Creamy Smoked Gouda Sausage Pasta (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
340 grams pasta (penne or rotini)
02 -
450 grams smoked sausage, sliced (kielbasa, andouille, or turkey sausage)
03 -
1 small onion, diced
04 -
3 cloves garlic, minced
05 -
950 milliliters chicken broth
06 -
240 milliliters heavy cream
07 -
225 grams smoked gouda cheese, shredded
08 -
30 grams fresh spinach (about 1 cup)
09 -
15 milliliters olive oil (1 tablespoon)
10 -
Salt and black pepper, to taste
11 -
Optional: Red pepper flakes, to taste
# Step-by-Step Directions:
01 -
Heat olive oil in a large pot over medium heat. Add the sliced smoked sausage and cook for 4 to 5 minutes, stirring occasionally, until browned. Remove the sausage and set aside.
02 -
In the same pot, add the diced onion and cook for 2 to 3 minutes until softened and translucent. Stir in the minced garlic and sauté for 1 minute until fragrant.
03 -
Pour in the chicken broth and bring to a boil. Add the pasta and cook uncovered for 8 to 10 minutes, stirring occasionally, until the pasta is al dente.
04 -
Stir in the heavy cream, cooked sausage, and fresh spinach. Cook for 2 minutes, allowing the spinach to wilt.
05 -
Reduce heat to low and gradually stir in the shredded smoked gouda until fully melted and creamy.
06 -
Season with salt, black pepper, and optional red pepper flakes to taste. Serve immediately.
# Helpful Notes:
01 -
Use freshly shredded smoked gouda for better melting and flavor. Avoid overcooking the pasta since it will continue to cook in the sauce.
02 -
Brown the sausage thoroughly to enhance the smoky depth of the dish.