Pasta Alfredo With A Twist - Twice

As I’d posted earlier, Tuesday was sausage day and Wednesday was BBQ day. When our friends, Dave and Laurie, came over to pick up their BBQ, we did a little sausage tasting and all of us, as well as another friend and Bevs sister preferred the pork/venison blend over the pork/beef and the pure beef. A star is born and I have lots of deer burger in the freezer. But this post isn’t about sausage.

After the tasting, we opened another bottle of V Sattui Gamay Rouge, and began talking. We had a great, unplanned (usually the best kind) evening of just visiting. One of the subjects was Laurie’s use of some of the Czech sausage they had gotten from us previously. She chunked it up and made it part of a pasta Alfredo dish and said it was delicious. I’d been wanting pasta for several days and since we had all of the ingredients on hand, Bev made up a batch for Thursdays dinner, using the pork/venison sausage – See Wednesday for details on the sausage.

I found a sauce recipe on the Food Network that sounded pretty good. Here are the ingredients:

1/3 cup unsalted butter
2 cups heavy cream
2 pinches freshly grated nutmeg
1 ½ cups freshly grated Parmigiano-Reggiano
Freshly ground black pepper

We’re not big nutmeg fans so we omitted it but added a big clove of minced garlic (which we are big fans of) and some fresh chopped parsley.

Here’s the sausage ready to go.


She made the sauce by bringing the cream and butter to a simmer, then stirring in the cheese and when it got to the right thickness, she added the sausage and let it get warm. Here’s the sauce ready for the pasta to be added.


Then all mixed together.


Here’s my bowl.



I love pasta Alfredo and this was very good. The sausage worked well with the sauce, so it was a winner meal - thanks Laurie for steering us to this use for the sausage.

But wait, it gets even better. I’ve said many times on here that Bev is the real cook in this family – much more creative than me. I think she had seen something on TV to suggest this would work, so for breakfast the next day, she fried the leftover pasta as a patty in olive oil and topped it with a fried egg, then sided it with a sweet, juicy, grapefruit half. The pasta frying in the skillet, then topped with the egg - just one egg made it low cal :)



I may have liked the pasta better this way than as dinner. Have I said – I love breakfast food.

Have a great day and I enjoy your comments.

Larry