A creamy, luscious Alfredo sauce is a culinary dream — a handful of ingredients that add up to something wonderful. It hails from 1920s Rome, where it was created by restaurateur Alfredo di Lello. His hallmark dish, Fettuccine Alfredo, combined hot fettuccine with a sauce made of butter, heavy cream, and Parmesan cheese, with generous grindings of pepper to help add spark to all that richness. While Fettuccine Alfredo is still a classic, much-loved dish, the sauce has become a favorite way to add opulence to many recipes, from casseroles to veggies to pizzas.
Many times, Alfredo is served with moist, grilled chicken–a worthy enough accompaniment. However, have you ever aspired to do more with your everyday dishes? Turn humdrum weeknight meals up a notch? Surprise palates with a twist on a classic? I’m sure you have! This spicy, Creole take on traditional Italian Alfredo is sure to meet all you requirements!
4 Italian sausage links, fresh, casing removed (2 spicy, 2 sweet)
1 cup heavy cream
½ cup Parmesan cheese, grated
½ cup mozzarella cheese, grated
¼ cup sharp cheddar cheese, grated
¼ cup Romano cheese, grated
2 tablespoons sweet onion, diced
2 cloves garlic, minced
2 teaspoons black pepper
2 teaspoons creole seasoning
2 teaspoons garlic powder
2 teaspoons onion powder
Chopped parsley to garnish
Extra virgin olive oil
½ lb. penne pasta cooked 2 minutes less than al dente
- Brown sausage in large pan. Drain fat. Return pan to heat, add 1 tablespoon olive oil, garlic, and onion. Cook for 2 minutes, until onion is soft. Add sausage back to the pot and season with black pepper, creole seasoning, and garlic and onion powders.
- Bring salted pasta water to boil and cook 2 minutes less than package directions, drain, and set aside.
- Add cream to sausage mixture and cook over medium heat about 4 minutes.
- Add cheese by the handful, mixing well after each addition. Add additional seasonings to taste.
- Toss in pasta, mix well, cook about 3 more minutes, garnish with parsley and shredded parmesan cheese and enjoy!