Smoked Sausage Cajun Alfredo

 

 

 

 

 

 

 

Ingredients

12 oz fettuccine (or pasta of choice)
1 lb smoked sausage, sliced (andouille sausage works well)
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 bell pepper (red or green), diced
1 cup heavy cream
1 cup grated Parmesan cheese
1 teaspoon Cajun seasoning (adjust to taste)
½ teaspoon paprika
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
¼ teaspoon crushed red pepper flakes (optional, for extra heat)
2 tablespoons chopped fresh parsley (for garnish)
Lemon wedges (for serving, optional)

Instructions

Step 1: Cook the Pasta
In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
Step 2: Sauté the Sausage and Vegetables
In a large skillet, heat olive oil over medium heat.
Add the sliced smoked sausage and cook until browned, about 5-7 minutes.
Add the onion and bell pepper, cooking until softened, about 3-4 minutes.
Stir in the garlic and cook for an additional 30 seconds until fragrant.
Step 3: Make the Alfredo Sauce
Reduce the heat to low and add the heavy cream to the skillet. Stir well to combine.
Gradually add the Parmesan cheese, stirring continuously until melted and smooth.
Season the sauce with Cajun seasoning, paprika, salt, black pepper, and crushed red pepper flakes (if using). Taste and adjust seasoning as needed.
Step 4: Combine the Pasta and Sauce
Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
Cook for an additional 1-2 minutes to heat through