I pulled out sausage early yesterday to have for dinner, but I hadn’t come up with an ideas for dinner until the time came. I opened my cabinet and saw a mix for chicken alfredo and decided that would be a fun meal to try. I cooked the sausage first, then I decided to use the box mix I had in the cabinet. I used Aldis brand chicken alfredo mix, cooked as directed, but added 1/4 cup of milk at the end, and cooked the dish covered for 15 minutes instead of 10. If you do not have an alfredo mix or sauce in your storage, I have altered this to be a recipe you make from scratch. I’ve made this alfredo recipe before and it’s very good, so it will go very well in this dish.
This was a very flavorful meal to have. The sausage fats add to the flavor of the sauce and the sausage adds flavor to this dish that would usually have such a consistent flavor. The sausage brings excitement to this common dish. I also served this dish with homemade potato salad. It was a strange combination and I wouldn’t do it again, but the strong flavor of the sausage made them taste very good together. I had found it to be a weird combination because they usually would never be served together.
- Cut Sausage links every 1/2 inch. Heat a large saucepan over medium high heat and add 2 Tbsp oil. Once hot, add sausage and cook fully.
- Once cooked, add 2 cups of water and 1 1/2 cup your desired noodles (I recommend egg noodles or fettuccine; cooking time and water levels will need to be altered for different pasta). Bring to a boil, then reduce to a simmer, cover, and cook for 10 minutes.
- Once most of the water has boiled off and noodles are to your desired texture, add 4 Tbsp butter, 1 cup of milk, and 3/4 cup parmesan. Stir and cook until hot and thick.