Cajun pasta with smoked sausage


Betty Crocker The Big Book of Pasta (Betty Crocker Big Book)

  • Yield: 6 Servings
  • Preparation Time: 25 Minutes
  • Total Time: 25 Minutes


  • 8 oz uncooked fettuccine
  • 2 tablespoons vegetable oil
  • 1 large onion, chopped (1 cup)
  • 2 medium red or green bell peppers, thinly sliced
  • 3 cloves garlic, finely chopped
  • 1 package (14 oz) smoked sausage, cut into ½-inch slices
  • 1 can (28 oz) fire-roasted crushed tomatoes, undrained
  • 1 tablespoon Cajun seasoning
  • ½ cup heavy whipping cream
  • ½ cup shredded Parmesan cheese
  • Chopped fresh parsley, if desired
How to Make It
  1. In Dutch oven or large saucepan, cook and drain fettuccine as directed on package; return to pan. Cover to keep warm.
  2. Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion, bell peppers and garlic in oil 3 to 4 minutes, stirring frequently, until vegetables are crisptender. Add sausage; cook 3 to 4 minutes, stirring frequently, until browned.
  3. Stir tomatoes and Cajun seasoning into sausage mixture. Stir in whipping cream; cook uncovered 5 to 8 minutes, stirring occasionally, or until mixture is thickened.
  4. Add sausage mixture to fettuccine in Dutch oven; toss to combine. Sprinkle with cheese and parsley.

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