Smoked Sausage Pasta
A comforting pasta dish featuring smoked sausage, creamy cheeses, and tender vegetables, perfect for quick dinners or gatherings.
Ingredients
Pasta and Vegetables
- 2 cups uncooked elbow macaroni (about 8 ounces)
- 1.5 cups coarsely chopped broccoli florets
Base Ingredients
- 1 tablespoon olive oil
- 13 ounces smoked sausage (such as kielbasa), sliced into rounds
- 0.5 cups finely-diced onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1.5 cups half-and-half cream
Cheeses and Seasoning
- 8 ounces sharp cheddar cheese, grated (about 2 cups)
- 4 ounces smoked gouda cheese, grated (about 1 cup)
- 0.5 teaspoon dry mustard
- Kosher salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
Cooking the Pasta
- In a large pot filled with salted boiling water, cook the elbow macaroni according to package instructions until al dente.
- Add the coarsely chopped broccoli florets during the final 3 minutes of cooking.
- Drain the pasta and broccoli together and set aside.
Preparing the Sausage and Onions
- Heat one tablespoon of olive oil in a large cast iron skillet or Dutch oven over medium heat.
- Add the sliced sausage rounds and finely-diced onion. Cook for 5-7 minutes until the sausage is browned and the onion is tender.
- Remove the sausage and onion from the skillet and set them aside.
Making the Creamy Base
- In the same skillet, add the two tablespoons of butter and melt it.
- Sprinkle the flour over the melted butter and stir for about one minute.
- Gradually whisk in the half-and-half, stirring constantly for 2 minutes until the mixture bubbles and thickens.
Combining Everything
- Reduce heat to low and add the grated cheddar and gouda cheese along with the dry mustard.
- Stir until all the cheese has melted into a smooth sauce.
- Add the cooked macaroni, broccoli, sausage, and onion back into the skillet and gently toss to combine.
- Season with kosher salt and pepper to taste.
Serving
- Garnish with chopped fresh parsley before serving.
Notes
Feel free to customize the dish with additional vegetables or different types of pasta. Store leftovers in airtight containers for up to 3-5 days in the refrigerator.