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Smoked Beef Sausage & Mozzarella Pasta

A comforting and quick pasta dish that combines smoked beef sausage with creamy mozzarella sauce, perfect for busy weeknight dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Sausage
  • 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
Cheese Sauce
  • 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

Method
 

Preparation
  1. 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.
  2. 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.
  3. 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.
  4. Slowly whisk in 2 cups milk and 1 cup heavy cream until smooth. Simmer gently until sauce thickens, about 3–5 minutes.
  5. Stir in 2 cups shredded mozzarella until melted and smooth. Season with 1 tsp salt and 1 tsp paprika.
  6. Add the browned sausage and cooked rigatoni to the sauce. Toss gently over low heat until everything is coated and heated through.
  7. Plate hot and sprinkle with red pepper flakes and parsley if using.

Notes

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. Store leftovers in an airtight container and consume within 3–4 days.