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Whenever I need something filling but easy on a packed night, smoked sausage with mozzarella and pasta hits the spot. The cheesy mozzarella sauce clings to each bite of smoky sausage and rigatoni. It’s warm, super satisfying, and doesn’t take much effort after work.
My first time making this was a last-minute gathering. It vanished before I could get seconds, so now it’s my go-to when company surprises me.
Tasty Ingredients
- Mozzarella cheese: gives that unforgettable stretch and creaminess Best if you shred it right before cooking for that gooey finish
- Heavy cream: brings it all together with a dreamy texture Go for fresh if you can
- Paprika: adds beautiful color and a mild warmth Smoked paprika really plays well with sausage
- Salt: brings out the flavors in each step A good kosher salt or sea salt is perfect
- Milk: keeps the sauce nice and velvety Whole is best for extra richness
- Flour: thickens up the cheese sauce All-purpose is all you need
- Garlic powder and onion powder: boost the savory side Grind fresh for a bigger punch
- Butter: sets up the creamy sauce Base Real butter (unsalted) makes a difference
- Parsley flakes: finish everything with color and freshness Use fresh if possible, but dried works too as long as it smells good
- Red pepper flakes: spark up a little heat Start small, add more if you want
- Rigatoni pasta: grabs onto the sauce Bigger tubes are best for more creaminess in every bite
- Smoked sausage: smoky, rich, and filling with a snappy bite Hunt for ones that are well-marbled and have good texture
Simple How-To
- Add the Finishing Touches:
- Scoop pasta into bowls and top it with parsley for color and red pepper flakes for a fun kick
- Mix It All Together:
- Toss the browned sausage and hot cheese sauce with the cooked pasta Make sure every piece gets nicely coated Taste it and tweak the seasoning if it needs it
- Create the Cheese Magic:
- In a medium pan, melt butter over medium-high Sprinkle in onion and garlic powder to wake up the flavors Add flour and whisk like crazy for three minutes until it loses that raw taste Slowly pour in milk, whisking until smooth Let it bubble and thicken for three minutes Lower heat, toss in paprika and salt Mix in mozzarella by the handful, letting it fully melt before adding more Finish with cream and let it simmer gently for two minutes
- Get the Pasta Ready:
- Boil a big pot of water Add lots of salt for flavor Toss in the rigatoni, give a good stir, and cook until just barely done Save some of the pasta water, then drain the rest and return rigatoni to the pot off the heat
- Sizzle the Sausage:
- Slice sausage and throw it into a hot skillet with oil over medium-high Cook until the edges get crisp and golden brown on both sides It’ll smell awesome and get that deep flavor
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The best part has to be watching mozzarella go all stretchy and gooey over everything. Whenever I add that last handful, I remember my nephew tugging for extra cheese at his birthday. Watching everybody smile over those cheesy pulls never gets old.
Keep It Fresh
Chill leftovers only after they’ve cooled completely and seal in airtight containers. They’re best within two days. When you warm it up, add a splash of milk or cream and microwave gently, giving it a stir midway so everything gets creamy again.
Swaps and Extras
Chicken or turkey sausage make this a little lighter and are just as tasty. Don’t have rigatoni? Penne or ziti work, too. Out of heavy cream? Swap in half and half. For more zip, throw in grated parmesan at the end.
Pairing Ideas
This is great with garlicky bread to scoop up leftover cheese sauce. A side of steamed broccoli or leafy green salad keeps things balanced. Some days, I toss on a few roasted cherry tomatoes for color and a little tang.
Cozy Weeknight Dinner
When I’m tired and need something quick that everyone loves, this is my backup plan. It’s got those cozy, nostalgic vibes—kind of like the pasta mixes from when I was a kid, but with the good stuff like real sausage and homemade sauce. The smell alone pulls the family right into the kitchen.
Recipe Questions & Answers
- → What vegetables pair well with this dish?
You can add fresh salad, sautéed spinach, or roasted broccoli—they all go nicely with these cheesy, rich flavors.
- → Can I adjust the spice level?
Totally! Dial back or add more red pepper flakes, or leave them out if you like things mild.
- → Does this dish store well for leftovers?
Sure does. Keep leftovers in something airtight in your fridge, and add a splash of milk when reheating so it stays creamy.
- → How can I make the sauce extra creamy?
Mix in whole milk and heavy cream, then whisk in the mozzarella slowly for smooth sauce magic.
- → Can I use a different type of pasta?
Yep, swap in fusilli, ziti, or penne—whatever shape you like, they all hold onto the cheesy sauce well.