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featured fettuccini alfredo.

Sausage Alfredo Pasta Recipe with Fried Sage

Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 754kcal
Author: Becky Hardin
There's nothing better than creamy Fettuccini Alfredo and flavorful sausage. This Italian Sausage Pasta Recipe is one of my new favorites for when I need a break from chicken (which is never, but just in case).
Step-by-step photos can be seen below the recipe card.
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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
    overhead view of sage leaves frying in oil in a skillet.
  • Leave the oil in the skillet and transfer the bay leaves to paper towels to dry.
    overhead view of fried sage draining on a paper towel-lined plate.
  • 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
    overhead view of sausage balls cooking in a skillet.
  • 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
    homemade alfredo sauce in a white dutch oven with a whisk.
  • 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.
    overhead view of fettuccini alfredo on a white plate with a fork.
  • Garnish with grated Parmigiana.
    Freshly grated Parmigiana Reggiano

Notes

Storage: Store fettuccini alfredo with sausage in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 754kcal | Carbohydrates: 57g | Protein: 18g | Fat: 51g | Saturated Fat: 24g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.05g | Cholesterol: 182mg | Sodium: 314mg | Potassium: 360mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1213IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 2mg