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Sausage Alfredo Pasta
This creamy sausage alfredo pasta is an easy dinner meal that packs a lot into every bite. The rich, velvety sauce clings perfectly to al dente fettuccine,while succulent Italian sausage adds a savory depth that makes this recipe absolutely irresistible!
Boil water for pasta and cook according to package directions
In a large saucepan, brown sausage. Drain off a bit of the grease if it's too greasy.
Add Italian seasoning, salt, and pepper.
Add cream and bring to a simmer.
Add parmesan and nutmeg.
Toss wtih pasta and add water to thin to desired consistency.
Toss with fresh parsley.
Notes
Cook your pasta until it's al dente. This ensures it retains a bit of bite and won’t become mushy when tossed with the sauce. Reserve some pasta water before draining, as it can help adjust the sauce's consistency later.
You can season the sauce with freshly cracked black pepper and a pinch of nutmeg for depth. Finish with fresh herbs like parsley or basil for brightness.
Always remember to use reserved pasta water gradually to create a creamy, cohesive sauce that clings to the noodles.
I do recommend you avoid pre-grated cheese, as it often contains anti-caking agents that can affect the sauce’s texture.