Creamy Cajun Sausage Pasta (Printable Version)
Quick creamy pasta with a mild Cajun twist and sausage. Done in a flash.
# What You'll Need:
→ Pasta things
01 -
12 oz rigatoni or penne
02 -
4 cups water (to boil)
03 -
Dash of salt (for boiling water)
→ Sausage and veggies
04 -
1 tbsp olive oil
05 -
12 oz smoked sausage (try kielbasa or Andouille), sliced
06 -
1 bell pepper (green or red), chopped
07 -
1 small onion, diced
08 -
1 tbsp flour (all-purpose)
09 -
2 tsp Cajun seasoning
10 -
2 cups fresh spinach (you can skip this)
→ Sauce stuff
11 -
1 cup cheddar or Parmesan, shredded
12 -
1 ½ cups chicken stock
13 -
1 cup heavy cream
14 -
Salt if needed
15 -
½ tsp ground black pepper
→ Extras if you want
16 -
½ cup mushrooms, sliced (for a richer bite)
17 -
½ lb shrimp (for adding protein)
# Steps to Follow:
01 -
Spoon the pasta onto plates and jazz it up with a sprinkle of more cheese, fresh parsley leaves, or maybe some pepper flakes if you’re feeling spicy.
02 -
Toss the sausage back into the pan and give everything a stir. If you want spinach, you can throw it in now and wait a minute for it to wilt.
03 -
Drop the heat down, pour in the cream, and then add cheese. Stir around so it goes all smooth. Add some pepper and salt until it tastes just right.
04 -
Go ahead and put your cooked noodles in the skillet. Stir them around, let that flavor soak in for 2 or 3 minutes.
05 -
Pour in chicken broth and scrape the bits from the bottom, bring it to a light bubble.
06 -
Still using the same pan, cook up your onion and peppers for 3 or 4 minutes so they’re nice and soft. Sprinkle on the Cajun seasoning and toss in flour while mixing everything together.
07 -
Warm up olive oil in a pan over medium. Add sausage slices, brown them for about 3 or 4 minutes. Take them out and set aside.
08 -
Fill a big pot with salted water, get it boiling. Cook your pasta till it’s just soft enough, drain, and set aside.
# Additional Notes:
01 -
Change up how much Cajun seasoning you use if you want it milder or hotter.
02 -
If you like smoky taste, swap regular bell pepper for the fire-roasted kind.
03 -
To make things lighter, use half-and-half instead of heavy cream.
04 -
You can keep this in a sealed container in the fridge for up to 3 days.