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.
— This post was originally published on May 10, 2016. It has been updated with additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Stovetop
Total Time: 25 Minutes
Servings: 4
Primary Ingredient(s): Linguini (or spaghetti), Italian sausage, onion, mushrooms, half-and-half, Parmesan, Romano cheese
Skill Level: Easy
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
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- 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.
How to Make Italian Sausage Alfredo
- 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.
- 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.
- To the same skillet, add the remaining olive oil and mushrooms. Sprinkle the mushrooms with salt and cook until wilted and browned.
- Return the sausage and onions to the pan with the mushrooms.
- Slowly add the half and half (or cream if you want a richer sauce), stirring constantly. Bring the mixture to a gentle bubble.
- Gradually add the Parmesan and Romano cheeses. Stir until cheeses melt.
- Add the parsley and pepper.
- Add the cooked, lightly drained pasta to the skillet. Stir until well coated.
- 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 like a good amount of black pepper in it.
- If the sauce appears too thick, stir in a little of the pasta cooking water to thin it.
- Conversely, if the sauce seems too thin, cook it for a bit longer to allow it to thicken.
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 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 About Italian Sausage Alfredo
Absolutely! While linguine and spaghetti are my favorites, any long ribbon type pasta works beautifully.
Yes, you can replace the Italian sausage with plant-based sausage or create a mushroom-heavy version by doubling up on the mushrooms.
It’s possible to freeze, but the texture of the sauce will change when thawed. For better results, freeze the pasta and sauce separately.
More Recipes You’ll Like
If you enjoyed this recipe, you’ll also want to try these!
Sheet Pan Italian Sausage with Roasted Peppers
Pasta with Tomato Basil Sauce
Homemade Jumbo Meatballs and Spaghetti
Pasta Arrabiata
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.
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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 Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
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.