Creamy Sausage Alfredo Pasta

The Alfredo everybody asks for — rich, creamy, and even better the next day.

Serves: 4–6. About 30 minutes, start to finish.

Ingredients

• 1 lb medium or mild sausage
• 1 box (16 oz) rotini, bow tie, or penne pasta
• 1 stick (1/2 cup) butter
• 2 eggs, lightly beaten — just a little, not whipped
• 2 blocks (8 oz each) cream cheese
• About 1 cup grated Parmesan (almost the whole container, but not quite)
• Sour cream, a few good spoonfuls
• Pinch of minced garlic
• Pinch of ground nutmeg (optional)
• Splash of hot sauce (optional)

Steps

1. Get set up: a pasta pot, a skillet, and a saucepan.
2. Fill the pasta pot and get the water coming to a boil. Brown the sausage in the skillet, breaking it up as it cooks.
3. Start the sauce: put the stick of butter in the saucepan over medium heat. In a small bowl, crack the 2 eggs and beat them slightly — only a little bit.
4. Add the eggs and the pinch of garlic to the butter, stirring as it comes together.
5. Add the cream cheese, the Parmesan, and the sour cream.
6. Stir until it’s all melted and the sauce looks smooth and consistent. Turn the heat down to low and let it simmer a bit, stirring occasionally.
7. Cook the pasta, drain it, and return it to the pot. Drain the sausage and stir it into the sauce.
8. Dump the sauce and sausage into the pasta, stir it all together, and serve. It tastes great the next day, too.