Sausage Alfredo Pasta with Fried Sage is a creamy and flavorful dish that brings comfort food to a whole new level. This recipe combines tender fettuccini pasta with savory hot Italian sausage and a rich Alfredo sauce, all topped with crispy fried sage leaves. It’s an easy meal that’s perfect for any night of the week!
Why Make This Recipe
You should make this recipe because it is simple, delicious, and requires just a few ingredients. The combination of creamy Alfredo sauce and spicy sausage creates a satisfying meal that can please anyone at the dinner table. Plus, the fried sage adds a unique touch, making it feel special without much extra effort!
How to Make Sausage Alfredo Pasta
Ingredients:
- 1 pound dry fettuccini pasta (1 box)
- 3-4 tablespoons olive oil
- 20-24 fresh sage leaves
- ½ pound hot Italian sausage
- 2 cloves garlic (minced)
- 2 cups heavy cream
- Coarse sea salt
- Freshly grated black pepper
- Freshly grated Parmigiana Reggiano
Directions:
- Cook the fettuccini to al dente per the package directions.
- While the fettuccine cooks, heat a large skillet and add the oil until it shimmers. Fry the sage leaves in batches for a few seconds until crispy, then transfer them to paper towels to dry.
- Keep the oil in the skillet. Separate the sausage into bite-size chunks and sauté them until cooked through. Be careful not to overcook or sear them. Add the minced garlic and cook for 15-30 seconds until it softens.
- Transfer the cooked sausage to a plate and set aside. Pour off excess fat from the skillet but try to keep most of the garlic.
- Add the cream to the skillet and bring it to a low boil while scraping the bottom of the pan. Reduce the heat and return the sausage to the skillet. Season with salt and pepper to taste, then remove from heat.
- Drain the pasta and place it on a large serving platter or bowl. Pour the sauce over the pasta, toss gently, and sprinkle the fried sage leaves on top.
- Garnish with grated Parmigiana Reggiano.
How to Serve Sausage Alfredo Pasta
Serve the Sausage Alfredo Pasta hot, straight from the stove. You can garnish each plate with extra grated cheese and perhaps a few more fried sage leaves for added flavor and presentation. Pair it with a side salad and some garlic bread for a complete meal.
How to Store Sausage Alfredo Pasta
Store any leftover Sausage Alfredo Pasta in an airtight container in the refrigerator. It will be good for about 3 days. When you’re ready to eat it again, simply reheat it on the stove or in the microwave, adding a splash of cream or water to revive the sauce.
Tips to Make Sausage Alfredo Pasta
- Use fresh sage leaves for the best flavor, as they provide a unique and aromatic touch to the dish.
- Don’t overcook the sausage; you want it juicy and tender, not dry.
- When cooking the garlic, watch it closely to avoid burning, as burnt garlic can turn bitter.
- For a lighter version, you can substitute the heavy cream with half-and-half or a light cream.
Variation
If you want to switch things up, try using different types of sausage, such as chicken or turkey sausage, for a leaner option. You could also add vegetables like spinach or sun-dried tomatoes to the pasta for added nutrition and flavor.
FAQs
Q: Can I use a different type of pasta?
A: Yes! While fettuccini is traditional, you can use any pasta you like, such as penne, rigatoni, or even gluten-free pasta.
Q: Is this recipe spicy?
A: The recipe uses hot Italian sausage, which gives it a kick. If you prefer a milder flavor, you can use sweet Italian sausage instead.
Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the sauce and cook the pasta in advance. Just combine them before serving, and reheat gently.
Sausage Alfredo Pasta
Ingredients
Pasta and Sauce Ingredients
- 1 pound dry fettuccini pasta (1 box)
- 2 cups heavy cream
- ½ pound hot Italian sausage
- 2 cloves garlic (minced)
- 3-4 tablespoons olive oil
- Coarse to taste sea salt
- Freshly grated to taste black pepper
- Freshly grated to taste Parmigiana Reggiano
Fried Sage Ingredients
- 20-24 leaves fresh sage leaves
Instructions
Cooking
- Cook the fettuccini to al dente per the package directions.
- While the fettuccine cooks, heat a large skillet and add the oil until it shimmers.
- Fry the sage leaves in batches for a few seconds until crispy, then transfer them to paper towels to dry.
- Keep the oil in the skillet. Separate the sausage into bite-size chunks and sauté them until cooked through.
- Add the minced garlic and cook for 15-30 seconds until it softens.
- Transfer the cooked sausage to a plate and set aside. Pour off excess fat from the skillet but try to keep most of the garlic.
- Add the cream to the skillet and bring it to a low boil while scraping the bottom of the pan.
- Reduce the heat and return the sausage to the skillet. Season with salt and pepper to taste, then remove from heat.
- Drain the pasta and place it on a large serving platter or bowl. Pour the sauce over the pasta, toss gently, and sprinkle the fried sage leaves on top.
- Garnish with grated Parmigiana Reggiano.
