Ingredients
· 2 lbs fettuccine
· Sausage
· Salt & Pepper
· 12 slices bacon
· 1-2 tbsp Tony Chachere's Creole seasoning
· 2 cans of corn
· 1 large onion
· 3 red bell pepper
· 2 cups heavy cream
· 1 cup chicken stock
· Parmesan cheese
Directions
1. Cook bacon on a griddle and set aside. Meanwhile, slice the sausage and dice the onion and bell peppers.
2. Then add sausage, one can of corn, onion, and bell peppers to the skillet. Cook for 5-10 minutes to brown sausage and soften onion and bell peppers.
3. Break pasta in half and cook to al dente in a large pot.
4. Add 1 can of corn to the food processor, .5 tbsp creole seasoning, and pour heavy cream in just until it covers the corn, then puree.
5. Add chicken broth, corn puree, 1 tbsp creole seasoning, second can of corn, and the rest of the heavy cream to the skillet. Simmer to thicken for 3-4 minutes
6. Drain pasta, add to skillet
7. Stir in parmesean.
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