My Sausage Alfredo Pasta Recipe is the most delicious, smooth sauce Made with butter and parmesan cheese, sausage and slightly wilted spinach. It takes less than 20 minutes to do this and you can’t see the cream.
My family loves the plain fin Alfredo, this sausage Alfredo is high on our favorite list! If you’ve seen my chicken Alfredo recipe, you already know I won’t add cream to the Alfredo sauce. Instead, we make the sauce with butter, parmesan cheese and starch pasta cooking liquid. The sauce turned into super creamy, but skipping the cream made it lighter on its feet.
I love this pasta sausage! We cook in the same skillet that you use to put the seasoning together, so you spread the sausage throughout the fettucine, as well as some of the fat and juice left over from the cooking. The sauce absorbs all the flavor and makes it more delicious.
Key Ingredients
- sausage: I have listed the Italian sausage in the recipe below, but you can use something you like. If you prefer spicy pasta dishes, use hot sausages. I love a simple Italian sweet pork sausage, but again use what you like! Chicken or turkey sausages work well, but stay away from breakfast sausages, which usually contain maple syrup (or similar) which will make the sauce sweet.
- spinach: I love the green pop in the gently wilted spinach here. Kale can work too!
- Pukou: This is a traditional choice, but you can replace what you have on hand. The pasta is great, and short pasta like Farfelle is great too. When cooking pasta, we ask you to save some pasta water before draining. The starch in the pasta turns the butter and cheese into a soft and smooth sauce and spread it on top.
- Parmesan: When I make Alfredo I look for high quality Parmigiano-Reggiano because it melts the best. Our Alfredo sauce doesn’t have many ingredients, so all the ingredients we use to make its quality have to be good. If you can, buy the wedges of Parmino-Regiano and grind them yourself.
- butter: I used salty butter, but the unsalted butter was good (just adjust the pasta to taste some extra salt).
That’s everything you need! I like that the sauce is not cocktails or thick, and it becomes velvety and smooth due to the starchy pasta water. It’s just enough to coat the pasta. It doesn’t look like a lot, but my goodness, it’s delicious.
This reminds us of pasta we liked when we visited Italy. Usually, Italian seasonings are lightly coated on noodles. Not too much, not too little. Everything seems to be a little lighter (not calories, but texture). Hope you try it as soon as possible!
Spinach Sausage Alfredo Pasta
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Our sausage Alfredo pasta is fast, easy to taste and very delicious. For best results, use a real Parmigiano-Reggiano and grate it yourself (more melted into the sauce). When cooking pasta, make sure the salt is very good so it is as salty as the sea (assuming 1 tablespoon of salt for 3 quarts of water). And, don’t forget to keep some pasta cooking water before draining flat glucose. This is pasta water that combines the sauce.
6 servings
You will need
6 oz of Italian sausage, remove casings, use hot or mild sausage
1 pound normal mouth
4 oz Parmigiano-Reggiano, grated (about 2 cups), and extra service
5 tablespoons butter, cut into 5 pieces
4 to 5 cups packed baby spinach leaves
Salt and fresh black pepper
direction
1Chef’s Sausage: Add sausage to a wide skillet with olive oil on medium-low heat. To cook, break down the sausage with a wooden spoon until crisp, about 10 minutes. (While sausage cooking, continue cooking pasta.)
2Chef uctuccine: Meanwhile, boil 3 quarts of water in a large pot. Add a tablespoon of salt and sausage. Cook once or twice, 1 minute less than the recommended cooking time on the packaging. Pasta is finished cooking while making the sauce. Reserve 1 1/2 cup cooking water and drain the pasta.
3Make Alfredo Sauce: Add Parmesan cheese, butter, spinach, 1 cup of reserved cooking water, and add to the skillet with cooked sausage. Place the skillet on low heat. Toss the soup cake, butter and cheese around the pan for one minute with tongs. Remove the pan and cover the frying pan with a lid. Leave for one minute.
4Open the sauce and go to the skillet and toss the pasta a few more times. If the pasta looks dry, add more pasta water. If it looks moist, rest assured that the pasta will absorb some extra moisture as it cools. Serve the top with some pepper and extra parmesan with pie.
Adam and Joanne’s Tips
- Leftovers: Cover the remaining residue in the refrigerator for up to one day. When the pasta sits, it absorbs the sauce, so the remaining flavor is great, but you’ll miss some velvety butter cheese sauce. While reheating, add a drop of water to thin the sauce a little less.
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
1 bowl (1/6 of the recipe)
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Calories
544
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Total fat
21.8 grams
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Saturated fat
10.9 grams
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cholesterol
59.7g
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sodium
562.9mg
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carbohydrate
62.2g
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Dietary fiber
5.9 grams
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Total sugar
3G
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protein
25.7g
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
