In the Kitchen: Becky Low: Italian Sausage Alfredo

Italian Sausage Alfredo
1/4 pound bulk mild Italian sausage
12 ounces uncooked linguine or fettuccine pasta
1 package (8 oz) cream cheese
3/4 cup shredded Parmesan cheese
2 tablespoons butter
3/4-1 cup whole milk
1/8 teaspoon garlic salt, or to taste
Black pepper to taste
1 cup frozen mixed peas and carrots
Tomato, optional garnish

Scramble sausage until cooked through; drain excess fat and blot with paper towel. Set aside and keep warm.

Cook pasta according to package directions until al dente tender; rinse and drain well.

Combine cream cheese, parmesan cheese, butter and 3/4 cup milk; heat over medium heat, stirring until smooth. Thin with additional milk to desired consistency; season to taste with garlic salt and pepper. Add cooked pasta and toss to coat.

Place vegetables in microwave safe bowl, cover and microwave 2 minutes or until crisp tender; sprinkle over pasta. Sprinkle cooked sausage over pasta; serve hot.


A very quick and easy Alfredo dinner. To complete meal add additional vegetable, fruit, milk and a whole grain bread. Serves 8

For nutrition analysis go to

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