Gouda Apple Chicken Sausage with Garlic Alfredo Pipette

So I don't often use a lot of pre-made stuff but I stumbled across Chicken Apple Gouda Sausages by Johnsonville and I bought a pack with a coupon.  Let me tell you, I'm hooked, they taste great and aren't that bad for you (relatively in the sausage world)!  I also don't eat a lot of pasta, simply because I'm not a fan of tomato sauce and alfredo sauce isn't that great for you.  But I had just gotten home from a workout; I was sweaty, cold, hungry and craving something warm and filling.  Rooting through my cabinets I found some pasta and some Garlic Alfredo sauce and decided that I really, really wanted pasta.  I cooked about 2 cups of pasta, splitting it in half for dinner and lunch.  Let me tell you, this is something I'll be making again soon!  Delicious!

Pipette pasta or something else that holds sauce well
Johnsonville Chicken Apple Gouda Sausage, sliced thin on a diagonal
Garlic Alfredo sauce
Parmesan Cheese

Bring a  large pan of water with salt in it to a boil.  Add pasta, I used about 2 cups of Pipette.  Cook this for 8 to 9 minutes or until al dente.  In a separate skillet, saute the Chicken Sausage until it's light brown on both sides.  Drain the pasta and add back to the hot pan, setting it back on the hot burner, but make sure the burner is off.  The residual heat from the pan and burner will finish drying the pasta and heat the cold sauce.  Add a quarter cup of the Garlic Alfredo sauce and the sauce back to the pot.  Serve piping hot and garnish with a pit of Parmesan Cheese. Enjoy!