Baked pasta with sausage alfredo sauce is an easy way to get your pasta al forno fix.
Print Recipe
0 from 0 votes

baked pasta with sausage alfredo sauce

Sausage and crushed red chilies add another dimension in this baked pasta with sausage alfredo sauce.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main
Cuisine: Italian
Servings: 6
Calories: 929kcal
Author: romain | glebekitchen

Ingredients

  • 1 lb mild Italian sausage - removed from casing and crumbled
  • 1/2 onion - finely diced
  • 2 Tbsp butter
  • 2 cloves garlic - crushed
  • 1 cup heavy cream - 35% or higher fat content
  • 1 1/2 cups grated parmigiano reggiano - not the cardboard pre-fab stuff
  • crushed red chilies to taste - I like about a tsp for just a bit of bite
  • 8 oz fresh mozzarella in water - drained and cut into 1/2 inch squares
  • 1 lb conchiglie or other similar shell pasta

Instructions

  • Pre-heat your oven to 350F. Position the rack about 8 inches from your broiler.
  • Put a big pot of well salted on to boil
  • Melt the butter in an oven-proof frying pan large enough to hold all the pasta. Cook the onions over medium low heat until soft, about 5 minutes.
  • Add the dried pasta to the boiling water.
  • Crumble the sausage meat into the pan and cook, stirring constantly, until cooked. This takes about 5-7 minutes.
  • Add the garlic and cook another minute.
  • Add the cream and heat through. Stir in 3/4 cup (half) the parmigiano reggiano to melt. Hold over low heat until the pasta is cooked.
  • When just barely done, drain the pasta. Return the pasta to the pot and mix in the sausage Alfredo sauce thoroughly.
  • Return the pasta and sauce to the oven-proof frying pan. Sprinkle the remaining 3/4 cup parmesan and the fresh mozzarella overtop and place in the oven on the high rack. Bake for about 10-12 minutes then set your oven to broil. You are going for a nicely browned top. Watch your pasta closely. Seriously. It can all go to hell in a minute.
  • Let stand about 10 minutes and serve as you would any baked pasta. It's a big, gooey, delicious mess so don't get any ideas that you can plate this nicely.

Notes

You can play with this recipe. A mix of pecorino romano instead of parmigiano adds a nice salty bite. Adding another 6-8 oz of fresh mozzarella cubes mixed right into the pasta before you top it moves it into super cheesy goodness land.

Nutrition

Serving: 8servings | Calories: 929kcal | Carbohydrates: 60g | Protein: 38g | Fat: 58g | Saturated Fat: 29g | Cholesterol: 168mg | Sodium: 1244mg | Potassium: 454mg | Fiber: 2g | Sugar: 3g | Vitamin A: 23% | Vitamin C: 3.3% | Calcium: 54.6% | Iron: 12.5%