Ingredients:

  • 1 lb fettuccine pasta
  • 1 tbsp salt
  • 12 oz smoked sausage, sliced into rounds
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 tsp Cajun seasoning
  • ½ cup reserved pasta water

Instructions:

  1. Boil a large pot of salted water. Add the fettuccine and cook until al dente (usually 1–2 minutes less than package directions). Reserve ½ cup of the pasta water before draining.
  2. Heat olive oil in a large skillet over medium-high heat. Add the sliced smoked sausage and cook without stirring too often until rounds develop a mahogany-colored crust on both sides. Remove sausage from the pan and set aside.
  3. Lower the heat to medium. Melt the butter into the rendered sausage fat, then add the minced garlic and sauté for 60 seconds until fragrant.
  4. Pour in the heavy cream and Cajun seasoning; simmer for 3–5 minutes until the sauce thickens slightly. Stir in the Parmesan cheese until melted and velvety.
  5. Return the browned sausage and cooked fettuccine to the skillet. Using tongs, toss together, adding reserved pasta water one tablespoon at a time until the sauce clings perfectly to the noodles.