Italian Sausage with a KICK!

Italian Sausage with a KICK!

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"This white wine and garlic Alfredo sauce served with a nice spaghetti is one of my family's favorites, and I'm sure it will impress and become one of your favorites too. Mix with pasta and serve with fresh Parmesan cheese."
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Ingredients

1 h servings 494 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 41.6 g
  • 64%
  • Carbs:
  • 8.9g
  • 3%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 974 mg
  • 39%

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.

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Directions

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  1. Heat olive oil in a skillet over medium heat; cook and stir sausage in the hot oil until browned, about 10 minutes. Stir onion, mushrooms, garlic, and oregano into sausage, season with salt and black pepper, and cook until onions are slightly browned, about 15 minutes.
  2. Pour wine into skillet, bring to a boil, and reduce heat to medium-low. Simmer until liquid has nearly evaporated, about 10 minutes. Pour cream into skillet and add Parmesan cheese and butter. Cook at a simmer, stirring often, until sauce is slightly thickened, 10 to 15 minutes. Adjust salt and black pepper to taste.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 11
  1. 13 Ratings

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Most helpful positive review

Delicious! I used more heavy cream and parmesan than called for b/c I wanted more sauce to serve over pasta. Also, I used an 8oz. pkg. of sliced mushrooms instead of a can, and reduced the orega...

Most helpful critical review

Too much oregano for my taste. I think it should be 2 teaspoons.

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Delicious! I used more heavy cream and parmesan than called for b/c I wanted more sauce to serve over pasta. Also, I used an 8oz. pkg. of sliced mushrooms instead of a can, and reduced the orega...

Great recipe at its base. Double the sauce and simmer in the pasta = perfect!

I served this over spaghetti squash...HUGE HIT! I used more wine, cream, and Parmesan because we like saucy dishes. No leftovers!

We all liked it. Much lighter than we expected. I like my pasta a lot saucier so next time may double sauce ingredients. Couldn't taste the wine at all, in fact my husband was shocked when I ...

Big Hot with the family. made this as the first meal in our house and invited my in-laws to join us. I doubled the recipe but also didn't have any measuring utensils since those were not unpack...

Yummm. I tripled the sauce since I used about 10 ounces of fresh mushrooms (a mix of button and baby portabellas). I also added a small amount of zucchini and diced green pepper. I winged it...

Too much oregano for my taste. I think it should be 2 teaspoons.

I think this fell pretty flat. And probably too much oregano. Not bad, not great.

The first time I made this with fresh mushrooms and bottled sauce, and extra wine. Very good. Second try was out of sausages so used frozen meatballs and threw in swiss chard to up the veggies....

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