Italian Sausage Alfredo

❤️ Why We Love This Recipe

• It’s rich and indulgent yet quick and easy to make.
• The sausage lends the dish a savory, slightly spicy kick that perfectly complements the pasta and sauce.
• Mushrooms add an earthy note to the dish that balances the richness.

🛒 Ingredient Notes

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• Linguine or Spaghetti – You could also use the more traditional fettuccine. Any long, slender pasta works fine.
• Olive Oil – Used for sautéing the sausage and onion and later for cooking the mushrooms.
• Italian Sausage – As the star of the show, Italian sausage adds a hearty, savory flavor. Purchase bulk Italian sausage or sausage in the casing (remove it from its casing before cooking).
• Mushrooms – I recommend cremini (also called “baby bella”) mushrooms for a deep, earthy flavor, but white button mushrooms work well, too.
• Half and Half or Cream – The creamy foundation for the luscious sauce. Use half and half for a slightly lighter sauce, or choose heavy cream for an even richer finish.
• Parmesan and Romano Cheeses – The combination gives a salty, nutty flavor to the sauce. If you don’t have both on hand, simply use all one type.

🥄 How to Make Italian Sausage Alfredo

1. 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.

2. 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.

3. To the same skillet, add the remaining olive oil and mushrooms. Sprinkle the mushrooms with salt and cook until wilted and browned.

4. Return the sausage and onions to the pan with the mushrooms.
5. Slowly add the half and half (or cream if you want a richer sauce), stirring constantly. Bring the mixture to a gentle bubble.

6. Gradually add the Parmesan and Romano cheeses. Stir until cheeses melt.
7. Add the parsley and pepper.
8. Add the cooked, lightly drained pasta to the skillet. Stir until well coated.
9. Taste for seasoning and add salt if needed.

In my opinion, this recipe doesn’t need any additional salt because the cheeses themselves are fairly salty. I do like a good amount of black pepper in it.

⚠️ Troubleshooting Tips

⚡ If the sauce appears too thick, stir in a little of the pasta cooking water to thin it.
⚡ Conversely, if the sauce seems too thin, cook it for a bit longer to allow it to thicken.

🔀 Recipe Variations

• Experiment with different types of mushrooms, such as shiitake or oyster, for interesting flavor profiles.
• Add a touch of crushed red pepper flakes for a spicy twist.
• Add a handful of spinach or kale for a burst of greens and added nutrition.

🍽️ How to Serve

You’ll need very little to add to the side of Italian Sausage Alfredo to create a full meal. All that’s really needed is some bread like my Cheesy Onion and Herb Bread and a big bowl of Fresh Salad Greens with Classic Vinaigrette.

🍚 How to Store Leftovers

Store any leftovers in an airtight container and refrigerate for up to three days. Reheat gently in a microwave or on the stovetop, adding a splash of water to revive the sauce’s creaminess.

📖 Recipe

Italian Sausage Alfredo

This Italian Sausage Alfredo is a creamy, cheesy combination of linguine with sausage and mushrooms! Great for family or special occasions!

5 from 12 votes

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Course: Pasta

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 2 servings

Calories: 1202kcal

Author: Lana Stuart

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Ingredients

• ▢ 8 ounces linguine or spaghetti
• ▢ 2 tablespoons olive oil divided
• ▢ 4 ounces Italian sausage removed from casing
• ▢ 1 small onion diced
• ▢ 8 ounces mushrooms sliced
• ▢ ¼ teaspoon salt
• ▢ 1 cup half and half or cream
• ▢ 1 cup grated Parmesan cheese
• ▢ ½ cup grated Romano cheese
• ▢ ¼ cup chopped fresh parsley
• ▢ 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 sauce appears too thick, stir in a little of the pasta cooking water; conversely, if the sauce seems too thin, cook it for a bit longer to allow it to thicken.
• Store leftovers in the refrigerator for up to three days. Reheat gently in a microwave or on the stovetop, adding a splash of water to loosen the sauce.

Nutrition Information

Serving 1 | Calories 1202kcal | Carbohydrates 101g | Protein 58g | Fat 61g | Saturated Fat 26g | Cholesterol 133mg | Sodium 1848mg | Potassium 966mg | Fiber 6g | Sugar 12g | Vitamin A 1289IU | Vitamin C 20mg | Calcium 882mg | Iron 4mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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