You are going to fall in love with the decadent combination of garlic sausage, pasta, and roasted garlic in a creamy three cheese sauce. The sauce has a splash of wine to add just the right touch of acid to this Garlic Sausage Pasta. This dish is perfect for entertaining since you can fully prep it ahead. I should warn you though – you may want to keep this all to yourself. It is pure comfort food and a particular favorite of mine. Serve this with a side salad, and you’ve got a complete meal.
Swoon-Worthy Garlic Sausage Pasta
I think most every cook has their go-to dishes. The ones that you make over and over again when you are craving a delicious meal that you know will be good.
For the past several years, this Creamy Roasted Garlic Sausage Pasta has been a recipe I have turned to again and again, whenever I was craving comfort food.
I never gave any thought about the fact that I’d never shared it here until someone asked me for the recipe and I realized that I’d never written it down. It was just one of those “in my head” things.
I probably have a half a dozen recipes like that – ones I make all the time but haven’t shared.
It is time to change that, don’t you think?
I am obsessed with this dish for a lot of reasons. One of them is that I love the intense sweetness that develops when garlic is slowly roasted. It loses most of its pungency, and develops a sweeter aroma. Combined with a cheesy creamy sauce, and you’ve got something special.
Indulge or Make it Cleaner – You Decide!
This Creamy Sausage Garlic Pasta can be just as indulgent as you like. You can make it with heavy cream, half-and-half or Whole Milk, but I often make it with my quinoa cream. Feel free to play with the amount of cheese, and even switch up the cheeses that you use.
You’ll notice that I use wine in this recipe. I love cooking with wine because since the bottle is open, it is a great excuse to have a glass.
As if I need an excuse!!!
Frequently Asked Questions
Yes! This is very easy to make ahead and then reheat as a casserole. I’ve got instructions at the end of the recipe.
I am obsessed with garlic sausage, but if you can’t find it or it seems like to much garlic for your taste buds, Italian sausage will work too.
Leftovers are good for two or three days. I recommend reheating in either the oven or stove top, and adding a touch of milk or cream if necessary. I often use fresh almond flour pasta to make this, and should note that fresh pasta tends to get mushy the next day. It isn’t a problem for us because with teenage boys, leftovers of this recipe aren’t really a thing.
Tips for Making This Garlic Sausage Pasta Recipe:
- I always keep roasted garlic in my freezer so that I have it on hand for dishes like this one. If you don’t have time to roast the garlic, feel free to substitute 1 – 2 teaspoons of minced garlic.
- Don’t forget to salt the pasta water when cooking.
If You Like This Recipe You May Also Like:
Garlic Sausage Pasta
A creamy garlicy sauce makes this recipe irresistible! This is a tried and true weekend staple that you’ll never get tired of. This recipe isn’t finicky, so feel free to substitute whatever cheeses that you have on hand. If possible, go for quality cheeses because it will have a tremendous impact on the flavor of the final dish.
Creamy Garlic Sausage Pasta
- 1 tablespoon avocado oil
- 1 garlic sausage pasta like Aidells
- 2 cups grape or cherry tomatoes halved
- 2 heads roasted garlic *see note
- 1/4 cup white wine
- 1 1/2 cups half-and-half or quinoa cream
- 8 ounces Gruyere Cheese shredded (divided)
- 4 ounces Parmesan Cheese shredded (divided)
- 3 ounces goat cheese crumbled
- 1 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 12 ounces fettuccine I used gluten free; cooked according to package directions
- Heat oil in a large skillet over medium-high heat. Add sausage and cook for 8 to 10 minutes, until browned. Remove from skillet. Add tomatoes and cook for three minutes.
- Add garlic and cook 30 more seconds. Deglaze the pan by adding the wine and scraping up the browned bits.
- Reduce the heat to medium-low and then add the cream. Cook over medium-low heat for 4 minutes, stirring often.
- Add 6 ounces Gruyere, 3 ounces Parmesan, goat cheese, salt, and pepper. Cook until cheese is melted.
- Stir in cooked pasta and sausage. Sprinkle with remaining cheese and serve warm.
- To make ahead, transfer to a casserole dish and top with cheese. Bake in a 350-degree oven for 30 minutes.