I came up with Super Easy Sausage & Mushroom Fettuccine “Alfredo”

I love pasta, the rest of the family tolerates my pasta dinners.

I wanted to use up some sausage, sweet peppers and mushrooms. And I wasn’t in the mood for Sausage and Peppers either in a sandwich or over rice. So I started thinking pasta. With some sauce. Creamy. Decadent. Easy. And I happened to have a nice bag of fettuccine form a local pasta company in Utica.

I amp up flavor with a couple anchovy fillets (don’t worry, you can’t taste them) which add a bit of unami salty punch. Plain mild Italian sausage (or hot, or a mix if you prefer) combines with some jarred roasted red peppers and a package of mushrooms. I’d really prefer a blend of different mushrooms, but I used the cremini mushrooms I had on hand.

And it all comes together in less than 40 minutes.

Put a pot of water on to boil and get hot before anything else so the the pasta cooks as the mushrooms and peppers are prepared, and then the hot pasta goes right into the pan. Use a large skillet or dutch oven. Grate the cheese in advance ( I always buy large wedges of cheese and either grate it by hand or chop it up in a food processor a la Ina Garten). Freshly grated cheese is so much better that pre-grated boxed stuff. Parmesan Reggiano please.

Fettuccine Alfredo usually uses heavy cream, but I used half and half, not only because I had it, but it does lighten up the calories at least a little.

Print

Sausage and Mushroom Fettuccine Alfredo

An Alfredo with sausage, roasted red peppers and mushrooms all in a creamy sauce and fettuccine noodles. Either serve 6-8 starter plates or 4 entrees.

Course Main Course
Cuisine Italian
Keyword alfredo with sausage and mushrooms, fettuccine alfredo, one pot dinner, pasata dinner
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 3 tbsp olive oil
  • 2 anchovy fillets, or 1 tsp anchovy paste
  • 1 pound sausage – mild or hot, sliced 1-4/1/3" thick
  • 1 16 ox jar roasted red peppers, in strips
  • 1 onion, sliced
  • 1 12/14 oz container of mushrooms – cremini, button, wild or a blend
  • 2 cups half and half
  • 1 pound fettuccine
  • salt and pepper to your preferences
  • 3/4 cup grated Parmesan Reggiano

Instructions

  1. Put a large pot of water on high heat for the pasta.

  2. Heat oil over medium heat, add anchovy fillets and stir to melt them in as the oil warms up.

  3. Add in sausage, peppers and onion. Cook 5 minutes until meat starts to brown. Stir to brown all surfaces.

  4. Add mushrooms and cook 2 minutes more until mushrooms start to soften. Lower heat and cook 10 minutes until mushrooms also start to brown.

  5. Meanwhile cook fettuccine in boiling water, until almost done. It will go into the pan and finish cooking in the sauce.

  6. Put the half and half into a sauce pan and heat over low heat to reduce it about halfway. If a skin form or it bubble, just stir it down.

  7. Strain pasta, keeping 1-2 cups of pasta water on the side. Add to the meat mix, and immediately pour in the hot half and half. Add the cheese, and stir or use tongs to mix everything together. Leave on low heat for 1-2 minutes for the pasta to finish cooking. It the sauce is too thick or is absorbed too much, add 1/2 cup pasta water at a time to your preferred sauciness.

  8. Serve with additional Parmesan, a salad and crusty bread for a complete dinner.