Quick and easy has been the dinner theme at my house lately, and this sausage alfredo pasta is no exception! I amped up this classic creamy pasta dish with hot Italian sausage and fried sage leaves to create an elevated weeknight meal. Ready in just 35 minutes, this sausage alfredo will blow your socks off!
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I love classic Alfredo sauce. It’s so creamy, cheesy and delicious! Add some Italian sausage, and now I just can’t get enough. This is the type of comfort food that I love to have on the weekend as a special meal. It’s not difficult, but it can still be fancy. So yummy, creamy, and tasty. Add in some crispy fried sage, and you’ve got one tasty dinner recipe! The flavor combination is out of this world and I just know you’re going to love it!
What’s in this Sausage Alfredo Pasta Recipe?
- Pasta: Fettuccine is the classic choice, but any long pasta shape will work.
- Fresh Sage Leaves: Add a fresh herbal flavor and a delicious crispy crunch!
- Italian Sausage: You can use any kind of sausage you like in this recipe. Sweet or hot Italian sausage both work best in my opinion, but kielbasa or chorizo would also be delish! Even breakfast sausages would be tasty with the sage.
- Garlic: Creates a savory base of flavor for the sauce.
- Heavy Cream: Makes the sauce rich and creamy.
- Cheese: Parmigiana Reggiano adds classic cheesy flavor to the dish.
Tips for Success
- Make sure the cream is at room temperature to avoid curdling.
- You can also spoon some of the hot sauce liquid into the cream, stir well, then stir that back into the pan to temper the cream.
How to Store and Reheat
Store leftover sausage alfredo pasta in an airtight container in the refrigerator for up to 4 days. Reheat in a pot set over medium-low heat, stirring often, or in the microwave in 30-second increments until warmed through.
I do not recommend freezing this dish, as the sauce will turn grainy once thawed.
Serving Suggestions
Serve this creamy sausage alfredo pasta with a classic Caesar salad or some homemade garlic bread. Add a side of lemon Parmesan roasted broccoli for a bit of roughage.
5-Star Review
“I have been making this for dinner at least twice a week. My husband loves it.” -Pamela
Sausage Alfredo Pasta Recipe with Fried Sage
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
Instructions
- Cook the fettuccini to al dente per the package directions.1 pound dry fettuccini pasta
- While the fettuccine cooks, heat a large skillet and add the oil until it shimmers. Fry the sage leaves (it only takes a few seconds), in batches, until all are fried.20-24 fresh sage leaves, 3-4 tablespoons olive oil
- Leave the oil in the skillet and transfer the bay leaves to paper towels to dry.
- Separate the sausage into bite-size chunks and sauté them in the oil just until cooked through (don’t overcook or sear). Add the minced garlic and cook for 15-30 seconds, or until the garlic softens and blooms. Transfer the sausage to a plate and set aside.½ pound hot Italian sausage, 2 cloves garlic
- Pour off the fat from the skillet while trying to preserve as much garlic as possible. Add the cream and bring it to a low boil while scraping the bottom of the pan. Reduce the heat and return the sausage to the skillet, and season with salt and pepper, to taste. Remove from the heat.2 cups heavy cream, Coarse sea salt, Freshly grated black pepper
- Drain the pasta and place it on a large serving platter or bowl. Pour the sauce over the pasta, toss gently, and sprinkle on the fried sage leaves.
- Garnish with grated Parmigiana.Freshly grated Parmigiana Reggiano
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Sausage Alfredo Pasta Step by Step
Fry the Sage: Cook 1 pound of fettuccini to al dente per the package directions. While the fettuccine cooks, heat a large skillet and add 3-4 tablespoons of olive oil until it shimmers. Fry 20-24 sage leaves (it only takes a few seconds), in batches, until all are fried.
Drain the Sage: Leave the oil in the skillet and transfer the bay leaves to paper towels to dry.
Cook the Sausage: Separate ½ pound of hot Italian sausage into bite-size chunks and sauté them in the oil just until cooked through (don’t overcook or sear). Add 2 cloves of minced garlic and cook for 15-30 seconds, or until the garlic softens and blooms. Transfer the sausage to a plate and set aside.
Make the Sauce: Pour off the fat from the skillet while trying to preserve as much garlic as possible. Add 2 cups of heavy cream and bring it to a low boil while scraping the bottom of the pan. Reduce the heat and return the sausage to the skillet, and season with salt and pepper, to taste. Remove from the heat.
Garnish and Serve: Drain the pasta and place it on a large serving platter or bowl. Pour the sauce over the pasta, toss gently, and sprinkle on the fried sage leaves. Garnish with grated Parmigiana Reggiano.
Hey Heidi, you dense clown. You gave a 1 star rating to a recipe you didn’t even try because of “distracting” political ads. If you had half a brain you would realize the ironic fact that ads are fed to you because of an algorithm based on content or similar content that YOU’VE viewed.
Thanks for somehow… someway… making a pasta dish recipe political. Not only are you simple minded, you’re pathetic as well.
On another note, Becky, the recipe is great!
We’re sorry you had trouble reaching the recipe, Heidi! On the top right of the page, there is a button that reads “⬇ Recipe”. If you click that, it will take you directly to the recipe without having to read the post or scroll through ads. Unfortunately, we don’t choose which ads play!
I have been making this for dinner at least twice a week. My husband loves it.
I can tell that is a well-loved recipe!
Wow! This was easy and delicious meal tonight. My husband loved it.
Thanks for sharing!!
best meal ever !
Thanks for sharing, David!
Going make this tonight. Wanted to let you know in the instructions after you say fry the sage leaves than it says transfer the bay leaves. I know what is meant. Thought you might want to edit your page.
IS it bay leaves or sage leaves you cook. Read instructions
Is it bay leaves or sage leaves? Recipe lists bay leaves then instructions say sprinkle SAGE leaves over finished product
I’m sorry! It’s sage. I fixed the recipe. Thanks!
Hi! In step two you say “bay leaves” when I think you mean the sage! Just wanted to point that out. Making this for dinner tonight and it sounds DELICIOUS! ????
My mother always put chicken into fettuccini alfredo but sausage sounds so much more delicious!
I love chicken too! Can’t go wrong.