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+ servings

Creamy Garlic Sausage Pasta

This Creamy Roasted Garlic Sausage Pasta is gluten free and a crowd pleaser.  Perfect for casual entertaining.
Course Main Course
Cuisine American, Gluten Free
Keyword creamy, rich
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8
Calories 418kcal
Author Wendy Polisi


  • 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


  • 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.


Calories: 418kcal | Carbohydrates: 34g | Protein: 19g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 96mg | Sodium: 563mg | Potassium: 279mg | Fiber: 1g | Sugar: 2g | Vitamin A: 915IU | Vitamin C: 5.9mg | Calcium: 369mg | Iron: 1.3mg