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. 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. Combine it 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!!!
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.
- 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.
More Pasta Recipes To Try
Creamy Skillet Garlic Sausage Pasta
Ingredients
- 1 tablespoon avocado oil
- 1 garlic sausage pasta like Aidells
- 2 cups grape or cherry tomatoes halved
- 2 heads roasted garlic *see note
- ¼ cup white wine
- 1 ½ 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
- ½ teaspoon fresh ground black pepper
- 12 ounces fettuccine I used gluten free; cooked according to package directions
Instructions
- 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.
Mardene Carr says
I like foods that look attractive and this one fits the bill to a tee