Recipe of the Week (52-3)

This was an easy recipe, and a yummy one. Not necessarily the most healthy, but definitely worth a try. (We'll be eating this one again for sure.) Oh yeah, don't let the name scare you, it's not too hot.

Fiery Fettuccine
(Betty Crocker's Good and Easy Cookbook)
8 oz. uncooked fettuccine
1 cup heavy whipping cream
1 teaspoon Creole or Cajun seasoning
1 jar (7 oz.) roased red bell peppers, drained
1/2 lb. smoked sausage, cut into 1/4" slices
2 medium green onions, sliced (1/4 cup)

1. Cook and drain pasta as directed on package.

2. Wile pasta is cooking, place whipping cream, Creole seasoning and bell peppers in blender of food processor. Cover and blend on high speed until smooth.

3. pour pepper mixture into 12" skillet. Cook over medium heat, stirring occasionally, until mixture thickens. Stir in sausage; heat through but do not boil.

4. Serve sausage mixture over fettuccine. Sprinkle with onions.




Okay, so it was yummy, but next time I think I'll do a few things differently. I'm going to get 'Fire Roasted Red Peppers' instead of just the regular kind. We actually though it could use a little more heat. That being said, I'll probably add a bit more seasoning too. If you are sausage people though, it was dang good. (I also like that it is a 'red sauce' that isn't tomato. Your tastebuds expect tomato, and get something entirely different. I'm a fan.)