Recipe Room

If you love a creamy pasta with big flavor, this creamy sausage spaghetti needs to be on your menu. Smoked Gouda adds depth, the sausage brings a little heat, and fresh basil adds brightness. Simple ingredients, quick to make, and always a hit!

Why This Pasta Recipe is a Stand Out

So Much Flavor: The combination of sausage, Gouda, and fresh herbs creates bold flavor in every bite. It’s balanced, satisfying, and never boring.
One Skillet Dinner: Everything cooks in one pan, which keeps things simple and makes cleanup a breeze.
Family Favorite: Everyone will go back for seconds! The creamy sauce and hearty sausage make it a hit for both kids and adults.

Creamy Sausage Spaghetti Ingredients

Sausage: Use sweet or spicy Italian sausage, breakfast sausage, or even maple sausage for a subtle sweetness that balances the savory flavors (it sounds different, but it really works!).
Basil: Fresh basil gives the best flavor, but you can substitute 2 teaspoons of dried basil if needed.
Cheese: Freshly shredded mozzarella, provolone, or gruyere can be used instead of smoked Gouda.
Pasta: Spaghetti works great, but you can use a short pasta instead, like penne, rigatoni, farfalle, or fusilli.

How to Make Creamy Sausage Spaghetti

This creamy sausage pasta recipe is an easy weeknight favorite. It’s great served with garlic bread, a fresh salad, and extra parmesan on top for the perfect finish.

Pasta & Sausage: Bring a large pot of water to a boil, then cook the noodles according to the package directions. Reserve ½-1 cup of the pasta water before draining the noodles. Set aside. Add the Italian sausage to a 14-inch large skillet. Cook and crumble over medium high heat for 6-7 minutes, until no pink remains. Drain off any excess grease.
Add Garlic: Reduce the heat to medium, then add the garlic and cook for 1 minute. Add the chicken broth and scrape up the browned bits on the bottom of the pan.
Simmer: Stir in the cream and Dijon mustard. Reduce the heat to medium low and simmer for 10 minutes, stirring often until thickened.
Add Cheese: Once thickened, stir in the smoked Gouda and Parmesan until fully melted.
Add Herbs: Add the fresh basil, then taste and season with salt and pepper.
Stir in Pasta: Add the cooked pasta 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 creamy sausage spaghetti with red pepper flakes and serve immediately.

Garlic and chicken broth added to the sausage.

Alyssa’s Pro Tip

Save a little pasta water. It thins and smooths the cream sauce, and the starch helps it blend without getting watery. Add 1 to 2 tablespoons at a time, stirring until the sauce is just right.

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.

Course Dinner, entree, Main Course, main dish

Cuisine American, Italian, Italian American

Keyword creamy sausage pasta, Creamy Sausage Spaghetti, Creamy Sausage Spaghetti recipe, easy dinner, easy sauage spaghetti, pasta dinner, sausage pasta, Sausage Spaghetti, Sausage Spaghetti recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 856kcal

Author Alyssa Rivers

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

Overhead shot of the skillet full of cooked creamy sausage spaghetti ready to serve.

Make It a Meal

Turn this creamy sausage spaghetti dish into a complete meal with a few easy sides. Vegetables and garlic bread pair perfectly with the creamy pasta and help round out dinner.

Recipe Skill Levels

Easy Parmesan Knots

15 minutes

Side Dishes

Perfect “Roasted” Air Fryer Asparagus

15 minutes

Recipe Skill Levels

Copycat Olive Garden Breadsticks

2 hours 5 minutes

Salads

Greek Salad with the BEST Dressing

15 minutes

from The Recipe Critic https://ift.tt/NDZdyTl

Groceries are expensive right now, so I’ve been leaning hard on the cheap staples. This melting cabbage with a garlicky cream sauce, sun-dried tomatoes, and Parmesan is easy, budget friendly, and tastes amazing.

Why You’re About to Rethink Cabbage

Transforms Basic into Craveable! Roasting brings out natural sweetness and creates crispy edges with a tender center.
Pairs with Everything. Serve it with steak, roast chicken, pork, or even on its own for a simple side.
Simple but Feels Elevated. Just a few ingredients turn into a side dish that looks impressive without extra work.

Melting Cabbage Ingredients

Cabbage Core: Keep the core on each cabbage wedge; this is what keeps the wedges together.
Skillet: Use an oven safe skillet so you can transfer it directly from the stove top to the oven.
Broth: Use vegetable broth for a vegetarian version.

Creamy Tuscan Melting Cabbage Recipe

With grocery prices as high as they are, I’m looking into how I can stretch my dollar. Making this creamy Tuscan melting cabbage will do just that!

Prep: Preheat the oven to 375°F. Slice 1 large head of green cabbage into 8 wedges, keeping the core intact on each wedge. Heat a large oven-safe skillet over medium-high heat, then add olive oil. Once the oil is hot, add the cabbage and sear for 2-3 minutes per side. The cabbage should have a nice golden crust. Remove to a plate, then season with salt and black pepper to taste.
Cook Onion & Garlic: To the same skillet, over medium heat, add butter. Once the butter is melted, add diced yellow onion and minced garlic. Cook for 3-4 minutes until the onions begin to soften.
Deglaze Pan: Add chicken broth to the skillet to deglaze, scraping up any brown bits. Add cream cheese and whisk until fully melted and smooth.
Cook Sauce: Add heavy cream, sun dried tomatoes, Italian seasoning, and grated parmesan cheese. Whisk until combined. Let the sauce simmer until it thickens slightly, about 2-3 minutes, then remove from heat.
Melting Cabbage: Add the cabbage wedges back into the skillet, nestling them together until they all fit. Spoon some sauce over the top of the cabbage.
Bake: Cover with foil and bake for 45 minutes. Remove the foil and spoon more sauce over the top, basting the cabbage. Bake the melting cabbage for an additional 15-20 minutes, until tender and golden.

Melting Cabbage

Crispy edges, tender centers, and deep roasted flavor. This melting cabbage is the easiest way to make cabbage taste incredible.

Course Side Dish

Cuisine American

Keyword marry me melting cabbage, melting cabbage, melting cabbage in a creamy tuscan sauce, melting cabbage recipe

Prep Time 15

Cook Time 1 15

Total Time 1 30

Servings servings

Calories 398kcal

Author Alyssa Rivers

Ingredients

1 large head green cabbage
2 tablespoons olive oil
salt and pepper to taste
2 tablespoons butter
½ cup diced yellow onion
3 teaspoons minced garlic about 3 cloves
1 cup chicken broth
4 ounces cream cheese
1 cup heavy cream
½ cup chopped sundried tomatoes
2 teaspoons Italian seasoning
½ cup grated parmesan

Instructions

Preheat the oven to 375 degrees Fahrenheit. Slice 1 large head green cabbage into 8 wedges, keeping the core intact on each wedge.
Heat a large oven safe skillet over medium-high heat. Add 2 tablespoons olive oil. Once the oil is hot, add the cabbage and sear for 2-3 per side, until the cabbage has a nice golden crust. Remove to a plate and season with salt and pepper to taste.
To the same skillet, over medium heat, add 2 tablespoons butter. Once the butter is melted, add ½ cup diced yellow onion and 3 teaspoons minced garlic. Cook for 3-4 minutes until the onions begin to soften.
Add 1 cup chicken broth to the skillet to deglaze, scraping up any brown bits. Add 4 ounces cream cheese and whisk until fully melted and smooth.
Add 1 cup heavy cream, ½ cup chopped sundried tomatoes, 2 teaspoons Italian seasoning, and ½ cup grated parmesan. Whisk until combined. Let the sauce simmer until it thickens slightly; this will take about 2-3 minutes. Remove from heat.
Add the cabbage wedges back into the skillet, nestling them together until they all fit. Spoon some sauce over the top of the cabbage.
Cover with foil and bake for 45 minutes. Remove the foil and spoon more sauce over the top, basting the cabbage. Bake for an additional 15-20 minutes, until tender and golden.

Notes

Storage & Make Ahead Instructions

Fridge: Store in an airtight container in the fridge for up to 4 days. Reheat portions in the microwave in 30-second intervals, until heated through.
Make Ahead: Sear the cabbage and make the sauce in advance. Assemble when ready to bake.