Italian Sausage And Spinach Alfredo Recipes

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SAUSAGE AND SPINACH ALFREDO



Sausage and Spinach Alfredo image

This creamy Sausage and Spinach Alfredo always gets rave reviews when friends and family make it! It's so easy and so delicious!

Provided by Angie - BigBearsWife.com

Categories     Pasta

Number Of Ingredients 11

12 ounces cajun andouille sausage
3 large hand fulls of fresh spinach
2 cups freshly grated Parmesan
2 teaspoons white pepper (or black pepper)
3 cloves of garlic, minced
2 teaspoons paprika
2 cups heavy cream
2 sticks of butter (1 cup)
16 ounces shell pasta
Olive Oil
Grated Parmesan for garnish (optional)

Steps:

  • Cook pasta in a large pot filled with salted water. Bring pasta to a boil and cook for 12-15 minutes or until pasta is done. Drain and pour back into pot.
  • While the pasta is cooking, add the andouille sausage to a skillet with a little olive oil and cook over medium heat until browned and heated throughout. I cook mine for about 5-7 minutes.
  • Remove andouille sausage from pan and set aside. Once cool enough to handle, cut the andouille sausage into coins.
  • For the Alfredo sauce, add the butter and heavy cream to a sauce pan or skillet. Add in the paprika, pepper and garlic. Whisk together. Heat over medium to high heat until hot.
  • Add grated Parmesan and whisk until melted. Raise the heat until the sauce starts to boil and then turn the heat off. Whisk well. Sauce should thicken as the cheese melts but won't be super thick.
  • Add in the spinach and stir. Spinach will wilt due to the heat of the sauce.
  • Add the sausage to the drained pasta.
  • Once the spinach is wilted, pour the alfredo sauce into the pasta and toss to coat.
  • Serve

SAUSAGE SPINACH ALFREDO LASAGNA



Sausage Spinach Alfredo Lasagna image

My husband does not like tomato sauce, so this is a delicious alternative. Spicy sausage gives it a kick!

Provided by Barb Abbey

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 12

Number Of Ingredients 10

1 pound spicy pork sausage
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (16 ounce) jar Alfredo sauce
¼ teaspoon ground black pepper
2 cups shredded Cheddar cheese
1 (15 ounce) container ricotta cheese
½ cup grated Parmesan cheese
1 egg, lightly beaten
¾ (16 ounce) package no-boil lasagna noodles
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet over medium heat, cook the sausage until evenly brown. Drain, and mix in the spinach and Alfredo sauce. Season with pepper. Continue cooking until spinach and sauce are heated through.
  • In a bowl, mix the Cheddar cheese, ricotta cheese, Parmesan cheese, and egg.
  • In a 9x13 inch baking dish, layer 1/3 of the sausage mixture, 1/3 of the noodles, and 1/3 of the cheese mixture. Repeat layers twice, and top with mozzarella cheese.
  • Cover, and bake 45 minutes in the preheated oven. Let stand 15 minutes before serving.

Nutrition Facts : Calories 461.1 calories, Carbohydrate 17.3 g, Cholesterol 97.8 mg, Fat 33.3 g, Fiber 1.2 g, Protein 23.9 g, SaturatedFat 15.6 g, Sodium 1027.7 mg, Sugar 2 g

SAUSAGE AND SPINACH ALFREDO



Sausage and Spinach Alfredo image

Transform Three-Cheese Macaroni into a sophisticated pasta dish, with the addition of sweet Italian sausages and baby spinach.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
1 medium red onion, halved and thinly sliced
1/2 pound sweet Italian sausages, casings removed
1/2 teaspoon red-pepper flakes
4 cups reserved Three-Cheese Macaroni
2 tablespoons heavy cream
5 ounces baby spinach (about 5 cups), washed
Shredded Parmesan, for serving

Steps:

  • In a large nonstick skillet, heat olive oil over medium. Add red onion and cook, stirring occasionally, until softened, about 8 minutes. Add sausages and red-pepper flakes and cook, breaking up meat with a wooden spoon, until browned and cooked through, 8 minutes. Add reserved macaroni and cheese to skillet, gently stirring to combine. Stir in heavy cream and spinach, and cook until spinach begins to wilt, 4 minutes. To serve, sprinkle with Parmesan.

Nutrition Facts : Calories 667 g, Fat 37 g, Fiber 4 g, Protein 34 g, SaturatedFat 19 g

SAUSAGE AND SPINACH FETTUCCINE ALFREDO RECIPE



Sausage and Spinach Fettuccine Alfredo Recipe image

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

6 ounces Italian sausage, casings removed, use hot or mild sausage
1 pound fettuccine
Salt and fresh ground black pepper
4 ounces Parmigiano-Reggiano, grated (about 2 cups), plus extra for ­serving
5 tablespoons unsalted butter, cut into 5 pieces
4 to 5 cups packed baby spinach leaves

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

FETTUCCINI ALFREDO WITH SAUSAGE



Fettuccini Alfredo with Sausage image

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

1 pound dried fettuccine
½ pound hot Italian sausage
20-24 fresh sage leaves
3-4 tablespoons olive oil
2 cloves garlic (minced)
2 cups heavy cream
Coarse sea salt
Freshly grated black pepper
Freshly grated Parmigiana Reggiano

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

ITALIAN SAUSAGE & ALFREDO PASTA BAKE



Italian Sausage & Alfredo Pasta Bake image

This Italian Sausage & Alfredo Pasta Bake is easy to make and is fairly economical. You could add other veggies if you'd like, but usually, I like to keep it pretty simple. I like to keep my veggies "noticeable" in this dish, however, feel free to make them smaller if you want.

Provided by Jamie Sherman

Time 1h10m

Number Of Ingredients 8

1 pound penne (or other pasta)
1 jar Alfredo sauce (or use homemade Alfredo sauce)
1 pound Italian sausage, casings removed
1 tablespoon butter
1/2 cup red onion, chopped
1/2 cup green bell pepper, chopped
4 ounces Mushrooms, chopped
4-6 ounces Mozzarella cheese, shredded

Steps:

  • Preheat oven to 375°F. Spray a 9x13-inch baking pan with cooking spray and set aside.
  • Cook pasta according to package directions and drain.
  • Meanwhile, in a skillet, brown and crumble the sausage over medium-high heat until no longer pink. Drain. Set the sausage aside.
  • In the same skillet, melt the butter. Saute the red onion and bell pepper for 2-3 minutes. Add the mushrooms and continue to saute for an additional 2-3 minutes.
  • In a large bowl (or the same pan the pasta was cooked in), combine the pasta, sausage, veggies and Alfredo sauce. Mix well. Spread evenly into the prepared 9x13-inch pan. Top with Mozzarella cheese.
  • Bake 20-30 minutes, or until the cheese is melted and the mixture is heated through. Serve immediately.

Nutrition Facts : Calories 848 calories, Cholesterol 105 milligrams cholesterol, Fat 46 grams fat, Fiber 4 grams fiber, Protein 32 grams protein, SaturatedFat 19 grams saturated fat, Sodium 1705 grams sodium, Sugar 6 grams sugar

SAUSAGE-SPINACH ALFREDO LASAGNA



Sausage-Spinach Alfredo Lasagna image

You can make this into a lower-fat version by using lower-fat cheeses and alfredo sauce. Italian sausages may be replaced for the turkey sausage. Purchase a good-quality alfredo sauce for this, it will make all the difference to this recipe, really you can use as much sauce as desired, the amount listed is only a guideline. This can be completely prepared up to 24 hours in advance, covered and refrigerated, or you can prepared the ricotta/spinach mixture up to a day ahead. This lasagna is *delicious* :)

Provided by Kittencalrecipezazz

Categories     Meat

Time 2h30m

Yield 8 serving(s)

Number Of Ingredients 19

1 1/2 lbs Italian sausages (casings removed, can use 2 pounds)
1 tablespoon oil (can use more)
1/4 teaspoon cayenne pepper (optional)
2 tablespoons fresh minced garlic
1 onion, chopped
1 (14 ounce) jar roasted red peppers, drained and chopped
1 (10 ounce) package frozen spinach
1 cup cream-style cottage cheese
1 (16 ounce) container ricotta cheese
1 teaspoon fresh minced garlic (no more than 1 teaspoon or it will overpower the other ingredients!)
1 egg, slightly beaten
1/2 cup grated parmesan cheese
1 1/2 cups shredded mozzarella cheese
1 teaspoon seasoning salt (or use 1/4 to 1/2 teaspoon white salt or to taste)
1/2 teaspoon black pepper
2 (20 ounce) jars alfredo sauce (reduced-fat is okay)
12 lasagna noodles (cooked and tossed gently with 1 tablespoon oil to prevent sticking)
2 cups shredded mozzarella cheese, divided (can use more)
3/4-1 cup grated parmesan cheese

Steps:

  • Grease a 13 x 9-inch baking dish.
  • In a large skillet brown the turkey sausage meat in 1 tablespoon oil along with the onion, garlic and cayenne pepper; cook breaking up the sausage meat while browning.
  • Cook until browned then add in the chopped red peppers; cook for another 2 minutes; drain fat and set aside.
  • Place the spinach in a small saucepan, cover with water and bring to a boil simmer over low heat for about 10 minutes; place in a small colinder, rinse under cold water then hand-squeeze very dry.
  • Place the spinach in a large bowl, then add in the cottage cheese, ricotta cheese, fresh garlic, 1 egg, 1/2 cup Parmesan cheese, 1-1/2 cups mozzarella cheese, seasoned salt and black pepper; mix with a wooden spoon until well combined.
  • Spread 1 cup alfredo sauce onto the bottom of prepared baking dish, then top with 4 cooked lasagna noodles, then HALF of the ricotta/spinach mixture, then sprinkle HALF of the sausage mixture on top.
  • Place about 1 cup (or more) of shredded mozzarella cheese on top of the sausage.
  • Repeat the layers (using 1 cup sauce, 4 lasagna noodles, remaining HALF of the spinach/ricotta mixture and then remaining HALF of the sausage mixture).
  • Top with remaining 4 lasagna noodles, then 1 cup shredded mozzarella cheese ( can use more cheese).
  • Drizzle remaining alfredo sauce over the shredded cheese, then sprinkle with about 3/4 to 1 cup Parmesan cheese (or to taste).
  • Cover with foil and bake at 350 degrees for 50 minutes.
  • Remove the foil and bake uncovered for another 10-15 minutes.
  • Let stand for 20 minutes (or more) before slicing.

Nutrition Facts : Calories 816.2, Fat 50.7, SaturatedFat 23.3, Cholesterol 158.8, Sodium 2438.8, Carbohydrate 39.4, Fiber 3.2, Sugar 4, Protein 50.1

ITALIAN SAUSAGE AND SPINACH ALFREDO



ITALIAN SAUSAGE AND SPINACH ALFREDO image

Categories     Pasta     Sauté     Quick & Easy     Dinner     Sausage

Yield 6 servings 1¼ cups

Number Of Ingredients 9

1 pkg. Jimmy Dean® Premium Pork Regular
1 cup chopped onion
1 tablespoon minced garlic
½ cup dry white wine or chicken broth
½ pound fettuccine, cooked, drained
2 cups whipping cream
1 cup grated Parmesan cheese
1 bag (6 ounces) baby spinach leaves (about 8 cups)
Cracked black pepper to taste

Steps:

  • Cook sausage, onion, and garlic in stockpot over MEDIUM-HIGH heat 8-10 minutes or until sausage is thoroughly cooked, stirring frequently; drain. Return sausage mixture to pan. Stir in wine. Bring to a boil. Reduce heat to MEDIUM; cook 4-5 minutes or until most of the wine is cooked off. Add pasta, cream and cheese; bring just to a boil, stirring constantly. Cook and stir 4-5 minutes or until cheese is melted and sauce is thickened. Remove from heat. Stir in spinach; cover. Let stand 3 minutes. Season with pepper.

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