Sausage Alfredo Pasta delivers smoky sausage, penne, and a seasoned Alfredo sauce for a restaurant-style meal. Ready in just 30 minutes, it’s the perfect weeknight fix!
Sausage Alfredo Pasta
This creamy Alfredo sauce is easy to make and full of flavor. To keep it quick and simple (perfect for a weeknight dinner!), the only thing you need to chop is the sausage. You can use pre-minced garlic, and nothing else needs chopping.
The sauce is packed with flavor from minimal ingredients. Cajun seasoning adds a slight kick of heat with smoky, garlicky, and peppery notes. If you prefer less heat, just use less seasoning. For more heat, feel free to add more to suit your taste.
Quick Tip
Try some other favorite Alfredo recipes–this Chicken Alfredo Recipe, this lightened-up Chicken Alfredo, or this Chicken Broccoli Alfredo.
Do You Cook Sausage Before Putting It In Sauce?
Yes! Even though smoked sausage is fully cooked, sautéing it first for this sausage alfredo pasta is recommended. Here’s why:
It builds flavor. The drippings and browned bits add depth to the creamy Alfredo sauce.
Variations
Shrimp and Sausage: After removing the sausage, cook shrimp in the same pan with 1 tbsp oil, 1 tbsp butter, and 1/4 to 1/2 tsp salt. Sauté for 1 minute per side, then return shrimp to the pan at the end.
How To Make Sausage Alfredo
- Salt the pasta water: Salt the water well to season the pasta; otherwise, the Sausage Alfredo will taste bland.
- Sauté sausage: Cook the sausage, then move it to a plate and cover with foil.
- Toss together sauce: Don’t clean the pan! Use the sausage drippings to make the sauce, adding Cajun seasoning for extra flavor.
- Emulsify: Toss the hot pasta with Alfredo sauce and some pasta water to make a smooth, tasty sauce that sticks to the pasta.
Storage
Storing
Enjoy right away: This Sausage Alfredo tastes best right after the sauce is mixed together.
Storing leftovers: You can store leftovers, but you’ll need to add some more heavy cream to loosen the sauce when you reheat the pasta. Leftover pasta will be softer but still flavorful. Because of the pasta and dairy, this dish isn’t good for freezing and thawing.
What To Serve With Sausage Alfredo Pasta:
Side Dishes
Roasted Vegetables
Appetizers
French Bread
Salads
Olive Garden Salad
Healthy
Fruit Salad Recipe
Sausage Alfredo Pasta
Equipment
- Large cast-iron pot or pan
Ingredients
- 1 (16-ounce) package penne pasta
- Salt and pepper
- 1 tablespoon olive oil
- 1 (13-ounce) package smoked sausage thinly sliced
- 6 tablespoons unsalted butter cut into tablespoons
- 1-1/2 teaspoons minced garlic or 1 teaspoon garlic powder
- 1 tablespoon cajun seasoning see note 1
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 cup heavy cream
- 1-1/2 cups freshly grated Parmesan cheese or Parmigiano Reggiano, see note 2
- Fresh parsley optional, for garnish
Instructions
- Heads-up: you’ll need to save pasta water before draining! Bring a large pot of water to boil. Once boiling, add 1 tablespoon salt. Add all the penne pasta and boil, stirring occasionally, until it’s “al dente” according to package directions (lowest time indicated). Before draining, remove 1 cup pasta water. Drain but do not rinse in cold water.
- Place a large, cast-iron pan/pot (big enough to hold all the pasta later) over medium-high heat. Drizzle in 1 tablespoon oil. Once oil is hot, add sliced sausage. Let sear, stirring occasionally, until nicely browned (smoked sausage is cooked through, so no need to get to a certain temperature). Use a slotted spoon to transfer to a large bowl, leaving grease behind (If there is more than 1 tablespoon, drain it off). Set sausage aside.
- In same pot (don’t wipe it out), add butter and melt over medium-high heat. Once melted, add garlic and sauté for 1 minute. Pour in cream, Cajun seasoning, paprika, oregano, and pepper to taste (I add 1/4 teaspoon). As soon as mixture boils, turn heat down to medium low. Simmer until thickened, about 1–3 minutes (see note 3).
- Once thickened, remove from heat. Stir in finely grated Parmesan until melted and sauce is mostly smooth. Dump drained pasta on top of the sauce plus 1/2 cup of reserved pasta water. Return sausage and add optional parsley. Return to heat. Turn to medium and toss gently with tongs until pasta and sauce emulsify (cling together) nicely, about 1 minute. Add additional pasta water if needed (if it’s looking dry/stodgy). Taste and add a pinch of salt if needed.
- Remove from heat and serve right away! Garnish plates with fresh parsley plus a sprinkle more of cheese if desired.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I changed up the recipe by starting with sauteing the Cajun Holy Trinity (onion bell pepper and celery, it is after all a Cajun dish) then I added mushrooms (because I like the earthy flavor they add to any dish) while adding the andouille sausage. I used Parmigiano Reggiano and Pecorino romano cheeses. To say it turned out amazing is an understatement. It has so much depth and flavor. Definitely a keeper.
Delish! I am so thrilled to hear this! Thanks for your comment Jerry!