Easy Sausage Alfredo Pasta

So you think you don’t need to try alfredo since it’s an old classic? You’re so wrong. Just wait until you try this easy sausage alfredo pasta

This is a sponsored conversation written by me on behalf of Johnsonville Italian Sausage. The opinions and text are all mine.

So you think you don't need to try alfredo since it's an old classic? You're so wrong. Just wait until you try this easy sausage alfredo pasta

When I was younger I fell in love with alfredo sauce. It was creamy and flavorful without being crazy in the spice department. As I got older I especially started to like a good bowl of chicken alfredo pasta, but slowly I began to discover other foods and alfredo, my ol’ buddy started to fall away for me. Not that I didn’t enjoy it, there were just other options that were pulling me too much to pass up so alfredo had to take a back seat. And then Cade introduced me to Italian Nachos, which are pretty much the best thing ever and alfredo and I (it sounds like I’m talking about some Italian man doesn’t it?) began to fall in love again. And then I had this easy sausage alfredo pasta and pretty much I’m head over heels.

So you think you don't need to try alfredo since it's an old classic? You're so wrong. Just wait until you try this easy sausage alfredo pasta

It’s interesting but just making a minor switch of the meat is what totally won me over. Maybe the chicken just didn’t seem exciting enough or maybe I just didn’t want to take the time to defrost a breast of chicken and grill it, but either way this Johnsonville Irish O’ Garlic Sausage is what makes this dish. It’s garlicky and juicy without being overpowering and it really does bring so much more flavor in a really nice way to the pasta, annnnnd I didn’t have to defrost chicken and then season and cook it! WINNING!

So you think you don't need to try alfredo since it's an old classic? You're so wrong. Just wait until you try this easy sausage alfredo pasta

Even our littlest, who was very worried about trying the sausage, who knows why as it’s almost like a hot dog, but there’s kids for ya, anyway she ended up loving it and asking for more. In fact it was a little annoying. She was poking around at dinner and taking forever. Finally I busted out the, you have to try a bite or I’ll give you more and make you eat it all, threat. Yes, I am a mean mom. She took one little bite, chewed and chewed, I braced myself for a whine and instead she gave us a big smile and said, “Mom you should try that, it’s so good!”

So you think you don't need to try alfredo since it's an old classic? You're so wrong. Just wait until you try this easy sausage alfredo pasta

Good heavens, no kidding kiddo! Oh boy, dinner is always an adventure isn’t it? But the point is, just making a simple swap in an old recipe can totally reinvent it for you. And in our case, also taught out 5 year old that sausages are all kinds of awesome. Boom.

Easy Sausage Alfredo Pasta

So you think you don’t need to try alfredo since it’s an old classic? You’re so wrong. Just wait until you try this easy sausage alfredo pasta

Ingredients:

4 Johnsonville Irish O’ Garlic Sausages
4 Tablespoons Unsalted Butter
2 Cloves Garlic, Minced
1 Tablespoon Flour
4 Ounces Cream Cheese, chopped in cubes
1 Cup Heavy Cream
2/3 Cup Parmesan Cheese, shredded
Salt and Pepper to taste
1/2 Pound Penne Pasta
3/4-1 Cup Frozen Peas, defrosted in a bowl of warm water.
1 Cup Oil Packed Sun Dried Tomatoes, drained
1/4 Cup Fresh parsley, chopped

Directions:

In a large skillet over medium heat, add the sausages and cook for 6-8 minutes, turning often. Add 1/2 Cup of water and place a lid over the pan. Continue to cook for 10-15 minutes or until cooked through. Remove the meat to a cutting board to rest with a little foil tented over it.
Meanwhile, in a large skillet over medium heat, add the butter and melt completely. Add the garlic, stirring a few times and cook for an additional 30 seconds. Quickly whisk in the flour and cook, stirring continually for 30 seconds.
Add the cream cheese to the pan and stir continually until the cream cheese starts to melt down a little. Pour in the cream and cheese and cook, whisking continually until the cream cheese is incorporated. The cream cheese may have tiny balls all over the sauce at first, but just turn the heat down to low and they should melt once the pasta is added. Once the sauce has thickened, season with salt and pepper to taste.
Meanwhile, cook the pasta to al dente according to package directions. Using a spider or slotted spoon, scoop the pasta into the sauce and add the sausage, peas and tomatoes. If the sauce is too thick, add a little of the pasta water, a tablespoon at a time. Stir everything together and garnish with parsley.

Nutrition Information

Yield: 4-6 servings, Serving Size: 1

  • Amount Per Serving:
  • Calories: 509 Calories
  • Total Fat: 37g
  • Cholesterol: 115.7mg
  • Carbohydrates: 30.1g
  • Fiber: 5g
  • Sugar: 4.3g
  • Protein: 15g
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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.