Classic Fettuccine Alfredo with Sausage. It’s been a while since I made some pasta, but because my youngest daughter was craving for it, I made her favorite fettuccine Alfredo with sausage for dinner. It’s a creamy pasta made with half-and-half (instead of heavy cream), grated Parmigiano- Reggiano cheese, butter and smoked chicken sausages.
She went crazy over it. She couldn’t stop complimenting me on how great it turned out. I should make this dish every night for her. I felt so loved! Lol…
I decided to take my mothers original recipe and recreate it, making it healthier with less fat and lower in calories. The original recipe calls for heavy cream and Italian pork sausages which has a LOT of FAT. This is a quick and easy dish; it took about 15 minutes for me to get it to the table.
Looking through the frozen meat section at the supermarket I found chicken sausage by Chef Bruce Aidells. This sausage is smoked and fully cooked. It was labeled “All Natural”- Italian Style, Smoked Chicken Sausage with No nitrates, No hormones, No MSG and Gluten Free! It sounded so good, I had to try it for myself.
The smoked chicken sausage tasted like the Italian style, because it’s made with mozzarella cheese and spices. It had a mild spicy kick to it. It added a lot of flavor to my creamy Classic Fettuccine Alfredo dish. To my surprise, my daughter Lizzy couldn’t tell the difference and said it was “the best pasta dish” she has ever had!
I have to make it again, so I can keep getting those compliments from her. Oh what a mother does for love! Enjoy!
Classic Fettuccine Alfredo with Sausage
- 4 Tbsp. (1/2 stick) unsalted butter ( I used smart balance butter)
- 12 ounce (4 links) Italian Style Smoked Chicken Sausage with Mozzarella
- 1/2 pint half-and-half cream
- 1 pound of fettuccine pasta or GF fettuccine
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 2 tsp. Italian parsley, fresh or dried
- freshly ground pepper
- freshly grated nutmeg
Open package smoked chicken sausages, slice open lengthwise and chopped into small pieces, about 1/4 to 1/2 of an inch.
In a large pot, bring water to boil for the pasta.
In the meantime, heat sausage and melt butter in a large sauté’ pan over low heat.
Add the half-and-half cream to the butter and stir to let it warm. At the same time, add 2 teaspoons of salt to the pasta water and cook the pasta until al dente.
Drain fettuccine pasta and mix thoroughly with the butter and cream mixture, keeping the sauté’ pan over low heat. Add the parmigiano cheese and parsley and toss until sauce thickens slightly. Season with fresh pepper and nutmeg to taste. If you prefer creamier, add more half-and-half.
Remove from heat and serve immediately with additional grated parmigiano cheese at the table.
Serves 4 to 6
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