Creamy Sausage & Pepper Alfredo

Sausage & Pepper Creole Alfredo in a bowl

5 from 3 reviews

This is a creamy and hearty dinner that comes together in 30 minutes or less!


  • 1 12oz package mini rotini pasta (see notes for gluten free and grain free options)
  • 1/2 cup finely diced onion
  • 6 tablespoons unsalted butter
  • 1 pound smoked sausage or andouille sausage, cut into 1/2-inch slices
  • 1 medium red bell pepper, thinly sliced
  • 1 cup heavy cream
  • 1 cup finely grated Parmigiano-Reggiano
  • 1/2 teaspoon salt
  • 1 teaspoon Big and Zesty Creole Seasoning or any other creole seasoning, optional (omit salt if using)


  1. Cook pasta according to package directions. Remove from heat, drain reserving 1/4 cup of the pasta water, and set aside.
  2. Heat oil inlarge skillet over medium-high heat. Add sausage; cook and stir 5 minutes or until lightly browned. Remove from skillet.
  3. Melt the butter in the skillet over medium-high heat. Add bell pepper and onion to skillet; cook and stir 2 minutes or until tender. Add heavy cream and creole seasoning (optional) and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
  4. Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the veggie butter-cream mixture, sausage, and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.


I’ve made this numerous times with gluten free pasta. Delicious! For a grain free option, omit pasta, and use 6 peeled, diced, and cooked zucchinis.