Have the ingredients on hand. Chop a couple red peppers. Crush some garlic. Boil some pasta. That’s about it. Fry it up, toss the pasta in the cream sauce and serve. In a little more time than it takes to make a peanut butter sandwich, dinner is on the table. Fettuccine with creole andouille cream sauce is better than a peanut butter sandwich though. I promise.
There’s a bit of wisdom in this recipe that you should seriously consider applying whenever you make pasta. It’s simple. And it’s a good tip. Finish cooking your pasta in the sauce. Add a bit of pasta cooking water to the sauce if it gets too thick. It’s all about getting the sauce to coat the pasta. This is not my opinion. It’s the opinion of really smart people who know stuff about food. Google it. Serious Eats. The Kitchn. Cook’s Illustrated. Even Rachel Ray is on board. Strive to be better than Olive Garden. It’s really not that hard.
