Description
Creamy, spicy, and ready in just 30 minutes – this Cajun pasta is the dinner hero you’ve been waiting for!
Ingredients
Scale
- 16 oz (450g) penne pasta (or pasta of your choice)
- 1 lb (450g) smoked andouille sausage, sliced into ¼-inch rounds
- 2 tablespoons olive oil
- 1 large onion, diced (about 1 cup)
- 1 red bell pepper, sliced into thin strips
- 3 cloves garlic, minced
- 2 tablespoons Cajun seasoning (adjust to taste)
- 1 cup (240ml) chicken broth
- 2 cups (480ml) heavy cream
- ½ cup (50g) grated Parmesan cheese
- Salt and black pepper to taste
- ¼ cup fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced sausage and brown on both sides, about 2-3 minutes per side. Remove to a plate.
- In the same skillet, add remaining olive oil. Sauté onions for 3 minutes until softening, then add bell peppers and cook for another 3-4 minutes until tender-crisp.
- Add minced garlic and cook for 30 seconds until fragrant. Sprinkle in Cajun seasoning and stir for 30 seconds to toast the spices.
- Pour in chicken broth, scraping up browned bits from the pan. Let reduce by half, about 3-4 minutes.
- Reduce heat to medium-low and add heavy cream. Simmer for 5-7 minutes until slightly thickened.
- Return sausage to the skillet and simmer for 2 minutes to reheat and blend flavors.
- Add drained pasta to the sauce and toss to coat completely. If needed, add a splash of reserved pasta water to loosen the sauce.
- Stir in Parmesan cheese until melted. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.