Recipe: Fiery Fettuccine (with Kielbasa, in a red pepper cream sauce)

FIERY FETTUCCINE

"Here's a fettuccine you've never seen before. It's super easy to make, relying on already-cooked sausage and a jar of roasted red bell peppers for fantastic flavor."

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

Cook fettuccine as directed on package; drain.

While fettuccine is cooking, place heavy cream, Creole seasoning and 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 green onions.

*Cajun seasonings are boldly flavored spice blends. Although many types are available in the grocery store spice aisle, most contain some combination of garlic, onion, chilies, black pepper, mustard and celery.

Adapted from source: Betty Crocker