Spicy Smoked Turkey Fettuccine
Indulge in the rich flavors of this spicy smoked turkey fettuccine, inspired by Betty Crocker's quick and delicious expertise. Perfect for busy weeknight dinners, this dish combines the savory taste of smoked turkey sausage with the creamy goodness of fat-free evaporated milk and roasted red peppers. The added kick from Cajun seasoning elevates this pasta to a whole new level, making every bite a celebration of flavors. Ideal for families or gatherings, consider doubling the recipe to satisfy those with hearty appetites. Serve it hot for a delightful meal that balances health with indulgence.
4
Servings
N/A
Calories
6
Ingredients
Ingredients
fettuccine pasta
8 ounces (cooked according to package directions)
smoked turkey sausage
8 ounces (sliced)
fat-free evaporated milk
1 cup (none)
roasted red peppers
7 ounces (drained)
cajun seasoning
1 teaspoon (none)
green onion
1/4 cup (snipped)
Instructions
1
Begin by cooking the fettuccine pasta in a large pot of boiling salted water according to the package directions until al dente. Drain and set aside.
2
While the pasta is cooking, prepare the sauce. In a blender, combine the fat-free evaporated milk, drained roasted red peppers, and Cajun seasoning. Blend until smooth and well combined. Alternatively, use an immersion blender directly in the pot.
3
Transfer the blended mixture into a large saucepan over medium heat. Allow it to warm gently, stirring occasionally until it slightly thickens—be careful not to bring it to a boil.
4
Once the sauce has thickened, add the sliced smoked turkey sausage and the cooked fettuccine. Gently toss everything together until the pasta is fully coated with the sauce.
5
Finally, fold in the snipped green onions, allowing them to mix into the dish. Reduce heat to low and let everything warm through for another minute or two before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Smoked Turkey Fettuccine?
Spicy Smoked Turkey Fettuccine is a quick and delicious pasta dish that combines smoked turkey sausage, a creamy sauce made from fat-free evaporated milk and roasted red peppers, and a kick of Cajun seasoning.
How many servings does this recipe yield?
This recipe is designed to serve 4 people.
What type of pasta is recommended?
The recipe calls for 8 ounces of fettuccine pasta, cooked according to the package directions until al dente.
What kind of milk is used in the sauce?
The recipe uses 1 cup of fat-free evaporated milk to create a creamy texture while keeping the dish lighter.
How is the sauce for this pasta made?
The sauce is made by blending fat-free evaporated milk, drained roasted red peppers, and Cajun seasoning until smooth.
What provides the spicy flavor in this dish?
The primary source of heat is 1 teaspoon of Cajun seasoning, which adds a flavorful kick to the creamy sauce.
What type of protein is used?
The recipe features 8 ounces of sliced smoked turkey sausage.
How do I prepare the roasted red peppers?
You should use 7 ounces of roasted red peppers and ensure they are thoroughly drained before blending them into the sauce.
Can I use an immersion blender for the sauce?
Yes, you can use either a standard blender or an immersion blender directly in the pot to combine the milk, peppers, and seasoning.
Should the sauce be boiled?
No, the sauce should be warmed gently over medium heat until it slightly thickens, but you should be careful not to let it reach a boil.
When do I add the turkey sausage?
The sliced smoked turkey sausage is added to the saucepan once the sauce has thickened, along with the cooked fettuccine.
What is used as a garnish?
The dish is finished by folding in 1/4 cup of snipped green onions just before serving.
Is this recipe easy for weeknights?
Yes, it is described as a quick and delicious meal perfect for busy weeknight dinners.
Can I double this recipe?
Absolutely, the description suggests doubling the recipe to satisfy larger families or those with hearty appetites.
Is this a healthy pasta option?
Yes, it balances indulgence with health by using lean turkey sausage and fat-free evaporated milk.
How should the fettuccine be cooked?
Cook the fettuccine in a large pot of boiling salted water until it is al dente, then drain it.
Can I use regular milk instead of evaporated milk?
While you can use regular milk, evaporated milk provides a thicker, creamier consistency that is characteristic of this specific sauce.
What is the prep for the green onions?
The green onions should be snipped into small pieces before being folded into the pasta.
Can I add other vegetables?
Yes, though the recipe focuses on roasted red peppers, adding spinach or mushrooms would complement the flavors well.
Is the Cajun seasoning very hot?
The heat depends on the brand of Cajun seasoning you use; 1 teaspoon generally provides a moderate kick.
How long does the final dish need to warm through?
After combining all ingredients, let the dish warm on low heat for another minute or two.
Can I substitute the turkey sausage?
Yes, you could use smoked chicken sausage or a spicy andouille sausage if you prefer a different meat.
What is the inspiration behind this recipe?
This recipe is inspired by the quick and delicious cooking style of Betty Crocker.
What is the texture of the sauce?
The sauce is smooth and creamy due to the blending of the evaporated milk and roasted peppers.
Does the recipe require salt?
The pasta should be cooked in salted water, and the Cajun seasoning usually contains enough salt for the rest of the dish.
Is this recipe suitable for gatherings?
Yes, it is ideal for families or small gatherings, especially when doubled.
Can I use a different pasta shape?
While fettuccine is recommended, other long noodles like linguine or even penne would work well with this sauce.
How much Cajun seasoning should I use?
The recipe calls for 1 teaspoon of Cajun seasoning.
What is the role of the roasted red peppers?
They provide both a vibrant color and a sweet, smoky depth to the blended cream sauce.
How do I ensure the pasta is fully coated?
Gently toss the cooked fettuccine and sliced sausage in the saucepan until every strand is covered in the creamy Cajun sauce.