Creamy Garlic Parmesan Sausage Fettuccine
This creamy fettuccine dish is the perfect comfort food. It’s rich, garlicky, and loaded with savory sausage. A quick, satisfying meal for a weeknight or a casual dinner with friends.
Creamy garlic parmesan sausage fettuccine is one of those dishes that just works. It’s simple to make, but every bite is packed with flavor.
The rich, garlicky parmesan sauce clings to the pasta perfectly, and the sausage adds a hearty, savory kick. It’s comfort food without being overcomplicated.
This recipe doesn’t need much prep or a mile-long list of ingredients. Cook up some fettuccine, brown your sausage, and whip up a quick creamy parmesan sauce.
Toss everything together, and you’re good to go. It’s the kind of meal that feels fancy enough for guests but easy enough for a busy weeknight.
Serve it with a fresh salad or some crusty bread to round out the meal. It’s satisfying, cozy, and guaranteed to please everyone at the table.
Ingredients
● 12 oz fettuccine
● 1 lb slices of Italian sausage (sweet, mild, or spicy—your choice)
● garlic cloves, minced
● 2 tbsp olive oil
● 2 cups heavy cream
● 1 cup freshly grated Parmesan cheese (plus extra for serving)
● 1/2 tsp Italian seasoning
● 1/4 tsp crushed red pepper flakes (optional, for a bit of heat)
● 1 cup frozen peas (optional, adds a nice pop of color)
● Salt and pepper, to taste
● parsley or basil, chopped, for garnish
Instructions
Cook the Pasta:
● Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente.
● Reserve about 1 cup of pasta water before draining. (Tip: Always salt your pasta water—it should taste like the sea for perfectly seasoned pasta.)
Brown the Sausage:
● Heat olive oil in a large skillet over medium heat. Add the sliced sausage.
● Cook until browned and cooked through, about 5-7 minutes. Remove the sausage and set it aside on a plate.
Sauté the Garlic:
● In the same skillet, add the minced garlic. Cook for about 30 seconds until fragrant, stirring constantly. (Be careful not to let it burn—it gets bitter quickly.)
Make the Sauce:
● Lower the heat to medium-low. Pour in the heavy cream and stir, scraping up any browned bits from the pan (that’s where the flavor is!).
● Add the Parmesan, Italian seasoning, and red pepper flakes, stirring until the cheese melts into the sauce.
Combine Everything:
● Return the cooked sausage to the skillet, along with the frozen peas if using.
● Stir to combine and let it simmer for 2-3 minutes. Add the cooked fettuccine and toss until the pasta is well coated in the creamy sauce.
● Use reserved pasta water to thin the sauce if it feels too thick. (Start with a few tablespoons and adjust as needed.)
Season and Serve:
● Taste and season with salt and pepper as needed.
● Transfer to plates or a serving dish, and sprinkle with extra Parmesan and chopped parsley or basil for garnish.
Tips for Success
● Cheese Matters: Use freshly grated Parmesan—it melts better and gives the sauce a smooth texture. Pre-grated cheese can be clumpy.
● Pasta Water Magic: Adding pasta water not only thins the sauce but also helps it cling to the pasta better, thanks to the starch.
● Veggie Boost: You can swap peas for spinach, sun-dried tomatoes, or mushrooms for extra flavor and nutrients.
● Timing: Have all your ingredients prepped before you start cooking.
This dish comes together fast, and you don’t want to scramble to chop while the sauce is cooking.
Serve this creamy garlic Parmesan sausage fettuccine with a side of crusty bread to soak up every drop of the sauce. You won’t regret it!
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