Easy Sausage Alfredo With Homemade Sauce

Chicken Alfredo is a delicious classic, but this version spices things up a bit and uses sausage instead of chicken. Plus, whipping homemade Alfredo Sauce is easy, and so worth it! This just may be your new favorite pasta dish!

EASY SAUSAGE ALFREDO PASTA

It’s no secret that I love me some pasta! Next to Mexican food, Italian is probably our next go-to in this house. It’s easy, filling, and just so comforting! What is better than a bowl full of warm and creamy pasta? An easy recipe for warm and creamy pasta with smoked sausage! These mild Italian sausages add texture, flavor, and make it that much more filling. Filling Sausage Alfredo needs no pairings, but if you do need a bit more, we love to whip up a side of Fried Zucchini, Olive Garden Breadsticks, or a fresh Wedge Salad.

How to Make Sausage Alfredo

PASTA. Cook pasta as directed on package. Drain and keep warm. (We used penne pasta, but you could use any noodles—fettuccine, bowtie, angel hair, etc.) SAUCE. While pasta is cooking, make Alfredo sauce by adding milk, broth and garlic to a large skillet on LOW-MEDIUM heat. Add salt and pepper. SIMMER. Add heavy cream and Parmesan to the sauce and whisk until combined. Simmer for a few additional minutes until the sauce thickens. SAUSAGE. Add sausage slices and simmer for a few additional minutes (or until sausage is heated through). COMBINE. Add cooked pasta noodles to the skillet and mix until combined. GARNISH + SERVE. Garnish with fresh, chopped parsley and or additional Parmesan cheese to taste.

How to thicken

Alfredo sauce will naturally thicken as it simmers, but if you still think it needs to be thicker the easiest thing to do is add a bit more cheese. You can also use flour or cornstarch:

Flour: Scoop ¼ cup of Alfredo sauce into a separate bowl. Add 1-2 tbsp of flour and whisk until smooth. Return the sauce to the pan and stir it into the rest of the sauce. Repeat if needed. Cornstarch: In a small bowl, whisk together an equal amount (about 1 tbsp) of cornstarch with COLD water. Once smooth, slowly whisk the slurry into the simmering sauce.

Recipe Tips

Alfredo Tips:

Avoid pre shredded parmesan and definitely do not use the powder kind from a shaker. Instead grate the parmesan fresh from the block.The higher fat content makes for the creamiest sauce. Heavy whipping cream works best, but you can also use half and half or whole milk, but it won’t be quite as creamy.To help make sure the sauce combines completely and won’t separate, whisk the sauce together as opposed to stirring it. Easily adjust the amount of spice or heat by the type of sausage you pick. For extra heat sprinkle on red chili flakes.Pasta I love using is penne for alfredo. The sauce clings to every nook and cranny and even fills up the center. However, any similar sized pasta will work such as bow tie, rigatoni or ziti.

Storing Info

STORE leftovers in an airtight container in the fridge for 4-5 days. FREEZE for up to 3 months, though it may alter the texture of the dish. In either case it’s best to reheat the pasta on the stove top over low heat. Stir occasionally. If needed, add a bit of extra cream to help smooth out the sauce.