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Al Fresco Sweet Italian Sausage with Zucchini Noodles in a Basil Parmesan Cream Sauce

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One of my favorite dishes to make year-round is my famous buttered zucchini noodles in a basil Parmesan cream sauce with Al Fresco All Natural Italian Chicken Sausage!

Serves 4

Prep Time: 10 min

Cooking Time: 20 min

1 Packet Al Fresco Sweet Italian Sausage

1 tbsp European Style Butter

5 cloves of Garlic (diced)

2 cups Heavy Cream

1 cup Basil (chopped)

1/2 cup Grated Parmesan 

1 tsp Sea Salt

2 tbsp European Style Butter 

1 cup Cherry Tomatoes

4 spiralized medium & firm zucchini (about 2 pounds)


  1. Cook sausage according to directions. 
  2. I prefer to sauté in a little flavored butter

Basil Parmesan cream sauce

  1. Heat 1 tsp butter in a large sauce pan using medium heat.
  2. Add garlic and sauté for 2 minutes.
  3. Pour in heavy cream and reduce cream mixture by half using low heat.
  4. Add in basil & Parmesan Cheese and stir until cheese is fully melted. 
  5. Pour basil Parmesan Cream sauce over zucchini noodles

Zucchini Noodles 

  1. Heat 1 tsp butter in a large sauté pan (large enough to accommodate zucchini noodles).
  2. Add tomatoes and sauté on medium heat for 2 minutes.
  3. Add zucchini noodles to pan and sauté for an additional 2 minutes. If liquid appears in the pan remove it.
  4. Pour basil Parmesan Cream sauce over zucchini noodles
By on October 19th, 2018

About Anthony Serrano

Born and raised in Arizona, Chef Anthony has worked in the restaurant business since his early teens. His family opened their first restaurant when he was 2 years old and he’s loved cooking for as long as he can remember. Chef Anthony’s family lives to cook and coming up with new creations is a family past time. In addition to learning much from his dad who is also a Chef, Anthony attended the prestigious Le Cordon Bleu College of Culinary Arts where he earned his Bachelor’s degree in Culinary Management. His specialties include Mexican and Italian cuisine.

Over the course of the past few years he has found a passion for competitive cooking. Chef Anthony has won over 60 awards in several state cooking competitions winning over $30,000 in prize money. Anthony has competed in the World Food Championship for 3 years running. In 2016 Chef Anthony became the Champion in the Recipe category at the World Food Championship with a breakfast recipe that won over the judges – a homemade bacon English muffin, a caramel apple and jalapeño sausage patty, purple potato hash, and a candied sausage poached egg all topped with a brown butter habanero hollandaise.

Currently, Anthony is the owner and executive Chef of El Palacio Restaurant & Cantina and Desert Rose Catering. His culinary point of view is nothing in the kitchen goes wrong you just have to adapt. Chef Anthony is a firm believer of adapting and overcoming in life and in the kitchen. He finds it fun to teach and inspire people to cook better and get over fears of cooking new and difficult dishes.

ChefAnthonySerrano.com will be a showcase for Chef Anthony to share his journey being Chef, dinning at the best restaurants whether they are fine dinning or small family owned restaurants, traveling, and competing in culinary competitions.

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