Garlic Butter Sausage Pasta: The Ultimate Comfort Food Recipe

Garlic Butter Sausage Pasta: Prepare to be utterly captivated by a dish that’s as comforting as it is flavorful! Imagine twirls of perfectly cooked pasta, coated in a luscious, garlicky butter sauce, studded with savory sausage. This isn’t just dinner; it’s an experience.

While the exact origins of this particular combination are somewhat modern, the core elements – pasta, garlic, butter, and sausage – boast a rich culinary history. Pasta, of course, has been a staple in Italian cuisine for centuries, while garlic and butter have long been used to create simple yet elegant sauces. Sausage, in its various forms, adds a hearty, protein-packed element that elevates the dish to a satisfying meal.

What makes Garlic Butter Sausage Pasta so irresistible? It’s the symphony of flavors and textures. The creamy, garlicky sauce clings beautifully to the pasta, while the sausage provides a delightful savory counterpoint. It’s quick and easy to prepare, making it perfect for busy weeknights, yet impressive enough to serve to guests. The aroma alone is enough to make mouths water, and the taste? Pure bliss! I find that people love this dish because it’s both familiar and exciting, offering a comforting taste of home with a touch of gourmet flair. You’ll find yourself craving this Garlic Butter Sausage Pasta again and again!

this Recipe

Ingredients:

• 1 pound Italian sausage (sweet or hot, casings removed)
• 1 pound pasta (penne, rigatoni, or your favorite shape)
• 1/2 cup butter, unsalted
• 6 cloves garlic, minced
• 1/2 cup dry white wine (optional, but highly recommended!)
• 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil

Preparing the Sausage and Garlic Butter

1. Brown the Sausage: In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until it’s browned and cooked through. This usually takes about 7-10 minutes. Make sure to crumble the sausage well so you don’t have large chunks. We want it nicely browned for maximum flavor! Once cooked, remove the sausage from the skillet and set aside. Leave any rendered fat in the pan – that’s flavor gold!
2. Sauté the Garlic: Reduce the heat to medium. Add the butter to the skillet with the sausage fat. Once the butter is melted, add the minced garlic. Sauté the garlic for about 1-2 minutes, or until it’s fragrant and lightly golden. Be careful not to burn the garlic, as it will become bitter. Burnt garlic can ruin the whole dish, so keep a close eye on it!
3. Deglaze with Wine (Optional but Recommended): If using white wine, pour it into the skillet with the garlic butter. Increase the heat slightly and scrape up any browned bits from the bottom of the pan. These browned bits are called “fond,” and they’re packed with flavor. Let the wine reduce for about 2-3 minutes, or until it’s almost completely evaporated. This step adds a wonderful depth of flavor to the sauce. If you’re skipping the wine, just move on to the next step.
4. Add Chicken Broth and Simmer: Pour in the chicken broth and bring the mixture to a simmer. Let it simmer for about 5 minutes, allowing the flavors to meld together. This will help thicken the sauce slightly.
5. Stir in Heavy Cream: Reduce the heat to low and stir in the heavy cream. This will make the sauce rich and creamy. Be sure to stir gently to avoid curdling the cream.
6. Add Parmesan Cheese: Stir in the grated Parmesan cheese until it’s melted and the sauce is smooth. The Parmesan will add a salty, nutty flavor and help to thicken the sauce further.
7. Season to Taste: Season the sauce with salt, freshly ground black pepper, and red pepper flakes (if using). Taste the sauce and adjust the seasonings as needed. Remember, you can always add more, but you can’t take it away!
8. Return Sausage to Sauce: Add the cooked sausage back to the skillet with the sauce. Stir to combine and keep warm over low heat while you cook the pasta.

Cooking the Pasta

1. Boil Water: Bring a large pot of salted water to a rolling boil. The water should be generously salted – this will help season the pasta from the inside out. A good rule of thumb is to use about 1 tablespoon of salt per gallon of water.
2. Cook Pasta: Add the pasta to the boiling water and cook according to the package directions until it’s al dente. Al dente means “to the tooth” in Italian, and it refers to pasta that is cooked but still firm. Overcooked pasta will be mushy and unpleasant.
3. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is a secret weapon for making creamy sauces!
4. Drain Pasta: Drain the pasta in a colander.

Combining Pasta and Sauce

1. Add Pasta to Sauce: Add the drained pasta to the skillet with the sausage and garlic butter sauce. Toss to coat the pasta evenly with the sauce.
2. Adjust Consistency: If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. The pasta water will help to emulsify the sauce and create a silky smooth texture.
3. Stir in Parsley: Stir in the chopped fresh parsley. The parsley will add a pop of freshness and color to the dish.
4. Serve Immediately: Serve the Garlic Butter Sausage Pasta immediately. Garnish with extra grated Parmesan cheese and a sprinkle of red pepper flakes (if desired).

Tips and Variations

• Spice it up: For a spicier dish, use hot Italian sausage and add more red pepper flakes. You could even add a pinch of cayenne pepper to the sauce.
• Add vegetables: Feel free to add some vegetables to the dish. Sautéed onions, bell peppers, mushrooms, or spinach would all be delicious additions. Add them to the skillet after the sausage is cooked and before you add the garlic.
• Use different pasta: Penne and rigatoni are great choices for this dish because their ridges help to hold the sauce. However, you can use any pasta shape you like. Farfalle (bow tie pasta), fusilli (corkscrew pasta), or even spaghetti would work well.
• Make it vegetarian: To make this dish vegetarian, substitute the Italian sausage with plant-based sausage or sautéed vegetables.
• Add a squeeze of lemon: A squeeze of fresh lemon juice at the end can brighten up the flavors of the dish.
• Make it ahead: You can make the sauce ahead of time and store it in the refrigerator for up to 3 days. When you’re ready to serve, simply cook the pasta and combine it with the sauce.
• Freezing: While the sauce can be frozen, the pasta is best served fresh. If you do freeze the sauce, be aware that the texture may change slightly upon thawing.
• Garlic Lovers Rejoice: If you’re a true garlic enthusiast, don’t hesitate to add even more garlic to the recipe. Just be mindful not to burn it.
• Wine Pairing: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc pairs beautifully with this pasta dish. The acidity of the wine will cut through the richness of the sauce.

Enjoy your delicious Garlic Butter Sausage Pasta!

Conclusion:

This Garlic Butter Sausage Pasta isn’t just another pasta dish; it’s a flavor explosion waiting to happen in your kitchen! From the savory sausage to the rich, garlicky butter sauce, every bite is a comforting and satisfying experience. I truly believe this recipe is a must-try because it’s quick, easy, and delivers restaurant-quality results without the restaurant price tag. Plus, it’s incredibly versatile, making it perfect for a weeknight dinner or a weekend gathering.

Think of it: the aroma of garlic and butter filling your kitchen, the perfectly cooked pasta coated in a luscious sauce, and the satisfying chew of the sausage. It’s a symphony of textures and tastes that will have everyone asking for seconds. And the best part? It comes together in under 30 minutes!

But don’t just take my word for it. I encourage you to give this recipe a try and experience the magic for yourself. I’ve poured my heart into perfecting this dish, and I’m confident that you’ll love it as much as I do.

Now, let’s talk serving suggestions and variations because the possibilities are endless! For a complete meal, serve this Garlic Butter Sausage Pasta with a simple side salad and some crusty bread to soak up all that delicious sauce. A sprinkle of fresh parsley or basil adds a pop of color and freshness.

Feeling adventurous? Here are a few variations to spice things up:

* Add some veggies: Toss in some sautéed spinach, bell peppers, or mushrooms for added nutrients and flavor.
* Spice it up: A pinch of red pepper flakes will give your pasta a fiery kick.
* Cheese, please!: A generous grating of Parmesan or Pecorino Romano cheese is always a good idea. You could even melt some mozzarella on top for a cheesy, bubbly delight.
* Creamy Dreamy: Stir in a splash of heavy cream or half-and-half at the end for an extra creamy sauce.
* Sausage Swap: Experiment with different types of sausage, such as Italian sausage, chorizo, or even chicken sausage.
* Lemon Zest: A little lemon zest brightens the whole dish.

Don’t be afraid to get creative and customize this recipe to your liking. That’s the beauty of cooking – it’s all about experimenting and finding what you love.

I’m so excited for you to try this recipe and create your own culinary masterpiece. Once you do, please share your experience with me! I’d love to hear your feedback, see your photos, and learn about any variations you’ve tried. You can leave a comment below, tag me on social media, or send me an email. Your input is invaluable, and it helps me continue to create recipes that you’ll love.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to whip up a batch of this incredible Garlic Butter Sausage Pasta. I promise you won’t be disappointed. Happy cooking!