Ingredients
The key to this dish lies in selecting the right ingredients. I always opt for the freshest garlic I can find and sausages that have a good balance of herbs and spices—not too overpowering, but full of character. The pasta should be something that holds the sauce well; I personally love using penne or rigatoni because they trap the creamy sauce in their grooves. When it comes to butter and cream, go for quality—you’ll taste the difference. If you want a lighter touch, half-and-half works nicely too.
- 12 oz sausage links (Italian or your favorite variety), sliced into bite-sized pieces
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- 8 oz pasta (penne, rigatoni, or fusilli)
- 1 cup heavy cream (or half-and-half for lighter sauce)
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
- Red pepper flakes (optional, for a gentle kick)
If you’re after a vegetarian twist, swapping sausage for sautéed mushrooms or smoked tofu can be a delicious alternative.
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water and drain the rest.
- While the pasta cooks, heat a large skillet over medium heat. Add the sausage slices and cook until browned and cooked through, about 6-8 minutes. Remove them from the skillet and set aside.
- In the same skillet, reduce heat to low and melt the butter. Add minced garlic and sauté gently until fragrant, about 1-2 minutes. Be careful not to burn the garlic—it should be golden and aromatic.
- Pour in the heavy cream, stirring to combine with the garlic butter. Let it simmer gently for 3-4 minutes, allowing the sauce to thicken slightly.
- Add the Parmesan cheese and stir until melted and the sauce is smooth. If the sauce feels too thick, stir in a splash of reserved pasta water to loosen it up.
- Return the cooked sausage to the skillet and toss to coat in the sauce. Season with salt, pepper, and red pepper flakes if using.
- Add the drained pasta directly to the skillet and toss everything together until well combined and heated through, about 1-2 minutes. Garnish with fresh parsley before serving.
One kitchen trick I picked up during my restaurant days is to reserve pasta water—it’s magic for bringing everything together when a sauce needs just a little more fluidity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
