Fiery Fettuccine

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

Note: Using roasted red peppers from a jar saves lots of roasting time in
the kitchen! Look for them near the spaghetti sauces and Italian
ingredients or near the canned vegetables in your grocery store.

Makes 4 servings
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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe displayed with permission from General Mills, Inc.