Edi's Italian Alfredo

Recipe

Main Dish
Edi's Italian Alfredo

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User Rating

5 out of 5 stars
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2 ratings

Recipe Data

8
Servings
10min
Prep
40min
Total

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    Description

    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.

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    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
    • Colander
    • Large nonstick skillet
    • Meat thermometer

    Directions

    1. 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.

    2. Add pasta to skillet; toss to coat. Garnish with ricotta salata, cherry tomatoes, and additional parsley, if desired. 

    Nutrition facts

    Servings

    620 Calories per serving

    Amounts Per Serving

    • Total Fat: 40g
    • Cholesterol: 85mg
    • Sodium: 780mg
    • Total Carbohydrates: 32g
    • Protein: 22g

    Daily Values

    0%
    Iron 10%
    0%
    Calcium 15%
    0%
    Vitamin D 6%
    0%
    Potassium 10%

    Recipe Source:

    Seasons Magazine November 2020