Watch the video above for a visual guide on how to prepare this delicious Sausage Alfredo Pasta from start to finish. It’s designed to make your cooking experience even smoother!

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  1 (16-ounce) package penne pasta

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  Salt and freshly ground black pepper

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  1 tablespoon olive oil

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  1 (13-ounce) package smoked sausage thinly sliced (such as Andouille or Kielbasa)

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  6 tablespoons unsalted butter cut into tablespoons for quicker melting

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  1-1/2 teaspoons minced garlic or 1 teaspoon garlic powder for convenience

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  1 tablespoon Cajun seasoning see note 1 for brand recommendations or homemade option

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  1/2 teaspoon paprika

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  1/2 teaspoon dried oregano

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  1 cup heavy cream

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  1-1/2 cups freshly grated Parmesan cheese or Parmigiano Reggiano, see note 2 for important details

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  Fresh parsley optional, for garnish and a touch of freshness

• Prepare Pasta & Reserve Water: Bring a large pot of water to a rolling boil. Once boiling, add at least 1 tablespoon of salt – the water should taste distinctly salty, like the ocean. Add the entire package of penne pasta and boil, stirring occasionally to prevent sticking, until it’s “al dente” according to the package directions (aim for the lowest time indicated for a firm bite). Before draining, carefully remove and save 1 cup of the starchy pasta water. Drain the pasta thoroughly but do NOT rinse it in cold water; the residual starch is important for sauce adhesion.
• Brown the Smoked Sausage: Place a large, cast-iron pan or a heavy-bottomed pot (ensure it’s large enough to hold all the pasta later) over medium-high heat. Drizzle in 1 tablespoon of olive oil. Once the oil is shimmering and hot, add the thinly sliced smoked sausage. Let it sear, stirring occasionally, until it’s nicely browned and slightly crispy on the edges. Remember, smoked sausage is already cooked through, so you’re aiming for flavor development and texture rather than doneness. Use a slotted spoon to transfer the browned sausage to a large bowl, leaving the flavorful drippings behind in the pan. If there’s more than 1 tablespoon of grease, carefully drain off the excess, leaving just enough to coat the bottom. Cover the sausage with foil to keep it warm.
• Craft the Creamy Sauce: Using the same pot with the sausage drippings (do not wipe it clean!), reduce the heat to medium-high. Add the unsalted butter and melt it completely. Once melted, add the minced garlic and sauté for just 1 minute until fragrant. Pour in the heavy cream, Cajun seasoning, paprika, and dried oregano. Season with black pepper to taste (I typically add about 1/4 teaspoon). As soon as the mixture comes to a gentle boil, immediately reduce the heat to medium-low. Let the sauce simmer gently, stirring occasionally, until it has visibly thickened, which usually takes about 1–3 minutes (refer to note 3 for a thickness test).
• Combine & Emulsify: Once the sauce has thickened to your liking, remove the pot from the heat. Stir in the finely grated Parmesan cheese until it’s completely melted and the sauce becomes mostly smooth and velvety. Immediately add the drained penne pasta on top of the sauce, along with 1/2 cup of the reserved pasta water. Return the browned sausage and, if desired, add fresh chopped parsley. Return the pot to medium heat. Using tongs, gently toss the pasta with the sauce, sausage, and parsley for about 1 minute until the pasta is beautifully coated and the sauce emulsifies (clings together) nicely. If the sauce looks too dry or stodgy, add additional reserved pasta water, 1-2 tablespoons at a time, until it reaches your desired consistency. Taste and add a pinch of salt if needed, keeping in mind that Cajun seasoning and Parmesan are already salty.
• Serve & Garnish: Remove the glorious Sausage Alfredo Pasta from the heat and serve it immediately while hot and creamy. Garnish individual plates with a sprinkle of fresh chopped parsley and an extra dusting of Parmesan cheese, if desired. Enjoy!

Note 2: The Importance of Freshly Grated Parmesan. The quality of your Parmesan cheese makes an enormous difference in the flavor and texture of this recipe. For the best results, do NOT use canned or pre-shredded/grated Parmesan. These often contain anti-caking agents that prevent them from melting smoothly, leaving you with a clumpy or grainy sauce. Instead, always use a block of high-quality Parmesan cheese and grate it finely yourself, either on a box grater or with a fine grater. If you’re truly looking for that extra “umph” and authentic Italian richness, opt for Parmigiano Reggiano – its complex, nutty flavor is absolutely incredible in this dish.

Note 3: Testing Sauce Thickness. Achieving the perfect sauce consistency is key to a luscious Alfredo. The sauce should be thick enough to coat the back of a wooden spoon. To test this, lift the spoon out of the sauce and immediately trace a line across the back of the spoon with your fingertip. If the line retains a clear, distinct track and the sauce doesn’t immediately flow back into the gap, your sauce is thick enough. If the line disappears quickly, the sauce needs to simmer a bit longer until it reaches the desired consistency.

Storage: As mentioned above, this dish is truly best enjoyed immediately for optimal texture and creaminess. You can store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, you’ll likely need to add a splash or two of additional heavy cream to help loosen the sauce and restore its creamy consistency, as it tends to thicken significantly upon cooling. While delicious, the pasta will be softer than freshly cooked. Due to the dairy components and pasta texture, this dish is not recommended for freezing or thawing, as it can cause the sauce to separate and the pasta to become mushy.

Nutrition Information