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Ingredients
Scale
- 12–16 ounces short cut pasta (like penne; gluten-free if needed)
- 2 tablespoons olive oil
- 1 tablespoon Cajun seasoning, divided
- 1 (12 oz) package smoked andouille sausage, sliced on the bias
- 1 medium yellow onion, diced
- 2 bell peppers, any color, diced (red and green recommended)
- Pinch of red pepper flakes, to taste
- 2 cloves garlic, minced
- 1 ¼ cups chicken broth
- ½ cup heavy cream or full-fat coconut milk
- 2 tablespoons tomato paste
- ½ cup grated parmesan cheese, plus more for serving
- Fresh parsley, for serving
Instructions
- Boil salted water and cook pasta until al dente, reserving some pasta water.
- Heat olive oil, add the andouille sausage, and cook until crispy.
- Sauté the diced onion and bell peppers, then add garlic and cook until fragrant.
- Whisk together chicken broth, heavy cream, and tomato paste, bring to a boil.
- Add parmesan to the sauce, then combine with cooked pasta and sausage, adjusting thickness with pasta water.
- Serve garnished with extra parmesan and parsley.
Notes
Increase heavy cream for a creamier sauce.
Adjust seasoning for desired heat level.
Reserve pasta water for perfect sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Calories: 540
- Sugar: 2
- Sodium: 900
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 18
- Cholesterol: 45