Cajun Sausage Fettuccine Alfredo
Ingredients:
1 tbsp The Olive Tap’s 100% Extra Virgin Olive Oil (your favorite)
1 pkg (12-14 oz) Cajun Andouille Smoked Sausage, cut into 1/2 inch slices
1 lb pkg Fettuccine
2 tbsp butter, divided
1 1/2 cups chicken broth, plus a splash more
3 cloves garlic, grated
2 tbsp tomato sauce (or 1 tbsp tomato paste)
2 tbsp The Olive Tap’s Cajun Blackening Seasoning
1 1/2 cups heavy cream
2 1/2 cups finely grated Parmesan cheese, divided
Finely chopped parsley, for garnish
Directions:
Bring a large pot of salted water to a boil over medium-high heat. Add the fettuccine and cook until al dente, 8-10 minutes, or according to the package directions.
Heat the EVOO in a large skillet over medium heat and add the smoked sausage slices. Cook for 3-4 minutes per side, turning occasionally until golden brown. Remove the sausage from the skillet, and tent with foil to keep warm.
Using the same skillet, add 1 tbsp of the butter and a splash of broth. Cook over medium heat, scraping the browned sausage bits from the bottom of the pan until the butter is melted. Add the garlic and tomato sauce (or paste) and cook for about 1 minute. Add the Cajun Blackening Seasoning and 1 1/2 cups broth. Stir, while cooking for about 1 minute, then slowly whisk in the heavy cream and bring to a boil. Reduce the heat to low to take down to a simmer. Whisk constantly while slowing adding the 2 cups of Parmesan until the sauce is slightly thickened. Add the remaining 1 tbsp of butter and whisk until melted.
Add the cooked fettuccine to the skillet, tossing to coat, adding tablespoons of pasta water as needed and up to 1/2 cup more Parmesan and toss until pasta is covered in sauce. Return the sausage to the skillet and garnish with parsley and more Parmesan.
Enjoy!
Recipe by Rick. adapted from Delish.com
Featured Products:
Cajun Blackening Seasoning
Koroneiki 100% Extra Virgin Olive Oil
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