Smoked Sausage Penne Alfredo with Cherry Peppers

Smoked Sausage Alfredo with Peppers

Creamy pasta dishes will always have my heart, and this Sausage Alfredo with Cherry Peppers is no exception. The rich, velvety Alfredo sauce gets a pop of heat from the peppers and a briny bite from the olives, making every forkful bold and flavorful. Add in savory sausage, and you’ve got a pasta night that feels indulgent but comes together with hardly any fuss.

It’s comfort food with a twist – just the way I like it.

Smoked Sausage Alfredo with Peppers

Smoked Sausage Penne Alfredo with Cherry Peppers

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 8 people

Ingredients

  • 1 14 – 16 ounces package smoked sausage, sliced into 1/2″ slices, then cut in half
  • 2 jars alfredo sauce, approximately 14 ounces total
  • 5-6 hot and sweet cherry peppers from a jar, drained and diced
  • 1 small can sliced black olvies, drained
  • 1 lb penne pasta, or pasta of your choice
  • 2 Tablespoons garlic powder
  • 1 teaspoons garlic salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 cup grated Parmesan cheese

Instructions

  • Prepare pasta per package instructions.
  • In a medium sized skillet, over medium-low heat, saute the smoked sausage pieces for approximately 5 minutes.
  • Add cherry peppers and olives to sausage mixture and continue to sauté for 6 minutes or so.
  • When pasta is to desired tenderness, drain and return to pot. Add sauce, sausage and pepper mixture, and seasonings. Stir to combine.
  • Reduce heat to low and allow to simmer for 5-6 minutes to allow sauce to heat.
  • Just before serving, stir in 1/2 cup Parmesan cheese.

 

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2 Comments

  1. Oh my goodness… this recipe looks so good. I know that my husband and daughter would love it. Thanks for sharing. I can’t wait to try it. Michelle aka peanutsmommy7 – blog hop October on Swap-bot!

  2. OMG this sounds amazing. I love pasta like this – and I definitely like it hot – so this is right up my alley. I’m thinking I might use the artisan sausages I love from one of our local butchers – it’ll be a different taste and texture to the usual sausage one might use but I think it’ll work! I’ll keep you posted! Thanks for sharing =) – Ang (angel1985 on Swapbot for the October Blog Hop)