Ingredients
Scale
- 8 ounces fettuccine or linguine
- 1 pound rattlesnake sausage, casings removed
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine or linguine according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the rattlesnake sausage and cook until browned, breaking it up with a spoon as it cooks.
- Add diced onion and garlic to the skillet, sautéing until the onion is translucent.
- Stir in the sliced red bell pepper and cook for an additional 3-4 minutes until softened.
- Reduce heat to low and pour in the heavy cream and chicken broth, stirring to combine. Allow the sauce to simmer for about 5 minutes.
- Mix in the grated Parmesan cheese, red pepper flakes, salt, and pepper. Stir until the cheese has melted and the sauce is creamy.
- Add the cooked pasta to the skillet, tossing to coat the pasta in the sauce. Cook for 2-3 minutes to heat through.
- Serve hot, garnished with fresh parsley.
Notes
- For a milder dish, reduce the amount of red pepper flakes.
- Substitute rattlesnake sausage with any spicy sausage if unavailable.
- This dish pairs well with a crisp green salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 2 grams
- Sodium: 800 milligrams
- Fat: 35 grams
- Saturated Fat: 15 grams
- Carbohydrates: 60 grams
- Fiber: 3 grams
- Protein: 25 grams
- Cholesterol: 90 milligrams