Smoked Sausage Cheddar Pasta

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.

   Start 2-minute timer
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.