Italian Sausage Alfredo
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2 servings
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Calories
1202 kcal
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Course
Main Course
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Cuisine
American
Italian Sausage Alfredo
Description
This Italian Sausage Alfredo begins by cooking linguine in well-salted boiling water. Italian sausage is sautéed with diced onions until browned and fully cooked. Mushrooms are cooked separately with salt until tender and browned to deepen their flavor, then combined with the sausage and onions. Half and half is slowly incorporated to form a creamy base, and Parmesan and Romano cheeses are gradually stirred in to melt smoothly into the sauce. The mixture is seasoned with black pepper and fresh parsley. The cooked pasta is then added to the sauce, allowing it to soak up the flavors.
The dish balances the savory, slightly spicy sausage with earthy mushrooms and the richness of the cheesy cream sauce. The parsley adds a touch of freshness, rounding the flavors. It is best served warm immediately after preparation.
If the sauce is too thick, reserved pasta water can be added to loosen it. Leftovers should be refrigerated for up to three days and reheated gently, stirring in a little water if needed to restore creamy consistency.
Ingredients
- 8 ounces linguine or spaghetti
- 2 tablespoons olive oil divided
- 4 ounces Italian sausage removed from casing
- 1 onion diced, small
- 8 ounces mushrooms sliced
- ¼ teaspoon salt
- 1 cup half and half or cream
- 1 cup Parmesan Cheese grated
- ½ cup Romano cheese grated
- ¼ cup parsley chopped, fresh
- ¼ teaspoon black pepper
Instructions
- Start the water heating for the pasta. Be sure to salt it well. Add the pasta when the water begins to boil and cook for the time indicated on the package.
- In a large skillet over medium heat, add 1 tablespoon of the olive oil and saute the sausage and onion until the sausage is brown throughout. Remove to a plate lined with paper towels to drain.
- To the same skillet, add the remaining olive oil and mushrooms. Sprinkle the mushrooms with salt and cook until wilted and browned.
- Return the sausage and onions to the pan with the mushrooms.
- Slowly add the half and half, stirring constantly. Bring the mixture to a gentle bubble.
- Gradually add the Parmesan and Romano cheeses. Stir until cheese melt.
- Add the parsley and pepper.
- Add the cooked, lightly drained pasta to the skillet. Stir until well coated.
- Taste for seasoning and add salt if needed.
Notes
- If the Alfredo sauce thickens too much, add a bit of pasta cooking water to loosen it.
- Refrigerate leftovers for up to three days; reheat gently on stovetop or microwave with added water to maintain sauce texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 1202 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 1202kcal | 60% |
| Carbohydrates | 101g | 34% |
| Protein | 58g | 116% |
| Fat | 61g | 94% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 133mg | 44% |
| Sodium | 1848mg | 77% |
| Potassium | 966mg | 21% |
| Fiber | 6g | 24% |
| Sugar | 12g | 24% |
| Vitamin A | 1289IU | 26% |
| Vitamin C | 20mg | 22% |
| Calcium | 882mg | 88% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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