Description
Creamy Italian Sausage Fettuccine is a rich and comforting pasta dish featuring tender strands of fettuccine coated in a velvety cream sauce, with bold, savory bites of Italian sausage and hints of garlic and herbs. This dish strikes a perfect balance between indulgent and rustic, making it ideal for a cozy night in or a casual dinner with guests. The sauce clings beautifully to the fettuccine, delivering flavor in every bite, while the sausage adds a hearty, satisfying element.
Ingredients
12 ounces fettuccine pasta
1 tablespoon olive oil
1 pound Italian sausage, casings removed
3 garlic cloves, minced
1 cup heavy cream
½ cup chicken broth
¾ cup grated Parmesan cheese
½ teaspoon crushed red pepper flakes (optional)
Salt and black pepper to taste
1 tablespoon chopped fresh parsley or basil for garnish
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Reserve about ½ cup of pasta water before draining and set the pasta aside.
In a large skillet, heat olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and fully cooked through. Remove excess grease if needed.
Add the minced garlic to the skillet and cook for about 1 minute until fragrant, stirring frequently.
Pour in the heavy cream and chicken broth, stirring to combine with the sausage. Bring to a gentle simmer and let the sauce reduce slightly, about 3 to 5 minutes.
Stir in the grated Parmesan cheese and crushed red pepper flakes if using. Season with salt and pepper to taste. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the sauce. Let it warm through for another minute, allowing the flavors to meld.
Remove from heat and garnish with chopped fresh parsley or basil. Serve immediately.
Notes
Mild or spicy Italian sausage can be used depending on your preference. You can also add sautéed mushrooms, spinach, or sun-dried tomatoes to enhance the dish. This pasta is best served fresh, but leftovers can be stored in the refrigerator and reheated gently on the stove with a splash of cream or broth to revive the sauce. For a lighter version, substitute half-and-half for the heavy cream and use turkey sausage.