I’m a big fan of smoked sausage — it’s a lifesaver on busy weeknights because the links are already cooked and just need a quick finish. I love grilling them or sautéing slices in a pan with peppers and onions for an easy, flavorful meal. For this recipe I combined smoked sausage with creamy fettuccine Alfredo, plus mushrooms and sautéed onions, to make a satisfying dinner that comes together in about 30 minutes.
I’m particular about the smoked sausage I buy. Hillshire Farm is my go-to because the links have a meaty texture and consistent flavor; other brands I’ve tried sometimes end up greasier or softer in texture. When Hillshire Farm invited me to create a new recipe, I thought back to family meals — my mom used to add smoked sausage to her spaghetti sauce — and wanted a pasta dish that felt both nostalgic and a little elevated.
During a stay in Belgium I discovered lardon — small cubes of bacon that crisp up and add a salty, smoky pop to dishes. I adapted that idea by dicing smoked sausage into small cubes and crisping them in a skillet, creating a “smoked sausage lardon.” Those browned bits cling to the noodles and vegetables, so each bite is rich and savory. I finished the dish with butter, shredded Parmesan and a splash of milk to build a quick, creamy Alfredo sauce without the need for heavy cream.
This Smoked Sausage Alfredo is a fast, family-friendly meal: the pasta cooks while you brown the sausage and sauté the vegetables. The simple sauce comes together in minutes when you add butter, milk and Parmesan to the pan, and then toss in the cooked fettuccine. It’s hearty and comforting — a great way to upgrade a classic Alfredo with robust, smoky flavor.
Smoked Sausage Alfredo
Add smoked sausage, mushrooms and onions to your next batch of fettuccine Alfredo for a new 30-minute meal.
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4 servings
Ingredients
- 8 oz fettuccine noodles, uncooked
- 1 package Hillshire Farm Smoked Sausage, any variety, diced
- 1 cup crimini mushrooms, chopped
- 1/3 cup sweet yellow onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1/2 cup milk
- 1/2 cup Parmesan cheese, shredded
- Salt and pepper to taste
- Optional: fresh herbs (parsley or basil) and extra Parmesan for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve a cup of pasta water, then drain the noodles.
- Meanwhile, heat a large skillet over medium-high heat. Add the diced smoked sausage and brown, stirring occasionally, until the edges are crisp and the cubes are browned, about 15–20 minutes.
- Add the chopped mushrooms, onion and minced garlic to the skillet with the sausage. Sauté until the vegetables are tender and lightly caramelized, about 4–5 minutes. Season with a pinch of salt and pepper.
- Reduce the heat to medium-low. Stir in the butter, milk and shredded Parmesan. Cook gently, stirring, until the cheese melts and forms a smooth sauce, about 3–5 minutes. If the sauce seems too thick, thin with a splash of reserved pasta water.
- Add the cooked fettuccine to the skillet and toss to coat evenly with the sauce, sausage and vegetables. Taste and adjust seasoning if needed.
- Divide into portions and garnish with additional Parmesan and chopped fresh herbs. Serve immediately.
Nutrition (approximate)
Calories: 688 kcal · Carbohydrates: 47 g · Protein: 28 g · Fat: 43 g · Saturated Fat: 17 g · Sodium: 1233 mg
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
Course: Main Course
Cuisine: American, Italian
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