Wednesday, April 30, 2014

mexican sausage alfredo.

This is the second time I have made this but the first time we ate it before I could get a picture. So of course, I had to make it again so I could share it with you all!

This is my sister's recipe. I did make a couple adaptations but for the most part, it's the same. This recipe is seriously the bomb. It has a rich alfredo sauce combined with spicy, flavorful seasonings PLUS mild Italian sausage. Does Ital-ican really get any better than this?! ;)

Oh and if you are curious, the Garden Delight aka veggie pasta doesn't taste different than normal pasta. I just thought all the colors would look pretty for this dish specifically. :)


  • 16 ounces spiral pasta (I used 12 oz Ronzoni Garden Delight Rotini)
  • 4 tablespoons butter (I used coconut butter)
  • 6 cloves garlic, minced
  • 8 ounces cream cheese, softened and cut into 12 pieces
  • 2 1/4 cups milk, divided
  • 2 cups parmesan cheese, divided
  • 1 1/4 teaspoons freshly ground black pepper, divided
  • 1 pound mild italian sausage
  • 1/2-1 cup chopped onion (however much you prefer or feel like cutting ;)
  • 4 tablespoons taco seasoning, divided (I made my own
  • 1 cup salsa
  • 1 cup frozen corn

  1. Preheat oven to 350 degrees. Begin by bringing a large pot of salted water to boil. While you are waiting, start on the alfredo sauce.
  2. Melt butter in a pan over medium heat. Add garlic and cook for about 2 minutes. Stir constantly so it doesn't burn. 
  3. Add cream cheese piece by piece, stirring until smooth through each addition. Mixture will probably look curdled, but don't worry and keep stirring. It will become smooth in just a couple minutes.
  4. Next, slowly add a total of 2 cups milk in 1/4 cup increments. Make sure the milk is fully incorporated before adding the next 1/4 cup. 
  5. Then, stir in 1 cup parmesan cheese and 1 teaspoon pepper, mixing until cheese completely melts. Cook for 2-3 minutes or until it is thickened, then cover and remove from heat.
  6. When water is boiling, add pasta and cook according to package directions. While the pasta is cooking, you can start cooking the sausage.
  7. Cook sausage, onion, remaining pepper, and 2 tablespoons taco seasoning to the pan. Keep sausage going until it is cooked all the way through. Then, pour in Alfredo sauce [if it's homemade, give it a good stir first] and bring to a boil. Add remaining 1/4 cup milk, remaining 1 cup parmesan cheese, remaining 2 tablespoons taco seasoning, salsa, and corn. Mix well, then pour into an ungreased 9×13 inch baking pan.
  8. Drain pasta and fold into sausage mixture. Bake (covered or uncovered) for 25-30 minutes or until bubbly. :)
Recipe Source: my lovely sister- The Pajama Chef :)


  1. This sounds delicious! I love sausage and want to put it in everything. Great idea adding mexican flavors!

    1. I love sausage too- smoked sausage, italian sausage, breakfast sausage! I can't get enough :) Thanks for stopping by Natalie!

  2. i like that you used sausage for this! i'll have to try that next time. :)

    1. You should, it's the bomb. I need to try it with chicken next time haha

  3. This looks delicious! I love "Ital-ican"! :)

    1. Thank you Jocelyn! Isn't it the best?! :)

  4. I like these kind of baked dishes!

    1. Me too! Thank you for stopping by, Joan :)


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