Description
Creamy Italian Sausage Fettuccine is a rich and flavorful pasta dish combining tender fettuccine with browned Italian sausage, a velvety Parmesan cream sauce, and aromatic herbs. This comforting and easy-to-make recipe is perfect for a satisfying family dinner or special occasion.
Ingredients
Scale
Pasta
- 12 ounces fettuccine pasta
Sauce and Meat
- 1 pound Italian sausage (mild or spicy)
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Red pepper flakes (optional)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Boil the Pasta: Start by bringing a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions (about 8-10 minutes) until al dente, stirring occasionally to prevent sticking.
- Drain Pasta: Drain the pasta in a colander, reserving about 1 cup of the pasta water. Set the drained pasta aside for later use.
- Heat the Oil and Cook Sausage: In a large skillet over medium heat, add the olive oil and heat it for about a minute. Remove the casing from the Italian sausage, crumble it into the skillet, and cook for 5-7 minutes, stirring occasionally, until browned and cooked through.
- Sauté Onions and Garlic: Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent. Then add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Deglaze the Pan: Carefully pour in the chicken broth while scraping the bottom of the skillet to deglaze, releasing all the flavorful browned bits. Allow the mixture to come to a gentle simmer.
- Add Cream and Cheese: Reduce heat to low and stir in the heavy cream. Gradually add the grated Parmesan cheese while continuously stirring until the cheese melts and the sauce becomes creamy. If the sauce is too thick, add reserved pasta water to reach the desired consistency.
- Season Sauce: Add Italian seasoning, then season with salt and pepper to taste. Stir in red pepper flakes if using for a bit of heat.
- Toss Pasta in Sauce: Gently add the drained fettuccine to the skillet and toss to coat the pasta evenly with the creamy sausage sauce. Adjust the sauce thickness with reserved pasta water as needed.
- Adjust Seasoning: Taste the pasta and adjust seasoning if necessary to ensure the perfect balance of flavors.
- Serve: Using tongs, twirl the fettuccine onto plates or into bowls, making sure each serving has plenty of sausage and sauce. Garnish with freshly chopped parsley and additional Parmesan cheese if desired. Serve immediately while hot and creamy.
Notes
- Reserve pasta water to adjust sauce thickness and help the sauce cling better to the pasta.
- Use mild or spicy Italian sausage depending on your heat preference.
- For a lighter version, substitute half-and-half for heavy cream but the sauce will be less rich.
- Be careful not to overcook pasta; al dente ensures the best texture for tossing in sauce.
- Add red pepper flakes sparingly to enhance flavor without overwhelming the dish.
- Freshly grated Parmesan melts better and provides superior flavor compared to pre-grated cheese.
