Creamy Smoked Sausage Pasta

This creamy smoked sausage pasta is made in one pot with browned sausage, tender pasta, sun-dried tomatoes and melty Gruyere. It’s rich, cheesy and ready in about 30 minutes with only one skillet to wash! Perfect for busy nights.

Adding sun-dried tomatoes to everything over here.

I only just discovered sun-dried tomatoes about 10 short years ago and now they’re my secret ingredient to so many recipes.

That burst of sweet, tangy, vibrant flavor – I just can’t handle the goodness. They make everything better, and in this smoke sausage pasta skillet, they’re the star of the show.

There’s a lot happening in this skillet, but none of it is difficult. The smoked sausage gets browned until the edges are crisp, the pasta cooks right in the creamy sauce and the sun-dried tomatoes add a sweet, tangy pop that keeps everything from feeling too heavy.

It tastes a little fancy thanks to the Gruyere and sun-dried tomatoes, but it’s still exactly the kind of easy weeknight dinner we love around here.

If you’re also a sun-dried tomato lover, you should try my Tuscan white bean soup! It’s full of ’em. Same goes for my chicken florentine.

Why You’ll Love This Smoked Sausage Pasta:

1. One skillet, zero stress. Everything cooks together in about 25 minutes, which means less cleanup!
2. Tastes way fancier than it is. Sun-dried tomatoes and Gruyere dress up an otherwise simple sausage pasta without making it fussy.
3. It’s easy to customize. Swap the pasta, smoked sausage, or cheese based on what you already have.

Ingredient Notes:

Smoked sausage: Use any fully cooked smoked sausage you like. Beef, pork, turkey or chicken sausage, and kielbasa will all work. Browning the slices before adding the other ingredients gives them crisp edges and adds more flavor to the sauce.

Pasta: I’ve pretty much use every short shape of pasta out there. Campanelle is my favorite because I love the ruffled edges, but penne, bow-tie, and shells are easiest to find.

Sun-dried tomatoes: Dry-packed sun-dried tomatoes work especially well because they soften as the pasta cooks without adding extra oil. If you have oil-packed tomatoes, drain and pat them dry first.

Half-and-half: This makes the pasta creamy without creating an overly heavy sauce. You can also combine equal parts milk and heavy cream if that’s what you already have on hand.

Gruyere: Gruyere melts smoothly and adds a nutty, savory flavor. Swiss, fontina or sharp cheddar will work as well.

Step by Step:

Storage & Reheating:

Store leftover smoked sausage pasta in an airtight container in the refrigerator for four to five days.

The sauce will thicken as it sits. Add a splash of milk or chicken broth before reheating it gently on the stove or in the microwave.

I haven’t tested freezing this pasta. Creamy sauces and cooked pasta can sometimes change texture after freezing, so I recommend enjoying it fresh or refrigerated.