Sausage Alfredo Pasta
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.
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.
Notes
Store any leftover Sausage Alfredo Pasta in an airtight container in the refrigerator for about 3 days. When reheating, add a splash of cream or water to revive the sauce. For a lighter version, substitute heavy cream with half-and-half or a light cream.