Spicy Fettuccine Alfredo Marinara

Some days I can't decide if I want some creamy alfredo drenched pasta or some good old-fashioned spaghetti. This poses a dilemma but why not have both? AT THE SAME TIME!?! Seriously! Why are carbs so freaking delicious? 

Spicy Fettuccine Alfredo Marinara

1 tbsp vegetable shortening

1 lb. box fettuccine

1 tsp salt

2 lbs. ground hot Italian sausage

1 sweet onion, finely chopped

4 cloves garlic, minced

1 tsp Cajun seasoning, divided

¼ red chili pepper flakes

2 tsp oregano, chopped

2 tsp basil, chopped

15 oz. can tomato sauce

3 oz. tomato paste

¼ cup butter

½ tbsp flour

1 ½ cups heavy cream

4 oz. parmesan cheese, shredded

2 cups mozzarella cheese, shredded

¼ tsp smoked paprika

1 tbsp parsley, chopped

Preheat the oven to 350°F. Grease a 9”x13” baking dish with shortening. Set aside. In a stock pot, bring water to a boil for the pasta. Add salt once the water is boiling and then add the pasta. 

Cook for about 10 minutes, or until al dente. Reserve ¼ cup of pasta water. Set aside and drain the pasta in a large colander. Add the pasta back to the stock pot and set aside. In a large skillet, cook the sausage and onions over medium high heat until the sausage is browned and the onions are tender. Add the garlic to the sausage and cook until fragrant, about 1 minute. 

Add ½ tsp of Cajun seasoning, pepper flakes, oregano, and basil to the sausage. Stir and allow to cook for about 1 minute. 

Then, add the tomato sauce and paste. Stir to combine. Cover and lower heat to medium low. 

Let it simmer while you make the white sauce, stirring occasionally. In a medium saucepan over medium heat, melt the butter. Sprinkle the flour over the melted butter. Whisk to combine until it is smooth. Slowly pour in the heavy cream, whisking constantly until the flour mixture and cream are well combined and not lumpy. 

Add in the Parmesan a little at a time. Continue stirring until melted. Add ¼ tsp Cajun seasoning. 

Next, add in the reserved pasta water and stir. Pour the cheese sauce over the pasta in the stock pot. Use tongs to gently mix the sauce and pasta together. Once all the pasta is well incorporated, add the pasta to the baking dish. Spread the pasta out evenly. 

Add the sausage mixture over the top of the pasta and spread evenly. 

Top the sausage mixture with mozzarella cheese. 

Bake the uncovered for 20 minutes or until the cheese is melted. Remove from the oven and sprinkle the remaining Cajun seasoning, paprika and parsley over the top of the cheese. Allow the dish to cool for about 5 minutes before serving.

NOTES:

I prefer to use fresh herbs but you can used dried herbs you'd like. You may want to scale the measurement back a bit. The grasshoppers went to town on my herb garden so I ended up using dried basil and everything came out just fine.

If you a pressed for time (or feeling a little lazy), you can always use store bought marinara and/or alfredo sauce. This will trim some cooking time as well as eliminate some dirty dishes.

ENJOY!!

~ Asha Cole