Creamy Skillet Garlic Sausage Pasta

A bowl of creamy garlic sausage pasta with sliced sausage, chopped tomatoes, melted cheese, and fresh parsley sits next to a glass of white wine on a white tablecloth.

Creamy Skillet Garlic Sausage Pasta

This creamy sausage pasta is the dinner I make when I want comfort food that tastes like a splurge but comes together in one skillet. You are going to fall in love with the combination of garlic sausage, pasta, and roasted garlic in a creamy three-cheese sauce. It's rich enough that a side salad makes it a full meal, and it's been on my regular rotation for years.

Course Main Course

Cuisine American

Keyword creamy, rich

Prep Time 20

Cook Time 1 9

Total Time 1 29

Servings

Calories 567kcal

Author Wendy Polisi

Ingredients

2 heads garlic
1 tablespoon avocado oil
1 pound smoked garlic sausage like Aidells, sliced
2 cups grape or cherry tomatoes halved
¼ cup white wine optional
1 ½ cups half-and-half
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 cooked according to package directions

Instructions

Roast the Garlic

Heat the oven to 400°F. Slice about a quarter inch off the top of each head, just enough that the cloves peek out. Set the heads cut-side up on a piece of foil. Drizzle each with a teaspoon of olive oil and a pinch of salt, then wrap the foil into a little pouch. Roast for 40 minutes. You want the cloves soft, deep gold, and sweet-smelling. Let them cool until you can handle them. Squeeze from the bottom and the cloves slide right out.

Sauce

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.

If you don't want to use wine, sub in broth and finish the dish with a squeeze of lemon.

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 20 minutes.

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