Ingredients with Measurements:
- 1 pound of fettuccine pasta
- 1 can of Vienna sausages (7.5 oz)
- 1 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 2 tablespoons of butter
- 2 cloves of garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking sauce
- Colander for draining pasta
Step-by-step instructions:
1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. Add the Vienna sausages to the skillet and cook until lightly browned, about 3-4 minutes.
4. Pour in the heavy cream and stir to combine. Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally.
5. Add the grated Parmesan cheese to the skillet and stir until it has melted and the sauce is smooth.
6. Season the sauce with salt and pepper to taste.
7. Add the cooked fettuccine pasta to the skillet and toss to coat the pasta in the sauce.
8. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 650
Fat: 38g
Carbohydrates: 54g
Protein: 21g
Substitutions for ingredients:
- Heavy cream can be substituted with half-and-half or whole milk for a lighter sauce.
- Parmesan cheese can be substituted with Romano cheese or Asiago cheese.
Variations:
- Add sliced mushrooms to the skillet with the garlic for a mushroom and sausage Alfredo.
- Use chicken sausage instead of Vienna sausage for a different flavor.
Tips and tricks:
- Be sure to cook the pasta until al dente so it doesn't become mushy in the sauce.
- Use freshly grated Parmesan cheese for the best flavor.
- Add a splash of white wine to the skillet before adding the cream for a more complex flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Vienna Sausage Alfredo in a large pasta bowl with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or chopped chives
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the sauce is too thick, add a splash of pasta water to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Be sure to cook the sausage thoroughly before adding it to the sauce.
- Store leftovers in the refrigerator and reheat to an internal temperature of 165°F before consuming.
Food history:
Alfredo sauce was created in Rome in the early 20th century by restaurateur Alfredo di Lelio. The original recipe consisted of butter, Parmesan cheese, and pasta water.
Flavor profiles:
Creamy, savory, and cheesy
Serving suggestions:
Serve the Vienna Sausage Alfredo as a main dish for dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A