If you’re looking for a dish that’s comforting, indulgent, and a little spicy, this Spicy Smoked Sausage Alfredo Bake is for you! Whether you’re feeding a crowd or preparing a satisfying weeknight meal, this recipe is simple easy to make, yet fancy enough to impress.
Why You’ll Love This Recipe
Every once in a while, I hit the recipe jackpot with my family and serve something that every single person at the table devours, while proclaiming with their mouths full of food, “This is good!” This Spicy Smoked Sausage Alfredo Bake was one of those recipes
Second time making it, it’s delish! I left out the red pepper flakes to make it a little more kid friendly & they devoured it! Leftovers tasted great too. This will definitely be made again. Might even add some broccoli next time. Thanks!
Rachel
And the best part–this crowd pleasing casserole is so easy to make. It didn’t even bother me that it was gone in half the time it took me to put it on the table.
My boys are all huge fans of Alfredo, (this slow cooker Alfredo sauce is one of our favorites!), which is probably why they love this dish so much.
And I love that the sausage adds that extra bit of protein that so important for growing boys. This hearty, satisfying Alfredo bake is pretty much a winner all the way around!
I also love that the recipe is so easily adaptable. You can use any kind of pasta in this dish, but I recommend a tube or spiral variety–shells would be good too.
My favorite pasta to use in this dish is cavatappi. It’s fancy and fun at the same time. Just use something sturdy to go along with all of the sliced sausage. You can switch up the sausage too, if you’d like. Just be aware that many varieties of sausage would need to be cooked ahead of time.
There are so many things you could add to this recipe too. Think mushrooms, bell peppers, etc., and of course, you could make a non-spicy version.
My family loved it as is, but feel free to experiment and adapt it to your tastes. I’ve had so many friends tell me they tried this creamy pasta dish and loved it.
I just made this for the first time this weekend, and it is delicious! Between the cayenne and the red pepper flakes, its got just the right amount of heat. Add to that the smoked sausage, and you’ve got a winner. Love it and my husband loved it, too. It will be going into my tried and true file.
Lauri
Ingredients
- Pasta – Choose your favorite short pasta—penne, rigatoni, or even rotini. Their ridges and curves hold onto the creamy Alfredo sauce beautifully. Be sure to cook it just al dente since it will bake further in the oven. Nobody likes mushy pasta!
- Butter – Butter adds richness to the sauce. I use unsalted so I can control the salt level in the dish.
- Garlic – Fresh minced garlic brings flavor and aroma to the dish. Don’t skimp on the garlic–it’s what makes the Alfredo sauce so delicious.
- Flour – This is the thickener for your sauce. Be sure to cook it for a minute with the butter and garlic to get rid of any raw flour taste before whisking in the liquids.
- Chicken broth and Half and Half – Using chicken broth gives the sauce a light, savory base, while half-and-half adds creaminess without being overly heavy. If you’re feeling extra decadent, you can substitute heavy cream for part of the half-and-half.
- Spices: salt and pepper, cayenne pepper, red pepper flakes
- Mozzarella and Parmesan Cheese – Freshly grated Parmesan is a must for that signature Alfredo flavor. For the mozzarella, shredding your own block will give you better melting and a creamier texture than pre-shredded cheese. Although I often used pre-shredded for convenience.
- Smoked sausage – Fully cooked smoked sausage is a must for this recipe. You can use classic pork, turkey, or even a chicken variety.
- Parsley – A sprinkle of parsley adds color and freshness that complements the smoky sausage and rich sauce. Feel free to skip it if you’re not a fan, but it’s highly recommended!
What To Serve With Smoked Sausage Alfredo Bake
A fresh green salad is always a good choice to go with pasta, but roasted or air-fried veggies are my favorite thing to serve with this pasta bake.
These are some of our favorite vegetable side dishes.
Recipe Tips
- Undercook your pasta slightly, since it will continue cooking in the oven. This prevents it from becoming too soft or mushy. Don’t forget to salt your pasta water generously for extra flavor!
- When making the Alfredo sauce, whisk constantly while adding the chicken broth and half-and-half to prevent lumps. Once the sauce is thickened, add the cheese gradually and stir until smooth. If the sauce seems too thick, you can thin it out with a splash of extra broth or milk.
- This recipe is a great base for adding extra veggies like spinach, sautéed mushrooms, or roasted red peppers. Stir them into the sauce before combining it with the pasta if you want to add a little variety to your routine.
Be sure to save this recipe to your favorite Pinterest board for later.
FAQs
What can I substitute for half-and-half?If you don’t have half-and-half, you can use a mix of equal parts milk and heavy cream.
Can I add vegetables to this recipe?Definitely! This recipe is versatile and works well with added veggies like spinach, broccoli, sautéed mushrooms, or roasted red peppers. Stir them into the sauce before mixing with the pasta.
Can I make this dish ahead of time?Yes. You can assemble the dish, cover it tightly, and store it in the refrigerator for up to 24 hours before broiling. When ready to bake, add a few extra minutes to ensure it heats through completely.
Can I freeze this dish?Yes, this dish freezes well! Assemble the dish without broiling, cover tightly with aluminum foil, and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge, then broil as instructed.
More Pasta Recipes to Try
- Butternut Squash Stuffed Shells
- Cheesy Ravioli with Ham and Peas
- Cheesy Ravioli Lasagna
- Easy Alfredo Bake
- Three Cheese Garlic Noodles
Spicy Smoked Sausage Alfredo Bake
Ingredients
- 16 ounces dry pasta
- 3 tablespoons butter
- 2-3 cloves garlic minced
- 3 tablespoons flour
- 1 cup chicken broth
- 2 cups half and half
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon red pepper flakes
- 1/2 cup grated Parmesan cheese
- 2 cups grated mozzarella cheese divided
- 1-2 tablespoons chopped fresh parsley
- 1 12 oz fully cooked smoked sausage, any variety
Instructions
- Cook 16 ounces dry pasta according to package directions until just al dente; drain.
- While pasta cooks, melt 3 tablespoons butter in a large skillet over medium heat. Add 2-3 cloves garlic and cook until fragrant, 1-2 minutes. Stir in 3 tablespoons flour.
- Whisk in 1 cup chicken broth until smooth, then stir in 2 cups half and half.
- Add 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cayenne pepper, and 1/4 teaspoon red pepper flakes and simmer until sauce is thickened, about 5 minutes.
- Stir in 1/2 cup grated Parmesan cheese and 1 cup mozzarella cheese, until cheeses are melted and smooth.
- Slice 1 12 oz fully cooked smoked sausage, any variety into 1/4 inch pieces and add to the sauce, along with the chopped 1-2 tablespoons chopped fresh parsley and cooked pasta. Season with additional salt and pepper if needed.
- Preheat broiler. Pour the pasta mixture into a lightly greased, 9×13 inch baking dish. Top with remaining 1 cup mozzarella cheese.
- Broil for 2-3 minutes, or until cheese is bubbly and golden.
166 comments
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My family loved this! It was delicious. It’s going in our regular rotation.
Jeff
I added mushrooms, red bell pepper, onion, bacon, Italian seasoning, onion powder and Oregano. Came out fantastic!