Instructions

• Cook your fettuccine pasta the usual way, according to the package. Drain it good and set it aside for later.
• Heat your pressure cooker base or a skillet insert with 2 tablespoons olive oil over medium. Toss in those sliced smoked sausage pieces and let them brown up for about 5 to 7 minutes. You’ll notice that smoky smell right away.
• Add chopped bell pepper, onion, and garlic to the sausage. Sauté it all about 5 minutes until veggies get tender and kinda sweet. Stir it often so nothing sticks or burns.
• Sprinkle in the tablespoon of Cajun seasoning and stir to coat everything evenly. Pour in the 2 cups heavy cream and bring it to a simmer right in that cooker.
• Stir in your grated Parmesan cheese slowly until the sauce gets silky and smooth. Be patient here; the cheese melts just right if you keep stirring gently.
• Toss that cooked fettuccine pasta into the sauce and mix everything well. Add salt and pepper to taste. When you’re ready, garnish with fresh parsley and serve hot. You’re dang close to a taste explosion.