Description
This Creamy Italian Sausage Fettuccine recipe is a rich and flavorful pasta dish combining tender fettuccine noodles with savory Italian sausage and a luscious creamy Parmesan sauce. Perfect for a comforting weeknight dinner, this dish balances the spicy kick of sausage with the smoothness of cream and cheese for a satisfying meal that’s easy to prepare in about 40 minutes.
Ingredients
Scale
Protein and Pasta
- 12 ounces fettuccine pasta
- 1 pound Italian sausage (mild or spicy)
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Liquids and Dairy
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
Seasonings
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Red pepper flakes (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Boil the pasta: Start by bringing a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions (about 8-10 minutes) until al dente, stirring occasionally to prevent sticking.
- Drain and reserve pasta water: Drain the cooked pasta in a colander, reserving about 1 cup of the pasta water, and set the pasta aside.
- Cook the sausage: In a large skillet over medium heat, heat the olive oil for about a minute. Remove the casing from the Italian sausage and crumble it into the skillet. Cook for 5-7 minutes, stirring occasionally, until browned and fully cooked.
- Sauté aromatics: Add the chopped onion to the skillet with the sausage and sauté for 3-4 minutes until translucent. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Deglaze the pan: Pour in the chicken broth carefully, scraping the bottom of the skillet to lift any browned bits. Bring to a gentle simmer.
- Add cream and cheese: Reduce heat to low and stir in the heavy cream. Gradually add the grated Parmesan cheese, stirring continuously until melted and creamy. If the sauce becomes too thick, add reserved pasta water to reach desired consistency.
- Season the sauce: Stir in Italian seasoning, and season with salt and pepper to taste. Add red pepper flakes if you like a bit of heat.
- Toss pasta in sauce: Gently add the drained fettuccine to the skillet and toss until well coated with the creamy sausage sauce. Adjust the sauce thickness with more reserved pasta water if needed.
- Final seasoning: Taste the dish and adjust seasoning as necessary for salt, pepper, or spice level.
- Serve: Using tongs, twirl the fettuccine onto plates or into bowls, ensuring each serving is coated with sauce and sausage. Garnish generously with freshly chopped parsley and additional Parmesan cheese if desired. Serve immediately while hot.
Notes
- For a spicier dish, use spicy Italian sausage and add more red pepper flakes.
- Reserve some pasta water before draining to help loosen the sauce if it becomes too thick.
- If you want a lighter version, substitute half-and-half for heavy cream.
- This dish pairs well with a side of garlic bread or a fresh green salad.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop with a splash of broth or cream.
