Tagliatelle Spinach Alfredo with Italian Sausage

• 8 oz tagliatelle pasta
• 12 oz Italian sausage, casing removed
• 2 cups fresh spinach, chopped
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tbsp butter
• Salt to taste
• Freshly ground black pepper to taste
• Optional: 2 tbsp chopped parsley for garnish

Steps

1. 1 Cook tagliatelle in salted boiling water until al dente; drain and set aside.
2. 2 In a large skillet, cook Italian sausage over medium heat until browned; remove and set aside.
3. 3 In the same skillet, melt butter and sauté garlic until fragrant.
4. 4 Add heavy cream and bring to a gentle simmer. Stir in Parmesan until sauce thickens.
5. 5 Toss in chopped spinach until wilted.
6. 6 Add cooked pasta to sauce, coating well. Stir in cooked sausage.
7. 7 Season with salt and pepper to taste. Serve immediately.
8. 8 Optional: Garnish with chopped parsley before serving.

Equipment

• Large pot
• Skillet
• Wooden spoon
• Grater

Variations

• Add sun-dried tomatoes for a tangy twist.
• Substitute chicken sausage for a leaner option.

Substitutions

• Substitute fettuccine for tagliatelle if preferred.
• Use mascarpone cheese for an extra creamy sauce.

Pairings

• Chianti wine
• Sparkling water with lemon

Nutrition

Tips

• For a richer flavor, toast the garlic in olive oil before starting the sauce.
• Use whole milk if you prefer a lighter sauce, though it won't be as creamy.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or cream to restore creaminess.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight and reheat gently on the stovetop with a bit of extra cream.

Serving Suggestions

• Pair with a crisp Caesar salad for a complete meal.
• Serve with a side of garlic bread for extra indulgence.

FAQ