Garlic Butter Sausage Pasta: Just the name alone conjures up images of a comforting, flavorful, and utterly satisfying meal, doesn’t it? Imagine twirling strands of perfectly cooked pasta, each coated in a luscious, garlicky butter sauce, studded with savory sausage. This isn’t just dinner; it’s an experience!
While its exact origins are debated, pasta with sausage and a rich sauce has been a staple in Italian-American cuisine for generations. It represents a beautiful fusion of simple, rustic ingredients transformed into something truly special. Think of it as a warm hug on a plate, a dish that brings people together around the table.
But what makes Garlic Butter Sausage Pasta so universally loved? It’s the symphony of flavors, of course! The pungent garlic, the creamy butter, the savory sausage, and the perfectly al dente pasta all combine to create a taste sensation that’s both comforting and exciting. Plus, it’s incredibly versatile. You can customize it with your favorite vegetables, cheeses, or herbs to create a dish that’s uniquely your own. And let’s not forget the convenience factor! This recipe comes together quickly and easily, making it perfect for busy weeknights or impromptu gatherings. So, are you ready to dive in and discover the magic of this incredible dish? Let’s get cooking!
Ingredients:
- 1 pound Italian sausage (sweet or hot, casings removed)
- 1 pound pasta (penne, rigatoni, or your favorite shape)
- 1/2 cup unsalted butter
- 6 cloves garlic, minced
- 1/2 cup dry white wine (optional, but recommended)
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
Preparing the Sausage and Garlic Butter Sauce
- Brown the Sausage: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. This usually takes about 7-10 minutes. Make sure to crumble the sausage well so it cooks evenly. You want those nice crispy bits! Once cooked, remove the sausage from the skillet and set aside. Leave any rendered fat in the skillet thats flavor gold!
- Sauté the Garlic: Reduce the heat to medium. Add the butter to the skillet with the sausage fat. Once the butter is melted, add the minced garlic. Cook, stirring constantly, until the garlic is fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic, as it will become bitter. Burnt garlic can ruin the whole dish, so keep a close eye on it!
- Deglaze with Wine (Optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. This is called deglazing, and it adds a ton of flavor to the sauce. Let the wine simmer for about 2-3 minutes, allowing the alcohol to evaporate. If you’re skipping the wine, just move on to the next step.
- Add Chicken Broth and Cream: Pour in the chicken broth and bring to a simmer. Let it simmer for a few minutes to reduce slightly. Then, stir in the heavy cream. The cream will make the sauce rich and luxurious.
- Incorporate Parmesan Cheese: Stir in the Parmesan cheese until it is melted and the sauce is smooth and creamy. The Parmesan adds a salty, nutty flavor that complements the sausage and garlic perfectly.
- Season the Sauce: Season the sauce with salt, freshly ground black pepper, and red pepper flakes (if using). Taste and adjust the seasoning as needed. Remember, the sausage and Parmesan cheese are already salty, so start with a small amount of salt and add more to taste.
- Return the Sausage: Add the cooked sausage back to the skillet with the sauce. Stir to combine and keep warm over low heat while the pasta cooks. This allows the sausage to soak up all that delicious sauce.
Cooking the Pasta
- Boil Water: While the sauce is simmering, bring a large pot of salted water to a rolling boil. The water should be generously salted think “sea water” salty. This seasons the pasta from the inside out.
- Cook the Pasta: Add the pasta to the boiling water and cook according to the package directions until al dente. Al dente means “to the tooth” in Italian, and it refers to pasta that is firm and slightly chewy. Overcooked pasta will be mushy and won’t hold the sauce as well.
- Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! It helps to create a creamy, emulsified sauce that clings to the pasta.
- Drain the Pasta: Drain the pasta in a colander. Don’t rinse it! Rinsing removes the starch that helps the sauce adhere to the pasta.
Combining Pasta and Sauce
- Add Pasta to Sauce: Add the drained pasta to the skillet with the sausage and garlic butter sauce. Toss to coat the pasta evenly with the sauce.
- Adjust Consistency: If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until the sauce reaches your desired consistency. The pasta water helps to loosen the sauce and create a creamy emulsion.
- Incorporate Parsley: Stir in the chopped fresh parsley. The parsley adds a pop of freshness and color to the dish.
- Serve Immediately: Serve the Garlic Butter Sausage Pasta immediately. Garnish with extra grated Parmesan cheese and a sprinkle of red pepper flakes (if desired). A side of crusty bread is also a great addition for soaking up any extra sauce.
Tips and Variations
- Sausage Options: You can use sweet Italian sausage, hot Italian sausage, or a combination of both. For a milder flavor, use sweet sausage. For a spicier kick, use hot sausage. You can also use chicken or turkey sausage for a lighter option.
- Pasta Shapes: Penne and rigatoni are great choices for this dish because their ridges help to hold the sauce. However, you can use any pasta shape you like, such as spaghetti, fettuccine, or rotini.
- Vegetable Additions: Feel free to add vegetables to this dish. Some good options include sliced bell peppers, onions, mushrooms, spinach, or kale. Sauté the vegetables in the skillet before adding the garlic.
- Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, omit the red pepper flakes altogether.
- Cheese Variations: You can use other types of cheese in this dish, such as Pecorino Romano or Asiago.
- Lemon Zest: Add a teaspoon of lemon zest to the sauce for a bright, citrusy flavor.
- Sun-Dried Tomatoes: Add 1/2 cup of chopped sun-dried tomatoes to the sauce for a burst of flavor.
- Make it Creamier: For an even creamier sauce, add an extra 1/4 cup of heavy cream.
- Make it Lighter: To lighten up the dish, use skim milk instead of heavy cream. The sauce won’t be as rich, but it will still be delicious.
- Garlic Lovers: If you’re a garlic lover, feel free to add more garlic to the sauce. Just be careful not to burn it!
- Make Ahead: You can make the sauce ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, cook the pasta and combine it with the sauce.
- Freezing: This dish can be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.
- Serving Suggestions: Serve this pasta dish with a side salad and some crusty bread. It’s also great as a main course for a casual dinner party.
Detailed Cooking Instructions
- Sausage Preparation: Begin by removing the sausage from its casings. This is easiest to do by slicing the casing lengthwise with a sharp knife and then peeling it away. Discard the casings. In a large bowl, gently break up the sausage into smaller, bite-sized pieces. This will ensure even cooking and distribution throughout the sauce.
- Skillet Selection: Choose a large skillet or Dutch oven that is wide enough to accommodate both the sausage and the pasta later on. A 12-inch skillet is ideal. The heavy bottom of a Dutch oven will help to distribute heat evenly and prevent scorching.
- Olive Oil Heating: Add the olive oil to the skillet and heat over medium-high heat. The oil should shimmer slightly when it’s hot enough. Be careful not to overheat the oil, as it can smoke and become bitter.
- Sausage Browning Technique: Add the crumbled sausage to the hot skillet. Spread it out in a single layer to promote even browning. Cook, stirring occasionally, until the sausage is browned and cooked through. This usually takes about 7-10 minutes. Use a wooden spoon or spatula to break up any large clumps of sausage as it cooks. The goal is to achieve a nice, even browning on all sides of the sausage.
- Sausage Fat Retention: Once the sausage is cooked, use a slotted spoon to remove it from the skillet and set it aside in a bowl. Leave any rendered fat in the skillet. This fat is packed with flavor and will be used to sauté the garlic. If there is an excessive amount of fat, you can drain off some of it, leaving about 2-3 tablespoons in the skillet.
- Garlic Mincing Precision: Mince the garlic cloves finely. The finer the garlic is
Conclusion:
This Garlic Butter Sausage Pasta isn’t just another pasta dish; it’s a flavor explosion waiting to happen! Seriously, from the savory sausage to the rich, garlicky butter sauce, every bite is an absolute delight. It’s quick enough for a weeknight meal but impressive enough to serve to guests. I know I’ve made it countless times, and it’s always a hit. The simplicity of the ingredients combined with the incredible depth of flavor makes it a must-try recipe for any pasta lover.
But the best part? It’s incredibly versatile! Feel free to get creative with your serving suggestions and variations. For a spicier kick, add a pinch of red pepper flakes to the garlic butter sauce. If you’re looking to lighten things up, try using turkey sausage instead of Italian sausage. Or, for a vegetarian option, swap the sausage for some sautéed mushrooms and zucchini it’s equally delicious!
Serving Suggestions:
* Serve it with a side of crusty bread to soak up all that amazing garlic butter sauce. Trust me, you won’t want to waste a drop!
* A simple green salad with a light vinaigrette is the perfect complement to the richness of the pasta.
* Garnish with fresh parsley or grated Parmesan cheese for an extra touch of flavor and visual appeal.
* For a more substantial meal, add some grilled chicken or shrimp on top.Variations:
* Creamy Garlic Butter Sausage Pasta: Stir in a splash of heavy cream or half-and-half at the end for an even richer and creamier sauce.
* Garlic Butter Sausage Pasta with Spinach: Add a handful of fresh spinach to the pasta during the last few minutes of cooking for a boost of nutrients and flavor.
* Spicy Garlic Butter Sausage Pasta: Add a pinch of red pepper flakes or a dash of hot sauce to the garlic butter sauce for a spicy kick.
* Garlic Butter Sausage Pasta with Roasted Vegetables: Roast your favorite vegetables, such as bell peppers, onions, and zucchini, and toss them with the pasta for a heartier and more flavorful meal.
* Garlic Butter Sausage Pasta Bake: Combine the cooked pasta and sauce in a baking dish, top with mozzarella cheese, and bake until bubbly and golden brown for a comforting casserole.I truly believe this Garlic Butter Sausage Pasta will become a staple in your kitchen. It’s easy, delicious, and endlessly customizable. So, what are you waiting for? Grab your ingredients and get cooking!
I’m so excited for you to try this recipe! And I’d absolutely love to hear about your experience. Did you make any variations? What did you serve it with? What did your family think? Please, share your thoughts and photos in the comments below! Your feedback is invaluable, and I can’t wait to see what culinary creations you come up with. Happy cooking! Let me know if you have any questions, and I’ll do my best to help. Enjoy!
Garlic Butter Sausage Pasta: Easy Recipe & SEO Tips
Savory Italian sausage meets perfectly cooked pasta in a rich and creamy garlic butter sauce. This easy-to-make dish is packed with flavor and perfect for a weeknight dinner.
Ingredients
- 1 pound Italian sausage (sweet or hot, casings removed)
- 1 pound pasta (penne, rigatoni, or your favorite shape)
- 1/2 cup unsalted butter
- 6 cloves garlic, minced
- 1/2 cup dry white wine (optional, but recommended)
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through. This usually takes about 7-10 minutes. Make sure to crumble the sausage well so it cooks evenly. You want those nice crispy bits! Once cooked, remove the sausage from the skillet and set aside. Leave any rendered fat in the skillet thats flavor gold!
- Reduce the heat to medium. Add the butter to the skillet with the sausage fat. Once the butter is melted, add the minced garlic. Cook, stirring constantly, until the garlic is fragrant and lightly golden, about 1-2 minutes. Be careful not to burn the garlic, as it will become bitter. Burnt garlic can ruin the whole dish, so keep a close eye on it!
- If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. This is called deglazing, and it adds a ton of flavor to the sauce. Let the wine simmer for about 2-3 minutes, allowing the alcohol to evaporate. If you’re skipping the wine, just move on to the next step.
- Pour in the chicken broth and bring to a simmer. Let it simmer for a few minutes to reduce slightly. Then, stir in the heavy cream. The cream will make the sauce rich and luxurious.
- Stir in the Parmesan cheese until it is melted and the sauce is smooth and creamy. The Parmesan adds a salty, nutty flavor that complements the sausage and garlic perfectly.
- Season the sauce with salt, freshly ground black pepper, and red pepper flakes (if using). Taste and adjust the seasoning as needed. Remember, the sausage and Parmesan cheese are already salty, so start with a small amount of salt and add more to taste.
- Add the cooked sausage back to the skillet with the sauce. Stir to combine and keep warm over low heat while the pasta cooks. This allows the sausage to soak up all that delicious sauce.
- While the sauce is simmering, bring a large pot of salted water to a rolling boil. The water should be generously salted think “sea water” salty. This seasons the pasta from the inside out.
- Add the pasta to the boiling water and cook according to the package directions until al dente. Al dente means “to the tooth” in Italian, and it refers to pasta that is firm and slightly chewy. Overcooked pasta will be mushy and won’t hold the sauce as well.
- Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! It helps to create a creamy, emulsified sauce that clings to the pasta.
- Drain the pasta in a colander. Don’t rinse it! Rinsing removes the starch that helps the sauce adhere to the pasta.
- Add the drained pasta to the skillet with the sausage and garlic butter sauce. Toss to coat the pasta evenly with the sauce.
- If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until the sauce reaches your desired consistency. The pasta water helps to loosen the sauce and create a creamy emulsion.
- Stir in the chopped fresh parsley. The parsley adds a pop of freshness and color to the dish.
- Serve the Garlic Butter Sausage Pasta immediately. Garnish with extra grated Parmesan cheese and a sprinkle of red pepper flakes (if desired). A side of crusty bread is also a great addition for soaking up any extra sauce.
Notes
- Sausage Options: You can use sweet Italian sausage, hot Italian sausage, or a combination of both. For a milder flavor, use sweet sausage. For a spicier kick, use hot sausage. You can also use chicken or turkey sausage for a lighter option.
- Pasta Shapes: Penne and rigatoni are great choices for this dish because their ridges help to hold the sauce. However, you can use any pasta shape you like, such as spaghetti, fettuccine, or rotini.
- Vegetable Additions: Feel free to add vegetables to this dish. Some good options include sliced bell peppers, onions, mushrooms, spinach, or kale. Sauté the vegetables in the skillet before adding the garlic.
- Spice Level: Adjust the amount of red pepper flakes to your liking. If you prefer a milder dish, omit the red pepper flakes altogether.
- Cheese Variations: You can use other types of cheese in this dish, such as Pecorino Romano or Asiago.
- Lemon Zest: Add a teaspoon of lemon zest to the sauce for a bright, citrusy flavor.
- Sun-Dried Tomatoes: Add 1/2 cup of chopped sun-dried tomatoes to the sauce for a burst of flavor.
- Make it Creamier: For an even creamier sauce, add an extra 1/4 cup of heavy cream.
- Make it Lighter: To lighten up the dish, use skim milk instead of heavy cream. The sauce won’t be as rich, but it will still be delicious.
- Garlic Lovers: If you’re a garlic lover, feel free to add more garlic to the sauce. Just be careful not to burn it!
- Make Ahead: You can make the sauce ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, cook the pasta and combine it with the sauce.
- Freezing: This dish can be frozen for up to 2 months. Thaw it in the refrigerator overnight before reheating.
- Serving Suggestions: Serve this pasta dish with a side salad and some crusty bread. It’s also great as a main course for a casual dinner party.
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