Sausage and Spinach Alfredo Recipe
A Creamy, Flavorful Restaurant-Quality Pasta Dish That’s Easy Enough for Any Day of the Week – Ready in Just 30 Minutes!
Recipe Review
This Sausage and Spinach Alfredo recipe is a quick and hearty meal that brings restaurant-quality flavor to your kitchen. The creamy Alfredo sauce, paired with the savory Italian sausage and fresh spinach, creates a rich and satisfying dish. Perfect for weeknights or when you’re craving comfort food, this recipe is easy to make and guarantees rave reviews from your family or guests.
Recipe Tips and Notes
- Grate Your Own Parmesan: Pre-grated cheese can lack the creaminess needed for the sauce. Freshly grated Parmesan melts better and adds a richer, more authentic flavor.
- Choose Your Sausage Wisely: Hot Italian sausage brings a subtle kick to this dish, but feel free to use mild or sweet sausage based on your preference.
- Cooking the Wine: Don’t skip the step of reducing the wine—it intensifies the flavor and balances the richness of the cream sauce.
- Perfect Pasta Timing: Cook and drain your fettuccine just before mixing it into the sauce to keep it from sticking.
Possible Additions or Variations
- Vegetables: Add mushrooms, sun-dried tomatoes, or roasted red peppers for an extra layer of flavor.
- Protein: Swap sausage for grilled chicken, shrimp, or even a vegetarian sausage alternative.
- Herbs: Sprinkle fresh basil, parsley, or a pinch of red pepper flakes for a pop of color and flavor.
- Noodles: While fettuccine is classic, penne or linguine also work well for this dish.
Substitutions
- Sausage: Use turkey or chicken sausage for a lighter option.
- Wine: Substitute with chicken broth or vegetable stock if you prefer an alcohol-free version.
- Cream: Half-and-half can work in place of whipping cream, though the sauce may be slightly less rich.
- Cheese: Romano or Asiago can be used in place of Parmesan for a slightly different flavor profile
This versatile recipe is a sure hit for dinner—customize it to suit your tastes and enjoy the creamy goodness!
Servings: 6
Ingredients
- 1 lbs Italian Sausage
- 1 onion
- 1 tbsp minced garlic
- ½ cup dry white wine
- 1 pound fettuccine cooked and drained
- 2 cups whipping cream
- 1 cup Parmesan
- ½ bag baby spinach leaves
- cracked black pepper to taste
Instructions
- Cook sausage, onion, and garlic in a stockpot over medium-high heat until the sausage is thoroughly cooked. Stirring frequently. Drain excess fat. Returning the sausage mixture to the pan.
- Stir in wine. Bring to a boil. Reduce heat to medium and cook until most of the wine is cooked off. About 4-5 minutes.
- Add cheese and cream; bring to a boil, stirring constantly. Cook and stir for 4-5 minutes until the cheese is melted and the sauce is thickened.
- Remove from heat, stir in pasta and spinach.
- Cover and let stand for 3 minutes.
- Season with pepper to taste.
Notes
GRATE your own Parmesan! It will be worth it.
We like to use hot Italian Sausage but you could use any pork sausage.
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