wine night: tomato alfredo pasta with chicken sausage

Fun fact:  In high school I worked at locally-owned franchise sandwich and pasta shop
(Mr. Goodcents to you Midwest folks. Awesome, I know.)
It was a great job for a teenager.
Easy, fun people, and somehow I worked up to being manager by my senior year.

While I have fond memories of eating slices and slices of cheese and serving many KU basketball players, my main takeaway from my time working was that I quite fancy mixing tomato sauce and alfredo sauce.
(Bold and life changing, I know).

I would stand in the back and mix myself up a cup - one ladle of tomato sauce, one ladle of alfredo, 
throw in some pasta or just dunk a bread stick.
It was pretty much the best thing ever.
How I didn't gain 50 pounds is a testament to my teenage metabolism. 

To this day, I still love tomato alfredo pasta.
This is a "recipe" I make quite frequently, throwing in whatever protein I have on hand 
(or leaving it meat-free, you decide). 
I used chicken sausage this time and it turned out wonderfully. 
It's more of a method - and boy is it easy.
Make this for your Wine Night tonight!

Tomato Alfredo Pasta with Chicken Sausage
Serves: 6

  • 16 oz. whole wheat rigatoni (or any short-cut pasta)
  • 1 C (8 oz.) jarred alfredo sauce
  • 1 C. (8 oz.) jarred marinara
  • 4 links (12 oz.) fully cooked chicken sausage - sliced (I used Aidells All Natural Smoked Chicken & Turkey Sausage.)
  • Cooking Spray
  • 1/4 C. pasta water
  • Parmesan cheese for topping (optional)

  1. Cook pasta according to package directions. Pull it out of the water just shy of al dente. Reserve 1/4 C. pasta water.
  2. While the pasta cooks, heat a large skillet, lightly sprayed with cooking spray to medium heat.
  3. Once hot, add sliced sausages. They are already fully-cooked, so you just want them to brown a bit and get a little sear on them. Stir occasionally until browned on the edges, about 3 minutes.
  4. Stir in alfredo and marinara sauces. Stir to combine. Heat to a simmer and cook about 5 minutes. If sauce seems to thick, add a touch of pasta water until it's a consistency you prefer.
  5. Drain pasta and add to sauce. Cook two more minutes until pasta is al dente.

Nutrition: (not counting Parmesan cheese)
  • Calories:  413
  • Carbs:  61g
  • Fat:  15g
  • Protein:  22g

As Ina would say, "How easy is that?".

{photos by me}
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