Smoked Sausage Cheddar Pasta

Ingredients

• 16 oz bow tie pasta (Cavatappi or penne may be substituted)
• 14 oz smoked sausage (Sliced into 1/4-inch rounds)
• 1 onion (Sliced thin)
• 3 garlic cloves (Minced)
• 2 tbsp olive oil (For sautéing the sausage)
• 0.25 cup butter
• 0.25 cup all-purpose flour (For thickening the sauce)
• 1 tsp smoked paprika
• 1 tsp kosher salt (Plus additional salt for the pasta water)
• 1 tsp freshly ground black pepper
• 3 cup milk
• 10 oz cheddar cheese (Shredded; a mix of cheddar and smoked Gouda may be used)
• 19 oz broccoli florets (Two 9.5-ounce packages; frozen or fresh)

Steps

1. 1

   Bring a large pot of generously salted water to a boil. Add the bow tie pasta and cook until al dente according to the package directions. Drain and set aside.

2. 2

   Add the broccoli florets to the pasta water, or place them in a steamer insert over the boiling water. Cook until heated through and tender-crisp, then drain if necessary and set aside.

3. 3

   Slice the smoked sausage into 1/4-inch rounds.

4. 4

   Heat the olive oil in a large skillet over medium heat. Add the sliced sausage and sauté until lightly browned on both sides. Transfer the sausage to a plate and set aside.

5. 5

   Add the sliced onion to the skillet and cook until softened, stirring occasionally.

6. 6

   Add the minced garlic to the skillet and cook briefly with the onion until fragrant and softened.

7. 7

   Reduce the heat to medium-low. Add the butter and allow it to melt in the skillet.

8. 8

   Whisk the flour into the melted butter and cook for 2 minutes, whisking continuously to form a smooth roux.

9. 9

   Slowly whisk in the milk. Continue whisking until the sauce is smooth and slightly thickened.

10. 10

    Add the smoked paprika, kosher salt, and freshly ground black pepper. Whisk until evenly combined. For optional heat, add a pinch of crushed red pepper flakes.

11. 11

    Remove the skillet from the heat. Add the shredded cheddar and stir until completely melted and the sauce is creamy.

12. 12

    Add the cooked pasta, broccoli, and browned sausage to the cheese sauce. Toss gently until all the ingredients are evenly coated.

13. 13

    Serve hot. If reheating leftovers, warm them over medium heat with a splash of milk to loosen the sauce.

Notes

The recipe author suggests using a mixture of cheddar and smoked Gouda for an extra-gooey sauce. Leftovers reheat well; add a splash of milk while warming over medium heat.

Nutrition per serving

• main dish
• pasta
• skillet
• weeknight dinner
• family-friendly
• comfort food
• 30-minute meal