This cheesy smoked sausage bow tie pasta is the perfect dish for weeknight dinners or get-togethers. With smoky sliced kielbasa, tender bow tie pasta, a rich, creamy cheddar sauce and a big punch of seasonings make this a meal that leaves you with no doubt that you’ve had a real meal!
Pasta is right up there with potatoes and rice when it comes to versatility and ease. Noodles work with such a wide variety of flavors, and they make it so easy to prepare delicious meals. As a working mom of some very active kids, I learned firsthand just how much easier and delicious pasta dishes made life! I did – and still do – make tons of pasta dishes like baked penne pasta, Million Dollar pasta bake, pasta salad, and too many more to list. They can pull double duty as dinners or potluck recipes, and they’re so easy to make. When you have a busy life, you really can’t beat that combination of easy and delicious.
I’ve also always loved kielbasa – any smoked sausage, really – so I combined that delicious flavor with the ease and versatility of pasta to create this tasty recipe. It’s an easy, hearty dinner that only takes two pans, and it fills everyone up. It’s a winner on every level!
Why You’ll Love This Recipe
- Hearty: This recipe is full of smoked sausage, pasta, cheese, and a rich, creamy, cheesy sauce.
- Easy: This is a simple recipe that only takes a Dutch oven and a pot. It’s a recipe that even beginners can make.
- Customizable: It’s easy to change up the ingredients to make all kinds of variations on this theme.
- Versatile: This recipe makes the perfect family dinner or addition to potlucks and parties.
- Easy Cleanup: With two pots, this recipe is as easy to clean up afterward as it is to make.
Ingredients
- Kielbasa: Kielbasa has a smoky flavor that works so well with the cheesy sauce.
- Cheddar Cheese Soup: Cheddar cheese soup is the cheesy base for the sauce in this recipe.
- Heavy Cream and Chicken Broth: A combination of heavy cream and chicken broth gives the sauce a texture that’s rich and not too thin or too thick.
- Jalapenos: Diced jalapenos add a vegetal flavor and a nice kick of heat.
- Aromatics: Onions and garlic add a classic aromatic flavor profile with a nice blend of sweetness and bite.
- Seasonings: A blend of Cajun seasoning, red pepper flakes, and black pepper adds deep, complex flavor and more heat.
- Cheese: Spicy cheese makes the sauce even cheesier, meltier, and spicier.
See the recipe card at the end of the post for a full list of ingredients and their exact measurements.
Flavor Variations
- Mild: Leave out the jalapenos and red pepper flakes and use regular shredded cheese for a mild version of this recipe.
- Sausage: Any smoked sausage will work in this recipe. Choose your favorite. They all add their own twist to the recipe.
- Ham: Ham is a great replacement for kielbasa in this recipe.
- Vegetables: Add your favorite vegetables to this recipe for more flavor and texture.
- Pasta: Any short, textured noodle variety will work in this recipe.
Instructions
- Cook the sausage slices with about ¼ cup of water in a Dutch oven over medium heat until the water evaporates and the sausage is browned.
- Add the onions and jalapenos and cook until fragrant. Then, add the garlic and cook until the onions and jalapenos are tender.
- Boil the pasta according to the package directions for al dente. Drain it and set it aside.
- Add the chicken broth, heavy cream, half the soup, and seasonings to the pot with the sausage and veggies.
- Stir and cook on low heat until the mixture begins to boil. Then, turn off the heat and add the pasta and cheese. Stir until combined and add more cheese on top if you like. Enjoy!
Hint
Be sure you cook your pasta ONLY to al dente. Overcooked pasta will break up as it’s mixed into the sauce.
Storage
Refrigerate leftovers for up to three days in an airtight container. As this sauce is made with cream, freezing is not recommended.
To reheat the pasta, add it to a pot over medium-low heat and cook until heated through. You can also microwave individual portions until heated through.
Pairing Suggestions
Pair this hearty pasta dish with lighter desserts like blackberry jam thumbprint cookies, this coconut cream dessert, or apple pie cookies.
Tips
- If your kielbasa isn’t as browned as you’d like it by the time the water evaporates, simply cook it for a few more minutes, flipping frequently until it has your desired color.
- To ensure your pasta doesn’t cook past al dente, rinse it with cold water to immediately stop any carryover cooking.
- Use a gentle touch and a spatula to mix the noodles into the rest of the dish to avoid breaking up the pasta.
Frequently Asked Questions
Smoked sausage is perfectly safe to eat raw because it isn’t raw. Smoked sausage is cured with smoke. The smoke and the indirect heat cook the sausage through. So, “raw” smoked sausage is more like cold smoked sausage.
Any smoked sausage will usually work in place of kielbasa. In addition, sausage varieties like Italian sausage, chorizo, and bratwurst have a similar flavor profile.
If you’re making a basic pasta with sauce, boiling it to al dente is enough. If you’re adding the pasta to a casserole, it’s recommended to cook it a bit less than recommended. It will continue to bake to al dente perfection as the casserole cooks.
Try This Cheesy Smoked Sausage Bow Tie Pasta
This cheesy smoked sausage bow tie pasta is so rich, cheesy, and smoky that everyone will be coming back for seconds. You won’t mind because it’s so easy to make! With just two pots and about 30 minutes, this recipe is as easy as it is delicious. Give this one a try, and I know it will become your new favorite.
More Delicious Smoked Sausage Recipes
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Cheesy Smoked Sausage Bow Tie Pasta
Ingredients
- 1 pound sausage kielbasa, cut ¼” thick slices
- 16 ounce bow tie pasta
- 1 cup diced onions
- 2 jalapenos, seeds removed, diced
- 2 cloves garlic, minced
- 1 teaspoon Slap ya mama® seasoning
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes
- 1 cup chicken broth
- 1 cup heavy cream
- 10.5 oz cheddar cheese soup, I used half a can
- 3 cups Boar's Head Bold 3 Pepper Colby Jack Spicy Cheese, can use any cheese
- ⅓ cup water, may need more, use ⅛ cup at a time
Instructions
- In a Dutch oven or large pot, add cut sausages with about ¼ cup of water (might need to add more water as sausage browns. Add ⅛ of a cup at a time).
- Cook over medium heat until water has evaporated and sausage is browned a bit then add diced onions and diced jalapenos. Cook for 3-4 minutes and add garlic. Cook until onions and jalapenos are tender.
- In a large pot, bring water to a boil and cook bow tie pasta according to package directions for al dente. Drain and set aside.
- After the sausage has browned and the onions and peppers are tender, pour chicken broth, heavy cream, ½ can of cheddar cheese soup, seasonings and into the pot. Stir.
- Cook over low heat just until mixture starts to boil. Turn off heat, add pasta and cheese to the pot. Stir until combined, and add additional cheese on top, if desired.
- Serve and enjoy.
Notes
- If your kielbasa isn’t as browned as you’d like it by the time the water evaporates, simply cook it for a few more minutes, flipping frequently until it has your desired color.
- To ensure your pasta doesn’t cook past al dente, rinse it with cold water to immediately stop any carryover cooking.
- Use a gentle touch and a spatula to mix the noodles into the rest of the dish to avoid breaking up the pasta.
Nutrition
Made this for the first time tonight and it was delicious! I had to change some things because my children don’t enjoy the heat like my husband and I do…I’m looking forward to making this again with the jalapeños and pepper flakes. Thank you for another hit!