Savory Smoked Sausage Cajun Alfredo Recipe Spicy Creamy Pasta

Instructions:

1. Boil fettuccine according to package directions until al dente. Reserve at least 1 cup of the starchy pasta water before draining.
2. Slice the Andouille sausage into half-moons. In a large, deep skillet, cook the sausage over medium heat until lightly browned and the fat has rendered slightly (about 5-7 minutes). Remove sausage with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the pan.
3. Add the butter to the reserved sausage fat in the skillet. Once melted, whisk in the flour to create a smooth paste (roux). Cook for 1 minute until it smells slightly nutty.
4. Stir in the diced onion and cook until softened (3 minutes). Add the minced garlic and cook for 1 minute more until fragrant—do not let it burn.
5. Sprinkle in the Cajun seasoning and thyme. Whisk well. Gradually pour in the 1/2 cup of broth, whisking constantly to ensure no lumps form.
6. Reduce heat to low. Slowly pour in the heavy cream, whisking continuously. Bring the mixture to a bare simmer (small bubbles around the edges), but do not allow it to boil rapidly.
7. Remove the skillet from the heat entirely. Gradually add the grated Parmesan cheese, a handful at a time, stirring constantly until the sauce is smooth and glossy. If the sauce is too thick, thin it with a splash of the reserved pasta water.
8. Return the cooked sausage to the sauce. Toss the drained pasta directly into the skillet, ensuring every strand is coated in the Bayou Alfredo. Season with salt and pepper to taste.
9. Dish immediately, garnished generously with fresh parsley.