8 oz. uncooked fettuccine
1 cup heavy whipping cream
1 tsp. Creole or Cajun seasoning
1 jar (7 oz.) roasted red bell peppers, drained
1/2 lb. fully cooked smoked sausage, cut into 1/4" slices
2 med. green onions, sliced (1/4 cup)
Cook and drain fettuccine as directed on package.
While fettuccine is cooking, place whipping cream, Creole seasoning
and bell peppers in blender
or food processor. Cover and blend on high speed until smooth.
Pour pepper mixture into 12" skillet. Cook over medium heat, stirring
occasionally, until mixture thickens.
Stir in sausage; heat through but do not boil.
Serve sausage mixture over fettuccine. Sprinkle with onions. Yield: 4