Garlic Butter Sausage Bites with Creamy Parmesan Pasta
I remember nights when I wanted something comforting, fast, and a little indulgent — this garlic butter sausage bites over creamy Parmesan pasta became my go-to. It’s a one-pan sausage sear plus a silky cheese sauce tossed with pasta: weeknight-friendly, crowd-pleasing, and surprisingly quick to pull together.
Why you’ll love this dish
This recipe hits a lot of home-cooking sweet spots: savory smoked or Italian sausage, bright garlic butter, and a rich, creamy Parmesan sauce that clings to every noodle. It’s perfect for busy weeknights, casual dinner guests, or a simple weekend treat when you want something impressive without a long list of steps. Kids tend to love the cheesy pasta, while adults appreciate the garlicky sausage bites.
“A total winner — quick to make, big on flavor, and everyone asked for seconds.” — Home cook review
If you like bold garlic-and-butter flavors, you might also enjoy other garlic-butter dishes like this high-protein slow-cooker version: https://usa.mixmirth.com/high-protein-slow-cooker-garlic-butter-beef-bites/.
Step-by-step overview
- Brown the sliced sausage in a hot skillet to develop a crisp, caramelized exterior. Remove and set aside.
- Make garlic butter in the same pan and toss the sausage back in so each bite is glossy and fragrant.
- Cook pasta until just al dente and drain.
- In a saucepan, warm cream and garlic powder, then whisk in Parmesan off the heat to avoid grainy sauce.
- Toss pasta in the Parmesan cream, pile sausage bites on top, garnish, and serve.
This overview helps you see there are two short main tasks—sausage and sauce—that come together in minutes.
What you’ll need
- 1 lb smoked sausage or Italian sausage, sliced into bite-sized pieces (link sausages should be pre-cooked or smoked for best results)
- 3 tbsp butter (for sausage garlic butter)
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
- 12 oz pasta (fettuccine, penne, or your favorite)
- 2 tbsp butter (for sauce)
- 1 ½ cups heavy cream
- 1 cup grated Parmesan cheese (freshly grated preferred)
- 1 tsp garlic powder
- ½ tsp black pepper
- Salt to taste
- Fresh parsley (for garnish)
Substitutions/notes: Use turkey or chicken sausage to lighten it. For a lower-fat sauce, swap 1 cup half-and-half + ½ cup whole milk and add 1 tsp cornstarch dissolved in a little cold milk to thicken. If you only have pre-grated Parmesan, add it slowly and taste — freshness matters.
How to prepare it
Follow these concise, action-oriented steps for a smooth cook:
For the garlic butter sausage bites
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add sliced sausage in a single layer. Cook 4–5 minutes, flip, and brown the other side until nicely caramelized. Remove sausage to a plate.
- Reduce heat to medium-low. Add 3 tbsp butter to the same skillet and melt.
- Add minced garlic and cook 1–2 minutes, stirring, until fragrant but not browned.
- Return sausage to the pan. Toss in the garlic butter to coat evenly.
- Sprinkle 1 tsp Italian seasoning, salt, and pepper to taste. Toss once more.
- Remove from heat and sprinkle with chopped parsley.
For the creamy Parmesan pasta
- Bring a large pot of salted water to a boil. Add 12 oz pasta and cook until al dente per package directions. Reserve ¼ cup pasta water, then drain.
- In a large saucepan over medium heat, melt 2 tbsp butter.
- Pour in 1 ½ cups heavy cream and stir in 1 tsp garlic powder. Warm until just simmering — do not boil.
- Reduce heat to low. Gradually whisk in 1 cup grated Parmesan until the sauce is smooth. If it seems too thick, whisk in a spoonful of reserved pasta water to loosen.
- Season with ½ tsp black pepper and salt to taste.
- Add pasta to the sauce and toss until fully coated.
To serve
- Plate a nest of creamy Parmesan pasta.
- Spoon garlic butter sausage bites over the pasta.
- Garnish with extra Parmesan and chopped parsley. Serve hot.
Best ways to enjoy it
This dish pairs well with crisp sides and simple contrasts to cut the richness:
- A bright green salad (arugula, lemon vinaigrette) or roasted broccoli for freshness.
- Garlic bread or a crusty baguette to mop up sauce.
- A chilled white wine (Pinot Grigio, Sauvignon Blanc) or a light lager balances the cream.
For a heartier plate, stir in sautéed mushrooms or wilted spinach just before tossing the pasta. If you want a one-pan approach for busier days, try these slow-cooker garlic butter beef bites for inspiration: https://usa.mixmirth.com/slow-cooker-garlic-butter-beef-bites-potatoes-2/.
Storage and reheating tips
- Refrigerate: Store leftovers in an airtight container within 2 hours of cooking. Keep for 3–4 days.
- Reheat stovetop: Warm gently in a skillet over low heat with a splash of milk or cream to loosen the sauce. Stir until heated through.
- Microwave: Reheat in 30-second bursts, stirring between, and add a tablespoon of water or milk if the sauce tightens.
- Freeze: Separate pasta and sausage for best results. Freeze in airtight containers up to 2 months. Thaw overnight in the fridge, then reheat gently.
Food safety note: always cool to room temperature no longer than 2 hours before refrigerating to prevent bacterial growth.
Pro chef tips
- Brown the sausage well: Don’t crowd the pan. A good sear adds flavor via Maillard reaction.
- Keep the garlic from burning: Add minced garlic over medium-low heat and watch it closely — browned garlic turns bitter.
- Add cheese off the heat: Remove the cream from direct high heat before whisking in Parmesan to avoid graininess.
- Use fresh Parmesan: Pre-grated cheese often contains anti-caking agents and won’t melt as smoothly.
- Save pasta water: A little starchy water thins the sauce and helps it cling to the pasta.
- Timing: Cook the pasta while you make the sauce so everything comes together hot.
Creative twists
- Spicy kick: Toss sausage bites with red pepper flakes or use a spicy Italian sausage.
- Veg-forward: Add sautéed bell peppers, onions, or spinach to the sausage step.
- Lighter version: Use half-and-half and a small flour roux to thicken, or swap in a Greek yogurt swirl off-heat for tang.
- Seafood swap: Replace sausage with seared shrimp for a seafood Alfredo-style twist.
- Herb finish: Stir in lemon zest and fresh basil at the end for a bright lift.
Common questions
Q: Can I use raw Italian sausage instead of smoked?
A: Yes. If using raw sausage, slice and cook thoroughly until the internal temperature reaches 160°F (71°C) for pork sausage. Break larger links into bite-sized pieces and ensure they’re fully cooked before removing from the pan.
Q: How long does this take from start to finish?
A: About 25–30 minutes. Browning sausage is the longest single step (4–5 minutes per side often), while the pasta and sauce can be ready in parallel.
Q: Can I make this ahead for meal prep?
A: You can cook components ahead. Keep sausage and pasta separate, refrigerate, and reheat gently, adding a splash of cream or milk to refresh the sauce. For best texture, consume within 3–4 days.
Q: Is this dish freezer-friendly?
A: Yes, but store components separately: freeze sausage and sauce/pasta in airtight containers for up to 2 months. Thaw overnight and reheat slowly to avoid breaking the sauce.
Q: How can I make it vegetarian?
A: Replace sausage with pan-seared firm tofu cubes, tempeh, or a plant-based sausage alternative. Increase seasoning and sear until golden.
Conclusion
If you want an easy, comforting weeknight meal that still feels special, this garlic butter sausage bites with creamy Parmesan pasta hits the mark. For another take on garlic-butter proteins cooked low and slow, see this savory version: Garlic Butter Sausage Bites with Creamy Parmesan Pasta. For a second reference and inspiration on plating and tweaks, check this variation: Garlic Butter Sausage Bites with Creamy Parmesan Pasta – Yeyfood ….
Enjoy the buttery garlic aroma and creamy Parmesan sauce — simple ingredients, big payoff.
Garlic Butter Sausage Bites with Creamy Parmesan Pasta
Ingredients
Method
- Heat 1 tbsp olive oil in a large skillet over medium heat.
- Add sliced sausage in a single layer. Cook for 4-5 minutes, flip, and brown the other side until nicely caramelized. Remove sausage to a plate.
- Reduce heat to medium-low. Add 3 tbsp butter to the same skillet and melt.
- Add minced garlic and cook for 1-2 minutes, stirring, until fragrant but not browned.
- Return sausage to the pan. Toss in the garlic butter to coat evenly.
- Sprinkle with 1 tsp Italian seasoning, salt, and pepper to taste. Toss once more.
- Remove from heat and sprinkle with chopped parsley.
- Bring a large pot of salted water to a boil. Add 12 oz of pasta and cook until al dente per package directions. Reserve ¼ cup of pasta water, then drain.
- In a large saucepan over medium heat, melt 2 tbsp butter.
- Pour in 1 ½ cups heavy cream and stir in 1 tsp garlic powder. Warm until just simmering — do not boil.
- Reduce heat to low. Gradually whisk in 1 cup grated Parmesan until the sauce is smooth. If it seems too thick, whisk in a spoonful of reserved pasta water to loosen.
- Season with ½ tsp black pepper and salt to taste.
- Add pasta to the sauce and toss until fully coated.
- Plate a nest of creamy Parmesan pasta.
- Spoon garlic butter sausage bites over the pasta.
- Garnish with extra Parmesan and chopped parsley. Serve hot.
