Sausage Alfredo Pasta Recipe with Fried Sage

4.52 from 76 votes

This Sausage Alfredo Pasta recipe is a delicious combination of Italian sausage, fettuccine noodles, and creamy Alfredo sauce!

Step-by-step photos can be seen below the recipe card.

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Italian

Servings: people

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

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