Smoked Sausage Cheddar Pasta
This comforting pasta dish combines the richness of cheddar cheese, the smokiness of sausage, and the heartiness of pasta for a satisfying meal, perfect for weeknight dinners or family gatherings.
Ingredients
Pasta and Vegetables
- 16 ounces bowtie pasta
- 2 packages broccoli florets (9.5 ounces each, frozen or fresh)
Meat and Dairy
- 14 ounces Petit Jean Meats smoked sausage, sliced
- 10 ounces shredded cheddar cheese
- 1/4 cup butter
- 3 cups milk
Aromatics and Seasonings
- 1 onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil. Add bowtie pasta and cook according to package directions until al dente. Once cooked, drain and set aside.
- If using fresh broccoli, add the florets to the pasta water for a couple of minutes or steam them until tender.
Cooking Sausage and Aromatics
- Slice the smoked sausage into 1/4-inch rounds. In a large skillet, heat olive oil and sauté the sausage until lightly browned—about 5 minutes. Remove it from the skillet and set aside.
- In the same skillet, add sliced onions and minced garlic, cooking until softened—approximately 3-4 minutes.
Making the Cheddar Sauce
- Reduce the heat to medium-low. Melt the butter in the skillet, then whisk in the flour, cooking for 2 minutes to create a roux.
- Gradually whisk in the milk until the mixture is smooth and slightly thickened.
- Season the sauce with smoked paprika, salt, and pepper, whisking to combine. Remove from heat and slowly stir in cheddar cheese until melted and creamy.
Combining All Ingredients
- Fold in the cooked pasta, steamed broccoli, and sautéed sausage until everything is evenly coated in the cheesy sauce.
Notes
To serve, sprinkle with fresh herbs like parsley and pair with a light garden salad or garlic bread. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.