Creamy Poblano Pasta with Smoked Sausage

one pot heaven

This one comes together fast and hits every box, smoky, creamy, garlicky, and just a little spicy if you want it. You get the sear from the sausage, a little char on the poblanos, and a quick cream sauce that doesn’t take much effort.

If you’re following the meal plan, it uses the same pasta as the garlic noodles to keep the shopping list tight.

It’s cozy, rich without being too much, and makes good leftovers if there’s any left.

And of course, this one has a youtube video for you so check it out!

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Creamy Garlic and Poblano Pasta with Smoked Sausage

Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes

Ingredients:

• 8 oz pasta (penne, rigatoni, or fettuccine work great just choose the same pasta for the butter noodles if you’re following the meal plan)

• 1 tablespoon olive oil

• 12 oz smoked sausage (andouille or kielbasa), sliced into coins

• 2 poblano peppers, deseeded and sliced into thin strips

• 6 garlic cloves, minced

• 2 tablespoons unsalted butter

• 1½ cups heavy cream (or half & half for light sauce, can also use milk, just add 2 tbsp flour and cook for 30 seconds before adding in)

• ½ cup asiago cheese, grated

• ½ teaspoon smoked paprika

• Salt and black pepper to taste

• Optional: ½ teaspoon chili flakes (for heat)

• Optional garnish: chopped parsley, extra cheese

Instructions:

1. Cook pasta:
   Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

2. Sauté sausage and peppers:
   In a large skillet over medium heat, add olive oil. Sauté smoked sausage until browned on both sides, about 4–5 minutes. Remove and set aside.
   In the same skillet, add sliced poblanos and cook 5–6 minutes until softened and lightly charred. Add garlic and cook 1 minute more until fragrant.

3. Make the sauce:
   Slowly whisk in heavy cream, stirring constantly to avoid lumps. Simmer for 3–5 minutes until thickened.

4. Blend sauce (optional):

   For a smoother texture, blend the sauce using an immersion blender or a regular blender with the center lid removed and a towel loosely covering the opening. Never blend hot liquids in a sealed blender, it can explode.

1. Finish the dish:
   Stir in asiago, smoked paprika, salt, pepper, and chili flakes if using. Add cooked pasta and sausage to the pan. Toss everything together, thinning with reserved pasta water if needed.

2. Serve:
   Plate up and garnish with parsley or extra asiago and chili flakes. Serve hot!