This Italian Sausage Alfredo is a creamy, cheesy combination of linguine with sausage and mushrooms that’s great for either family dinners or special occasions!
Pasta is a perennial favorite, isn’t it? I mean, really, have you ever heard anyone say, “I just really don’t like pasta.” Nope. Me either. That’s why I’m always excited to cook a new pasta recipe like this Italian Sausage Alfredo.
This particular pasta recipe came about after talking to our granddaughter on the phone one evening. They were getting ready for dinner, and I asked her what they were having.
“Sausage Al-a-fraydo!” she said. She was really excited about the al-a-fraydo, too. She’s a good eater, that girl.
Recipe Snapshot: Italian Sausage Alfredo
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Cuisine: American
Cooking Method: Stovetop
Primary Ingredients: Linguini (or spaghetti), Italian sausage, onion, mushrooms, half-and-half, Parmesan, Romano cheese
Skill Level: Easy
DO MORE WITH CHATGPT
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“I just discovered this recipe and it is amazing! Thank you so much for posting it! So quick, easy and delicious!! Never using jarred sauce again!”
— Mike Clough
What You’ll Like About This Recipe
- It’s rich and indulgent yet quick and easy to make.
- The sausage gives the dish a savory, slightly spicy kick that goes very nicely with the pasta and sauce.
- Mushrooms add an earthy flavor that helps to balance the richness.
Ingredient Notes
This post may contain affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Linguine or Spaghetti – You could also use the more traditional fettuccine. Any long, slender pasta works fine.
- Olive Oil – For sautéing the sausage and onion, and later for cooking the mushrooms.
- Italian Sausage – As the star of the show, Italian sausage adds a hearty, savory flavor. Purchase bulk Italian sausage or sausage in the casing (remove it from its casing and crumble it before cooking).
- Mushrooms – I recommend cremini (also called “baby bella”) mushrooms for a deep, earthy flavor, but white button mushrooms work well, too.
- Half and Half or Cream – The creamy foundation for the luscious sauce. Use half and half for a slightly lighter sauce, or choose heavy cream for an even richer finish.
- Parmesan and Romano Cheeses – The combination gives a salty, nutty flavor to the sauce. If you don’t have both on hand, simply use all one type.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Recipe Variations
- Experiment with different types of mushrooms, such as shiitake or oyster, for interesting flavors.
- Add a touch of crushed red pepper flakes.
- Add a handful of spinach or kale for a burst of color.
How to Make Italian Sausage Alfredo
STEP 1. Start the water heating for the pasta. Be sure to salt it well. Add the pasta when the water begins to boil and cook for the time indicated on the package.
STEP 2. In a large skillet over medium heat, add 1 tablespoon of the olive oil and saute the sausage and onion until the sausage is brown throughout. Remove to a plate lined with paper towels to drain.
STEP 3. To the same skillet, add the remaining olive oil and mushrooms. Sprinkle the mushrooms with salt and cook until wilted and browned.
Want to save this?
I'll email this post to you, so you can come back to it later!
STEP 4. Return the sausage and onions to the pan with the mushrooms.
STEP 5. Slowly add the half and half (or cream if you want a richer sauce), stirring constantly. Bring the mixture to a gentle bubble.
STEP 6. Gradually add the Parmesan and Romano cheeses. Stir until cheeses melt.
STEP 7. Add the parsley and pepper.
STEP 8. Add the cooked, lightly drained pasta to the skillet. Stir until well coated.
STEP 9. Taste for seasoning and add salt if needed.
Recipe Success Tips
- In my opinion, this recipe doesn’t need any additional salt because the cheeses themselves are fairly salty. I do, however, like to add a good amount of black pepper.
- If the sauce appears too thick, stir in a little of the pasta cooking water to thin it out.
- Conversely, if the sauce seems too thin, cook it for a bit longer to allow it to thicken.
How to Serve
You’ll need very little to add to the side of Italian Sausage Alfredo to create a full meal. All that’s really needed is some bread like my Cheesy Onion and Herb Bread and a big bowl of Fresh Salad Greens with Classic Vinaigrette.
How to Store Leftovers
Store any leftovers in an airtight container and refrigerate for up to three days. Reheat gently in a microwave or on the stovetop, adding a splash of water to revive the sauce’s creaminess.
Questions and Answers: Italian Sausage Alfredo
- Can I use different types of pasta in Italian Sausage Alfredo?
Absolutely! While linguine and spaghetti are my favorites, any long ribbon type pasta works beautifully. - Is there a suitable vegetarian version of Italian Sausage Alfredo?
Yes, you can replace the Italian sausage with plant-based sausage or create a mushroom-heavy version by doubling up on the mushrooms. - Can I freeze Italian Sausage Alfredo?
It’s possible to freeze, but the texture of the sauce will change when thawed. For better results, freeze the pasta and sauce separately.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Italian Sausage Alfredo
Ingredients
- 1 pound linguine or spaghetti
- 4 tablespoons olive oil divided
- 8 ounces Italian sausage (bulk sausage or sausage removed from casing and crumbled)
- 1 medium onion diced
- 1 pound mushrooms sliced
- ½ teaspoon salt
- 2 cup half and half or cream
- 2 cup grated Parmesan cheese
- 1 cup grated Romano cheese
- ½ cup chopped fresh parsley
- ½ teaspoon black pepper
Instructions
- Start the water heating for the pasta. Be sure to salt it well. Add the pasta when the water begins to boil and cook for the time indicated on the package.1 pound linguine or spaghetti
- In a large skillet over medium heat, add 1 tablespoon of the olive oil and saute the sausage and onion until the sausage is brown throughout. Remove to a plate lined with paper towels to drain.1 tablespoon olive oil8 ounces Italian sausage, 1 medium onion
- To the same skillet, add the remaining olive oil and mushrooms. Sprinkle the mushrooms with salt and cook until wilted and browned.3 tablespoons olive oil1 pound mushrooms, ½ teaspoon salt
- Return the sausage and onions to the pan with the mushrooms.
- Slowly add the half and half, stirring constantly. Bring the mixture to a gentle bubble.2 cup half and half or cream
- Gradually add the Parmesan and Romano cheeses. Stir until cheese melt.2 cup grated Parmesan cheese, 1 cup grated Romano cheese
- Add the parsley and pepper.½ cup chopped fresh parsley, ½ teaspoon black pepper
- Add the cooked, lightly drained pasta to the skillet. Stir until well coated.
- Taste for seasoning and add salt if needed.
Notes
- If the sauce appears too thick, stir in a little of the pasta cooking water; conversely, if the sauce seems too thin, cook it for a bit longer to allow it to thicken.
- Store leftovers in the refrigerator for up to three days. Reheat gently in a microwave or on the stovetop, adding a splash of water to loosen the sauce.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m curious if it would be okay with ground sausage. I got some nice local stuff from the Farmer’s Market and I’m not quite sure what to do with it.
I’m not sure exactly what you’re asking, but if you are asking about using “breakfast sausage,” I would say no. The recipe needs Italian sausage specifically for its seasoning profile.
That was absolutely delicious! So simple and easy..definitely will be cooking for dinner again. No more store bought Alfredo!
So glad you liked it!
I just discovered this recipe and it is amazing! Thank you so much for posting it! So quick, easy and delicious!! Never using jarred sauce again!
My pleasure! I love a good alfredo sauce and this is probably my favorite one.
Thanks so much!!! My kids and husband loved it and it’s so easy to make and clean up after is quick!!!
You’re welcome! I’m so glad your family liked it.
Want that Ala Frado! Looks just great.
MIss P
Thank you for the nice recipe.