Creamy Smoked Gouda Pasta

This One-Pot Creamy Smoked Gouda Sausage Pasta is the kind of dish that turns simple ingredients into a rich and comforting meal. Everything cooks together in one pot, which means minimal cleanup and maximum flavor. The smoky gouda cheese paired with savory sausage and tender pasta creates a creamy sauce that sticks to each bite beautifully. It is perfect for busy weeknights when you want something quick but satisfying.

I first tried this recipe on a hectic weeknight when I wanted comfort food but no fuss. Since then it has become a favorite in my household with everyone asking for it often thanks to its creamy, smoky goodness and ease of preparation.

Ingredients

• 12 oz pasta like penne or rotini: shapes that hold the sauce well for each bite
• 1 lb smoked sausage sliced, such as kielbasa or andouille: provides that smoky, meaty flavor base
• 1 small onion diced: softens and adds subtle sweetness
• 3 cloves garlic minced: adds aroma and depth
• 4 cups chicken broth: cooks the pasta and adds savory liquid
• 1 cup heavy cream: creates the creamy, luscious sauce
• 8 oz smoked gouda shredded: ensures smooth melting and rich smoky flavor
• 1 cup fresh spinach: adds color, nutrition, and a slight earthiness
• 1 tbsp olive oil: for sautéing sausage and aromatics
• Salt and pepper to taste: balances all flavors
• Optional red pepper flakes: for a bit of heat if desired

Use freshly grated smoked gouda if possible as it melts more smoothly than pre-shredded varieties. Choose a high-quality smoked sausage for the best flavor impact. Fresh spinach brightens the dish visually and nutritionally.

Step-by-Step Instructions

Sauté the Sausage:

Heat olive oil in a large pot over medium heat. Add sliced sausage and cook for around 4 to 5 minutes, stirring occasionally, until pieces develop a nice brown crust. This browning step builds the smoky, caramelized flavor you want. Remove sausage from the pot and set aside.

Sauté the Aromatics:

In the same pot, add diced onion. Cook over medium heat for 2 to 3 minutes until the onion becomes soft and translucent, which releases sweetness. Stir in minced garlic and cook another minute until fragrant but not browned.

Cook the Pasta:

Pour in chicken broth and bring it to a boil. Add pasta and cook uncovered for 8 to 10 minutes, stirring occasionally to prevent sticking. Aim for al dente texture as the pasta will continue cooking later in the sauce.

Add the Creamy Elements:

Lower the heat slightly and stir in heavy cream, the browned sausage, and fresh spinach. Allow the spinach to wilt gently over about 2 minutes.

Melt the Cheese:

Reduce heat to low and gradually add shredded gouda in small batches, stirring constantly until fully melted and the sauce becomes silky and creamy. Take your time here so the cheese doesn't clump.

Season & Serve:

Taste and adjust salt, pepper, and add red pepper flakes if you want a kick. Serve immediately while rich, smoky, and creamy with your favorite sides.

Bookmark

Smoked gouda is my favorite ingredient in this dish because its flavor is both smoky and slightly sweet, bringing incredible depth to the sauce. One winter night, my family gathered around this pasta, and everyone raved about the richness and comfort it delivered after a long day. It truly turns simple ingredients into an indulgent experience.

Storage tips

Store leftover pasta in an airtight container in the fridge for up to three days. For longer storage, freeze in portioned containers for up to two months. To reheat, add a splash of milk or cream and gently warm on the stovetop to maintain creaminess without drying out.

Ingredient substitutions

If smoked gouda is not available, try cheddar, Monterey Jack, or mozzarella for a milder flavor. You can swap sausages with grilled chicken, shrimp, or even tofu to suit preferences. For a lighter version, use half-and-half or evaporated milk instead of heavy cream.

Serving suggestions

Serve with crusty garlic bread to soak up the luscious sauce or a crisp Caesar salad to add freshness. Roasted Brussels sprouts or steamed asparagus add a lovely crunch and balance the richness.

Cultural note

This recipe blends the smoky flavors commonly found in Southern and Midwestern American cooking with creamy pasta techniques reminiscent of Italian comfort food. The one-pot method is perfect for busy cooks who want maximum flavor with minimal fuss.

Pro Tips

• Toast the sausage well to build a rich, smoky base flavor
• Add the cheese slowly over low heat to prevent clumping and achieve a smooth sauce
• Cook the pasta just to al dente because it will soak up extra liquid as it finishes cooking in the sauce

Common Recipe Questions

→ Which sausages pair best with smoked gouda?

Smoked kielbasa, andouille, or turkey sausage complement the smoky gouda well, enhancing the rich, savory flavors without overpowering the dish.

→ How can I prevent the cheese sauce from clumping?

Add shredded smoked gouda gradually over low heat, stirring continuously until fully melted. Avoid pouring all cheese in at once to maintain a smooth sauce.

→ What pasta shapes work best for this dish?

Penne, rotini, or rigatoni hold the sauce nicely thanks to their ridges and tubes, allowing each bite to be flavorful and creamy.

→ Can I substitute heavy cream to lighten the dish?

Yes, half-and-half or evaporated milk can be used for a lighter version, though the sauce will be less rich and thick.

→ How do I avoid overcooking the pasta?

Cook the pasta just until al dente since it will continue to soften in the sauce. Stir occasionally to ensure even cooking and prevent sticking.

→ Can frozen spinach be used in place of fresh?

Frozen spinach works well if thawed and drained thoroughly to prevent excess moisture from diluting the sauce.