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Spicy Fettuccine with Sausage and Bell Peppers | Print |
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Serves 4

  • 1 tablespoon olive oil
  • 1 large onion, halved, thinly sliced
  • 1 each small red and green bell pepper, cored, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon oregano
  • 1 can (14 ounces) diced tomatoes, drained
  • ½ pound mild Italian sausage links, fully cooked, thinly sliced
  • 2 packages (9 ounces each) fresh fettuccine noodles
  • 2 to 4 tablespoons Frontera Red Chile Hot Sauce
  • Salt to taste
  • Very thinly sliced or finely shredded Parmesan cheese
  • Chopped fresh parsley for garnish 
  1. Heat the oil in a large skillet. Add the onion and cook, stirring until golden, about 7 minutes. Stir in the bell pepper strips, garlic and oregano; cook until crisp-tender, about 5 minutes. Stir in tomatoes and sliced, cooked sausage; simmer about 10 minutes.  
  2. Meanwhile, heat a large pot of water to the boil for the fettuccine and cook according to package directions. 
  3. Season the sausage mixture with Frontera Hot Sauce and salt. Toss cooked pasta with the tomato mixture. Serve immediately generously garnished with cheese and parsley.  
 

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