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Tasty Smoked Sausage Mozzarella

Category: Satisfying Main Dishes for Every Occasion

You'll love how smoky sausage and gooey mozzarella come together in this dish. Toss sliced sausage in a hot pan till it turns golden, then let it hang out with homemade mozzarella sauce that hugs every chunk of rigatoni. You'll only need a few steps to get dinner on the table—it's quick, simple, and not fussy at all. Red pepper flakes and chopped parsley go on top at the end for a pop of flavor and color. Grab a bowl while it's hot, and you'll see why it hits the spot on any busy night.

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Barbara Chef
Updated on Sat, 07 Jun 2025 13:35:24 GMT
A bowl piled with pasta, sausage pieces, and melty mozzarella cheese. Pin
A bowl piled with pasta, sausage pieces, and melty mozzarella cheese. | cookwithcarla.com

When I want dinner to be satisfying and super simple, I whip up smoked sausage with mozzarella pasta. Every bite of sausage and rigatoni gets wrapped in a creamy cheese sauce. The whole thing feels cozy and is quick enough for even my wildest weeknights.

I threw this together for friends once when plans popped up last second. It got devoured in no time and now they ask for it anytime they come over.

Tasty Ingredients

  • Paprika: Brings a gentle warmth and a touch of color. Smoky versions highlight the sausage nicely.
  • Heavy cream: Pours in at the end to make your sauce ridiculously velvety. Go for fresh cream if you can.
  • Salt: This basic adds flavor in every step. Sea salt or kosher make things pop.
  • Flour: Does the thickening magic for the sauce. Use all-purpose for best results.
  • Butter: Kicks off your sauce with a good base. I always grab unsalted for control.
  • Smoked sausage: Gives deep flavor and that craveable aroma. Hunt for ones that feel firm and have nice marbling.
  • Red pepper flakes: Wake the dish up with some lively heat. Start small and adjust to your liking.
  • Milk: Creams up the sauce and pulls it all together. Whole milk is king for flavor.
  • Garlic powder and onion powder: These boosts give savory oomph. Freshly ground is even better for aroma.
  • Mozzarella cheese: The main act melts into those stretchy, stringy pulls. Shredding your own melts best!
  • Rigatoni pasta: Thick tubes catch all that sauce. Stick to hefty brands for best sauce-hugging power.
  • Parsley flakes: Sprinkle on freshness and a burst of color. Dried works, but use fresh if you have it.

Simple How-To

Add Finishing Touches
Grab warm bowls and serve your pasta. Sprinkle parsley for freshness and red pepper flakes if you want some zing.
Put It All Together
Mix the just-browned sausage and hot cheese sauce into the cooked rigatoni. Stir well so every noodle gets coated. Taste and tweak seasonings as needed.
Make the Cheese Sauce
Heat butter over medium. Mix in onion and garlic powder to wake them up. Stir in flour, whisk like crazy for three minutes so the raw taste cooks out. Slowly pour in the milk, always whisking, until it's smooth and thick. Drop heat to medium. Sprinkle in paprika and salt, then add mozzarella by the handful and let it melt in. A splash of cream at the end pulls the whole thing together—let it simmer a couple minutes.
Pasta Time
Boil a full pot of water. Salt it. Drop in rigatoni, give a stir, and cook until just firm. Drain, then stash back in the pot off the heat.
Sear that Sausage
Set a big pan on the stove at medium-high. Pour in a bit of oil. Add sausage chunks and let them sit until golden and crispy on the edges, flipping once. This step builds all that tasty smoky flavor.
A plate heaped with sausage, pasta, and gooey mozzarella cheese. Pin
A plate heaped with sausage, pasta, and gooey mozzarella cheese. | cookwithcarla.com

I’m always here for the mozzarella—the way it melts into gooey ribbons just makes the whole dish amazing. Every time I toss in the last handful, I remember my nephew’s birthday. He begged for extra cheese and we all laughed at the never-ending cheese pulls.

Storing Leftovers

Let your food cool completely before packing into airtight containers. Pop into the fridge and plan to eat within two days for best texture. When it’s time to reheat, add milk or cream to loosen up the sauce and microwave, giving it a good stir halfway through.

Swaps and Switch-Ups

Try turkey or chicken sausage if you want it lighter. Use penne or ziti instead of rigatoni if that's what you have. Half and half can step in for heavy cream if needed. For a tangy kick, sprinkle in some parmesan.

Fun Ways to Serve

This dish is awesome next to a leafy green salad or steamed broccoli. Garlic bread is a must for soaking up any cheesy bits left over. Sometimes, I roast cherry tomatoes for extra color and a pop of sweetness.

Cozy Evening Favorite

Whenever we need a comforting dinner fast, I pull this out. It feels nostalgic, like those old-school boxed pastas, but with real sausage and scratch-made sauce. The smell alone brings my family running, especially after a chilly afternoon.

Recipe Questions & Answers

→ What veggies go nicely with this meal?

Try sautéed spinach, a fresh salad, or roasted broccoli. They all go great with the creamy and savory pasta.

→ Can I make it more or less spicy?

Definitely! Toss in more or less red pepper flakes according to what you like, or skip them if you want it mild.

→ Does it keep well for another day?

For sure. Pop leftovers in a sealed container in the fridge. Warm them on the stove with a little milk to keep things creamy.

→ How can I help the sauce turn out extra luxurious?

Use heavy cream and whole milk, and slowly stir in the mozzarella so it melts smoothly without lumps.

→ Could I use another kind of pasta?

Yep! Go for penne, fusilli, or ziti if you like. They all grab onto the cheesy sauce just as well.

Smoked Sausage Mozzarella

Melted mozzarella, smoky sausage, and rigatoni whip up super fast for some real comfort food everybody loves.

Preparation Time
5 mins
Cook Time
25 mins
Total Time
30 mins

Category: Main Dishes

Difficulty Level: Easy

Cuisine Type: American

Yield: 6 Servings (Feeds 6)

Dietary Preferences: ~

What You'll Need

01 1 tablespoon dried parsley flakes
02 1 tablespoon red pepper flakes
03 900 g rigatoni pasta
04 900 g smoked sausage, cut into 1.5 cm slices
05 30 ml vegetable oil

→ Mozzarella Cheese Sauce

06 240 ml heavy cream
07 200 g mozzarella cheese, shredded
08 1 teaspoon paprika
09 1 teaspoon fine salt
10 480 ml whole milk
11 32 g plain flour
12 1 teaspoon onion powder
13 1 teaspoon garlic powder
14 60 g unsalted butter

Steps to Follow

Step 01

Spoon into bowls right away. Sprinkle parsley and red pepper flakes over each. Make sure it's still hot when you dig in.

Step 02

Tip the sausage into the pot of drained pasta. Pour that cheesy mozzarella sauce all over, then stir until everything's covered and mixed together.

Step 03

Turn the stove to medium-high and drop butter into a saucepan. Let it melt. Stir in onion powder and garlic powder, give it a quick mix. Whisk in flour and cook that for about 3 minutes. Slowly add milk, whisking so you don't get lumps. Simmer that for another 3 minutes. Drop the heat a bit. Shake in the paprika and salt, keep stirring. Toss in shredded mozzarella a handful at a time, making sure each melts before adding more. Pour in the heavy cream, stir really well, and let it bubble softly for a couple of minutes.

Step 04

Pour oil into a big pan and heat it on medium-high. Add those sausage slices and cook until both sides are browned a bit. Set them aside once done.

Step 05

Boil a big pot of water. Add salt the way you like. Toss in the rigatoni and cook until it's just right—check the package for timing. Drain with a colander and keep in the pot, off the heat.

Additional Notes

  1. If you want a creamier sauce, let that flour cook through before tossing in the liquid and cheese. Mozzarella melts best when freshly shredded, so skip the pre-grated stuff if you can.

Tools You'll Need

  • Colander
  • Large pot
  • Saucepan
  • Frying pan
  • Whisk

Allergy Information

Check every ingredient for potential allergens. Consult a healthcare professional for concerns.
  • Has milk and dairy stuff in it.
  • Uses wheat flour and pasta, so there's gluten.