Description
For the Pasta Situation:
1 tbsp olive oil
12 oz smoked sausage (andouille or kielbasa), sliced into rounds
1 small onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color, but red adds sweetness)
2 tsp Cajun seasoning (use more or less depending on spice level)
½ tsp paprika (smoked if you have it)
Salt + pepper to taste
2 cups chicken broth
1 cup heavy cream
8 oz uncooked penne or rigatoni (or any short pasta)
½ cup grated parmesan cheese
½ cup shredded mozzarella or cheddar
Fresh parsley, for garnish
Optional: a splash of hot sauce or squeeze of lemon for brightness
Ingredients
For the Pasta Situation:
1 tbsp olive oil
12 oz smoked sausage (andouille or kielbasa), sliced into rounds
1 small onion, diced
3 cloves garlic, minced
1 bell pepper, diced (any color, but red adds sweetness)
2 tsp Cajun seasoning (use more or less depending on spice level)
½ tsp paprika (smoked if you have it)
Salt + pepper to taste
2 cups chicken broth
1 cup heavy cream
8 oz uncooked penne or rigatoni (or any short pasta)
½ cup grated parmesan cheese
½ cup shredded mozzarella or cheddar
Fresh parsley, for garnish
Optional: a splash of hot sauce or squeeze of lemon for brightness
Instructions
Step 1: Sear the Sausage
Heat olive oil in a large deep skillet or Dutch oven over medium-high.
Add the sliced sausage and cook until browned on both sides (about 5–6 minutes). Remove and set aside.
Step 2: Get the Veggies In
In the same pan, toss in your onion and bell pepper. Sauté for 3–4 minutes until softened.
Add garlic, Cajun seasoning, paprika, and a pinch of salt and pepper. Stir until fragrant (about 1 minute).
Step 3: Simmer Party Begins
Pour in chicken broth and heavy cream, scraping up any browned bits from the bottom.
Add the uncooked pasta and bring to a boil. Lower heat to a gentle simmer.
Cover and cook for about 12–15 minutes, stirring occasionally, until the pasta is tender and the liquid has thickened into a sauce.
Step 4: Bring It All Together
Return the browned sausage to the pot. Stir in the parmesan and mozzarella until melted and silky.
Taste and adjust seasoning — add more Cajun spice if you want more kick, or a splash of hot sauce for extra heat.
Step 5: Serve & Flex
Top with fresh parsley and an extra sprinkle of cheese if you’re feelin’ it. Serve straight from the pot. This one doesn’t need fancy plating.
Notes
Swap the sausage for shrimp or rotisserie chicken.
Use half-and-half instead of cream for a lighter version (but still creamy).
Add sun-dried tomatoes or mushrooms for a flavor twist.
Go dairy-free by using coconut milk and vegan cheese — still delicious
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~610 kcal per serving
- Fat: ~45g
- Carbohydrates: ~36g
- Protein: ~24g