Creamy Cajun Pasta (Print Version)
# Ingredients:
→ For the pasta
01 -
12 oz penne or rigatoni
02 -
4 cups water (for boiling)
03 -
Salt (for pasta water)
→ For the sausage and vegetables
04 -
12 oz smoked sausage (Andouille or kielbasa), sliced
05 -
1 tbsp olive oil
06 -
1 small onion, diced
07 -
1 bell pepper (red or green), chopped
08 -
2 cups fresh spinach (optional)
09 -
2 tsp Cajun seasoning
10 -
1 tbsp all-purpose flour
→ For the creamy sauce
11 -
1 ½ cups chicken broth
12 -
1 cup heavy cream
13 -
1 cup shredded Parmesan or cheddar cheese
14 -
½ tsp black pepper
15 -
Salt to taste
→ Optional Add-ins
16 -
½ lb shrimp (for extra protein)
17 -
½ cup sliced mushrooms (for more depth)
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and set aside.
02 -
Heat olive oil in a skillet over medium heat. Add the sliced sausage and cook for about 3-4 minutes until browned. Remove and set aside.
03 -
In the same skillet, sauté the diced onion and bell pepper for 3-4 minutes until softened. Sprinkle Cajun seasoning and flour over the vegetables, stirring to coat evenly.
04 -
Pour in the chicken broth and bring to a gentle simmer, stirring well to deglaze the pan.
05 -
Add the cooked pasta to the skillet, stirring to coat in the broth mixture. Let it simmer for 2-3 minutes to absorb flavor.
06 -
Lower the heat and pour in the heavy cream. Stir in the shredded cheese and mix until smooth. Season with black pepper and salt to taste.
07 -
Return the cooked sausage to the skillet and stir everything together. If using spinach, add it now and let it wilt for about a minute.
08 -
Plate the pasta and top with extra Parmesan, fresh parsley, or red pepper flakes for a spicy kick.
# Notes:
01 -
Adjust Cajun seasoning based on your spice preference.
02 -
For a smoky flavor, use fire-roasted bell peppers.
03 -
For a lighter version, substitute heavy cream with half-and-half.
04 -
Leftovers can be stored in an airtight container for up to 3 days.