Sausage Alfredo Pasta
This Sausage Alfredo Pasta combines smoky sausage with a silky homemade cream sauce for the ultimate comfort food upgrade. Ready in just 30 minutes on the stovetop or transformed into a golden baked version with a crunchy top, it's versatile enough for both weeknight suppers and special occasions. Infinitely customizable and utterly satisfying.
Ingredients
- 12 oz fettuccine or pasta of choice
- 1 tablespoon olive oil
- 1 pound smoked sausage kielbasa, andouille, or Italian sausage, sliced into ¼-inch rounds
- 1 small onion diced
- 3-4 cloves garlic minced
- ¼ teaspoon red pepper flakes more or less to taste
- 2 tablespoons butter
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- ¼ teaspoon freshly ground black pepper
- Salt to taste
- ¼ cup chopped fresh parsley
Optional add-ins
- 2 cups fresh spinach or kale
- 1 cup cherry tomatoes halved
- 1 bell pepper diced
- 8 oz mushrooms sliced
- ½ cup frozen peas
For the baked version
- ½ cup additional shredded mozzarella
- ¼ cup grated Parmesan
- 2 tablespoons breadcrumbs
Instructions
- Prep your pasta: Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup of pasta water before draining.
- Brown the sausage: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced sausage and cook until browned on both sides, about 5-7 minutes. If using raw Italian sausage, remove from casings first and break into chunks while browning.
- Add aromatics: Reduce heat to medium and add diced onion to the skillet with the sausage. Cook until onion becomes translucent, about 3-4 minutes. Add minced garlic and red pepper flakes, and cook for another 30 seconds until fragrant.
- Make the sauce: Add butter to the skillet and let it melt. Pour in the heavy cream, stirring constantly, and bring to a gentle simmer. Let it cook for 3-4 minutes until it starts to thicken slightly.
- Add the cheese: Reduce heat to low and gradually stir in the Parmesan cheese until melted and smooth. Add the mozzarella and stir until incorporated. Season with black pepper and salt to taste.
- Combine elements: Add the drained pasta to the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water. If adding optional vegetables like spinach or cherry tomatoes, toss them in now and let cook for 1-2 minutes until just wilted or warmed through.
- Finish and serve: Garnish with chopped parsley and serve immediately for a stovetop version.
Notes
- Don't overcook the pasta since it will continue cooking slightly in the hot sauce. Aim for al dente or even 1 minute under what the package suggests.
- For a lighter version, substitute half-and-half for some or all of the heavy cream.
- The sauce will thicken as it sits, so don't worry if it seems a bit loose at first.
- Freshly grated cheese makes a huge difference in the texture of the sauce. Pre-grated cheese often contains anti-caking agents that can make your sauce grainy.
- If the sauce breaks or seems too thick, a splash of pasta water can bring it back to life.
- For meal prep, slightly undercook the pasta as it will soften when reheated.
- The baked version makes for excellent leftovers and freezes beautifully in individual portions.