Smoked Sausage Mozzarella Pasta (Print-Friendly Version)
Tender rigatoni with smoky sausage and a creamy mozzarella sauce, finished with herbs and a touch of paprika.
# What You’ll Need to Make This:
01 -
30 ml vegetable oil
02 -
900 g smoked sausage, cut into 1.25 cm slices
03 -
900 g rigatoni pasta
04 -
15 ml red pepper flakes
05 -
15 ml dried parsley flakes
→ Mozzarella Cheese Sauce
06 -
60 g unsalted butter
07 -
5 ml garlic powder
08 -
5 ml onion powder
09 -
32 g plain flour
10 -
480 ml whole milk
11 -
5 ml fine sea salt
12 -
5 ml paprika
13 -
200 g mozzarella cheese, shredded
14 -
240 ml heavy cream
# How to Prepare:
01 -
Fill a large saucepan with water and bring to a boil. Salt the water as desired.
02 -
Heat oil in a large frying pan over medium-high heat. Add sliced smoked sausage and fry until lightly browned on both sides. Remove sausage from pan and set aside.
03 -
Add rigatoni pasta to boiling water and cook according to package instructions until al dente. Drain thoroughly and return to the pot off the heat.
04 -
In a separate saucepan over medium-high heat, melt butter. Stir in garlic powder and onion powder, then whisk in flour. Cook mixture, stirring, for 3 minutes.
05 -
Gradually whisk in milk and cook for another 3 minutes. Reduce heat to medium and add salt and paprika. Gradually add shredded mozzarella cheese, whisking after each addition until fully melted. Stir in heavy cream and cook for 2 minutes, allowing sauce to bubble gently.
06 -
Transfer browned sausage and prepared cheese sauce to the pot with drained rigatoni. Stir thoroughly until pasta is evenly coated.
07 -
Serve hot, garnished with red pepper flakes and parsley flakes.
# Extra Tips:
01 -
Ensure sausage is well browned to enhance flavor. For a richer dish, use whole milk and full-fat heavy cream.