Description
This Creamy Italian Sausage Fettuccine is a rich and indulgent pasta dish featuring tender fettuccine noodles tossed in a luscious sauce made with Italian sausage, heavy cream, Parmesan cheese, and aromatic herbs. Perfect for a comforting family dinner, this recipe balances savory sausage with a creamy, cheesy sauce that clings beautifully to the pasta.
Ingredients
Scale
Pasta
- 12 ounces fettuccine pasta
Meat and Oil
- 1 pound Italian sausage (mild or spicy)
- 2 tablespoons olive oil
Vegetables and Aromatics
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Liquids and Dairy
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
Seasonings and Garnishes
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Red pepper flakes (optional)
Instructions
- Boil Pasta: Start by bringing a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions, typically 8-10 minutes, until al dente. Stir 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 Oil: In a large skillet over medium heat, add the olive oil and heat for about one minute until shimmering.
- Cook Sausage: Remove the casing from the Italian sausage and crumble it into the skillet. Cook for 5-7 minutes, stirring occasionally, until the sausage is browned and cooked through.
- Sauté Vegetables: Add the chopped onion to the skillet and sauté for 3-4 minutes until translucent. Then add the minced garlic and cook an additional 1-2 minutes until fragrant.
- Deglaze Skillet: Carefully pour in the chicken broth, scraping the bottom of the skillet to release browned bits. Bring the mixture to a gentle simmer.
- Add Cream: Reduce heat to low and stir in the heavy cream, mixing thoroughly to combine.
- Melt Cheese: Gradually add the grated Parmesan cheese while stirring continuously until the sauce becomes creamy and smooth. If the sauce is too thick, add reserved pasta water to reach desired consistency.
- Season Sauce: Add Italian seasoning and season with salt and pepper to taste. Optionally, add red pepper flakes for heat.
- Toss Pasta in Sauce: Gently add the drained fettuccine to the skillet and toss until the pasta is well coated with the creamy sausage sauce. Adjust thickness by adding more pasta water if necessary.
- Adjust Flavor: Taste and adjust seasoning if needed.
- Plate Pasta: Using tongs, twirl the fettuccine onto plates or into bowls, ensuring each portion has an even distribution of sausage and sauce.
- Garnish & Serve: Sprinkle with freshly chopped parsley and additional Parmesan cheese if desired. Serve immediately while hot and creamy.
Notes
- Reserve some pasta water as it helps to adjust sauce consistency perfectly without diluting flavor.
- You can use mild or spicy Italian sausage depending on your spice preference.
- For a lighter version, substitute heavy cream with half-and-half, but the sauce will be less rich.
- Freshly grated Parmesan cheese melts better and offers superior flavor compared to pre-grated varieties.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to prevent sauce from separating.
