Italian Sausage Alfredo

Italian Sausage Alfredo – Linguine with sausage and mushrooms in a creamy, cheesy sauce. Great for 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, Maggie, 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-afraydo, too. She’s a good eater, that girl.

In my daughter’s home, dad is the primary cook. Now Laura has several recipes she’s good at making, but she just doesn’t enjoy it. And if you don’t enjoy it, it can be miserable instead of fun.

Mike, on the other hand, has worked in the kitchen of several restaurants and is a wonderful cook. Because he enjoys it. And I think both of the grandkids are going to enjoy it, too.

I’ve taught Aidan to make a roast, spaghetti with meat sauce, and chicken and dumplings. And just recently Maggie cooked dinner for their whole family! And she’s only in fourth grade!

Now, I didn’t ask Mike how he makes the Sausage Alfredo. I just decided to wing it and I think it came out pretty darned good! What could be so bad about a cheesy, creamy sauce with Italian sausage and mushrooms? Yum!

Italian Sausage Alfredo - Linguine with sausage and mushrooms in a creamy, cheesy sauce. Great for family dinners or special occasions. Click To Tweet

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. I used cremini mushrooms this time, but you can use any kind you like.

Return the sausage and onions to the pan with the mushrooms. Slowly add the half and half (or cream if you want a little bit 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.

I found that this recipe did not need any additional salt because the cheeses themselves are fairly salty. I do like a good amount of black pepper in it.

Enjoy!

More Pasta Recipes on Never Enough Thyme:

• Pasta with Tomato Basil Sauce
• Jumbo Meatballs and Spaghetti
• Pasta d’Arrabiata
• Creamy Ham and Red Bell Pepper Pasta
• Bacon, Lettuce and Tomato (BLT) Pasta

 

pasta alfredo recipes from Other Bloggers:

• Skinny Fettuccine Alfredo from Gimme Some Oven
• Roasted Garlic Cauliflower Alfredo Sauce from Crunchy Creamy Sweet
• Alfredo Salmon Pasta from Recipe Tin Eats
• Chicken Broccoli Alfredo from Julia’s Album
• Roasted Red Pepper Alfredo from Girl Gone Gourmet

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