Creamy, juicy, and full of garlicky comfort—this Garlic Butter Sausage Bites with Creamy Parmesan Pasta is the kind of weeknight dinner that feels special but comes together in no time. Imagine tender penne tossed in a silky Parmesan sauce and topped with golden, crispy sausage slices that soak up every buttery, garlicky drop. Fun fact: sausages and pasta have been paired in home kitchens for generations because both are pantry-friendly and endlessly adaptable—no wonder this combination feels so familiar and satisfying.
If you love quick, flavorful dinners that impress without fuss, this recipe is for you. It’s simple to make, family-friendly, and perfect for busy evenings when you want something comforting fast. If you’re exploring similar dishes, you might also enjoy our creamy chicken pasta with bacon for another rich weeknight favorite. Ready to make a dish that disappears from the plate every time? Let’s get cooking!
What is Garlic Butter Sausage Bites with Creamy Parmesan Pasta?
What’s in a name? Plenty of deliciousness. Garlic Butter Sausage Bites with Creamy Parmesan Pasta literally describes what you’ll be eating: little rounds of sausage cooked in garlic butter and served atop creamy Parmesan-coated penne. Who named it? Maybe someone who wanted to remind you of comfort food with a wink—because who can resist bites that are both crispy and saucy? Ever wondered if “the way to a man’s heart is through his stomach” applies to everyone? We think it applies to anyone who loves good food. Try it and see for yourself—this one’s guaranteed to win smiles.
Why You’ll Love This
- Bold, savory flavor: The combination of garlic, butter, and smoked sausage creates a rich, smoky backbone while the creamy Parmesan sauce adds a silky finish that coats each bite.
- Wallet-friendly and filling: Using a pound of smoked sausage and pantry staples means this dish feeds a family without breaking the bank—great for busy households and budget-conscious cooks.
- Crowd-pleaser toppings: Fresh basil garnish adds a bright contrast to the rich sauce, and you can sprinkle extra Parmesan or red pepper flakes for a little kick.
If you liked the comforting richness of other pastas on the blog, this dish complements them nicely—try comparing textures and flavors with our other recipes for inspiration. Ready to make something your family will request on repeat? Grab your skillet.
How to Make
Quick Overview
This recipe is straightforward: brown sausage with garlic in butter, simmer a quick cream-and-broth sauce with Parmesan until silky, then toss with al dente penne. The standout is the creamy sauce that clings to the pasta and the crisped sausage that adds texture. Prep and cook time combined are roughly 25 to 30 minutes, making this ideal for weeknights.
Ingredients
- 1 lb smoked sausage, sliced into 1/2-inch rounds
- 2 tbsp butter, room temperature or melted for easy melting in skillet
- 3 cloves garlic, minced
- 1/2 lb penne pasta, measured dry
- 1 cup heavy cream, cold or straight from fridge
- 1/2 cup chicken broth, low-sodium recommended
- 1 cup grated Parmesan cheese, freshly grated for best melt
- Salt and pepper to taste, start with 1/2 tsp salt and 1/4 tsp black pepper
- Fresh basil, chopped, for garnish (about 2 tbsp)
Directions
- In a large skillet over medium heat, melt the 2 tablespoons of butter. Wait until the butter starts to foam and smells nutty but not burnt.
- Add the minced garlic to the melted butter and stir for about 30 seconds until fragrant. Immediately add the sliced smoked sausage in a single layer.
- Cook the sausage, stirring occasionally, until browned and crispy on the edges, about 5 to 7 minutes. Use a spatula to flip pieces so both sides brown evenly.
- While the sausage cooks, bring a large pot of salted water to a boil. Add the 1/2 lb penne and cook according to package instructions until al dente (usually 8 to 10 minutes). Drain and set aside.
- Reduce the skillet heat to medium-low. Pour in the 1 cup heavy cream and 1/2 cup chicken broth, stirring to combine and loosening any browned bits from the pan.
- Bring the cream mixture to a gentle simmer, then reduce the heat. Gradually add the 1 cup grated Parmesan, stirring constantly until the cheese melts and the sauce becomes smooth and creamy. If the sauce thickens too much, add a splash more chicken broth.
- Add the cooked penne to the skillet and toss gently to coat each piece in the creamy Parmesan sauce. Taste and season with salt and pepper as needed.
- Serve the pasta in bowls and spoon the garlic butter sausage bites on top. Garnish with chopped fresh basil for brightness and serve immediately.
What to Serve With
- Simple green salad: mixed baby greens with a light lemon vinaigrette to cut the richness.
- Roasted vegetables: asparagus, broccoli, or Brussels sprouts roasted with olive oil and a pinch of salt.
- Crusty bread or garlic bread: perfect for mopping up any leftover sauce.
- Light wine pairing: a crisp Pinot Grigio or unoaked Chardonnay balances the creaminess.
- For a seafood-alternative night, pair with a lighter protein like grilled shrimp or try our baked salmon in foil for a surf-and-turf vibe using the baked salmon in foil with asparagus garlic lemon butter sauce recipe idea.
Top Tips for Perfecting
- Use freshly grated Parmesan for the best melting and flavor—pre-grated cheese often contains additives that affect texture.
- Don’t overheat the cream: keep the sauce at a gentle simmer to prevent curdling.
- For extra crispiness, sear sausage over medium-high heat for the first minute to get a good crust, then lower the heat.
- If the sauce seems thin, simmer a little longer to reduce. If it’s too thick, stir in a tablespoon of chicken broth at a time until you reach the desired consistency.
- Substitute penne with rigatoni or fusilli if you prefer more sauce pockets; use turkey or chicken sausage for a lighter version.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 days. Keep the sauce and pasta together for best reheating results.
- Freezing: This creamy pasta is best eaten fresh, but you can freeze the cooked sausage separately in a freezer-safe bag for up to 2 months. Thaw overnight before reheating and toss with freshly made sauce.
- Reheating: Reheat gently on the stovetop over low heat with a splash of chicken broth or milk to loosen the sauce. Microwave in short intervals, stirring and adding liquid as needed to restore creaminess.
FAQs
Can I use a different type of pasta?
Yes—rigatoni, fusilli, or penne rigate all work well because they hold the sauce. Short shapes that trap sauce are best.
Can I make this dairy-free or lighter?
You can substitute heavy cream with a dairy-free creamer or half-and-half for a lighter version, but the sauce will be less rich. Use dairy-free Parmesan alternatives for a vegan option.
How do I prevent the sauce from breaking?
Keep heat moderate and add the cheese gradually while stirring. If the sauce looks grainy, remove from heat and whisk in a small splash of warm broth.
Can I prepare this ahead of time?
You can cook the sausage and pasta ahead and store separately. Reheat and combine with freshly made sauce just before serving for best texture.
Is smoked sausage necessary?
Smoked sausage adds great flavor, but you can use Italian sausage, kielbasa, or chorizo depending on the flavor profile you want.
Conclusion
This Garlic Butter Sausage Bites with Creamy Parmesan Pasta is a dependable, cozy dinner that delivers big on flavor with minimal effort—perfect for busy weeknights or casual get-togethers. It’s simple to make, budget-friendly, and endlessly customizable, so you can tweak it to your family’s tastes and still end up with a crowd-pleasing meal. Want the original source for this delicious recipe? You can find the official recipe details at Garlic Butter Sausage Bites with Creamy Parmesan Pasta. Give it a try tonight and share it with people you love. Enjoy!
Garlic Butter Sausage Bites with Creamy Parmesan Pasta
Equipment
- Large Skillet
- Pot
Ingredients
Ingredients
- 1 lb Smoked sausage, sliced into 1/2-inch rounds
- 2 tbsp Butter room temperature or melted
- 3 cloves Garlic, minced
- 1/2 lb Penne pasta, measured dry
- 1 cup Heavy cream cold or straight from fridge
- 1/2 cup Chicken broth low-sodium recommended
- 1 cup Grated Parmesan cheese freshly grated for best melt
- 1/2 tsp Salt to taste
- 1/4 tsp Black pepper to taste
- 2 tbsp Fresh basil, chopped for garnish
Instructions
- In a large skillet over medium heat, melt the 2 tablespoons of butter until it starts to foam and smells nutty but not burnt.
- Add the minced garlic to the melted butter and stir for about 30 seconds until fragrant. Immediately add the sliced smoked sausage in a single layer.
- Cook the sausage, stirring occasionally, until browned and crispy on the edges, about 5 to 7 minutes.
- While the sausage cooks, bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente (usually 8 to 10 minutes). Drain and set aside.
- Reduce the skillet heat to medium-low. Pour in the heavy cream and chicken broth, stirring to combine and loosening any browned bits from the pan.
- Bring the cream mixture to a gentle simmer, then reduce the heat. Gradually add the grated Parmesan, stirring constantly until the cheese melts and the sauce becomes smooth and creamy.
- Add the cooked penne to the skillet and toss gently to coat each piece in the creamy Parmesan sauce. Taste and season with salt and pepper as needed.
- Serve the pasta in bowls and spoon the garlic butter sausage bites on top. Garnish with chopped fresh basil for brightness and serve immediately.
