Cajun Smoked Sausage (Print Version)
# Ingredients:
→ Pasta
01 -
1/2 pound fettuccine
→ Main Components
02 -
2 cups (476g) heavy cream
03 -
4 tablespoons (57g) unsalted butter
04 -
1 smoked sausage ring (13.5 ounces), sliced into thin rounds
→ Seasonings
05 -
1 tsp kosher salt
06 -
1/4 tsp crushed red pepper flakes
07 -
1 tbsp Cajun seasoning
08 -
1/2 tsp ground black pepper
09 -
1 tbsp chopped garlic
→ Finishing
10 -
Grated parmesan (about 1 cup/100g)
11 -
Chopped parsley for sprinkling on top
# Instructions:
01 -
Boil a big pot of water with salt. Toss in the fettuccine and let it cook following the package instructions—should take 8 to 10 minutes until it's just tender.
02 -
Heat a skillet over medium. Fry the sausage pieces on both sides—takes about 2-3 minutes each—until they turn golden. Keep them warm by covering with foil.
03 -
Melt the butter over medium in that same skillet. Stir in the garlic, cooking for about 60 seconds until it smells amazing.
04 -
Pour in the cream and mix in the Cajun spices, salt, black pepper, and crushed red chili. Let it boil gently while stirring here and there.
05 -
Turn the heat to low and let the sauce bubble gently for about 6 to 8 minutes. It should start to thicken up now.
06 -
Sprinkle in parmesan, stirring until it melts completely and the sauce is velvety.
07 -
Throw the pasta and sausage into the skillet. Stir until they're coated nicely in the creamy sauce.
08 -
Top with parsley for some freshness and enjoy while it's piping hot.
# Notes:
01 -
Takes just half an hour from start to finish
02 -
Make it more or less spicy by using more or less Cajun spice mix