I love classic Alfredo sauce. It’s so creamy, cheesy and delicious! Add some Italian sausage, and now I just can’t get enough. This is the type of comfort food that I love to have on the weekend as a special meal. It’s not difficult, but it can still be fancy. So yummy, creamy, and tasty. Add in some crispy fried sage, and you’ve got one tasty dinner recipe! The flavor combination is out of this world and I just know you’re going to love it!
What’s in this Sausage Alfredo Pasta Recipe?
Pasta: Fettuccine is the classic choice, but any long pasta shape will work. Fresh Sage Leaves: Add a fresh herbal flavor and a delicious crispy crunch! Italian Sausage: You can use any kind of sausage you like in this recipe. Sweet or hot Italian sausage both work best in my opinion, but kielbasa or chorizo would also be delish! Even breakfast sausages would be tasty with the sage. Garlic: Creates a savory base of flavor for the sauce. Heavy Cream: Makes the sauce rich and creamy. Cheese: Parmigiana Reggiano adds classic cheesy flavor to the dish.
How to Store and Reheat
Store leftover sausage alfredo pasta in an airtight container in the refrigerator for up to 4 days. Reheat in a pot set over medium-low heat, stirring often, or in the microwave in 30-second increments until warmed through. I do not recommend freezing this dish, as the sauce will turn grainy once thawed.
Serving Suggestions
Serve this creamy sausage alfredo pasta with a classic Caesar salad or some homemade garlic bread. Add a side of lemon Parmesan roasted broccoli for a bit of roughage.
How to Make Sausage Alfredo Pasta Step by Step
Fry the Sage: Cook 1 pound of fettuccini to al dente per the package directions. While the fettuccine cooks, heat a large skillet and add 3-4 tablespoons of olive oil until it shimmers. Fry 20-24 sage leaves (it only takes a few seconds), in batches, until all are fried. Drain the Sage: Leave the oil in the skillet and transfer the bay leaves to paper towels to dry. Cook the Sausage: Separate ½ pound of hot Italian sausage into bite-size chunks and sauté them in the oil just until cooked through (don’t overcook or sear). Add 2 cloves of minced garlic and cook for 15-30 seconds, or until the garlic softens and blooms. Transfer the sausage to a plate and set aside. Make the Sauce: Pour off the fat from the skillet while trying to preserve as much garlic as possible. Add 2 cups of heavy cream and bring it to a low boil while scraping the bottom of the pan. Reduce the heat and return the sausage to the skillet, and season with salt and pepper, to taste. Remove from the heat. Garnish and Serve: Drain the pasta and place it on a large serving platter or bowl. Pour the sauce over the pasta, toss gently, and sprinkle on the fried sage leaves. Garnish with grated Parmigiana Reggiano.
