Ingredients:
1 16-oz. package Premio Sweet Italian Sausage
1 12-oz. package fettuccine, dried or fresh
1 large red bell pepper, cut into thin strips
1 large orange bell pepper, cut into thin strips
4 tbsp. garlic, minced
1/2 tsp. cayenne pepper
1 cup sour cream, full fat or low-fat
1 cup chicken broth
1 cup parmesan cheese, shredded or grated
1/2 tsp. sea salt
1/2 tsp. ground pepper
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Fettuccine with Sweet Pepper-Cayenne Sauce:
1. Place olive oil in a medium-sized skillet over low heat for one minute.
2. Remove Premio Sweet Italian Sausage from the package. Cut the casing lengthwise, and squeeze the sausage into the skillet with the hot olive oil. Turn heat to medium-high. Cook Premio Sweet Italian Sausage for five to seven minutes, crumbling sausage during cooking using a spoon or spatula. Turn off heat when the sausage is brown and no longer pink.
3. Bring four quarts of water to boil in a large pot on the stove over high heat. Add fettuccine. Reduce heat to medium-high. Cook fettuccine per package instructions. Drain the pasta.
4. Sauté red pepper strips, orange pepper strips, minced garlic and cayenne pepper in a large skillet over medium heat for about four minutes.
5. Add sour cream and chicken broth to the pepper mixture. Simmer over low-medium heat for four minutes. Add Premio Sweet Italian Sausage to the pepper, sour cream and chicken broth mixture. Remove the skillet from heat.
6. Add shredded or grated parmesan cheese, sea salt and black pepper to the sausage, pepper and sour cream mixture. Stir ingredients well.
7. Add drained fettuccine to the skillet and carefully mix all ingredients to coat the noodles. Serve pepper fettuccine featuring Premio Sweet Italian Sausage while still warm with toasted garlic bread and a fresh green salad.