Blackened andouille fettucini alfredo

What you'll need
  • 2 T butter
  • 1/2 onion, finely diced
  • 1/2 green bell pepper, finely diced
  • 1 clove garlic, minced
  • salt and pepper
  • 2 links fresh andouille sausage, sliced
  • 1/4 cup white wine
  • 1 1/2 cups diced canned tomatoes
  • 1 chicken bouillon cube
  • 2 t blackening seasoning or to taste
  • pinch dried basil leaves, rubbed
  • 1/2 cup heavy cream
  • 8 oz cooked fettucini
  • freshly grated Parmesan or Monterey Jack cheese
Preparation: Cooking: Time to table: Serving: 2 people

This truly original recipe combines Italian, a little Mexican and Creole.

  1. Heat a large cast iron skillet or frying pan over high heat on your grill. Add andouille sausage and sauté a few minutes, til lightly blackened. Add onion and bell pepper and sauté til crisp tender, 3 to 4 minutes. Add garlic, and sauté a few seconds.  Stir in wine and reduce.
  2. Add crushed tomatoes, bouillon and blackening seasoning.
  3. Bring to a boil, reduce the heat, and simmer 8 to 10 minutes. Add cream and basil to taste. Simmer til thickened.
  4. Cook pasta according to package. Drain and return to hot cook pot. Stir in pasta and sauce. Taste and adjust as desired.
  5. Serve this absolutely fantastic dish with the grated cheese.

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