Description
A speedy, creamy pasta dish featuring smoky sliced sausage, bell peppers, and a touch of Cajun spice, perfect for weeknight dinners.
Ingredients
- 8 oz penne pasta
- 1 lb smoked sausage, sliced (andouille, kielbasa, or your favorite smoked link)
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 bell pepper, diced (any color)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream (substitute half-and-half for lighter creaminess)
- 1 cup shredded cheese (cheddar, mozzarella, or parmesan)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the penne until al dente according to package directions. Drain and set aside, reserving 1/4–1/2 cup of the pasta cooking water.
- Heat 1 tablespoon of oil in a large pot or deep skillet over medium heat. Add the sliced sausage and brown on both sides for 4–5 minutes. Remove the sausage and set aside.
- In the same pan, add the diced bell pepper and chopped onion. Sauté until softened, about 4–6 minutes. Add the minced garlic and cook for another 30–45 seconds.
- Return the browned sausage to the pan. Sprinkle the Cajun seasoning and stir to coat.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 2–3 minutes until the cream starts to thicken.
- Add the cooked penne and shredded cheese. Stir until the cheese melts and coats the pasta. Add reserved pasta water as needed to adjust consistency.
- Season with salt and pepper to taste. Garnish with chopped parsley and serve immediately.
Notes
For a dairy-free option, use plant-based substitutes. Swap sausage for chicken for a different protein. Use gluten-free pasta if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun