A comforting and satisfying dish featuring al dente pasta coated in a rich, creamy Parmesan sauce, paired with golden-brown seared Italian sausage medallions — simple, rustic, and bursting with flavor.
Why You’ll Love This Recipe
This dish combines the hearty appeal of Italian sausage with the lusciousness of a Parmesan cream sauce, creating a meal that feels both indulgent and approachable. The sausage medallions are seared for a caramelized exterior that pairs beautifully with the creamy pasta, offering a balance of textures and savory depth. Whether you’re cooking for a casual weeknight dinner or entertaining guests, this recipe delivers warmth, richness, and comfort with minimal effort.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- pasta (such as ditalini or rigatoni)
- olive oil
- Italian sausage links (mild or spicy), sliced into medallions
- butter
- garlic, minced
- heavy cream
- grated Parmesan cheese
- salt and black pepper to taste
- fresh chopped parsley, for garnish
Directions
- Cook the pasta in salted boiling water until al dente. Drain and reserve 1/4 cup of the pasta water.
- While the pasta cooks, heat olive oil in a skillet over medium heat. Add the sausage medallions and sear until browned and cooked through, about 4–5 minutes per side. Remove from skillet and set aside.
- In the same skillet, melt butter and sauté the minced garlic for 1–2 minutes until fragrant.
- Lower the heat and stir in the heavy cream. Let it simmer for 2–3 minutes.
- Add Parmesan cheese and stir until the sauce is smooth and fully combined.
- Toss the drained pasta into the sauce, adding a bit of the reserved pasta water to loosen it if needed. Season with salt and pepper to taste.
- Plate the pasta and arrange the seared sausage medallions on top. Garnish with extra Parmesan and fresh parsley.
Servings and timing
Servings: 4
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Variations
- Use spicy Italian sausage for a bolder flavor.
- Add sautéed mushrooms or spinach to the sauce for a nutritional boost.
- Replace heavy cream with half-and-half for a lighter version.
- Try different pasta shapes like penne, orecchiette, or fusilli for variety.
- Add a splash of white wine when sautéing garlic for extra depth.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream or milk to restore the sauce’s creaminess. Avoid overheating, as the sauce may separate.
FAQs
Can I use pre-cooked sausage?
Yes, but searing it briefly will enhance the flavor and texture.
What kind of Parmesan should I use?
Freshly grated Parmesan cheese is best for smooth melting and optimal flavor.
Can I make this recipe ahead of time?
It’s best fresh, but you can prepare the sauce and sausage in advance, then reheat and combine with pasta when ready.
Is there a non-dairy alternative for cream?
You can try using coconut cream or a plant-based heavy cream substitute, though the flavor will vary.
Can I freeze this pasta?
Cream sauces don’t freeze well, as they may separate. It’s not recommended.
How do I keep the sauce from clumping?
Use low heat when adding cheese and stir constantly until smooth.
Can I add vegetables to the dish?
Yes, try adding spinach, kale, or roasted red peppers for added color and nutrition.
What’s the best pasta shape for this recipe?
Short shapes like rigatoni, ditalini, or penne work well to hold the creamy sauce.
Can I make this dish spicy?
Yes, use spicy Italian sausage or add red pepper flakes to the sauce.
What wine pairs well with this dish?
A crisp white wine like Pinot Grigio or Chardonnay complements the creamy and savory flavors.
Conclusion
Creamy Parmesan Pasta with Seared Italian Sausage Medallions is a deliciously indulgent meal that brings together classic Italian flavors in a satisfying, comforting dish. With its rich sauce, flavorful sausage, and perfectly cooked pasta, it’s sure to become a favorite for both weeknight dinners and special occasions.
Print
Creamy Parmesan Pasta with Seared Italian Sausage Medallions
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Halal
Description
A comforting and satisfying dish featuring al dente pasta coated in a rich, creamy Parmesan sauce, paired with golden-brown seared Italian sausage medallions — simple, rustic, and bursting with flavor.
Ingredients
- 12 oz pasta (such as ditalini or rigatoni)
- 1 tablespoon olive oil
- 1 lb Italian sausage links (mild or spicy), sliced into medallions
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 3/4 cup grated Parmesan cheese
- Salt and black pepper to taste
- Fresh chopped parsley, for garnish
Instructions
- Cook pasta in salted boiling water until al dente. Drain and reserve 1/4 cup pasta water.
- While pasta cooks, heat olive oil in a skillet over medium heat. Add sausage medallions and sear until browned and cooked through, about 4–5 minutes per side. Remove and set aside.
- In the same skillet, melt butter and sauté garlic for 1–2 minutes until fragrant.
- Lower heat and stir in heavy cream. Simmer for 2–3 minutes, then add Parmesan cheese. Stir until melted and smooth.
- Toss the drained pasta into the sauce, adding reserved pasta water as needed for desired consistency. Season with salt and pepper.
- Plate the pasta and top with seared sausage medallions. Garnish with extra Parmesan and fresh parsley.
Notes
- Use freshly grated Parmesan for the best flavor and melting quality.
- Reserve pasta water to adjust the sauce’s thickness without diluting flavor.
- Spicy sausage adds a flavorful kick if preferred.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 2g
- Sodium: 840mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
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