Ingredients:

  • 1 pound (450g) Cajun sausage, such as andouille, sliced into 1/4-inch rounds.
  • 1 tablespoon (15ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, cored, seeded, and chopped (approx. 1 cup)
  • 1 teaspoon Cajun seasoning (store-bought or homemade)
  • 1/2 cup (113g) unsalted butter
  • 2 cups (475ml) heavy cream
  • 1 cup (113g) freshly grated Parmesan cheese, plus more for serving
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 2 Tablespoons chopped fresh parsley, for garnish
  • 1 pound (450g) fettuccine pasta

Instructions:

  1. Cook fettuccine according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. Heat olive oil in a large skillet or Dutch oven over medium heat. Add sausage and cook until browned and slightly crispy. Remove sausage from skillet and set aside. Add onion and bell pepper to the skillet and cook until softened, about 5 minutes. Add garlic and Cajun seasoning; cook for another minute until fragrant.
  3. Melt butter in the same skillet over medium heat. Add heavy cream and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for about 5 minutes, or until slightly thickened. Gradually whisk in Parmesan cheese until melted and smooth. Season with nutmeg, salt, and pepper.
  4. Add cooked pasta and sausage to the Alfredo sauce. Toss to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached. Serve immediately, garnished with chopped parsley and extra Parmesan cheese.