This is a ‘light’ alfredo compared to what I usually make, using milk instead of cream. My alfredo usually contains cream cheese or avocados for a richer, thicker texture, but I didn’t have any on hand, so I substituted the ricotta left over from the campanelle and tonno in tomato cream sauce. Its milder taste complements the spicy sausage well. I didn’t actually have hot sausage, so I threw in some red pepper flakes.
Spicy Sausage Alfredo
- 1 lb pasta, cooked al dente
- 4 hot italian sausage, squeezed out of the casings
- 4 tbsp butter
- 1 tbsp flour
- 1 c milk
- 1 c ricotta cheese
- 1/2 c parmesan (or parm romano blend)
- 1 tsp garlic powder
- 1 tsp dried parsley
Scramble the hot sausage in a large skillet with garlic powder. When it’s browned, create a well in the middle. Melt butter and add in flour, then milk to make a roux. Stir together with sausage, and add cheeses and parsley. Salt and pepper to taste, and toss with pasta.