Sausage Alfredo Recipe

A bowl of sausage alfredo with fresh herbs as a garnish.

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4.93 from 14 votes

Sausage Alfredo Recipe

Creamy Sausage Alfredo packed with smoky sausage is a family favorite. It's on the table in only 30 minutes!!

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Italian

Servings:

Author: Kristyn Merkley

Ingredients

12 ounces penne pasta, (about 3 cups)
1 ½ cups whole milk
1 ½ cups chicken broth, low-sodium
2 teaspoons minced garlic
salt and pepper to taste (I prefer to use Garlic Salt with Parsley Flakes)
½ cup heavy whipping cream
1 cup Parmesan cheese, freshly grated
12 ounces smoked sausage, fully cooked (any variety), sliced
parsley, chopped (optional)

Instructions

Cook pasta as directed on package.
While pasta is cooking, make Alfredo sauce by adding milk, broth and garlic to the skillet on LOW-MEDIUM heat. Add salt and pepper.
Add heavy cream and Parmesan to the sauce and whisk until combined. Simmer for a few additional minutes until the sauce thickens.
Add sausage slices and simmer for a few additional minutes (or until sausage is heated through).
Add cooked noodles to the skillet and mix until combined.
Garnish with fresh, chopped parsley and or additional Parmesan cheese.

Notes

Recipe Tips.

Don’t Overcook Pasta: Cook just to al dente so it holds up well when mixed with the sauce.
Use Fresh Parmesan: It melts smoother and gives the best creamy texture.
Slice Sausage Evenly: This helps it heat through quickly and evenly.
Keep Heat Moderate: Avoid high heat so the sauce stays smooth and doesn’t separate. Adjust the spice with the sausage flavors, or sprinkle on red chili flakes.
Pasta: I love using penne. The sauce clings to every nook and cranny and even fills up the center. However, any similarly sized pasta will work, such as bow tie, rigatoni, or ziti.
To thicken: Scoop ¼ cup of Alfredo sauce into a separate bowl. Add 1-2 tbsp of flour and whisk until smooth. Return the sauce to the pan and stir it into the rest of the sauce. Repeat if needed. Or in a small bowl, whisk together an equal amount (about 1 tbsp) of cornstarch with COLD water. Once smooth, slowly whisk the slurry into the simmering sauce.

Store. Store leftovers in an airtight container in the fridge for 4-5 days.

Freeze. Freeze for up to 3 months, though it may alter the texture of the dish.

In either case, it's best to reheat the pasta on the stove top over low heat. Stir occasionally. If needed, add a bit more cream to smooth out the sauce.

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