Creamy Sausage Alfredo Pasta
This rich and indulgent Creamy Sausage Alfredo Pasta combines juicy Italian sausage with a silky homemade Alfredo sauce and tender pasta. It’s the perfect weeknight comfort food that feels restaurant-worthy but is easy enough for home cooks.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
For the Pasta
12 oz fettuccine or penne pasta
Salt for pasta water
For the Sausage
1 lb Italian sausage (mild or spicy, casings removed)
1 tbsp olive oil (if sausage is lean)
For the Alfredo Sauce
2 tbsp unsalted butter
3 cloves garlic, minced
1 ½ cups heavy cream
1 cup grated Parmesan cheese (freshly grated)
½ cup whole milk (optional to thin sauce)
Salt & pepper to taste
Pinch of ground nutmeg (optional)
Optional Add-ins
1 cup spinach or kale
½ cup sun-dried tomatoes
¼ tsp crushed red pepper flakes
Fresh parsley, chopped (for garnish)
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Add pasta and cook until al dente (check package for timing).
Reserve ½ cup of pasta water, then drain and set aside.
2. Cook the Sausage
In a large skillet over medium heat, add olive oil if needed.
Brown the sausage, breaking it into crumbles with a spatula, until fully cooked and slightly crispy, about 6–8 minutes.
Remove sausage with a slotted spoon and set aside. Keep fat in the pan for flavor.
3. Make the Alfredo Sauce
In the same skillet, reduce heat to medium-low.
Add butter and let it melt.
Stir in garlic and cook for 1 minute until fragrant.
Pour in heavy cream and bring to a gentle simmer.
Slowly whisk in Parmesan until melted and smooth.
Add milk to thin the sauce if needed.
Season with salt, pepper, and a pinch of nutmeg.
4. Combine Everything
Return cooked sausage to the pan with the Alfredo sauce.
Add cooked pasta and toss until evenly coated. Add reserved pasta water a little at a time if needed to loosen the sauce.
Stir in any optional add-ins like spinach or sun-dried tomatoes until wilted/heated.
5. Serve
Plate the pasta and garnish with chopped parsley and extra Parmesan.
Tips & Notes
Use freshly grated Parmesan for the best texture—pre-shredded cheese can make the sauce grainy.
Don’t overheat the Alfredo sauce after adding cheese, or it can separate.
Add vegetables like mushrooms, broccoli, or peas for more variety.
For extra richness, stir in a tablespoon of cream cheese to the sauce.
Storage & Reheating
Fridge: Store in an airtight container up to 3 days.
Reheat: Gently warm on the stovetop with a splash of milk or cream to rehydrate the sauce.
Frequently Asked Questions
Q: Can I use store-bought Alfredo sauce?
A: Yes, but homemade gives a much richer, fresher taste. If using store-bought, still brown the sausage and mix everything in a skillet for flavor blending.
Q: Can I make this with chicken instead of sausage?
A: Absolutely! Just swap the sausage for grilled or sauteed chicken breast or thighs.
Q: Is there a dairy-free version?
A: Use plant-based cream, vegan butter, and nutritional yeast or dairy-free Parmesan substitutes.
Q: Can I freeze this pasta?
A: Cream sauces don’t freeze well as they tend to separate. It’s best enjoyed fresh or stored in the fridge short-term.
Nutritional Information
Calories: 820
Protein: 30 to 35g
Saturated Fat :22 to 25g
Carbohydrates: 60 to 65g
Fiber: 2 to 3g
Sugar: 3 to 5g
Sodium:900 to1000mg
Calcium: 250 to 300mg
Iron: 2 to 3mg
Potassium: 400 to 500mg