Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of the pasta cooking water before draining thoroughly.1 pound pasta (penne, rotini, or farfalle work wonderfully)
- While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the sliced smoked sausage and cook for 3-5 minutes, stirring occasionally, until lightly browned. Remove the sausage from the skillet and set aside, leaving the rendered fat in the skillet.1 tablespoon olive oil, 1 pound smoked sausage (kielbasa or pre-cooked beef sausage)
- Add the chopped onion to the same skillet and cook for 5-7 minutes, or until softened and translucent. Stir in the minced garlic, Italian seasoning, and red pepper flakes (if using) and cook for another minute until fragrant.1 medium onion, 2 cloves garlic, 1 teaspoon dried Italian seasoning, ½ teaspoon red pepper flakes
- Pour the crushed tomatoes into the skillet with the onions and garlic. Stir to combine and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld.1 (28-ounce) can crushed tomatoes
- Reduce the heat to low. Stir in the heavy cream and grated Parmesan cheese. Continue stirring until the cheese is melted and the sauce is smooth and creamy.1 cup heavy cream, ½ cup grated Parmesan cheese
- Return the browned sausage to the skillet with the sauce. Add the drained pasta and about ¾ cup of the reserved pasta water. Stir everything together until the pasta is well coated in the sauce. The pasta water will help create a silkier sauce.1 pound pasta (penne, rotini, or farfalle work wonderfully), 1 pound smoked sausage (kielbasa or pre-cooked beef sausage)
- Sprinkle 1.5 cups of the shredded mozzarella cheese over the pasta mixture. Stir gently until the cheese begins to melt throughout the dish.8 ounces shredded mozzarella cheese
- For an extra cheesy, bubbly finish, transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the remaining ½ cup of mozzarella cheese over the top. Bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until the cheese is melted and golden brown.8 ounces shredded mozzarella cheese
- Remove from the oven, let stand for a few minutes, and season with salt and freshly ground black pepper to taste. Garnish with fresh chopped basil or parsley, if desired.Salt and freshly ground black pepper, Fresh basil or parsley
Notes
Properly storing your Smoked Sausage Mozzarella Pasta ensures you can enjoy its deliciousness later.
Refrigeration: Allow the pasta to cool completely. Transfer any leftovers to an airtight container and store them in the refrigerator for up to 3-4 days.
Reheating: To reheat, you can microwave individual portions for 1-2 minutes until heated through, or spoon portions into a small saucepan over low heat, adding a splash of milk or water to revive the creamy sauce. For larger quantities, reheat in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
Freezing: For longer storage, cool the pasta completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Refrigeration: Allow the pasta to cool completely. Transfer any leftovers to an airtight container and store them in the refrigerator for up to 3-4 days.
Reheating: To reheat, you can microwave individual portions for 1-2 minutes until heated through, or spoon portions into a small saucepan over low heat, adding a splash of milk or water to revive the creamy sauce. For larger quantities, reheat in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.
Freezing: For longer storage, cool the pasta completely, then portion it into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.