There’s something undeniably comforting about twirling silky strands of pasta through a rich, sausage-studded Alfredo sauce—like a Tuscan holiday tucked into a weeknight dinner.
This recipe leans into that philosophy, pairing the velvety sauce with seared sausage for bold, smoky depth. It also tastes incredible alongside Elote Salad and chilled Pina Colada, for a fusion feast that feels like summer in every bite.
I like finishing it with freshly cracked pepper and Parmigiano-Reggiano for that restaurant-style flourish. Whether you’re a home cook looking to level up or just craving a little indulgence, this dish invites creativity, comfort, and a touch of culinary wanderlust.
What’s So Great About This Dish?
- I first made this on a rainy Sunday, and now it’s my go-to for cozy dinners when takeout won’t cut it—it just hits differently when it’s homemade.
- The sausage gives it a smoky, satisfying bite that balances the creaminess, perfect if you like bold flavors without too much fuss.
- I’ve swapped in turkey sausage and even added sautéed spinach for a lighter take—easy customizations keep it fresh every time.
- A small bowl makes a surprisingly filling lunch—great for portion control if you’re watching your calories but still want big flavor.
Homemade Sausage Alfredo Recipe
Homemade Sausage Alfredo is a rich, creamy dish made with tender pasta, savory sausage, and a Cajun-spiced Parmesan cream sauce. Quick to prepare and incredibly satisfying, it’s perfect for weeknights when you want comfort food with a bold, flavorful twist.
Equipment
- Large pot
- Colander
- Large skillet
- Wooden spoon or spatula
- Measuring spoonsMeasuring cup
Ingredients
- 2 cups heavy cream
- 1 package Hillshire Farm Smoked Sausage, diagonally cut into 1/4-inch slices
- 2 tsp Cajun seasonin
- ½ cup grated Parmesan cheese
Instructions
- Start by bringing a large pot of lightly salted water to a boil.
- Cook the pasta according to package instructions, stirring occasionally, until it’s al dente—usually about 10 minutes depending on the shape—then drain it and set it aside.
- While the pasta is cooking, place a large skillet over medium-high heat and sauté the sausage for about 5 minutes, turning occasionally so it browns evenly.
- Add the cream and Cajun seasoning to the skillet and bring the mixture to a boil.
- Reduce the heat and let it simmer gently for 3 to 4 minutes until it begins to thicken, then remove it from the heat.
- Stir in the Parmesan cheese until melted and smooth.
- Finally, add the drained pasta to the skillet, toss to coat evenly with the sauce, and serve hot.
Notes
- Use smoked sausage or spicy Italian sausage for added depth of flavor.
- Grate Parmesan fresh for the best texture and taste—it melts more smoothly than pre-shredded.
| Calories | 663kcal |
| Carbohydrates | 34g |
| Fiber | 2g |
| Fat | 51g |
| Protein | 18g |
| Cholesterol | 156g |
