fettuccine with andouille creole cream sauce
Fettuccine with andouille creole cream sauce is an easy weeknight meal that's loaded with big cajun flavours.
- 2-3 andouille sausages - you can substitute kielbasa but it's not the same
- 2 red bell peppers chopped
- 1/2 jalapeño finely minced
- 1 clove garlic
- 2 tsp creole seasoning
- 1 Tbsp tomato paste mixed with 2 Tbsp water
- 2 Tbsp butter
- 1 cup heavy cream (35% milk fat)
- 12 oz fettuccine
- salt to taste - start with 1/2 tsp
Cook the fettuccine in well salted water about one minute less than the directions specify. You can cook the pasta while you make the sauce.
Melt the butter in a skillet large enough to hold the sauce and pasta.
Add the sausage and red pepper and cook until the sausage is brown and the pepper is soft, around 3-4 minutes
Mix in the garlic, jalapeño and creole seasoning. Cook about one minute. Don't let the spices burn.
Add the tomato paste, stir and cook another minute.
Stir in the cream and bring to a simmer.
Taste and adjust the salt before you add the pasta.
Add the cooked pasta, stir to combine and cook about 2 minutes.
Serve and enjoy.
You often see cajun or creole recipes suggest kielbasa as a substitute for andouille. It's not the same but it will do in a pinch. You could try a chorizo in this dish as well.
This recipe calls for a lower salt creole seasoning. If you are using a different creole seasoning you may already have enough salt. Taste the sauce before you add any more.
Serving: 4servings | Calories: 721kcal | Carbohydrates: 67g | Protein: 20g | Fat: 41g | Saturated Fat: 21g | Cholesterol: 195mg | Sodium: 420mg | Potassium: 535mg | Fiber: 4g | Sugar: 4g | Vitamin A: 3475IU | Vitamin C: 80.5mg | Calcium: 77mg | Iron: 2.5mg