Name: Smoked Beef Sausage & Mozzarella Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 tbsp oil (vegetable or olive oil) (olive gives more flavor, vegetable is neutral); 2 lbs smoked beef sausage, sliced into ½-inch pieces (smoked sausages are often pre-cooked); 2 lbs rigatoni pasta (penne or ziti also work); 4 tbsp butter; 1 tsp garlic powder (or 2 cloves fresh garlic, minced); 1 tsp onion powder (or ½ small onion, finely chopped); 4 tbsp flour (all-purpose, for the roux); 2 cups milk (whole milk best for creaminess; 2% acceptable); 1 cup heavy cream (can reduce to ½ cup + extra milk to lighten); 2 cups shredded mozzarella cheese (freshly shredded melts best); 1 tsp salt (adjust to taste); 1 tsp paprika (smoked paprika if you want extra depth); 1 tbsp red pepper flakes (optional, for garnish); 1 tbsp parsley flakes (optional, for garnish)

I first made this Smoked Beef Sausage & Mozzarella Pasta on a rainy weeknight when I wanted something comforting but fast. The smoked sausage brings a rich, savory punch and the melted mozzarella + cream make a smooth, slightly stretchy sauce that clings to rigatoni. It’s the kind of dish people ask for again — hearty enough for hungry teens, easy enough for a busy evening, and forgiving if you’re short on time or ingredients.

Why you’ll love this dish

This recipe hits several sweet spots: it’s quick, crowd-pleasing, and uses pantry-friendly staples. Smoked beef sausage already carries a lot of flavor, so you get deep, smoky notes without hours of prep. The mozzarella creates a melty, gooey texture that kids and adults both love. Make it for weeknight dinners, casual potlucks, or a simple Sunday supper.

“Comfort on a plate: smoky, creamy, and ready in under 30 minutes — a repeat winner.” — home cook review

If you enjoy other easy beef pasta dinners, you might like this creamy beef pasta as another quick family favorite.

How this recipe comes together

Before you start: you’ll brown the smoked sausage, boil the rigatoni, make a quick roux-based cheese sauce, then fold everything together. Expect about 10–15 minutes active prep and 15–20 minutes total cook time. The steps are straightforward: sear, boil, whisk, melt, and combine — no complicated techniques required.

Gather these items

Ingredients

2 tbsp oil (vegetable or olive oil) — olive gives more flavor, vegetable is neutral
2 lbs smoked beef sausage, sliced into ½-inch pieces (smoked sausages are often pre-cooked; see notes below)
2 lbs rigatoni pasta (penne or ziti also work)
4 tbsp butter
1 tsp garlic powder (or 2 cloves fresh garlic, minced)
1 tsp onion powder (or ½ small onion, finely chopped)
4 tbsp flour (all-purpose, for the roux)
2 cups milk (whole milk best for creaminess; 2% acceptable)
1 cup heavy cream (adds silkiness; can reduce to ½ cup + extra milk to lighten)
2 cups shredded mozzarella cheese (freshly shredded melts best)
1 tsp salt (adjust to taste)
1 tsp paprika (smoked paprika if you want extra depth)
1 tbsp red pepper flakes (optional, for garnish)
1 tbsp parsley flakes (optional, for garnish)

Substitutions/notes: use gruyère or provolone with mozzarella for nuttier flavor. Gluten-free flour or cornstarch (sub 1:2) can thicken if needed. If you prefer less dairy, swap half the cream for low-sodium chicken broth and reduce cheese slightly.

How to prepare it

Boil water for pasta: Fill a large pot with salted water and bring to a rolling boil. Add rigatoni and cook until al dente according to package directions. Reserve 1 cup pasta water before draining.
Cook the beef sausage: Heat 2 tbsp oil in a wide skillet over medium-high. Add sliced smoked sausage and sear until browned on both sides, about 4–6 minutes. Remove to a plate. (If your sausage is pre-cooked, you’re just browning for flavor.)
Prepare the cheese sauce: In the same skillet, melt 4 tbsp butter over medium heat. Stir in garlic powder and onion powder, then add 4 tbsp flour to make a roux. Cook 1–2 minutes, stirring. Slowly whisk in 2 cups milk and 1 cup heavy cream until smooth. Simmer gently until sauce thickens, about 3–5 minutes. Stir in 2 cups shredded mozzarella until melted and smooth. Season with 1 tsp salt and 1 tsp paprika. If too thick, thin with reserved pasta water a splash at a time.
Combine: Add the browned sausage and cooked rigatoni to the sauce. Toss gently over low heat until everything is coated and heated through. Adjust seasoning.
Serve: Plate hot and sprinkle with red pepper flakes and parsley if using.

Short tips for timing: start the sauce while pasta cooks so everything finishes together. Use reserved pasta water to adjust sauce consistency and help it cling to the rigatoni.

Best ways to enjoy it

Serve this pasta straight from the skillet for a rustic family-style presentation. Pair suggestions:

A crisp green salad with lemon vinaigrette to cut the richness.
Garlic bread or a simple baguette to mop up sauce.
For drinks, a light-bodied red (Pinot Noir) or a dry rosé balances smoky sausage.

If you want an Asian-accented side, try a quick veggie stir-fry like this beef and broccoli stir-fry to add bright greens and contrasting textures.

Storage and reheating tips

Refrigerate leftovers within two hours in an airtight container. Consume within 3–4 days. To reheat, warm gently on the stove over low heat with a splash of milk or cream to restore silkiness; microwave in 30-second bursts, stirring between, also works. For freezing: portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating. Note: the texture of mozzarella can change after freezing, so add a handful of fresh shredded mozzarella when reheating if you want extra creaminess.

Food safety note: reheat to an internal temperature of 165°F (74°C) for safe consumption.

Pro chef tips

Use freshly shredded mozzarella, not pre-shredded, for better melting and less graininess.
Don’t over-thicken the sauce; it will tighten slightly as it cools. Thin with reserved pasta water for perfect cling.
Brown the sausage well — that caramelized surface adds depth.
If you like a smokier profile, use smoked paprika instead of regular paprika.
For a lighter version, swap half the cream for low-sodium chicken broth and reduce cheese by ¼ cup.

Creative twists

Veggie add-ins: Fold in spinach or roasted red peppers at the end for color and nutrition.
Spicy version: Add diced jalapeño with the sausage or increase red pepper flakes.
Italian-style: Mix in a jar of marinara (about 1 cup) for a tomato-cream twist.
Meat swap: Use smoked kielbasa, chicken sausage, or spicy chorizo for different flavor tracks.
Dairy-free: Use a cashew cream + dairy-free mozzarella and thicken with a cornstarch slurry.

Your questions answered

Q: Is smoked beef sausage already cooked?
A: Many smoked sausages are fully cooked during smoking, but always check packaging. Regardless, brown and heat them thoroughly until hot and slightly caramelized.

Q: Can I make this ahead for a party?
A: Yes. Cook pasta and sausage, make the sauce and keep components warm separately. Combine just before serving to maintain texture. If fully assembled ahead, you may need to thin the sauce when reheating.

Q: What pasta works best besides rigatoni?
A: Penne, ziti, or shells are great alternatives — the goal is a shape that catches sauce.

Q: Can I reduce calories without losing flavor?
A: Use 2% milk instead of whole, reduce heavy cream to ½ cup and compensate with low-sodium broth, and cut cheese by ¼ cup. Add veggies to bulk up the dish.

Q: How long will leftovers last in the freezer?
A: Up to 2 months. Thaw in fridge overnight and reheat until piping hot.

Conclusion

This Smoked Beef Sausage & Mozzarella Pasta is perfect when you want a fast, satisfying dinner with bold smoke and gooey cheese. For more inspiration and variations on the combination of smoked sausage and mozzarella, see this similar take at Smoked Sausage & Mozzarella Pasta – Homemade on a Weeknight and another creamy version at Creamy Mozzarella Pasta with Smoked Sausage – Julia’s Album.