Go Back
medium pasta shells with small irregular browned crumbles of cooked Italian sausage removed from its casing and soft roasted red pepper strips in a smooth pale Alfredo sauce
Melissa Hart

Sausage Alfredo

Brown sausage in small pieces and drain most of its fat before adding butter and cream, so the finished sauce doesn't leave an orange oil ring around the bowl. Roasted red pepper brings sweetness in soft strips that can curl among the shells, while the sausage supplies plenty of seasoning on its own. Melt Parmesan into the sauce off the heat and use enough pasta water to spread the coating without turning it into a heavy paste.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 8 oz dry medium pasta shells
  • 1 tbsp fine salt for pasta water
  • 12 oz raw Italian pork sausage casings removed
  • 1 tbsp unsalted butter
  • 1 garlic clove minced
  • 1/2 cup jarred roasted red pepper strips drained
  • 3/4 cup heavy cream
  • 1/4 cup whole milk
  • 1/3 cup freshly finely grated Parmesan
  • 1/4 tsp black pepper

Method
 

  1. Cook shells in water with the tablespoon salt until 1 minute short of the package time. Reserve 1 cup pasta water before draining.
  2. Meanwhile, brown sausage in a large skillet for 7 to 8 minutes, breaking it into small pieces, until it reaches at least 160°F. Drain excess fat, leaving about 1 teaspoon in the skillet.
  3. Add butter and garlic and stir over low heat for 30 seconds. Add roasted pepper strips, cream, milk and black pepper and simmer gently for 2 minutes.
  4. Add pasta and 1/4 cup reserved water and toss for 1 to 2 minutes until tender. Remove from heat and stir in Parmesan gradually.
  5. Loosen with more pasta water if needed and serve with the sausage and red pepper distributed among the shells.