BLACK PEPPER SAUSAGE ALFREDO
Creamy, warm, and bursting with robust sausage and pepper flavor, this recipe for Black Pepper sausage alfredo is one of our new fall favorites! It’s surprisingly easy to prep and delightfully delicious to enjoy around the table together.
- An 8oz bottle of Elda’s Kitchen Black Pepper Cooking & Grilling Sauce
- 1 box bowtie pasta
- Your favorite whole sausage, sliced in rounds (we used Texas Heritage Original for this recipe)
- Ground sausage
- 1 onion, diced
- Shaved parmesan cheese
- 2 jars of your favorite alfredo sauce (we use Garlic and Four Cheese Alfredo for this recipe)
- Olive oil (or your choice of cooking oil)
- Salt and pepper
- Fresh basil, roughly chopped
- 1 tablespoon garlic powder
- 1 ½ teaspoons cayenne pepper
- ½ tablespoon onion powder
- 1 ½ teaspoons paprika
- 1 tablespoon brown sugar
Start by cooking your pasta to package specifications. Drain and set aside.
Next, in a large, deep skillet over medium-high heat, add oil and your onions. Lightly salt and pepper the onions, cook until lightly browned, and empty into a bowl and set aside.
Add another tablespoon of oil to the same skillet and add all of your sausage rounds. Brown on all sides, cooking through, and then put aside in a bowl.
Next, in the same skillet, add your ground sausage and cook through. Once lightly browned on all sides, add the entire bottle of Elda’s Kitchen Black Pepper Cooking & Grilling Sauce. Stir to coat, cook for a minute or two so the sauce adheres to the meat, then put aside in a bowl.
To the same skillet, add both jars of alfredo sauce and your cooked onions. Stir to coat onions in alfredo. Next, add your garlic powder, cayenne pepper, onion powder, and paprika (our measurements are approximate–please add to your preference!) Stir to mix spices in. Sprinkle in brown sugar and stir again. Next, add in your ground sausage and stir. Follow up with your sausage rounds and stir again. Finally, add ⅓ cup of basil.
Next, add your cooked pasta to the sauce and carefully stir and toss to coat. Once warmed through, remove from heat and plate! We like to top with a few sausage rounds, a basil leaf, and some shredded parmesan. Serve and enjoy!