Prep Time: 15 mins
Cook Time: 20 mins
What You'll Need:
2 cups Snowville Creamery Whipping Cream
1 pound spaghetti
1 pound andouille sausage
3 tbsp fresh garlic, chopped fine
1 cup onion, 1/8 inch strips
1 cup green bell pepper, julienned
3/4 cup golden tequila
Salt, to taste
Ground white pepper, to taste
Fresh Italian parsley, chopped fine for garnish
1 cup grated Romano cheese
Bring four quarts of salted water to a rolling boil. Cut Andouille sausage on the bias into thin slices.
Cook the pasta until "al dente", drain and store in a lightly oiled bowl, toss and cover until needed.
Heat olive oil in a 14" saute pan over medium heat. Add garlic, saute lightly for a few minutes - do not brown!
Add sausage and cook for 2-3 minutes. Increase heat to high, add tequila and ignite - be careful with this step. If you wish not to ignite tequila, we understand the flavor won't be diminished.
Add the roasted red peppers and allow the flames to burn out.
Add Snowville Creamery whipping cream and allow the sauce to reduce by half the original volume.
Add the pasta to the sauce, reduce heat to low and toss until well mixed.
Remove from heat, plate up your create, garnish each plate with the chopped parsley and grated Romano cheese. Enjoy!