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Cajun Sausage Pasta

A delightful and flavorful dish combining creamy sauce, tender penne pasta, and savory Cajun sausage, perfect for any occasion.
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Préparation 10 minutes
Cuisson 20 minutes
Temps total 30 minutes
Portions: 4 servings
Plat: Dinner, Main Course
Cuisine: American, Cajun
Calories: 500
Ingredients Préparation Notes

Ingrédients
  

Main Ingredients
  • 8 oz penne pasta You can use gluten-free penne as an alternative.
  • 1 lb Cajun sausage, sliced Turkey sausage or plant-based sausage work well for lighter options.
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes Include juices.
  • 1 cup heavy cream Can substitute with half-and-half or non-dairy cream.
  • 1 cup shredded cheddar cheese Mozzarella or feta can be used for different flavors.
  • 2 tsp Cajun seasoning Adjust according to preference.
  • to taste Salt and pepper
  • 1 tbsp olive oil For cooking the sausage.
  • for garnish Fresh parsley, chopped Adds a fresh touch.

Préparation
 

Preparation
  1. Before cooking, gather all your ingredients and tools, including a large pot. Chop your veggies, slice your sausage, and measure out everything.
Cooking
  1. In a large pot, heat a drizzle of olive oil over medium heat. Add the sliced Cajun sausage and cook until browned, about 5-7 minutes.
  2. Add the chopped onion and bell pepper to the pot, and sauté for 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
  3. Stir in the can of diced tomatoes (with juices), heavy cream, Cajun seasoning, salt, and pepper. Bring the sauce to a gentle simmer.
  4. Once the sauce is simmering, add the penne pasta. Pour in enough water to cover the pasta completely and stir well.
  5. Allow the pasta to cook according to package instructions, about 10-12 minutes, ensuring it reaches al dente texture.
  6. Once the pasta is cooked, reduce the heat to low and stir in the shredded cheddar cheese until melted and creamy.
  7. Serve hot, garnished with freshly chopped parsley.

Notes et conservation

Store in an airtight container in the refrigerator for 3-4 days. When reheating, gently heat with a splash of cream or water to restore creaminess.