Spicy Sausage and Fettuccine in Creamy Garlic Sauce

Spicy Sausage and Fettuccine in Creamy Garlic Sauce

Ingredients You’ll Need:

12 oz fettuccine pasta, cooked to al dente perfection

1 lb spicy Italian sausage, casings removed for easy browning

2 tablespoons extra virgin olive oil, for sautéing

3 cloves fresh garlic, finely minced for bold aroma

1 cup heavy cream, for a rich and velvety sauce

½ cup freshly grated Parmesan cheese, for sharp, savory depth

½ teaspoon crushed red pepper flakes, or more for extra heat

Fine sea salt and freshly ground black pepper, to taste

Fresh flat-leaf parsley, finely chopped, for a vibrant garnish

Instructions:

Step 1: Cook the Fettuccine

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package directions until al dente, about 9–11 minutes. Before draining, reserve 1 cup of the starchy pasta water. Drain and set the pasta aside.

Step 2: Cook the Sausage

While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the spicy Italian sausage, breaking it apart with a spoon or spatula. Sauté for 7–8 minutes until browned and fully cooked. Drain any excess fat if needed, then transfer the sausage to a plate and set aside.

Step 3: Sauté the Garlic

In the same skillet, reduce heat to medium. Add the minced garlic and cook for 30 seconds to 1 minute, just until fragrant. Be careful not to let it brown, as garlic can become bitter if overcooked.

Step 4: Make the Cream Sauce

Pour in the heavy cream and stir continuously. Bring to a gentle simmer and cook for 3–4 minutes, until slightly thickened. Stir in the grated Parmesan cheese and mix until fully melted and the sauce turns rich and creamy.

Step 5: Bring It All Together

Return the cooked sausage to the skillet and sprinkle in red pepper flakes. Stir to combine and season with salt and black pepper to taste. Add the drained fettuccine and gently toss to coat the pasta in the creamy sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

Step 6: Garnish and Serve

Serve immediately, garnished with freshly chopped parsley for color and a burst of freshness.