Creamy Sausage Spaghetti
Rich, silky, and full of flavor, this creamy sausage spaghetti comes together fast with simple ingredients and the perfect balance of smoky, spicy, and fresh.
Servings: 6 servings
Equipment
- 1 large 14-inch skillet
Ingredients
- 12 ounces spaghetti noodles
- 1 pound Italian sausage hot or sweet
- 1 tablespoon minced garlic
- 1 cup chicken broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 ½ cups shredded smoked gouda
- ½ cup shredded parmesan
- 2 tablespoons sliced fresh basil
- salt to taste
- ground black pepper to taste
- red pepper flakes for garnish
Instructions
- Bring a large pot of water to a rolling boil and cook 12 ounces spaghetti noodles according to the package. Reserve ½-1 cup of the pasta water before draining the noodles. Set aside.
- Add 1 pound Italian sausage to a large 14-inch skillet and cook and crumble over medium-high heat for 6-7 minutes, until no pink remains. Drain off any excess grease.
- Reduce the heat to medium, then add 1 tablespoon minced garlic and cook for 1 minute. Add 1 cup chicken broth and scrape up the browned bits on the bottom of the pan.
- Stir in 1 cup heavy cream and 1 tablespoon Dijon mustard. Reduce the heat to medium-low and simmer for 10 minutes until thickened, stirring intermittently.
- Once thickened, stir in 1 ½ cups shredded smoked gouda and ½ cup shredded parmesan until fully melted. Add 2 tablespoons sliced fresh basil, then taste and season with salt and ground black pepper.
- Add the noodles to the sauce and toss to coat. If needed, add a couple of tablespoons of the reserved pasta water to help loosen the sauce (this is especially helpful if the pasta sits for any amount of time before serving). Garnish with red pepper flakes and serve immediately.
Notes
Storage, Reheating, & Make Ahead Instructions
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 7 days. Store reserved pasta water separately.
- Reheating: Add about 1 tablespoon of the reserved pasta water or milk per serving, then microwave for 30 to 60 seconds. Stir well to restore the creamy, cheesy texture and help prevent the sauce from splitting.
- Freezer Not recommended. The noodles, cream, and cheese do not freeze well.
- Make Ahead: Best served right away. If it sits 10 to 15 minutes, stir in a splash of reserved pasta water to loosen the sauce before serving.
Nutrition
Calories: 856kcal | Carbohydrates: 46g | Protein: 37g | Fat: 57g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 176mg | Sodium: 1358mg | Potassium: 453mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1019IU | Vitamin C: 2mg | Calcium: 571mg | Iron: 2mg
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