Sausage and Spinach Alfredo

12 oz cajun or andouille sausage
Olive Oil
16 oz shell pasta
2 sticks of butter (1 cup)
2 cups of heavy cream
2 tps of paprika
3 cloves of garlic, minced
2 tsps white pepper or black pepper
2 cups freshly grated parmesan
2-3 large hand fulls of fresh spinach

Cook pasta in a large pot filled with salted water. Bring pasta to a boil and cook for 12 to 15 minutes or until done. Drain and pour back into pot. While pasta is cooking slice into coin size. The andouille, and add to a skillet with a little olive oil and cook over medium heat until browned and heated throughout. Remove sausage from the pan and set aside.
For the Alfredo sauce, add the butter and heavy cream to a sauce pan or skillet. Add in the paprika pepper and garlic. Whisk together. Heat over medium heat until hot.
Add grated parmesan and whisk until melted. Raise the heat until the sauce starts to boil then turn the heat off. Sauce should thicken as the cheese meltss but won’t be super thick.
Add in the spinach and stir. spinach will wilt due to the heat of the sauce.
Add the sausage to the drained pasta.
Once the spinach is welted, pour the alfredo sauce into the pasta and toss to coat.
Serve immediately.

This receipe can be found on