FETTUCCINI ALFREDO WITH SAUSAGE
This SAUSAGE ALFREDO recipe is a tasty mix of classic Fettuccine Alfredo and spicy Italian Sausage. A lot of fettuccine recipes feature chicken or seafood, but there just aren't enough Sausage Pasta Recipes out there. This Italian Sausage Pasta recipe is the perfect pasta dish for your next dinner!
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Cook fettuccine per package directions al dente.
- While the fettuccine cooks, heat a large skillet and add the oil. Heat the oil until it shimmers and fry the sage leaves (it only takes a few seconds), in batches, until all are fried. Leave the oil in the skillet and transfer the bay leaves to paper towels to dry.
- Separate the sausage into bite-size chunks and sauté them in the oil just until cooked through (don't overcook or sear). Add the minced garlic and cook 15-30 seconds or until the garlic softens and blooms. Transfer the sausage to a plate and set aside.
- Pour off the fat from the skillet while trying to preserve as much garlic as possible. Add the cream and bring it to a low boil while scraping the bottom of the pan. Reduce the heat and return the sausage to the skillet, and season with salt & pepper, to taste. Remove from the heat.
- Drain the pasta and place it on a large serving platter or bowl. Pour the sauce over the pasta, toss gently and sprinkle on the fried sage leaves.
- Garnish with grated Parmigiana.
- Enjoy!
Nutrition Facts : Calories 1138 kcal, Carbohydrate 85 g, Protein 26 g, Fat 77 g, SaturatedFat 36 g, Cholesterol 301 mg, Sodium 484 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
SPICY SHRIMP FETTUCCINE ALFREDO
I make this spicy shrimp pasta a lot because it's a something my family never seems to get tired of. The sauce is so fast to make I can get it done while the fettuccine is cooking. In the past, I have added red peppers and spinach, but who's to say you could not add mushrooms or more or less spice. -Stephanie Beluk, Sharpsburg, Georgia
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Cook fettuccine according to package directions. Meanwhile, saute garlic and serrano pepper in butter and oil in a large skillet. Add shrimp and seasonings; cook and stir until shrimp turn pink, 4-6 minutes., Stir in Alfredo sauce and broth; heat through. Drain fettuccine. Serve with shrimp mixture.
Nutrition Facts : Calories 427 calories, Fat 14g fat (7g saturated fat), Cholesterol 165mg cholesterol, Sodium 491mg sodium, Carbohydrate 46g carbohydrate (2g sugars, Fiber 3g fiber), Protein 29g protein.
GARLIC ALFREDO SAUCE
A smooth creamy sauce that is rich with garlic flavor. This versatile sauce can be paired with pasta or chicken for an easy dinner meal!
Provided by Karlynn Johnston
Categories dinner recipes
Number Of Ingredients 5
Steps:
- In a large skillet, melt the butter and fry the garlic in it until browned.
- Add in the cream cheese and grated parmesan cheese and melt.
- The cream cheese will be lumpy, but whisk in the milk slowly and cook until smooth.
Nutrition Facts : Calories 562 kcal, Carbohydrate 10 g, Protein 14 g, Fat 53 g, SaturatedFat 32 g, TransFat 1 g, Cholesterol 155 mg, Sodium 707 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 16 g, ServingSize 1 serving
SPICY ALFREDO
Spicy Alfredo, easy homemade Fettuccine Alfredo with a quick spicy Alfredo sauce from scratch.
Provided by Lisa Huff
Categories Dinner
Time 45m
Number Of Ingredients 6
Steps:
- Bring a large pot of water to boil and cook pasta according to box directions for al dente.
- Meanwhile, place a large pot over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
- Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
- Stir in Parmesan cheese and cayenne until smooth and thick. Stir in drained cooked pasta.
Nutrition Facts : Calories 639 kcal, Carbohydrate 44 g, Protein 24 g, Fat 41 g, SaturatedFat 24 g, TransFat 1 g, Cholesterol 177 mg, Sodium 609 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CAJUN CHICKEN ALFREDO 2
Steps:
- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat.
- Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side.
- Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
- Remove from the oven and slice the chicken into strips on the bias.
- In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices.
- Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.
- When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta.
- To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.
- Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.
ALFREDO SAUCE
Alfredo de Lello, a Roman restaurateur, created this rich, silky sauce, which is meant to be tossed with fettuccine, but it can also be used in many other ways: Drizzle it over seared chicken breasts, simmered beans or roasted vegetables, or toss it with any number of ingredients. Classically made with heavy cream, butter and Parmesan, it is an easy sauce that can be whipped up in minutes using staples from the fridge. As a buttery, blank canvas, it also lends itself to a number of seasonings: Add some fresh tarragon, dried herbs or a pinch of turmeric or saffron, and it takes on a whole new personality.
Provided by The New York Times
Categories dinner, easy, quick, weeknight, sauces and gravies, main course, side dish
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 6
Steps:
- In a medium bowl or large measuring cup, whisk the cream and egg yolk together until combined; set aside.
- In a medium saucepan, heat the butter over medium-high. Add the garlic and sauté until fragrant and sizzling, about 2 minutes. Pour the cream mixture into the garlic butter, reduce heat to medium and cook, stirring frequently, until mixture is hot but not boiling, about 5 minutes.
- Whisk in the Parmesan little by little, and cook over medium, whisking frequently, until creamy and thickened, 3 to 5 minutes. Season to taste with pepper.
SPICY GARLIC HOT WING ALFREDO
Got creative in the kitchen, and the result tastes very close to the delicious Spicy Garlic sauce at Buffalo Wild Wings!
Provided by bennybeneficial
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Boil pasta according to package instructions.
- In a separate pan, cook shallots in butter until translucent.
- Add flour slowly and constantly stir to create a roux.
- Add heavy cream and stir to incorporate.
- Add garlic powder, Italian seasoning, reserved pasta water, and buffalo wing sauce until incorporated.
- Add blue cheese crumbles and cook until melted.
- Drain pasta and empty into sauce pan, stirring to incorporate. Salt & pepper to taste.
- Serve garnished with parsley.
- ** I made this vegetarian, but chicken and bacon would be perfect additions for a satisfying meal.
- ** Keep at least another 1/2 cup of reserved pasta water on hand to thin out the sauce if necessary.
Nutrition Facts : Calories 331.6, Fat 15.9, SaturatedFat 9.5, Cholesterol 50.9, Sodium 145.7, Carbohydrate 42.3, Fiber 5.2, Sugar 0.1, Protein 6.6
SPICY GARLIC ALFREDO
I love the bite of garlic, and the alfredo sauce is sooo easy to make. I like to serve it with plain baked chicken breast and french bread.
Provided by Jessica Hannan
Categories Pasta
Time 30m
Number Of Ingredients 5
Steps:
- 1. Boil the water and prepare the noodles as directed.
- 2. When the noodles are done, return to pot and add the cream, butter and parmesan. Stir a couple of times until the butter is melted and the cheese is gooey
- 3. Use a microplane (nothing else will work!) to finely grate the garlic into the pot and stir well.
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ROASTED GARLIC AND RED PEPPER FETTUCCINE ALFREDO
From yellowblissroad.com
4.6/5 (26)Calories 462 per servingCategory Dinner
- Roast garlic according to instructions here: https://www.yellowblissroad.com/roast-garlic-oven/. (*note - this step takes about an hour. Alternatively you can use about 6 cloves of garlic minced and saute with the onions in step 4). Set aside.
- Set oven to broil. Place red bell pepper quarters skin side up on a foil lined baking sheet. Place under the broiler for about 10-15 minutes or until skins are blackened all around. Remove from the oven and place peppers in a sealed ziploc bag for 10 minutes. Remove the skins with your fingers (they should slip right off). Roughly chop the softened peppers. Set aside.
- Cook pasta in heavily salted water to al dente, according to package directions. Drain and set aside.
- Meanwhile, in a 5 quart pot, heat olive oil over medium heat and cook onions until soft; about 5 minutes. (If using raw garlic, add it during the last minute of cooking time).
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