Italian Nachos with Spicy Sausage and Pesto Alfredo | Sip and Spice

Italian Nachos

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 1 lb sausage
  • 1 baguette
  • 2 vine tomatoes chopped
  • 3 pickled cherry peppers drained and chopped
  • 1/4 red onion chopped
  • 2 tablespoons olive oil
  • 2 tablespoons shredded Parmesan
  • 1 tablespoon chopped fresh basil

Pesto Alfredo Sauce

  • 1 tablespoon pesto
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cloves garlic
  • 1 1/2 cups almond milk
  • 1 tbsp Italian seasoning
  • 1 tsp parsley
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 3/4 cup freshly shredded Parmesan
  • 1 tablespoon cream cheese


  1. In a small saucepan, start the pesto alfredo. Melt the butter over medium heat until bubbling, then add in the flour. Stir to completely combine, then let cook for 2 minutes. Add in the crushed garlic and let cook another minute. Slowly add in the almond milk and stir well. Pour in the pesto, Italian seasoning, parsley, oregano, salt, pepper and onion powder. Whisk together and let cook over medium heat for about 15 minutes until thickened. Add in the Parmesan and cream cheese and stir to melt completely. Set aside.

  2. In a saute pan over medium-high heat, crumble the sausage and brown, stirring frequently. Cook for 8-10 minutes until cooked through and set aside.

  3. In a small bowl, combine the chopped tomatoes, cherry peppers and red onion. Drizzle in the olive oil and stir together. Set aside.

  4. Slice the baguette in thin, 1/2 inch slices. Place on a sheet pan and spray with olive oil. Put it under the broiler and toast for 2 minutes. Flip and toast the other side.

  5. Time to build the nachos! Preheat the oven to 350ºF. Layer the toast, sausage, pesto alfredo, tomato and cherry pepper relish, shredded parmesan and fresh basil. Bake for 10-15 minutes, then dig in!