That sounds like a comfort-food dream on a plate! 🔥🧄🧈🧀 Here’s a full recipe for Garlic Butter Sausage Bites with Creamy Parmesan Pasta — rich, flavorful, and perfect for dinner or even meal prep.
🍝 Garlic Butter Sausage Bites with Creamy Parmesan Pasta
🧄 Ingredients
For the Garlic Butter Sausage Bites:
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1 lb (450g) smoked sausage or kielbasa, sliced into 1/2″ rounds
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2 tbsp unsalted butter
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3–4 cloves garlic, minced
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1 tbsp olive oil
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1 tsp Italian seasoning
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1/4 tsp crushed red pepper flakes (optional)
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Salt & black pepper, to taste
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Fresh parsley, chopped (for garnish)
For the Creamy Parmesan Pasta:
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8 oz (225g) pasta (penne, fettuccine, or your favorite)
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2 tbsp unsalted butter
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3 cloves garlic, minced
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1 cup heavy cream
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3/4 cup freshly grated Parmesan cheese
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Salt & pepper, to taste
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1/4 cup reserved pasta water (if needed to loosen sauce)
🔪 Instructions
1. Cook the Pasta
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Bring a large pot of salted water to a boil.
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Cook pasta until al dente. Reserve 1/4 cup of the pasta water, then drain and set aside.
2. Make the Garlic Butter Sausage Bites
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Heat olive oil and butter in a large skillet over medium-high heat.
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Add sliced sausage and sear for 2–3 minutes on each side until browned.
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Add minced garlic, Italian seasoning, and red pepper flakes. Sauté for 1 minute more.
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Turn off the heat and sprinkle with fresh parsley. Set aside (keep warm).
3. Make the Creamy Parmesan Sauce
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In the same skillet or a clean one, melt 2 tbsp butter over medium heat.
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Add garlic and sauté until fragrant (about 1 minute).
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Stir in heavy cream and bring to a gentle simmer.
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Reduce heat to low and stir in Parmesan cheese until melted and smooth.
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Add salt and pepper to taste. Thin with pasta water if the sauce is too thick.
4. Combine and Serve
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Toss the cooked pasta with the creamy Parmesan sauce.
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Top with the garlic butter sausage bites.
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Garnish with more Parmesan and chopped parsley.
🌟 Tips & Variations
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Add spinach or broccoli to the pasta for color and nutrition.
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Use spicy Italian sausage for a kick.
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Try Cajun seasoning instead of Italian herbs for a bold twist.
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Swap cream for half-and-half to lighten it up slightly.
Want a one-pan version or a baked version next?