Go Back
+ servings
Print Recipe
5 from 1 vote

Cheesy Sausage Pasta

This Cheesy Sausage Pasta is full of creamy sauce, tossed in gluten-free pasta, and sliced sausages. It's an easy weeknight meal that everyone can enjoy.
Servings: 8
Calories: 577kcal
Author: Sandra


  • 1 box Barilla® Gluten Free Penne Pasta
  • 1-2 teaspoons olive oil
  • Aidells® Chicken & Apple Sausage
  • 1-2 tablespoons olive oil
  • 4 tablespoons butter
  • 1 shallot minced
  • 2 garlic cloves minced
  • 1/3 cup flour
  • 3 cups milk
  • 3 cups smoked gruyere shredded
  • 1 cup parmesan grated or shredded


  • Prepare pasta as directed on the box, drain and drizzle 1-2 teaspoons of olive oil to prevent the noodles from sticking together and set aside. While pasta is cooking, prepare sausages.
  • Cut sausages into ½-inch thick slices. Heat a skillet over medium-high heat and add 1-2 tablespoons olive oil. Once the oil is hot, add sliced sausages and cook until a nice golden brown, turning every couple of minutes to make sure that each side is cooked, about 7-8 minutes. Remove sausages from pan and set aside.
  • In a large pot or skillet - I used the skillet from cooking the sausages - add butter, minced shallot and garlic. Cook over medium high heat until butter has completely melted.
  • Add in flour and whisk to combine. Slowly add in milk. Stir together and reduce heat to medium, bringing to a slow rolling bowl; stir often so the sauce does not burn to the bottom of the pan. 
  • Once it is brought to a slow boil, add in the gruyere and parmesan cheese. Simmer over medium heat, and stir in the cooked sausages. Remove from heat and stir in pasta. 
  • Serve. I garnish with a sprig of rosemary for color. You could also use basil or parsley. Enjoy!


Calories: 577kcal | Carbohydrates: 50g | Protein: 28g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 82mg | Sodium: 437mg | Potassium: 200mg | Fiber: 1g | Sugar: 5g | Vitamin A: 915IU | Vitamin C: 0.5mg | Calcium: 762mg | Iron: 1.2mg