Served with Smoked Mozzarella and Turkey Sausage, Pasta with Turkey Sausage

Served with Smoked Mozzarella and Turkey Sausage, Pasta with Turkey Sausage

Tomato-based pasta dish topped with smoked mozzarella cheese and Italian turkey sausage and served with tomato sauce.

Have you ever tasted mozzarella cheese that has been smoked? It may be thought of as a cross between mozzarella and gouda. Up until the time when my father used it in a dish he received from a neighborhood butcher shop, I had never heard of it before.

The recipe has been modified significantly from its first iteration, which called for three times the amount of cheese that is asked for here. We discovered that a little amount of smoked mozzarella goes a very long way, in contrast to conventional mozzarella, which has a taste that is more subdued.

We’ve prepared this dish quite a few times, and it’s become a staple in my childhood house since it’s so simple to prepare, but it packs a lot of flavor and satisfaction. Additionally, the leftovers are delicious!

Served with Smoked Mozzarella and Turkey Sausage, Pasta with Turkey Sausage

  • PREP TIME 5 minutes
    TOTAL TIME 35 minutes
    serves 4 serves
  • The turkey sausage is rather low in fat. If you are using conventional pork sausage, brown it first, then pour off the generated oil and save what’s left in the pan to fry the onions and garlic. If you are using breakfast pork sausage, brown it instead.
  • 2 tablespoons of extra virgin olive oil in the recipe.
    1 yellow onion, medium in size, diced
    1 garlic clove, finely chopped
    2 cans of crushed tomatoes or whole tomatoes that have been peeled and crushed weighing 14 ounces each
    1 pound of Italian turkey sausage, either whole or sliced to a thickness of half an inch* Pinch of dried red pepper flakes
    3/4 pound fusilli pasta
    3 ounces of smoked mozzarella cheese, diced into quarter-inch cubes, and set aside.
    * One-fourth cup of freshly grated Parmesan cheese *It will be much simpler to cut the sausage into thin slices if you first place it in the freezer for half an hour.


To start, heat the olive oil in a large pan over medium heat. Add the garlic and onions, and sauté until soft. After approximately 5 minutes of cooking, add the onions and continue to cook until they are transparent. After adding the garlic, continue to simmer for another minute.

Include sausage and tomatoes in your dish.

Add the tomatoes to the pan, and if you are using whole canned tomatoes, shred them with your fingers as you add them. Include the juices in the recipe.

Include the sausage and the crushed red pepper flakes in the dish. Cook with the lid on for twenty minutes over medium-low heat, stirring occasionally, until the sauce has thickened.

To prepare the pasta:

While the sauce is being prepared, start boiling the pasta. Start by bringing a big pot of water to a boil, then stir in one and a half teaspoons of salt for each quart of water in the pot.

Cook the pasta until it is al dente, which means it is cooked all the way through but has a bit of a bite to it. Follow the directions on the bag of pasta. The water should be drained from the pasta.

In a large serving dish, combine the spaghetti with the sauce and mix well.

Add smoked mozzarella and Parmesan:

Mix in the smoked mozzarella cheese that has been cut into cubes. Keep stirring until the cheese has become more pliable and has begun to melt somewhat. Add some grated Parmesan cheese on top.

Creamy Chicken and Asparagus Pasta

Creamy Chicken and Asparagus Pasta
Creamy Chicken and Asparagus Pasta
  • 1 pound of pasta
  • 2 tablespoons of olive oil
  • 1 pound of chicken breast, cut into bite-sized pieces
  • 1 bunch of asparagus, trimmed and cut into 1-inch pieces
  • 4 cloves of garlic, minced
  • 1 cup of heavy cream
  • 1/2 cup of grated Parmesan cheese
  • Salt and pepper to taste
  1. Cook the pasta according to the package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes.
  3. Add the asparagus and garlic to the skillet and cook for an additional 2-3 minutes, until the asparagus is tender.
  4. Reduce the heat to low and add the heavy cream to the skillet. Stir to combine and let simmer for 2-3 minutes.
  5. Add the cooked pasta to the skillet and toss to coat with the sauce.
  6. Add the grated Parmesan cheese to the skillet and stir until melted and combined.
  7. Season with salt and pepper to taste.
  8. Serve hot and enjoy!

I really hope you love this chicken and asparagus pasta dish with a creamy sauce. Remember to utilize high-quality ingredients in order to fully bring out the full potential of the tastes.



Leave a Comment