Cajun Smoked Sausage (Print Version)
# Ingredients:
→ Pasta
01 -
Half a pound of fettuccine
→ Main Components
02 -
2 cups (476g) heavy cream
03 -
4 tablespoons (57g) butter, unsalted
04 -
One smoked sausage ring (13.5 ounces), cut into thin slices
→ Seasonings
05 -
1 tbsp garlic, chopped
06 -
1 tsp kosher salt
07 -
1 tbsp Cajun seasoning
08 -
1/4 tsp red pepper flakes, crushed
09 -
1/2 tsp black pepper, ground
→ Finishing
10 -
About 1 cup (100g) parmesan, grated
11 -
Parsley, chopped, for sprinkling
# Instructions:
01 -
Fill a big pot with salted water and bring it to a boil. Add the fettuccine and cook it according to the time on the package—should take around 8–10 minutes until it's tender but firm.
02 -
Warm up a skillet at medium heat. Cook the sausage slices until golden brown, about 2-3 minutes per side. Wrap them in foil to keep them warm.
03 -
In the same pan, melt the butter over a medium flame. Stir in the chopped garlic and cook for about a minute until you can really smell it.
04 -
Pour the cream into the skillet. Add Cajun seasoning, salt, ground pepper, and red chili flakes. Let it gently bubble while you stir it every so often.
05 -
Lower the heat and simmer for 6 to 8 minutes. The sauce will thicken as it cooks.
06 -
Add the parmesan and stir until it melts completely, creating a smooth, creamy texture.
07 -
Toss the drained pasta and cooked sausage into the sauce. Stir it all together until evenly coated.
08 -
Sprinkle some parsley on top for a fresh touch and dig in while it's still hot.
# Notes:
01 -
Ready in just 30 minutes
02 -
Adjust the heat level by changing the amount of Cajun spice