Sausage Alfredo Pasta
A creamy pasta dish blending savory sausage with a velvety Alfredo sauce, perfect for any dinner occasion.
Ingredients
Pasta and Sauce Base
- 1 pound dry pasta (fettuccine or penne)
- 1/2 cup unsalted butter
- 3 cloves garlic, pressed
- 3 cups heavy cream
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes optional
- 1 1/2 cups grated Parmesan cheese
Protein
- 12 oz fully cooked smoked sausage, sliced
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil.
- Add the dry pasta and cook according to the package directions until al dente (about 8 to 10 minutes). Drain and set aside.
- In a large skillet, melt the unsalted butter with the pressed garlic over medium-high heat for about 2 to 3 minutes until garlic is golden brown.
Cooking the Sauce
- Slowly add the heavy cream to the skillet and stir gently to combine with the butter and garlic.
- Season with kosher salt and black pepper, adding crushed red pepper flakes if desired. Let sauce simmer for about 8 to 10 minutes, stirring regularly to thicken.
- Remove from heat and stir in the grated Parmesan cheese.
- Add the sliced sausage and mix into the sauce.
- Return the drained pasta to the skillet, mixing everything to coat the pasta with the Alfredo sauce.
Serving
- Serve your Sausage Alfredo Pasta in a large serving bowl or individual plates. Optionally, top with fresh herbs like parsley and serve with grated Parmesan at the table.
- Pair with a green salad or garlic bread for a complete meal.
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Notes
If you have leftovers, store in an airtight container in the refrigerator for 3-5 days. Reheat with a splash of milk or cream to restore consistency.