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Pepper Fettuccine, hot




Source of Recipe


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List of Ingredients




Pepper Fettuccine, hot

8 ounces uncooked fettuccine
1 cup whipping (heavy) cream
1 teaspoon Creole or Cajun seasoning
1 7-ounce jar roasted red bell peppers -- drained
1/2 pound smoked sausage -- cut into 1/4-inch slices
2 medium green onions -- sliced (1/4 cup)

Cook and drain pasta as directed on package.

While pasta 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-inch 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
servings.


Per Serving: 624 Calories; 40g Fat (57.9% calories from fat); 17g
Protein; 49g Carbohydrate; 3g Dietary Fiber; 122mg Cholesterol; 619mg
Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0
Non-Fat Milk; 7 Fat; 0 Other Carbohydrates.

Recipe