Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 306.16 Kcal (1282 kJ) | ||
| Calories from fat | 236.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.3g | 40% | |
|---|---|---|---|
| Cholesterol | 82.57mg | 28% | |
| Sodium | 521.61mg | 22% | |
| Potassium | 35.86mg | 1% | |
| Total Carbs | 10.39g | 3% | |
| Sugars | 1.64g | 7% | |
| Dietary Fiber | 0.44g | 2% | |
| Protein | 8.74g | 17% | |
| Vitamin C | 7.8mg | 13% | |
| Iron | 2mg | 11% | |
| Calcium | 24.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 290.75 Kcal (1217 kJ) | ||
| Calories from fat | 224.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.98g | 40% | |
|---|---|---|---|
| Cholesterol | 78.41mg | 28% | |
| Sodium | 495.35mg | 22% | |
| Potassium | 34.06mg | 1% | |
| Total Carbs | 9.86g | 3% | |
| Sugars | 1.56g | 7% | |
| Dietary Fiber | 0.42g | 2% | |
| Protein | 8.3g | 17% | |
| Vitamin C | 7.4mg | 13% | |
| Iron | 1.9mg | 11% | |
| Calcium | 22.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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