Creamy Italian Sausage Fettuccine
This creamy fettuccine with Italian sausage simmers quickly into a rich, restaurant-quality dish perfect for weeknights and special occasions.
Ingredients
Pasta
- 12 ounces fettuccine pasta Regular, whole wheat, or gluten-free
Main ingredients
- 1 pound Italian sausage Mild or spicy; remove casings and crumble
- 2 tablespoons olive oil
- 1 medium onion Finely chopped
- 3 cloves garlic Minced
- 1 cup heavy cream
- 1 cup chicken broth Low-sodium if preferred
- 1 cup grated Parmesan cheese Freshly grated for best melting
- 1 teaspoon Italian seasoning
- Salt To taste
- Freshly ground black pepper To taste
- Fresh parsley Chopped, for garnish
Instructions
Cooking the Pasta
- Bring a large pot of water to a rolling boil. Salt the water generously (it should taste like the sea). Cook fettuccine according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Cooking the Sausage
- While pasta cooks, heat a large skillet over medium heat. Add olive oil.
- Add the crumbled sausage to the skillet. Cook, stirring occasionally, until browned and cooked through, about 5–7 minutes.
- Push the sausage to the side and add the chopped onion. Sauté until translucent, about 3–4 minutes.
- Stir in minced garlic and cook another 30–60 seconds until fragrant (don’t let the garlic burn).
Making the Sauce
- Pour in chicken broth to deglaze the skillet, scraping up browned bits from the bottom. Let it simmer gently for 2–3 minutes.
- Reduce heat to low. Stir in heavy cream, then gradually add grated Parmesan while stirring until it melts into a smooth sauce.
- If the sauce is too thick, add reserved pasta water a few tablespoons at a time to reach the desired consistency.
- Season with Italian seasoning, salt, and pepper to taste.
Combining and Serving
- Add the drained fettuccine to the skillet and toss until every strand is coated in the sauce.
- Serve immediately, garnished with chopped fresh parsley and extra Parmesan if desired.
Notes
For a lighter version, use half-and-half plus cornstarch, or Greek yogurt off-heat. Vegetarian option: replace sausage with mushrooms or plant-based sausage.