#Onepot Sausage Alfredo

A super simple weeknight #onepot dinner with sausage, pasta and a creamy alfredo sauce. This recipe is so easy to put together, it actually makes for a great one to have one of your teens cook up as a “real life” practice. It is a low technique dish that produces a full of flavor meal that they can really take pride in. This #Onepot Sausage Alfredo is perfect for your next family dinner.

It is important to use whole link Italian sausage for this recipe. The method for cooking the sausage is key to the final flavor of the dish. Since you do not add much in the way of fats to bring the sauce together in the end, you need that bit of fat the will render out of the sausage while all is cooking. And as an added bonus, the sausage will take on the great flavors of sauce while it’s all coming together. The simple act of slicing the sausages up just before serving makes sure they keep intact.

This is another one of my recipes that will require the extra large saute pan with a lid – a 12 inch at the least, but the 14 inch is better. I use this pan probably 5 times a week. It can be used to make one pan dinner, it works great for making a sauce, it is also wonderful for frying things as well making grills.

For this recipe I used a random shape of short pasta that had been kicking around the pantry for a bit. I decided to use it for this one because the shape really doesn’t matter for this recipe. Any sort of short pasta – rotini, penne, shells (probably large not small) or elbows (also large not small), will work in this dish. The smaller the “opening” in the pasta – which just means the hollow portion – the less liquid will be needed, so check on the amount of liquid in the pan after 15 minutes to adjust as you need.

Now Let’s Get Cookin’!

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#Onepot Sausage Alfredo

A super simple weeknight #onepot dinner with sausage, pasta and a creamy alfredo sauce.

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 6

Ingredients

• 3 tbsp Oil
• ½ White Onion minced
• 3 tbsp Minced Garlic
• 1 Red Bell Pepper minced
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Basil
• 1½ qt Chicken Broth
• 1½ lb Short Pasta
• 5 Italian Sausage links
• 2 cups Heavy Cream
• 1 cup Parmesan Cheese grated, plus more for garnish
• Parsley for garnish, if desired

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Instructions

• In a large saute pan over medium high heat, add oil. Once hot add onion, garlic and bell peppers. Let cook for 3 minutes then add salt, pepper, basil and broth. Bring just to a bubble.
• Reduce heat to medium. Add pasta and press down so all is submerged in broth. Then add links of sausage around pan. Cover and let cook for 25 minutes.
• Remove sausage from pan to cutting board. Add heavy cream and parmesan cheese. Stir until fully incorporated. Let simmer.
• Cut sausage into slices then return to pan. Let simmer another 5 minutes.
• Serve in a shallow pasta bowl with a sprinkle of parmesan and parsley, if desired.