15 Creative Pasta Recipes Using Hillshire Farms Smoked Sausage

Vibrant and versatile, Hillshire Farm Smoked Sausage transforms ordinary pasta into weeknight winners. From creamy Cajun to zesty lemon, these 15 quick pasta recipes pack bold flavor in under 30 minutes. Perfect for busy families craving comfort food without the fuss. Dive in for dinner inspiration!

One-Pot Hillshire Farms Smoked Sausage Penne

Ready for a weeknight winner that’s basically magic in one pot? This smoky, saucy Hillshire Farms smoked sausage penne simmers on the stove while you chill. Bold flavors, minimal cleanup.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 tablespoon olive oil – I go extra virgin here for flavor
• 1 medium onion, diced – sweet or yellow, your call
• 3 cloves garlic, minced – fresh only, no jarred stuff
• 13 ounces Hillshire Farms Smoked Sausage, sliced into rounds – pre-cooked and smoky AF
• 1 can (14.5 ounces) diced tomatoes, undrained – fire-roasted if you're feeling fancy
• 1 can (8 ounces) tomato sauce – plain or basil-infused works
• 2 cups chicken broth – low-sodium to control salt
• 1 teaspoon dried basil – or 2 tablespoons fresh if you have it
• 1/2 teaspoon salt – plus more to taste at the end
• 1/4 teaspoon black pepper – freshly cracked is best
• 12 ounces penne pasta – no need to pre-cook, it cooks in the pot
• 1/2 cup heavy cream – for that luscious finish
• 1/4 cup grated Parmesan cheese – the real stuff, not the green can

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add sliced sausage and cook until browned on both sides, about 4–5 minutes. *(Tip: Don’t overcrowd the pot; if needed, brown in batches for even searing.)*
2. Add diced onion and sauté until softened, about 3 minutes. Stir in minced garlic and cook until fragrant, about 30 seconds.
3. Pour in the diced tomatoes with their juices, tomato sauce, chicken broth, dried basil, salt, and pepper. Stir well, scraping up any browned bits from the bottom. Bring to a rolling boil.
4. Stir in the penne pasta, making sure it’s mostly submerged. Reduce heat to medium-low, cover, and let it simmer gently for 12–15 minutes, stirring once halfway through. *(Tip: Start checking at 12 minutes for al dente – you don’t want mushy pasta.)*
5. Uncover, stir in heavy cream and grated Parmesan. Continue cooking for another 2 minutes, stirring occasionally, until the sauce thickens slightly. *(Tip: Taste here and add an extra pinch of salt or red pepper flakes if you like heat.)*
6. Remove from heat. Garnish with fresh basil if desired and serve immediately in bowls.

Undeniably creamy with pops of smoky sausage, this one-pot wonder delivers comfort without the fuss. Serve it with crusty bread to soak up every last drop of that tomato basil sauce.

Creamy Alfredo with Hillshire Farms Smoked Sausage Fettuccine

Let’s be real: this creamy Alfredo with Hillshire Farms Smoked Sausage is weeknight dinner goals. Toss rich, garlicky Parmesan sauce with juicy smoked sausage and tender fettuccine for a bowl that’s ready in 30 minutes. No fuss, just flavor.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 12 oz Hillshire Farms Smoked Sausage (I love the beef & pork blend)
• 1 lb fettuccine (or any long pasta you have)
• 1/4 cup unsalted butter (I use salted in a pinch)
• 1 cup heavy cream (don't sub milk—it won't be as lush)
• 4 cloves garlic, minced (fresh only, please)
• 1 cup freshly grated Parmesan (skip the canned stuff)
• 1 tbsp extra virgin olive oil (for browning the sausage)
• Salt and freshly ground black pepper (to taste)
• Fresh parsley, chopped (optional but pretty)

Instructions

1. Bring a large pot of salted water to a boil. Add fettuccine and cook until al dente, about 8-10 minutes. Reserve 1 cup pasta water, then drain.
2. While pasta cooks, slice sausage into 1/2-inch rounds. Heat olive oil in a large skillet over medium-high heat. Add sausage in a single layer and cook until browned, about 3-4 minutes per side. Transfer to a plate.
3. Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and sauté for 1 minute until fragrant. Don't let it burn.
4. Pour in heavy cream and bring to a gentle simmer (small bubbles). Whisk in Parmesan gradually until melted and smooth. Season with 1/4 tsp salt and a pinch of pepper. Tip: Use freshly grated Parmesan for a silky sauce—pre-shredded won't melt as well.
5. Add cooked fettuccine and browned sausage to the skillet. Toss to coat, adding reserved pasta water a tablespoon at a time until sauce clings to the pasta. Tip: If sauce seems thick, add more water; if thin, simmer another minute.
6. Serve immediately, garnished with extra Parmesan and parsley if desired. Tip: For extra richness, add a splash of cream at the end.

Finally, every forkful delivers creamy, smoky bliss with a whisper of garlic. The sausage adds a peppery kick that cuts through the richness. Serve it with a crisp green salad or crusty bread—and prepare for clean plates.

Spicy Cajun Hillshire Farms Smoked Sausage Linguine

More heat, more smoke, more flavor—this Spicy Cajun Hillshire Farms Smoked Sausage Linguine brings the bayou to your bowl in under 30 minutes. Smoky sausage meets charred bell peppers in a fiery Cajun cream sauce that clings to every strand of linguine.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 1 (13 oz) package Hillshire Farms Smoked Sausage, sliced into 1/2-inch rounds
• 8 oz linguine (I prefer De Cecco for firm texture)
• 2 tbsp olive oil (extra virgin is my go-to)
• 1 medium yellow onion, diced
• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 3 cloves garlic, minced
• 1½ tsp Cajun seasoning (make your own if you like it hotter)
• 1 cup heavy cream (room temp so it won't curdle)
• ½ cup grated Parmesan cheese (freshly grated tastes best)
• Salt and black pepper to taste (but go easy on salt—sausage is salty)
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Bring a large pot of salted water to a boil. Add linguine and cook until al dente, about 8-9 minutes (check package timing). Reserve 1/2 cup pasta water before draining. Drain and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sausage slices in a single layer and sear for 2 minutes per side until deeply browned. Remove sausage with a slotted spoon and set aside.
3. In the same skillet, add onion and bell peppers. Sauté for 4-5 minutes, scraping up browned bits, until veggies are tender and slightly charred at edges. (Tip: Don't overcrowd the pan—work in batches if needed for better caramelization.)
4. Add minced garlic and Cajun seasoning to the skillet. Stir constantly for 30 seconds until fragrant. (Tip: Garlic burns fast, so keep it moving.)
5. Reduce heat to low. Pour in heavy cream while stirring, then add 1/4 cup of the reserved pasta water. Simmer for 2 minutes until sauce thickens slightly. (Tip: If sauce gets too thick, add more pasta water a tablespoon at a time.)
6. Return sausage to the skillet. Add cooked linguine and toss everything together with tongs until well coated. Sprinkle Parmesan cheese over the top and toss again until melted and creamy.
7. Season with black pepper if needed (salt usually isn't necessary). Serve immediately, garnished with fresh parsley.

Unexpectedly elegant yet totally weeknight-friendly, this pasta packs a punch of smoky heat that’ll have you reaching for seconds. Serve it with a cold beer or a crisp salad to balance the spice.

Baked Ziti with Hillshire Farms Smoked Sausage and Mozzarella

Vibe check: This baked ziti is a one-dish comfort bomb. Smoked sausage meets marinara and melty mozzarella for a weeknight win.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

For the Sausage and Pasta

• 1 lb (16 oz) Hillshire Farms Smoked Sausage, sliced into ½-inch rounds (I like the beef variety for extra savoriness)
• 1 lb ziti pasta (use a good bronze-cut brand for texture)
• 2 tbsp olive oil (extra virgin, my go-to for browning)

For the Assembly

• 3 cups (24 oz) marinara sauce (I swear by Rao's for depth)
• 2 cups (8 oz) shredded mozzarella (fresh mozzarella pearls also work, but shred it yourself for better melt)
• ½ cup grated Parmesan (the real stuff, not the can)
• 1 tsp dried oregano
• ½ tsp red pepper flakes (optional, but I add for a kick)
• Salt and black pepper to taste
• Fresh basil for garnish (a handful, torn)

Instructions

1. Preheat your oven to 375°F. Tip: Always preheat fully for even baking.
2. Bring a large pot of salted water to a rolling boil. Add the ziti and cook until al dente, about 8 minutes. Tip: Undercook by 1 minute – the pasta will finish in the oven.
3. While pasta boils, heat olive oil in a large skillet over medium-high heat. Add the sliced smoked sausage in a single layer. Cook until browned on both sides, about 4 minutes total. Tip: Don't crowd the pan; work in batches if needed for a crisp sear.
4. In a large mixing bowl, combine the cooked and drained ziti, browned sausage, marinara sauce, oregano, red pepper flakes, half the shredded mozzarella (1 cup), and half the Parmesan (¼ cup). Toss to coat evenly. Season with salt and pepper.
5. Transfer the mixture to a 9×13-inch baking dish. Spread into an even layer. Top with remaining 1 cup mozzarella and ¼ cup Parmesan.
6. Place the dish on the middle rack of the oven. Bake uncovered for 20-25 minutes, until the sauce is bubbly and the cheese is melted and golden. Tip: For a deeper crust, switch to broil for the last 2 minutes – watch carefully.
7. Remove from oven and let rest for 5 minutes. Garnish with fresh basil before serving.

Keep it real: this baked ziti hits that sweet spot between creamy and hearty. The sausage adds a smoky twist that cuts through the cheese. Serve with a side salad and crusty garlic bread to complete the meal.

Pesto Pasta Toss with Hillshire Farms Smoked Sausage

Hustle mode? Grab Hillshire Farms Smoked Sausage and some pasta—this pesto toss is your 20-minute hero. Smoky, savory sausage meets bright basil pesto for a dinner that tastes like you tried way harder than you did. Let's roll.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

Main

• 1 (14 oz) package Hillshire Farms Smoked Sausage, sliced into 1/2-inch rounds
• 12 oz short pasta (like penne or fusilli) – I love the way the ridges catch the pesto
• 1/2 cup basil pesto (store-bought is fine, but go for a good-quality one with real Parmesan)
• 1 cup cherry tomatoes, halved – burst of sweetness to balance the richness
• 1/2 cup shaved Parmesan cheese (plus more for serving, because duh)
• 2 tablespoons extra virgin olive oil – my go-to for sautéing, it adds a fruity note
• Salt and freshly ground black pepper to taste
• Reserved pasta water (about 1/2 cup, to loosen the sauce)

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente (usually 8-10 minutes). Reserve 1 cup pasta water before draining.
2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sliced Hillshire Farms Smoked Sausage in a single layer. Tip: Don't crowd the pan—cook in batches if needed for maximum browning.
3. Sauté sausage for 4-5 minutes, flipping halfway, until deeply browned and crispy on the edges. Transfer to a plate and set aside.
4. In the same skillet, reduce heat to medium. Add cherry tomatoes and cook for 2-3 minutes, stirring occasionally, until they soften and start to burst. Tip: Smash a few with your spatula to release their juices.
5. Return the browned sausage to the skillet. Add the drained pasta and 1/2 cup basil pesto. Toss everything together, adding reserved pasta water a splash at a time until the sauce coats each piece nicely (you'll need about 1/4-1/2 cup). Tip: Toss off the heat to prevent the pesto from turning oily.
6. Season with salt and pepper to taste. Fold in 1/2 cup shaved Parmesan, reserving a little for garnish. Serve immediately with extra Parmesan on top.

Kick back and enjoy—the smoky sausage and bright pesto are a dream combo. Serve with a side salad for crunch, or double down with more Parmesan and a drizzle of olive oil. This one's a keeper.

Hillshire Farms Smoked Sausage Mac and Cheese Bake

Everything about this cheesy, smoky bake screams comfort. Creamy mac gets a savory upgrade with Hillshire Farm Smoked Sausage, then gets bubbly and golden in the oven. It's the ultimate weeknight win.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 lb elbow macaroni (I prefer a sturdy shape like cavatappi here)
• 1 (12-14 oz) package Hillshire Farm Smoked Sausage, sliced into half-moons
• 3 tbsp unsalted butter (room temp makes the roux smoother)
• 3 tbsp all-purpose flour
• 3 cups whole milk (take it out of the fridge 10 minutes early)
• 2 cups shredded sharp cheddar (buy a block and shred it yourself—way creamier)
• 1 cup shredded mozzarella
• 1 tsp Dijon mustard (cuts the richness perfectly)
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan (the good stuff, not the shaker)
• 2 tbsp fresh parsley, chopped (for color, optional but nice)

Instructions

1. Preheat oven to 375°F. Bring a large pot of salted water to a boil.
2. Cook macaroni 1 minute less than package directions (it will continue cooking in the oven). Drain and set aside.
3. In the same pot, melt butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly—this removes the raw flour taste.
4. Slowly pour in milk while whisking to avoid lumps. Cook, whisking often, until thickened, about 3–5 minutes.
5. Remove from heat and stir in cheddar, mozzarella, Dijon, salt, and pepper until melted and smooth. Taste and adjust seasoning.
6. Fold in cooked pasta and smoked sausage slices until evenly coated.
7. Transfer mixture to a greased 9×13-inch baking dish. Sprinkle panko and Parmesan on top.
8. Bake uncovered for 20–25 minutes, until bubbly and golden. If the top browns too fast, tent with foil last 5 minutes.
9. Let rest 5 minutes, then garnish with parsley if desired. Serve hot.

Crusty golden top with a creamy, smoky interior—this bake is a crowd-pleaser. Serve with a crisp green salad or roasted broccoli to balance the richness. Leftovers? They heat up beautifully, if they last that long.

Garlic Butter Shrimp and Hillshire Farms Smoked Sausage Pasta

Ready for a 20-minute dinner that tastes like you spent an hour? This garlic butter shrimp and smoked sausage pasta is the ultimate surf-and-turf cheat code.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 8 oz (about 2 cups) uncooked pasta (penne or fettuccine – I love penne for holding sauce)
• 1 tbsp olive oil (extra virgin is my go-to)
• 12 oz Hillshire Farms Smoked Sausage, sliced into 1/2-inch rounds
• 1 lb large shrimp, peeled and deveined
• 4 tbsp unsalted butter
• 4 cloves garlic, minced (I always use fresh)
• 1/2 cup chicken broth
• 1/4 cup heavy cream (or half-and-half for lighter)
• 1/2 tsp red pepper flakes (optional, but I like the kick)
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped
• 1/4 cup grated Parmesan cheese (freshly grated melts better)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package directions until al dente (usually 8–10 minutes). Reserve 1/2 cup pasta water before draining – that starchy liquid is gold for adjusting sauce consistency.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced sausage and cook, stirring occasionally, until browned on both sides, about 3–4 minutes. Don't overcrowd; work in batches if needed for a good sear. Transfer to a plate.
3. In the same skillet, add shrimp. Cook for 1–2 minutes per side until pink and opaque. Remove and set aside with sausage.
4. Reduce heat to medium. Add butter to the skillet. Once melted, add garlic and red pepper flakes. Sauté until fragrant, about 30 seconds – keep it moving so the garlic doesn't burn and turn bitter.
5. Pour in chicken broth and scrape up any brown bits from the bottom – that's flavor. Let simmer for 1 minute.
6. Stir in heavy cream and bring to a gentle simmer. Let thicken slightly, about 2 minutes. The sauce should coat the back of a spoon.
7. Return sausage and shrimp to the skillet. Toss to coat in sauce. Season with salt and pepper.
8. Add drained pasta to the skillet. Toss everything together, adding reserved pasta water a little at a time if sauce needs thinning (I usually add about 1/4 cup). The starch helps the sauce cling to every bite.
9. Remove from heat. Stir in Parmesan and parsley. Serve immediately while it's hot and luscious.

Boom. Buttery, garlicky, and packed with smoky sausage and juicy shrimp – this pasta is a weeknight hero. Serve with a side of crusty bread to soak up every drop of that rich sauce.

Sheet-Pan Rigatoni with Hillshire Farms Smoked Sausage

Punch up your weeknight dinner with this one-pan wonder. Smoked sausage and rigatoni get roasted together until the pasta edges are crispy and the veggies are caramelized. It’s dinner, done.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Produce

• 1 large red bell pepper, sliced into strips
• 1 large yellow bell pepper, sliced into strips
• 1 medium red onion, cut into thin wedges
• 4 cloves garlic, minced
• Fresh parsley for garnish (optional but recommended)

Pantry

• 1 (14 oz) package Hillshire Farms Smoked Sausage, sliced into ½-inch rounds
• 8 oz dried rigatoni pasta
• 3 tablespoons extra virgin olive oil (my go-to for roasting)
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (adjust for heat preference)
• Salt and freshly ground black pepper to taste
• ¼ cup grated Parmesan cheese (for finishing)

Instructions

1. Preheat oven to 425°F (220°C). Place a large sheet pan in the oven to preheat as well – this helps get that sizzle start.
2. Meanwhile, cook the rigatoni in salted boiling water until just al dente, about 2 minutes less than package directions (it will finish in the oven). Drain well and set aside.
3. In a large bowl, combine the sliced bell peppers, onion wedges, minced garlic, and sliced sausage. Drizzle with extra virgin olive oil, then sprinkle with dried oregano, red pepper flakes, salt, and pepper. Toss to coat everything evenly.
4. Carefully remove the hot sheet pan from the oven. Spread the vegetable-sausage mixture in a single layer. Return to the oven and roast for 15 minutes.
5. After 15 minutes, remove the pan and add the cooked rigatoni directly onto the pan. Toss gently to combine with the roasted vegetables and sausage, spreading everything back into an even layer. Sprinkle the Parmesan cheese over the top.
6. Return to the oven and roast for another 10–12 minutes, until the pasta edges are golden and crispy, and the sausage is caramelized. Broil on high for the last 1–2 minutes for extra crunch – watch closely.
7. Remove from oven, let rest for 2 minutes. Garnish with fresh parsley if desired. Serve directly from the sheet pan.

Crispy pasta edges meet smoky sausage in every forkful. The caramelized veggies add sweetness, while the Parmesan brings a salty finish. Perfect for a busy weeknight – and only one pan to wash.

Tomato Basil Orzo with Hillshire Farms Smoked Sausage

Zoom into your kitchen because this one-pan wonder is about to become your weeknight MVP. Zesty tomato basil meets smoky Hillshire Farms Smoked Sausage in a creamy orzo that’s ready in under 30 minutes. No fuss, just bold flavor.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Main Ingredients

• 1 tbsp olive oil (extra virgin is my go-to)
• 1 lb Hillshire Farms Smoked Sausage, sliced into 1/2-inch rounds
• 1 small yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced (I always use fresh)
• 1 cup orzo pasta (I love the small, toasted kind)
• 2 cups low-sodium chicken broth (or veggie broth if you prefer)
• 1 can (14.5 oz) diced tomatoes, undrained (fire-roasted for extra depth)
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup heavy cream (room temp for smooth blending)
• 1/2 cup freshly grated Parmesan cheese (skip the canned stuff)
• 1/4 cup fresh basil leaves, torn (plus more for garnish)

Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add sliced sausage and cook 4-5 minutes, turning once, until browned on both sides. Remove sausage with a slotted spoon and set aside. Tip: Don't crowd the pan—brown in batches if needed.
2. Reduce heat to medium. Add diced onion and cook 2-3 minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant (don't let it burn).
3. Pour in the orzo pasta and stir constantly for 1 minute to lightly toast it. This step builds nutty flavor.
4. Add chicken broth, diced tomatoes with their juice, dried oregano, salt, and pepper. Stir well and bring to a boil. Tip: Use a wooden spoon to scrape up any browned bits from the bottom—that's flavor gold.
5. Reduce heat to low, cover, and simmer for 12-15 minutes, stirring occasionally, until orzo is tender and most liquid is absorbed. If too thick, add a splash of broth.
6. Remove lid, stir in heavy cream and Parmesan cheese until melted and creamy. Return sausage to the pan and heat through for 1 minute.
7. Take off heat and fold in fresh basil. Taste and adjust salt or pepper. Tip: For extra richness, drizzle with a little more olive oil before serving.

Crack fresh black pepper on top and garnish with extra basil. The orzo is creamy with a slight chew, the sausage adds smoky pops, and the tomatoes bring bright acidity. Serve it solo as a hearty bowl or alongside a crisp green salad—either way, it's a keeper.

Jambalaya-Style Hillshire Farms Smoked Sausage Pasta

Nothing beats a one-pot wonder that brings the heat of New Orleans straight to your kitchen. This jambalaya-style pasta packs bold Cajun spices, smoky sausage, and tender penne into a quick weeknight dinner that’s ready in under 30 minutes. Let’s get cooking.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

Produce

• 1 large yellow onion, diced (I prefer sweet onions for balance)
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced (fresh only—don't skip)

Meat & Other

• 1 (14 oz) package Hillshire Farm® Smoked Sausage, sliced into ½-inch rounds
• 2 tablespoons olive oil (my go-to for browning)

Spices & Pantry

• 2 teaspoons Cajun seasoning (adjust heat to your liking)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• ¼ teaspoon cayenne pepper (optional, for extra kick)
• 1 (14.5 oz) can crushed tomatoes
• 2 cups low-sodium chicken broth
• 8 oz uncooked penne pasta
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish (makes it pop)

Instructions

1. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add sliced sausage and cook, stirring occasionally, until browned on both sides, about 4–5 minutes. Use a slotted spoon to transfer sausage to a plate; set aside.
3. Add onion, bell pepper, and celery to the pot. Sauté until softened, about 5 minutes, scraping up any browned bits from bottom.
4. Add minced garlic and cook for 30 seconds until fragrant—don't let it burn.
5. Stir in Cajun seasoning, thyme, oregano, bay leaf, and cayenne (if using). Cook 1 minute to bloom spices.
6. Pour in crushed tomatoes and chicken broth. Bring to a boil, then stir in uncooked penne.
7. Reduce heat to medium-low, cover, and simmer until pasta is al dente, about 12–14 minutes, stirring once halfway.
8. Remove lid and stir in reserved sausage. Cook 2 more minutes to heat through. Discard bay leaf.
9. Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.

Just one bite and you'll be hooked on this smoky, spicy, and utterly comforting pasta. The sausage stays juicy, the penne soaks up all that Cajun-spiked tomato broth, and every forkful hits with a satisfying kick. Serve it with a side of crusty bread or a crisp green salad to round out the meal.

Lemon Garlic Hillshire Farms Smoked Sausage Angel Hair

Forget takeout: this lemon garlic smoked sausage angel hair is ready in 20 minutes flat. Bold citrus, savory sausage, and twirls of pasta—your weeknight dinner just got an upgrade.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

Main Ingredients

• 1 lb Hillshire Farms Smoked Sausage (I prefer the original)
• 8 oz angel hair pasta (bronze-die for best texture)
• 3 tbsp extra virgin olive oil (my go-to for sautéing)
• 4 cloves garlic, minced (fresh only)
• 1 lemon, zested and juiced
• 1/2 tsp red pepper flakes (optional, but I love the heat)
• 1/4 cup freshly grated Parmesan (skip the canned stuff!)
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook angel hair according to package directions until al dente (about 4-5 minutes). Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, slice smoked sausage into 1/4-inch rounds. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add sausage and cook, stirring occasionally, until browned and heated through, about 4-5 minutes. Transfer to a plate.
3. Reduce heat to medium. Add remaining 1 tbsp olive oil to the skillet. Add minced garlic and red pepper flakes; sauté until fragrant, about 30 seconds. (Tip: Don't let garlic burn—it becomes bitter.)
4. Add lemon zest, lemon juice, and 1/4 cup reserved pasta water to the skillet. Bring to a simmer, scraping up any browned bits. Cook 1-2 minutes until slightly thickened.
5. Return sausage to the skillet. Add drained pasta and toss to coat. Add Parmesan and toss until melted. (Tip: If too dry, add more pasta water a tablespoon at a time.)
6. Remove from heat. Stir in parsley, season with salt and pepper. Serve immediately with extra Parmesan and lemon wedges. (Tip: For extra zing, finish with a squeeze of fresh lemon.)

Zesty, garlicky, and packed with smoky sausage—this dish hits every note. The lemon brightens the rich meat, while the angel hair stays delicate. Serve with a simple green salad or crusty bread to soak up the sauce.

Whole-Wheat Penne with Hillshire Farms Smoked Sausage and Veggies

Kick your weeknight dinner into high gear with this one-pan wonder. Smoky Hillshire Farms Smoked Sausage meets tender whole-wheat penne and a rainbow of sautéed veggies for a hearty, healthy meal that's ready in under 30 minutes.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Protein & Pasta

• 1 (13 oz) package Hillshire Farms Smoked Sausage (I prefer the beef/pork blend for extra flavor)
• 8 oz whole-wheat penne (the nutty taste pairs perfectly with the smoky sausage)

Produce

• 1 red bell pepper, sliced into strips (any color works, but red adds sweetness)
• 1 medium zucchini, sliced into half-moons (don't slice too thin—they'll hold up better)
• 1 medium yellow onion, diced (I always use yellow for savory dishes)
• 3 cloves garlic, minced (fresh is non-negotiable here)
• 1 tablespoon extra virgin olive oil (my go-to for sautéing)

Seasonings & Optional Extras

• 1 teaspoon Italian seasoning (a trusty blend of oregano, basil, and thyme)
• 1/2 teaspoon red pepper flakes (adjust if you're spice-sensitive)
• Salt and freshly ground black pepper to your liking
• 1/4 cup reserved pasta cooking water (magic for creating a light sauce)
• Freshly grated Parmesan (optional, but I always add a sprinkle)

Instructions

1. Bring a large pot of salted water to a rolling boil. Add the whole-wheat penne and cook until al dente, about 9-10 minutes. Before draining, reserve 1/4 cup of the starchy pasta water, then drain the pasta and set aside.
2. While the pasta cooks, slice the Hillshire Farms Smoked Sausage on the bias into 1/4-inch rounds. This maximizes browning area and looks prettier on the plate.
3. Heat 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Add the sausage slices in a single layer—don't overcrowd the pan. Cook undisturbed for 3 minutes, then flip and cook another 2 minutes until both sides are deeply golden and edges are crisp. Transfer to a plate.
4. In the same skillet (no need to wipe it out—the browned bits add flavor), add the diced onion and bell pepper strips. Sauté over medium heat for 4 minutes, scraping up any browned sausage bits. Add the zucchini and garlic, then cook 3 minutes more until veggies are tender-crisp and fragrant.
5. Return the cooked sausage to the skillet. Sprinkle with Italian seasoning, red pepper flakes, and a pinch of salt and pepper. Toss everything together, then pour in the reserved pasta water. Stir and let it simmer for 1 minute so the sauce thickens slightly and clings to the sausage and veggies.
6. Add the drained penne to the skillet and toss well to combine. Cook for 1 minute more, allowing the pasta to absorb the flavors. Taste and adjust salt and pepper if needed. Serve immediately with a shower of Parmesan if you like.

This dish is a total weeknight lifesaver—the smoky sausage and charred veggies give it a rich, satisfying flavor that feels indulgent but is secretly packed with fiber. Try it with a side of crusty garlic bread or a simple green salad to round out the meal.

Hillshire Farms Smoked Sausage Carbonara Twist

Elevate your weeknight pasta game with this smoky carbonara twist. Hillshire Farms smoked sausage replaces pancetta, bringing a bold, savory punch to the classic creamy sauce. Ready in under 30 minutes, this dish is pure comfort.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 lb spaghetti (I like a thick brand for bite)
• 12 oz Hillshire Farms smoked sausage, thinly sliced on a bias
• 4 large eggs (room temp for silky sauce)
• 1 cup grated Pecorino Romano (or half Parmesan – don't skimp)
• 2 tbsp extra virgin olive oil (my go-to for richness)
• 3 cloves garlic, minced
• 1 tsp black pepper (freshly cracked, plus more for serving)
• 1/2 tsp salt (for pasta water)
• 1/2 cup reserved pasta water (starchy gold)

Instructions

1. Bring a large pot of salted water to a rolling boil. Cook spaghetti until al dente, about 8-10 minutes. Before draining, scoop out 1/2 cup pasta water and set aside.
2. While pasta cooks, heat olive oil in a large skillet over medium-high. Add sliced sausage in a single layer and cook until browned on both sides, about 4 minutes total. Flip halfway. Tip: Don't crowd the pan – work in batches if needed for crispy edges.
3. Reduce heat to medium-low. Add minced garlic to the skillet and stir for 30 seconds until fragrant, scraping up any browned bits.
4. In a medium bowl, whisk together eggs, grated Pecorino, and black pepper until smooth. Set aside.
5. Drain spaghetti (do not rinse) and immediately add it to the skillet with sausage. Toss to combine, then remove skillet from heat. Let cool for 1 minute – this prevents scrambling the eggs.
6. Pour the egg-cheese mixture over the pasta while tossing vigorously with tongs. Add reserved pasta water a splash at a time, tossing constantly, until sauce is creamy and coats each strand. Tip: If sauce seems thick, add more pasta water. If too thin, toss over very low heat briefly.
7. Serve immediately in warm bowls, topped with extra Pecorino and a crack of black pepper.

Finish with a generous dusting of cheese and fresh parsley if you're fancy. The smoky sausage gives that carbonara a whole new vibe – creamy, peppery, and utterly addictive. I like to serve with a side salad for crunch, but honestly, it's perfect solo.

Cold Pasta Salad with Hillshire Farms Smoked Sausage

Pile on the flavor with this cold pasta salad that’s perfect for picnics and BBQs. Hillshire Farms smoked sausage adds a smoky punch, while the zesty vinaigrette keeps every bite fresh. Make it ahead—it only gets better!

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

• 1 lb (16 oz) rotini pasta – tri-color is my fun pick
• 12 oz Hillshire Farms smoked sausage, sliced into half-moons
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/2 cup black olives, sliced
• 1/2 cup crumbled feta cheese – optional, but I love the saltiness
• 1/3 cup extra-virgin olive oil – my go-to for dressings
• 3 tbsp red wine vinegar
• 1 tbsp Dijon mustard
• 1 clove garlic, minced
• 1 tsp dried oregano – fresh if you have it
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Cook pasta according to package directions until al dente. Drain and rinse under cold water to stop cooking and cool it down quickly.
2. While pasta cooks, heat a large skillet over medium-high heat. Add sliced sausage and cook for 5-7 minutes, stirring occasionally, until browned and slightly crispy.
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and pepper until emulsified.
4. In a large bowl, combine cooled pasta, cooked sausage, diced bell peppers, cherry tomatoes, red onion, black olives, and feta cheese.
5. Pour the vinaigrette over the salad and toss gently until everything is well coated. (Tip: Start with half the dressing and add more as needed—pasta absorbs dressing over time.)
6. Cover and refrigerate for at least 1 hour to allow flavors to meld. (Make-ahead tip: It keeps well for up to 3 days, just give it a stir before serving.)
7. Before serving, taste and adjust seasoning if needed. If the salad seems dry, add a splash of extra vinaigrette or a drizzle of olive oil.

Serve this salad chilled or at room temp—it’s a crowd-pleaser every time. The smoky sausage, crisp veggies, and tangy dressing create a perfect balance of textures and flavors.

Low-Carb Zucchini Noodle with Hillshire Farms Smoked Sausage

Kick your pasta cravings to the curb with this low-carb zucchini noodle skillet that’s ready in 20 minutes flat. Smoky Hillshire Farms smoked sausage + tender zoodles = a weeknight win. Bold flavors, zero guilt.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

• 4 medium zucchini (spiralized into noodles; no need to salt—just spiralize and go)
• 1 (14 oz) package Hillshire Farms Smoked Sausage (sliced into 1/4-inch rounds; I like the beef variety best)
• 2 tablespoons extra virgin olive oil (my go-to for high-heat sautéing)
• 3 cloves garlic (minced; fresh only, no jarred stuff)
• 1 cup cherry tomatoes (halved; use colorful ones for pop)
• 1/2 teaspoon salt (I use fine sea salt)
• 1/4 teaspoon black pepper (freshly cracked)
• 1/4 teaspoon red pepper flakes (optional, but I love the heat)
• 1/4 cup grated Parmesan cheese (freshly grated, not the green can)
• 2 tablespoons fresh basil (chopped; garnish for that fresh finish)

Instructions

1. Place the spiralized zucchini noodles in a colander set over a bowl. Sprinkle lightly with salt and let sit for 5 minutes to draw out excess moisture. Pat dry with paper towels.
2. Heat a large nonstick skillet over medium-high heat. Add the olive oil and swirl to coat.
3. Add the sliced smoked sausage in a single layer. Cook, stirring occasionally, until browned on both sides—about 3-4 minutes. Tip: Don’t overcrowd the pan; work in batches if needed.
4. Reduce heat to medium. Add the minced garlic and halved cherry tomatoes. Cook for 1 minute, until fragrant and tomatoes start to soften.
5. Add the zucchini noodles to the skillet. Toss gently with tongs to combine with sausage and tomatoes. Season with salt, black pepper, and red pepper flakes if using.
6. Cook the noodles for 2-3 minutes, tossing frequently, until just tender but not mushy. Tip: Zoodles release water quickly, so keep the heat high and don’t overcook.
7. Remove from heat. Sprinkle with grated Parmesan and fresh basil. Toss once more to distribute. Tip: For extra richness, add a pat of butter at this stage.
8. Serve immediately in warm bowls. Leftovers won’t reheat well—zoodles get soggy—so eat up!

Here's the real deal: the sausage gives a smoky, savory punch while the zoodles stay al dente—crunchy, not limp. Serve it in a big bowl with extra Parmesan on top, or pile it onto a sheet pan for a quick meal-prep lunch. Either way, you're getting a hearty plate that tricks your brain into thinking you're eating pasta.

Conclusion

Mix up your dinner routine with these 15 creative pasta and smoked sausage recipes! They’re quick, family-friendly, and packed with flavor. Try one tonight, then share your favorite in the comments and save this post on Pinterest for later. Happy cooking!

You May Like:

13 Delicious Pound Cake Recipes for Every Occasion 19 Delicious Stuffed Potato Recipes Easy-to-Make 20 Delicious Hot Brown Recipes Classic 18 Decadent Dirt Cake Recipes for Chocolate Lovers