Creamy Smoked Gouda Pasta (Printer-Friendly Version)
A comforting smoky gouda pasta with browned sausage and creamy sauce, all cooked together in one pot.
# Required Ingredients:
→ Pasta and Sausage
01 -
340 g pasta (penne or rotini)
02 -
450 g smoked sausage, sliced (kielbasa, andouille, or turkey sausage)
→ Vegetables and Aromatics
03 -
1 small onion, diced
04 -
3 cloves garlic, minced
05 -
30 g fresh spinach
→ Liquids and Dairy
06 -
950 ml chicken broth
07 -
240 ml heavy cream
08 -
225 g smoked gouda cheese, shredded
→ Oils and Seasoning
09 -
15 ml olive oil
10 -
Salt to taste
11 -
Black pepper to taste
12 -
Optional: red pepper flakes to taste
# Step-by-Step Instructions:
01 -
Heat olive oil in a large pot over medium heat. Add sliced smoked sausage and cook for 4-5 minutes, stirring occasionally, until browned. Remove the sausage from the pot and set aside.
02 -
In the same pot, add diced onion and cook for 2-3 minutes until soft and translucent. Stir in minced garlic and sauté for 1 minute until fragrant.
03 -
Pour in chicken broth and bring to a boil. Add pasta and cook uncovered for 8-10 minutes, stirring occasionally, until al dente.
04 -
Stir in heavy cream, the cooked sausage, and fresh spinach. Cook for 2 minutes, allowing the spinach to wilt.
05 -
Reduce heat to low and gradually add shredded smoked gouda, stirring continuously until the cheese is fully melted and creamy.
06 -
Season with salt, black pepper, and red pepper flakes if desired. Serve hot.
# Handy Cooking Tips:
01 -
Use freshly shredded cheese to avoid clumping caused by anti-caking agents in pre-shredded cheese. Cook pasta until just al dente as it will continue cooking in the sauce.