Description
A cozy one-pot meal featuring creamy sauce, smoky sausage, and a gentle Cajun kick, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 12 oz smoked sausage (andouille or kielbasa) (Andouille for heat, kielbasa for milder flavor.)
- 8 oz short pasta (penne, rigatoni, or bowtie) (Choose shapes that hold sauce well.)
- 1 onion, diced (Builds the flavor base.)
- 2 cloves garlic, minced (Add last to avoid burning.)
- 1 bell pepper diced (For sweetness.)
- 4 cups low-sodium chicken broth (Best for control of salt.)
- 1 cup heavy cream (For a velvety finish.)
- 1 tbsp tomato paste (For color and depth.)
- 2 tbsp Cajun seasoning (Homemade or store-bought.)
- 1/2 cup Parmesan cheese, grated (Use freshly grated for best melting.)
- 2 tbsp olive oil or butter (For searing.)
Instructions
Preparation
- Heat oil over medium high. Add sliced sausage and let it sit for a minute before stirring for golden edges.
- Add onion, bell pepper, and a pinch of salt, stirring until onion is translucent.
- Add garlic last to avoid burning, then sprinkle in a little Cajun seasoning.
Cooking
- Stir in tomato paste, then pour in chicken broth to deglaze the pan.
- Add dry pasta and bring to a steady simmer, stirring occasionally.
- Cook until pasta is just shy of al dente.
Finishing
- Pour in the cream and let it bubble gently while stirring.
- Remove from heat, then add Parmesan in small handfuls while stirring until smooth.
- Adjust seasoning with more Cajun seasoning or salt, thinning with broth if needed.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat gently with a splash of broth or cream to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: American, Cajun