Cajun Sausage Pasta (Print Version)
Smoky sausage and bowties tossed in a creamy Cajun sauce—your go-to fix for a filling dinner in just one pot.
# Ingredients:
→ Main Ingredients
01 -
Freshly ground black pepper, to taste
02 -
Salt, to taste
03 -
1/2 teaspoon paprika
04 -
1 1/2 to 2 tablespoons Cajun seasoning, however you like it
05 -
110 g shredded Monterey Jack or cheddar cheese
06 -
240 ml heavy cream
07 -
480 ml low sodium chicken broth
08 -
1 can (410 g) diced tomatoes with the liquid
09 -
3 cloves garlic, chopped up
10 -
1/2 medium onion, minced
11 -
1 tablespoon olive oil
12 -
225 g farfalle pasta, still dry
13 -
340 g smoked sausage, chopped into rounds
→ Optional Additions
14 -
Fresh parsley or chopped green onions for the top
15 -
25 g grated Parmesan cheese
16 -
1/4 teaspoon red pepper flakes
17 -
1/2 cup (75 g) diced bell peppers
# Steps:
01 -
Spoon everything into your bowls. Toss some fresh herbs or green onions on top. Enjoy while hot.
02 -
Throw in the shredded cheese and stir till it's all melted and silky. Let it bubble for a few minutes to get thicker. Taste it and make any changes you want.
03 -
Turn the burner down. Pour in the cream and give it a good stir so the sauce comes together and gets smooth.
04 -
Turn the heat to high so it boils, then bring it down to low. Put the lid on and let it gently cook for about 12 to 14 minutes. Stir now and then. You'll know it's good when the pasta's soft and most of the liquid’s gone.
05 -
Drop the sausage back in. Now toss in the dry farfalle, the diced tomatoes plus their juice, broth, Cajun spice, salt, black pepper, and paprika. Mix everything up really well.
06 -
Don’t wipe out the pot! Toss in the onion first and move it around for a few minutes over medium. Once it looks a little soft, add chopped garlic and keep it moving about half a minute.
07 -
Drizzle oil into your big skillet and heat it on medium-high. Add the sausage and fry it about 4 or 5 minutes so it gets golden on both sides. Take it out and put it aside for later.
# Notes:
01 -
Want things a bit hotter? Toss in some red pepper flakes with your Cajun spice. Pick Monterey Jack for a smoother vibe, or mix it up with cheddar if you want more flavor.