Description
This creamy Cajun Sausage Pasta combines spicy andouille sausage with a rich blend of heavy cream, chicken broth, and diced tomatoes, tossed with tender bowtie pasta and melted cheddar cheese. Ready in just 25 minutes, it’s a perfect quick and flavorful dinner for four.
Ingredients
Sausage and Seasoning
- 1 (13oz) pack Cajun andouille sausage, cut into coins
- 1 tbsp chopped garlic
- 1 tsp Cajun seasoning
Liquid Ingredients
- 1 (14.5oz) can chicken broth (about 2 cups)
- ½ cup heavy cream
- 1 (10oz) can Rotel diced tomatoes and chilies
Pasta and Cheese
- 8 ounces dry bowtie pasta (½ pound or approximately 2 cups)
- 2 cups shredded cheddar cheese
Instructions
- Cook the sausage: In a large skillet (large enough to hold the pasta later and with a lid), heat over medium heat and cook the sausage coins for about 5 minutes until nicely browned to your liking.
- Remove sausage and retain grease: Take the sausage out of the pan and place it on a paper towel-lined plate to drain. Do not discard the sausage grease left in the skillet; it will add flavor to the next steps.
- Sauté garlic and combine liquids: In the same skillet with the leftover sausage grease, sauté the chopped garlic for about 1 minute until fragrant. Then, pour in the chicken broth, diced tomatoes with chilies, heavy cream, and add about 1 teaspoon of Cajun seasoning. Stir everything together well.
- Simmer pasta: Add the dry bowtie pasta to the skillet, stir to combine, then cover with the lid. Reduce heat to low and let it simmer gently for approximately 14 minutes, or until the pasta is fully cooked and has absorbed most of the liquid.
- Finish with sausage and cheese: Once the pasta is cooked through, return the cooked sausage to the skillet and stir it in. Then, add a few cups of shredded cheddar cheese and mix until melted and creamy. Serve immediately and enjoy the rich, spicy flavors.
Notes
- Cajun seasoning can be adjusted based on spice preference or substituted with a blend of smoked paprika, garlic powder, onion powder, cayenne pepper, and dried oregano.
- Using a large skillet with a lid is essential for cooking the pasta directly in the sauce.
- If preferred, substitute andouille sausage with another smoked sausage or kielbasa.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Rotel diced tomatoes and chilies add a nice flavor and mild heat; you can adjust the amount based on desired spice level.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American Cajun
