I’m a huge fan of smoked sausage. It’s so easy to cook on a busy weeknight, because technically, it’s already cooked. I love throwing the links on the grill or sautéing them up in a pan with peppers and onions.

Smoked Sausage Lardon Fettuccine Alfredo from Zestuous

I’m picky about my smoked sausage though. I always buy Hillshire Farm. I’ve tried other brands when I had a coupon, but they’re just not the same. The Hillshire Farm Smoked Sausages are meaty with perfect texture. I’ve found the other brands to be greasier with a mushy feel.

When Hillshire Farm asked me to create a new recipe for them, I was brought back to my childhood, when my mom used to add smoked sausage to her famous spaghetti sauce. It was so good; we were always going back for seconds…although I think dad always managed to get the most sausage.

Thinking of mom, I kept with the pasta tradition for this recipe, but decided to include a little French inspiration to my dish. When living in Belgium, I discovered lardon, which is basically cubed bacon. The edges crisp up beautifully, and the little nuggets nestle into every bite.

Smoked Sausage Lardon Fettuccine Alfredo from Zestuous

By dicing the sausage link, I created my own version of lardon – a smoked sausage lardon. I crisped the cubes up in a skillet and then married them with fresh vegetables, parmesan cheese, a little butter and freshly cooked pasta.

Dinner was ready in about 30 minutes, and it was so much better than traditional chicken fettuccine alfredo. In keeping with tradition, we all went back for seconds.

5 from 1 vote

Smoked Sausage Alfredo

Add smoked sausage, mushrooms and onions to your next batch of fettuccine Alfredo for a new 30-minute meal.
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4 servings


  • 8 ozs fettuccine noodles, uncooked
  • 1 pkg Hillshire Farm Smoked Sausage, any variety, diced
  • 1 cup crimini mushrooms, chopped
  • 1/3 cup sweet yellow onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 1/2 cup milk
  • 1/2 cup Parmesan cheese, shredded


  • Cook the fettuccine noodles in salted boiling water. Drain when al dente.
  • Brown the sausage in a large skillet over medium-high heat, about 20 minutes.
  • Add the mushrooms, onions and garlic and sauté until tender, about 5 minutes.
  • Add the butter, milk and Parmesan cheese. Stir until the cheese is melted, about 5 minutes.
  • Add the cooked fettuccine noodles into the pan. Toss until coated.
  • Divide into portions and garnish with Parmesan cheese and fresh herbs.


Calories: 688kcalCarbohydrates: 47gProtein: 28gFat: 43gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.3gCholesterol: 155mgSodium: 1233mgPotassium: 517mgFiber: 2gSugar: 4gVitamin A: 357IUVitamin C: 1mgCalcium: 225mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American, Italian
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @zestuous

#spon: I’m required to disclose a relationship between our site and Hillshire. This could include Hillshire providing us w/content, product, access or other forms of payment.

Hillshire Farm will provide a 100% refund for every package of meat that a consumer is not satisfied with.

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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    With reference of your article I have the pleasure to tell you the history of our grandfather Alfredo Di Lelio, who is the creator of “fettuccine all’Alfredo” (or “fettuccine Alfredo”) in 1908 in restaurant run by his mother Angelina in Rome, Piazza Rosa (Piazza disappeared in 1910 following the construction of the Galleria Colonna / Sordi). The trattoria of Piazza Rosa is the birthplace of fettuccine all’Alfredo
    Alfredo di Lelio opened the restaurant “Alfredo” in 1914 in a street in central Rome, after leaving the restaurant of his mother Angelina. In this local spread the fame, first to Rome and then in the world, of “fettuccine all’Alfredo”.
    In 1943, during the war, Di Lelio sold the restaurant to others outside his family.
    In 1950 Alfredo Di Lelio decided to reopen with his son Armando his restaurant in Piazza Augusto Imperatore n.30 “Il Vero Alfredo” (“Alfredo di Roma”), which is now managed by his nephew Ines, with the famous “gold cutlery”” (fork and spoon gold) donated in 1927 by two well-known American actors Mary Pickford and Douglas Fairbanks (in gratitude for the hospitality).
    See also the site of “Il Vero Alfredo” https://www.ilveroalfredo.it (with news about franchising) .
    I must clarify that other restaurants “Alfredo” in Rome do not belong to the family tradition of “Il Vero Alfredo” in Rome.
    I inform you that the restaurant “Il Vero Alfredo” is in the registry of “Historic Shops of Excellence” of the City of Rome Capitale.
    Best regards Ines Di Lelio