Description
A delicious and creamy pasta dish made with smoky sausage and bold Cajun spices, all cooked in one pot for easy cleanup and quick preparation.
Ingredients
Scale
- 10 ounces smoked sausage (Andouille or kielbasa), sliced into thin rounds
- 1 cup diced bell peppers (mixed colors)
- 1/2 cup diced onion
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 2 cups low-sodium chicken broth (add more if needed)
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 4 ounces pasta (penne or rigatoni)
- 1 cup shredded Parmesan cheese
- 1 cup fresh spinach (optional)
- Chopped parsley for garnish
- Additional grated Parmesan or red pepper flakes for serving
Instructions
- Slice the smoked sausage into thin rounds and chop the vegetables.
- In a large skillet, heat olive oil over medium heat and sauté the sausage until browned, about 4-5 minutes. Remove and set aside.
- Add diced bell peppers and onions to the pot, cooking until tender, about 3-4 minutes.
- Stir in Cajun seasoning, then pour in chicken broth and bring to a simmer.
- Add pasta to the simmering broth and cook until al dente, about 8-10 minutes.
- Reduce heat, stir in heavy cream, garlic powder, and Parmesan cheese until melted and creamy.
- Return sausage to the pot, mix well, and heat through.
- Serve hot, topped with parsley and additional cheese or red pepper flakes.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for 2-3 months. Reheat with a splash of chicken broth or cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg