Cajun Sausage Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces rigatoni or penne pasta
02 -
1 cup chopped mixed bell peppers
03 -
½ cup chopped onion
04 -
12 ounces Andouille or kielbasa sausage, cut into slices
→ Sauce & Seasonings
05 -
1½ cups chicken stock
06 -
1 cup heavy whipping cream
07 -
2 tablespoons Cajun spice blend
08 -
1 cup grated Parmesan cheese
09 -
¼ teaspoon optional cayenne pepper
10 -
A pinch of garlic powder (½ teaspoon)
11 -
Sprinkle of salt and black pepper, as needed
→ Additional Items
12 -
1 cup fresh spinach leaves (optional)
13 -
1 tablespoon olive oil for cooking
14 -
Chopped parsley for sprinkling on top
# Instructions:
01 -
Chop the peppers, dice the onion, slice the sausage, and measure out spices, cream, and cheese.
02 -
Warm up olive oil in a big skillet or pot. Cook the sausage slices till crispy and golden. Take them out and set aside.
03 -
Use the same pan to cook the onions and bell peppers. Stir until they're soft and fragrant.
04 -
Mix in Cajun spice, then pour in chicken broth. Let it come to a gentle simmer.
05 -
Add your pasta to the pot. Stir now and then so it doesn’t stick. Let it cook till it has just a little bite left (al dente).
06 -
Turn the heat lower, stir in the cream and Parmesan cheese until melted. Toss the sausage back in. Add spinach if you like, and gently combine everything.
# Notes:
01 -
Taste and adjust the spice level if it feels too mild or intense.
02 -
Give the pasta a stir every now and then so it doesn't stick to the pot.
03 -
Splash in reserved pasta water if your sauce turns out thicker than expected.