Cook pasta according to package directions; drain and keep warm. Heat oil and butter in large nonstick skillet over medium-high heat. Add pork sausage and green onions; cook 6 minutes or until pork is cooked through (165 degrees). Remove skillet from heat; add wine. Return skillet to heat; bring to a simmer. Add mushrooms. Cook, uncovered, 10 minutes. Stir in Alfredo sauce, cream, cheese, 3 tablespoons parsley, and crushed red pepper; heat through.
Classic Italian Alfredo using Parmigiano Reggiano made by our resident Italian Chef: Chef Edi! You will keep coming back to this easy and tasty recipe time after time.
Servings and Ingredients
|½ (16-oz.) pkg. Hy-Vee linguine|
|1 tbsp. Gustare Vita olive oil|
|1 tbsp. Hy-Vee salted butter|
|1 lbs. fresh mild Italian pork sausage|
|1 c. green onions, chopped|
|1 c. dry white wine, such as Sauvignon Blanc|
|1 (16-oz.) pkg. white mushrooms, sliced|
|1 (12.5-oz.) jar Gustare Vita Alfredo sauce|
|1 c. Hy-Vee heavy whipping cream|
|¾ c. Parmigiano-Reggiano, grated|
|3 tbsp. Italian parsley, chopped, plus additional for garnish|
|1 tsp. Hy-Vee crushed red pepper|
|Ricotta salata, crumbled, for garnish|
|Cherry tomatoes, quartered; for garnish|
Things To Grab
- Large pot
- Large nonstick skillet
- Meat thermometer
Add pasta to skillet; toss to coat. Garnish with ricotta salata, cherry tomatoes, and additional parsley, if desired.
Amounts Per Serving
- Total Fat: 40g
- Cholesterol: 85mg
- Sodium: 780mg
- Total Carbohydrates: 32g
- Protein: 22g
Barbera is a dry red wine known for its deep color, low tannins, and high levels of acid. When young, it has an intense aroma of fresh red cherries and blackberries. When aged in toasted or seared oak barrels, the wine can develop an increased complexity in flavor and bring out slight vanilla notes.