Brown Butter Alfredo Pasta with Roasted Red Peppers and Sausage

This brown butter alfredo pasta with roasted red peppers and sausage is perfect for Sunday dinner and a great way to use up leftover grilled sausage.

I was away on a long weekend vacation to western Wisconsin (more on that soon) and I purchased a bathing suit to take with me.  First time wearing a bathing suit in 4 years.  So, of course its only appropriate for me to post a recipe for alfredo sauce and pasta after that mental catastrophe.

It’s because of recipes like this one that I haven’t purchased a new suit, let alone put one on in years.  It’s okay – I like food, I write about food, but that’s unfortunately starting to show.

I do believe that it’s okay to eat all types of food as long as you do so in moderation.  This is hard to do when you starting eating this brown butter alfredo sauce because its delicious.

Brown Butter Alfredo Pasta

I tweaked this brown butter alfredo sauce recipe from Lauren’s Latest a little and added the roasted red peppers and sausage.  Mr. B. and his meat – I swear my carnivore husband has a personal vendetta against meatless Monday’s.

I originally intended to use Italian sausage – unfortunately I was tired when I made this and we had grilled both Italian sausage and bratwurst the night before.  I totally screwed up and put the bratwurst in it instead – and it was delicious. 

I would suggest either brats or Italian sausage when you make this (but if you are adventurous and try a different sausage type (knockwurst, Polish sausage) let me know.

Make this brown butter alfredo pasta dish when you have leftover sausage from a weekend of grilling, or just when you want a hearty meal.

Brown Butter Alfredo with Roasted Red Peppers and Sausage

This brown butter alfredo pasta with roasted red peppers and sausage is perfect for Sunday dinner and a great way to use up leftover grilled sausage.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 20 minutes minutes

Course: Dinner | Lunch

Cuisine: American

Servings: 6 servings

Calories: 935kcal

Author: Jenny Bullistron

Ingredients

• 1 pound pasta
• ½ cup salted butter
• 1 cup heavy cream
• 2 cloves minced garlic
• 1 ½ cup grated Parmesan cheese
• salt and pepper to taste
• 2 cups Italian sausage cooked and sliced
• 1 cup sliced roasted red pepper
• 1 tablespoon minced fresh basil

US Customary – Metric

Instructions

• Bring a large pot of water to boil. Cook the pasta according to package instructions to al dente.
• Melt the butter in the skillet over medium heat.
• Once the butter turns a medium brown color (and has a nutty smell), add the cream and garlic. Stir until combined.
• Add the cheese, mix until incorporated and smooth.
• Add the salt and pepper to taste.
• Toss with the cooked pasta, sausage, red pepper and basil.

Notes

Adapted from Lauren's Latest.

Nutrition

Serving: 1g | Calories: 935kcal | Carbohydrates: 62g | Protein: 30g | Fat: 63g | Saturated Fat: 32g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 167mg | Sodium: 1470mg | Potassium: 495mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1411IU | Vitamin C: 13mg | Calcium: 294mg | Iron: 2mg

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