Best 4 Sausage With Fettuccine Recipes
Indulge in a culinary delight with our tantalizing collection of sausage with fettuccine recipes. Embark on a culinary journey where flavors dance harmoniously, creating a symphony of taste. Discover the classic Italian Sausage with Creamy Pesto Fettuccine, a dish that blends the richness of Italian sausage with the vibrant flavors of pesto. For a spicy kick, try our Spicy Sausage and Vodka Sauce Fettuccine, where succulent sausage pairs perfectly with a luscious vodka-infused sauce. If you prefer a lighter option, our Chicken Sausage with Lemon Butter Sauce Fettuccine offers a refreshing twist, featuring tender chicken sausage tossed in a zesty lemon butter sauce. And for a vegetarian alternative, our Roasted Vegetable Sausage with Marinara Sauce Fettuccine is a delightful symphony of roasted vegetables, succulent sausage, and a savory marinara sauce. Each recipe promises a unique culinary experience, so get ready to tantalize your taste buds and create a memorable dining experience.
Here are our top 4 tried and tested recipes!
SAUSAGE WITH FETTUCCINE
5 ingredients are all you need to get a marvelous meal on the table in 15 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Cook and drain fettuccine as directed on package; keep warm.
- In same saucepan, heat tomato sauce, bell pepper mixture and sausage to boiling. Serve sauce over fettuccine, or toss fettuccine with sauce mixture. Serve with cheese.
Nutrition Facts : Calories 570, Carbohydrate 87 g, Cholesterol 50 mg, Fat 1/2, Fiber 6 g, Protein 30 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 2400 mg, Sugar 29 g, TransFat 0 g
SAUSAGE FETTUCCINE BAKE
Rich and loaded with sausage, veggies and cheese, this family-pleasing dish will soon become a favorite. -Lisa Varner, Charleston, South Carolina
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 casseroles (6 servings each).
Number Of Ingredients 11
Steps:
- Cook fettuccine according to package directions. Meanwhile, in a Dutch oven, cook the sausage, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Drain fettuccine; stir into meat mixture. Transfer half of the sausage mixture to two greased 13x9-in. baking dishes. Sprinkle each with 1 cup mozzarella cheese; top with remaining sausage mixture., In a small bowl, whisk soup and broth; spread over casseroles. Sprinkle with Parmesan cheese and remaining mozzarella cheese., Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving., To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 70 minutes. Uncover; bake 5-10 minutes longer or until heated through. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 531 calories, Fat 22g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 1311mg sodium, Carbohydrate 55g carbohydrate (10g sugars, Fiber 6g fiber), Protein 30g protein.
SPICY SAUSAGE FETTUCCINE
One time I accidentally bought hot Italian sausage, but wanted to find a way to use it anyway. I tossed it in the slow cooker with mushrooms, tomatoes and wine, which helped to mellow out the heat. Now I buy the hot stuff on purpose! -Judy Batson, Tampa, Florida
Provided by Taste of Home
Categories Dinner
Time 6h25m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium heat; brown sausages on all sides. Transfer to a 3-qt. slow cooker, reserving drippings in pan., In same skillet, saute mushrooms and onion in drippings over medium heat until tender, 4-5 minutes. Stir in garlic; cook and stir 1 minute. Stir in tomatoes, stock and wine; pour over sausages. Cook, covered, on low 6-8 hours (a thermometer inserted in sausages should read at least 160°)., To serve, cook fettuccine according to package directions; drain. Remove sausages from slow cooker; cut into thick slices., Skim fat from mushroom mixture. Add fettuccine and sausage; toss to combine. Serve in bowls. If desired, top with cheese.
Nutrition Facts : Calories 448 calories, Fat 25g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 817mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
SAUSAGE AND SPINACH FETTUCCINE ALFREDO RECIPE
This easy fettuccine alfredo recipe features a silky smooth sauce made with butter and parmesan cheese, cooked sausage, and lightly wilted spinach. You need less than 20 minutes to make it and there isn't a splash of cream in sight.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 20m
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Add sausage to a wide skillet over medium-low heat. Cook, breaking up the sausage with a wooden spoon until crispy; about 10 minutes. (While the sausage cooks, move on to cooking the pasta.)
- Meanwhile, bring 3 quarts of water to a boil in a large pot. Add one tablespoon of salt and the fettuccine. Cook, stirring once or twice, for 3 minutes less than the suggested cooking time on the package. The pasta will finish cooking when making the sauce. Reserve 1 1/2 cups of the pasta cooking water then drain pasta.
- Add parmesan cheese, butter, spinach, 1 cup of reserved cooking water, and the drained pasta to the skillet with the cooked sausage. Set the skillet over low heat. Use tongs to toss the fettuccine, butter, and cheese around the pan for one minute. Take the pan off of the heat then cover the skillet with a lid. Leave for one minute.
- Uncover the skillet, toss the pasta a few more times in the sauce. If the pasta looks dry, add a splash more pasta water. If it looks wet, don't worry, the pasta absorbs some the extra moisture as it cools.
- Serve fettuccine with a few grinds of pepper and a sprinkle of extra parmesan cheese on top.
Nutrition Facts : ServingSize 1 bowl (1/6 of the recipe), Calories 544, Fat 21.8g, SaturatedFat 10.9g, Cholesterol 59.7g, Sodium 562.9mg, Carbohydrate 62.2g, Fiber 5.9g, Sugar 3g, Protein 25.7g
Tips:
- Choose the right sausage: For this recipe, Italian sausage is a great option. It has a nice balance of flavors and won't overpower the other ingredients.
- Cook the sausage properly: Be sure to cook the sausage all the way through before adding it to the sauce. This will help prevent foodborne illness.
- Use a good quality fettuccine: The fettuccine is the foundation of this dish, so it's important to use a good quality pasta. Look for a pasta that is made with durum wheat semolina and has a nice al dente texture.
- Don't overcrowd the pan: When cooking the sausage and vegetables, be sure to not overcrowd the pan. This will help prevent the food from steaming instead of browning.
- Season the sauce to taste: Once the sauce is simmering, be sure to taste it and adjust the seasoning as needed. You may want to add more salt, pepper, or garlic.
Conclusion:
This sausage with fettuccine is a delicious and easy-to-make dish that is perfect for a weeknight meal. The sausage and vegetables are cooked in a flavorful sauce, and the fettuccine is cooked to perfection. This dish is sure to please everyone at the table.
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