Garlic Butter Sausage Parmesan Pasta
A rich and creamy pasta dish featuring savory sausage, perfect for busy weeknights and family dinners.
Ingredients
For the sausage
- 450 g smoked sausage or Italian sausage, sliced into bite-sized pieces
- 45 g unsalted butter divided usage
- 3 cloves garlic, minced
- 15 ml olive oil
- 5 g Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley chopped, for garnish
For the pasta
- 340 g pasta (fettuccine, penne, or preferred shape)
- 30 g unsalted butter for the sauce
- 360 ml heavy cream
- 90 g Parmesan cheese, finely grated
- 5 g garlic powder
- 2 g ground black pepper
- Salt to taste
- Fresh parsley chopped, for garnish
Instructions
Preparation
- Heat olive oil in a large skillet over medium heat.
- Add sliced sausage and cook until well browned on both sides, approximately 4-5 minutes.
- Transfer sausage to a plate and set aside.
- Melt 45 g of butter in the same skillet over medium heat.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
- Return the sausage to the pan and toss to coat evenly.
- Sprinkle with Italian seasoning, salt, and pepper, then remove from heat and garnish with chopped parsley.
Cooking Pasta
- Bring a large pot of salted water to a rolling boil.
- Add pasta and cook according to package instructions until al dente.
- Drain well and set aside.
Making the Sauce
- In a large saucepan, melt 30 g of butter over medium heat.
- Add heavy cream and garlic powder, stirring constantly.
- Gradually whisk in grated Parmesan cheese until the sauce is smooth and creamy.
- Season with salt and black pepper to taste.
Combining and Serving
- Combine drained pasta with creamy Parmesan sauce, ensuring the pasta is evenly coated.
- Arrange the creamy Parmesan pasta on plates and top with garlic butter sausage bites.
- Garnish with additional grated Parmesan and chopped fresh parsley prior to serving.
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. To reheat, warm gently on the stovetop with a splash of milk or cream to restore the sauce's creaminess. This dish can also be frozen for up to a month.