Fettuccini Alfredo With Sausage

Fettuccini Alfredo With Sausage

21
ANGCHICK 33

"A very rich and filling meal. The addition of sausage makes this recipe unique."
Saved
Save
I Made it Rate it Share Print

Ingredients

servings 855 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 855 kcal
  • 43%
  • Fat:
  • 67.5 g
  • 104%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 199 mg
  • 66%
  • Sodium:
  • 755 mg
  • 30%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  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.

Reviews

21
  1. 26 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 Pec...

Most helpful critical review

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 ...

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 Pec...

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 he...

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... ...

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

100% yummm

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...

Delcious. Used romano cheese with a dash of parmesan and penne pasta (what I had on hand). Also I used spicy italian sausage - it was great, will always make this way. Took me about 20 minute...

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

Fantastic taste, it was the hit at my sister's surprise birthday party. No lefovers. I did add cornstarch to the recipe.