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Fettuccini with Andouille Creole Creme Sauce Recipe

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This recipe for Fettuccini with Andouille Creole Creme Sauce is from The Bigras Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2-3 andouille sausages chopped
2 red bell peppers chopped
1 clove garlic
1 Tbsp creole seasoning
2 Tbsp tomato paste
1/4 cup water
2 Tbsp butter
2 cup heavy cream (35% milk fat)
12 oz fettuccine
salt to taste

Directions:
Directions:
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, cayenne and creole seasoning. Cook about one minute. Don't let the spices burn.
Mix the tomato paste with the water and add to the pan. 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.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
You can also use any kind of spicy cooked sausage.

 

 

 

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