Smoked Sausage Cheddar Pasta
A comforting and hearty dish combining smoked sausage, creamy cheddar, and broccoli, perfect for busy weeknights.
Ingredients
Pasta and Vegetables
- 16 ounces bowtie pasta
- 2 packages broccoli florets (9.5 ounces each) frozen or fresh
Sausage and Aromatics
- 14 ounces Petit Jean Meats smoked sausage
- 1 onion (sliced thin)
- 3 cloves garlic (minced)
Sauce
- 2 tablespoons olive oil
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground pepper
- 3 cups milk
- 10 ounces cheddar cheese (shredded) use freshly shredded for creamier sauce
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the bowtie pasta and cook to al dente according to package directions. Drain and set aside.
- Add broccoli spears to the pasta water or use a steamer insert over the boiling pasta water, cooking until heated through.
- Slice the Petit Jean Meats Smoked Sausage into 1/4 inch rounds.
Cooking
- Heat olive oil in a large skillet and sauté the sausage until lightly browned. Remove and set aside.
- Add onion and garlic to the skillet and cook until softened.
- Reduce heat to medium-low. Melt butter in the skillet. Whisk in flour, cooking for 2 minutes.
- Slowly whisk in milk until smooth and slightly thickened. Season with smoked paprika, salt, and pepper.
- Remove from heat and stir in shredded cheddar until melted and creamy.
- Stir in the pasta, broccoli, and browned sausage. Toss until everything is coated in the cheesy sauce.
Serving
- Serve the Smoked Sausage Cheddar Pasta hot with extra cheddar cheese on top, paired with a simple garden salad or garlic bread.
Notes
Make sure not to overcook the pasta for the best texture. This dish can be stored in an airtight container in the refrigerator for up to three days.