Description
This Smoked Sausage Alfredo Pasta is a comforting dish with creamy alfredo sauce and smoky sausage.
Ingredients
Scale
- 1 lb penne or rigatoni pasta
- 14 oz smoked sausage (like kielbasa), sliced into rounds
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup white wine (optional)
- 4 tbsp butter
- 1 cup heavy cream
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- Salt to taste
- 1/4 cup fresh parsley, chopped
- Extra Parmesan for serving
- Red pepper flakes (optional)
- A squeeze of fresh lemon juice
Instructions
- Bring a large pot of salted water to a rolling boil. Cook pasta until al dente, reserving 1 cup of pasta water before draining.
- In a skillet, heat olive oil over medium-high heat. Add sliced sausage and cook until golden brown, about 4-5 minutes. Set aside.
- In the same skillet, add minced garlic and sauté for about 30 seconds. If using wine, pour it in and let it bubble for about 2 minutes.
- Reduce heat and add butter. Once melted, slowly whisk in the heavy cream. Let it simmer for 2-3 minutes.
- Remove from heat and gradually whisk in the Parmesan cheese, adding garlic powder, black pepper, and nutmeg. Adjust thickness with pasta water if needed.
- Add the drained pasta and seared sausage back to the pan. Toss everything together until well coated.
- Stir in fresh parsley and serve immediately with extra Parmesan and red pepper flakes.
Notes
- Best served immediately.
- Leftovers keep for 3 days; reheat gently.
- For a lighter version, try half cream and half milk.
- Freshly grated Parmesan is essential for smooth sauce.
- Consider adding sautéed vegetables for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg