Smoked Sausage Penne Alfredo with Cherry Peppers

My smoked sausage penne alfredo with cherry peppers is a twist on traditional alfredo.  It combines the smokiness of sausage with the creaminess of alfredo sauce and the spiciness of cherry peppers.  If hot isn’t your thing, feel free to omit the cherry peppers or swap them out with cherry tomatoes!  Enjoy!

smoked sausage penne alfredo with cherry peppers

Smoked Sausage Penne Alfredo with Cherry Peppers

Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes


  • 1 14 - 16 ounces package smoked sausage, sliced into 1/2" slices, then cut in half
  • 2 jars alfredo sauce approximately 14 ounces total
  • 5-6 hot and sweet cherry peppers from a jar drained and diced
  • 1 lb penne pasta or pasta of your choice
  • 2 Tablespoons garlic powder
  • 1 teaspoons garlic salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon Italian seasoning
  • 1/2 cup grated Parmesan cheese


  • Prepare pasta per package instructions.
  • In a medium sized skillet, over medium-low heat, saute the smoked sausage pieces for approximately 5 minutes.
  • Add cherry peppers to sausage mixture and continue to saute for 6 minutes or so.
  • When pasta is to desired tenderness, drain and return to pot. Add sauce, sausage and pepper mixture, and seasonings. Stir to combine.
  • Reduce heat to low and allow to simmer for 5-6 minutes to allow sauce to heat.
  • Just before serving, stir in 1/2 cup Parmesan cheese.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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  1. Oh my goodness… this recipe looks so good. I know that my husband and daughter would love it. Thanks for sharing. I can’t wait to try it. Michelle aka peanutsmommy7 – blog hop October on Swap-bot!

  2. OMG this sounds amazing. I love pasta like this – and I definitely like it hot – so this is right up my alley. I’m thinking I might use the artisan sausages I love from one of our local butchers – it’ll be a different taste and texture to the usual sausage one might use but I think it’ll work! I’ll keep you posted! Thanks for sharing =) – Ang (angel1985 on Swapbot for the October Blog Hop)

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