By Victoria Hart Glavin of Tiny New York Kitchen
Sausage Fettuccine Alfredo. Feel free to add additional ingredients such as peas, tomatoes, or any favorite vegetables. Just stir them in and simmer.
6 Sweet Italian Sausages (Cut Into Pieces)
2 Garlic Cloves (Minced)
8 Ounces Fettuccine
2 Cups Heavy Cream
2 Teaspoons Cajun Seasoning
1/2 Cup Grated Parmesan Cheese
Boil fettuccine in heavily salted water until al dente. Remove from heat, drain, and set aside. Do NOT rinse.
In a large-size skillet sauté sausages and garlic for 10 minutes over a medium-high heat until done. Add cream and Cajun seasoning and bring to a boil.
Reduce heat and simmer for 4 minutes until mixture begins to thicken.
Stir in Parmesan cheese and add fettuccine. Toss well.
Transfer to serving bowl and serve. Serves 4.
Prep Time: 20 Minutes
Cook Time: 14 Minutes
Total Time: 34 Minutes
“Work With What You Got”
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.