Fettuccini Alfredo With Sausage Recipe - Allrecipes.com
Fettuccini Alfredo With Sausage Recipe

Fettuccini Alfredo With Sausage

Recipe by  

"A very rich and filling meal. The addition of sausage makes this recipe unique."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  1. In a large pot with boiling salted water cook fettuccini until al dente. Drain.
  2. In a large skillet cook sausage until brown. Drain and set aside.
  3. To make the Alfredo sauce, melt butter in medium saucepan over low heat. Add heavy cream and Locatella cheese and cook, stirring frequently, until mixture comes to a soft boil. If desired, add parsley.
  4. Pour Alfredo sauce over fettuccini noodles and top with the cooked sausage.
  5. Serve immediately as sauce will separate upon cooling.
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Reviews More Reviews

Most Helpful Positive Review
Feb 20, 2007

This is excellent, but very rich. I use double the pasta for the same amount of sauce, and usually use thin spaghetti instead of fettuccine. The cheese is Locatelli (not Locatella), which is Pecorino Romano. I have also made it using regular sausage rather than Italian sausage. I should also add that I now make the sauce in the microwave, just keeping an eye on it until it starts to boil. Comes out fine and saves a lot of time.

 
Most Helpful Critical Review
Feb 18, 2011

Um. I don't know about this. It was ok I guess, I sauteed some garlic with the sausage and then after tasting it I wound up adding parm and romano cheese. That was just personal prefrence, I like really bold flavors. I think it was the sausage that I wasn't fond of, strange texture maybe? I guess I am sticking with my normal recipe and using grilled chicken though. Thank you for the recipe anyway, it worked when I had completely forgotten to marinate chicken lol =)

 
Nov 26, 2007

I only gave this recipe 4 stars after reading the reviews and realizing how rich the sauce would be. After making a few changes, it now rates *5* (according to the family). Instead of 1 cup heavy cream, I used 1/2 cup of 2% milk and 1/2 cup of heavy cream. I also used only 1/4 cup of butter. (I made these changes for 2 reasons, one to reduce calories and the other to lighten the richness of the sauce). This turned out very creamy and light, but not heavy and rich!! No leftovers at my house. Will definately make again

 
Mar 19, 2007

great stuff... I couldn't find that particular cheese so I used a mix of romano, parmesan, and asiago cheeses... the cheese didn't really melt into the sauce but it still worked great for me... wonderful taste... i used cheese tortilini... everyone enjoyed it...

 
Mar 12, 2008

100% yummm

 
Apr 14, 2009

Made sauce with Heavy cream substitute taken from frugal living and it was fantastic....Will definitely use this again

 
Apr 06, 2011

Once I read that Locatella (Locatelli) is really Pecorino Romano, this was a snap, and unbelievably delicious. I used light cream instead of heavy whipping cream, and mixed in a bit of Parmesan with the Pecorino Romano. I also cooked some red pepper in with the sausage, and added some chopped asparagus to the pasta while it was cooking. Oh, and then I added some scallions in with the parsley, so I changed it up a bit but made it a bit healthier with the veggies. It was SOOOOO... absolutely delicious it's getting added to my "guest dinners" list!

 
Feb 23, 2009

I tried this recipe with the addition of shrimp and scallops...it was delicious!

 

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Nutrition

  • Calories
  • 855 kcal
  • 43%
  • Carbohydrates
  • 43.4 g
  • 14%
  • Cholesterol
  • 199 mg
  • 66%
  • Fat
  • 67.5 g
  • 104%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 21.1 g
  • 42%
  • Sodium
  • 755 mg
  • 30%

* Percent Daily Values are based on a 2,000 calorie diet.

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