Fettuccine with Creamy Sausage Sauce

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5 from 18 votes

Fettuccine with Creamy Sausage Sauce features Italian sausage cooked with a mix of sautéed onion, celery, and carrot, all simmered in a creamy half-and-half, tomato, and beef stock sauce. This sauce blends savory sausage flavors with subtle sweetness from vegetables and a touch of nutmeg. The creamy texture coats the fettuccine or linguine pasta, making it a hearty, comforting dish suited for a satisfying dinner.

Prep Time

15 mins

Cook Time

1 hr

Total Time

1 hr 15 mins

Servings: 6 people

Calories: 682 kcal

Cuisine: Italian

Ingredients

2 tablespoon olive oil
2 tablespoon butter unsalted
1 cup onion chopped
1 cup celery chopped
1 cup carrot peeled and chopped
1 lb Italian sausage sweet, hot, or combo, with casings removed
½ teaspoon nutmeg grated
kosher salt fresh ground black pepper
black pepper fresh ground black pepper
1 cup half and half divided
2 tablespoon tomato paste
1 oz. can whole tomatoes drained
1 cup beef stock
16 oz. pasta fettuccine or linguine, a mix of spinach and egg is great!
Parmesan Cheese grated, for serving

Instructions

Cup of Yum

In a large skillet, heat the olive oil over medium heat until shimmering. Add the butter and stir with a wooden spoon until melted. Add the onion, celery, and carrot and saute until tender, about 4 to 5 minutes.
Add the sausage and stir to break into smaller clumps. Sprinkle with the nutmeg and season with ½ teaspoon salt and ½ teaspoon pepper. Reduce heat to medium-low and cook until the sausage is almost fully cooked, about 8 minutes.
Add ½ cup of the half-and-half, stir well, and cook for 8 minutes, using a wooden spoon to incorporate the half-and-half into the sausage mixture.
Stir in the tomato paste. Use your hand to squeeze tomatoes into the sauce, mixing well. Add another ½ teaspoon salt and ¼ teaspoon pepper to the sauce.
Reduce the heat to low and cook for 30 minutes. Stir occasionally, adding the beef stock in increments to keep the sauce from not drying out. After simmering for 30 minutes, and after you've added all of the beef broth, stir in the remaining ½ cup of half-and-half.
Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. If using fresh pasta, it will only need to cook for about 2 minutes. Be sure to save a least a cup of pasta water.
Add the pasta to the sauce in the skillet and toss until the strands are well coated with the sauce. Add reserved pasta water to help loosen the pasta and mix with the sauce. Serve at once with grated cheese passed at the table.

Notes

Use 1 pound of Italian sausage, which may be approximately 3 to 4 links depending on size.
Mix hot and sweet sausage varieties if preferred for a balanced flavor.
Chicken or turkey sausage can be substituted; season with ½ teaspoon salt, pepper, and 1 teaspoon Italian seasoning if unseasoned.
Use half-and-half divided: ½ cup to sauté into the sausage mixture and ½ cup added after simmering.
Fresh pasta cooks quickly; dried pasta like fettuccine or linguine is also suitable—cook to al dente and save pasta water for thinning sauce if needed.
The sauce can be prepared up to 1 week ahead and refrigerated, or frozen for up to 2 months in an airtight container.

Nutrition Information

Calories 682kcal (34%) Carbohydrates 65g (22%) Protein 24g (48%) Fat 28g (43%) Saturated Fat 9g (45%) Cholesterol 83mg (28%) Sodium 725mg (30%) Potassium 691mg (15%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 3982IU (80%) Vitamin C 7mg (8%) Calcium 97mg (10%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 682

% Daily Value*

Calories	682kcal	34%
Carbohydrates	65g	22%
Protein	24g	48%
Fat	28g	43%
Saturated Fat	9g	45%
Cholesterol	83mg	28%
Sodium	725mg	30%
Potassium	691mg	15%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	3982IU	80%
Vitamin C	7mg	8%
Calcium	97mg	10%
Iron	2mg	11%

* Percent Daily Values are based on a 2,000 calorie diet.