Cajun Pasta with Smoked Sausage

6 Ratings

6 Reviews

Prep 25 min
Total 25 min
Servings 6

Ready in 25 minutes, this fettuccine, sausage and veggie dish is a surefire bet for fans of spicy food.

By Betty Crocker Kitchens

Updated August 1, 2011

Ingredients

8

oz uncooked fettuccine
2

tablespoons vegetable oil
1

large onion, chopped (1 cup)
2

medium red or green bell peppers, thinly sliced
3

cloves garlic, finely chopped
1

package (14 oz) smoked sausage, cut into 1/2-inch slices
1

can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1

tablespoon Cajun seasoning
1/2

cup whipping cream
1/2

cup shredded Parmesan cheese (2 oz)

Steps

1

In 5-quart Dutch oven, cook and drain fettuccine as directed on package. Return to Dutch oven; cover to keep warm.
2

Meanwhile, in 12-inch nonstick skillet, heat oil over medium-high heat. Cook onion, bell peppers and garlic in oil 3 to 4 minutes, stirring frequently, until vegetables are crisp-tender. Add sausage; cook 3 to 4 minutes, stirring frequently, until vegetables are tender.
3

Stir tomatoes and Cajun seasoning into sausage mixture. Stir in whipping cream; cook uncovered 5 to 8 minutes, stirring occasionally, or until mixture is thickened.
4

Add sausage mixture to fettuccine in Dutch oven; toss to combine. Sprinkle with cheese and chopped fresh parsley, if desired.

After tossing the fettuccine and sausage mixture, transfer to a 13x9-inch pan. Cover and refrigerate until ready to bake. Heat in 375°F oven 30 to 40 minutes or until thoroughly heated.
For extra spice, add 1 teaspoon red pepper sauce.

Nutrition Facts

Serving Size: 1 Serving (1 1/2 Cups)

Calories: 560
Calories from Fat: 310

% Daily Value

Total Fat: 35g; 54%
Saturated Fat 14g 70% Trans Fat 1g
Cholesterol: 100mg; 34%
Sodium: 1890mg; 79%
Potassium: 320mg; 9%
Total Carbohydrate: 43g; 14%
Dietary Fiber 4g 18% Sugars 12g
Protein: 18g

% Daily Value*:

Vitamin A: 50%; 50%
Vitamin C: 60%; 60%
Calcium: 15%; 15%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 1 High-Fat Meat; 5 Fat;