Sausage Alfredo Pasta for Supper

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 reliable weeknight fix!

author’s note

Spice Up Your Weeknight Alfredo!

I wanted a pasta recipe that was just as rich and creamy as classic Alfredo but with way more flavor and less effort. So I started playing around with a simple Cajun Alfredo idea and quickly realized that with the right seasoning and a good sausage, you don’t need much else. I kept things super straightforward: the only thing you have to chop is the sausage, and I even use pre-minced garlic to save time.

The sauce comes together fast but still tastes like something you’d get at a restaurant. It’s one of a reliable no-fuss weeknight dinners that still feels a little special.

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

1. Salt the pasta water: Season the water well so the pasta doesn’t taste bland.
2. Sauté sausage: Cook the sausage, then move it to a plate and cover with foil.
3. Make the sauce: Keep the sausage drippings in the pan and add Cajun seasoning.
4. Emulsify: Toss hot pasta with the sauce and pasta water until smooth and well coated.

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 Recipe

Salads

Olive Garden Salad Recipe

Fruit Salads

Peach Fruit Salad

Ingredients

• 1 (16-ounce) package penne pasta
• Salt
• 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 (skippable, for finish)

Method

1. 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.
2. Place a large, cast-iron pan/pot (big enough to hold all the pasta later) over medium-a hot burner. 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 move to a large bowl, leaving grease behind (If there is more than 1 tablespoon, drain it off). Set sausage aside.
3. In same pot (don’t wipe it out), add butter and melt over medium-a hot burner. 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).
4. Once thickened, remove from heat. mix 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 skippable 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.
5. Remove from heat and serve right away! finish plates with fresh parsley plus a sprinkle more of cheese if desired.