American pasta bakes but uses classic American smoked sausage for a weeknight twist. The melding of creamy cheese sauce and hearty smoked meats is a signature of many midwestern kitchens where this type of comforting one pot meal is treasured.

Recipe FAQs

→ What type of sausage works best?

Use fully-cooked smoked sausage, such as kielbasa or andouille, for the most flavor and best texture when browned.

→ Can I substitute another cheese for mozzarella?

Yes, provolone or a mild cheddar can be used, but mozzarella provides the smoothest, creamiest sauce.

→ How do you prevent the sauce from turning lumpy?

Whisk the flour thoroughly into melted butter before gradually adding milk, ensuring a smooth, lump-free béchamel base.

→ Is this dish spicy?

The red pepper flakes add gentle heat, but you can adjust the amount or omit them if you prefer it milder.

→ What pasta shapes work as substitutes for rigatoni?

Penne, ziti, or even rotini are all excellent options that hold the sauce well in this preparation.

→ Can this be made ahead of time?

Yes, assemble in advance and reheat gently. You may want to add a splash of milk to restore creaminess.