Ingredients
Scale
- 1 lb Penne or Rotini pasta ($1.00)
- 12 oz Smoked Sausage or Kielbasa, sliced ($3.50)
- 2 Bell peppers (any color), sliced ($1.50)
- 1 medium Yellow onion, thinly sliced ($0.50)
- 3 cloves Garlic, minced ($0.25)
- 1 cup Heavy cream or Half-and-Half ($1.50)
- 2 tbsp Cajun seasoning ($0.25)
- 1 tbsp Olive oil or butter ($0.10)
- Salt and black pepper to taste ($0.05)
- Optional: Sliced green onions for garnish ($0.35)
Instructions
- Step 1: Boil the Pasta. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until it reaches “al dente” texture. Before draining, reserve about half a cup of the starchy pasta water. Drain the rest and set the pasta aside.
- Step 2: Sear the Sausage and Vegetables. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the sliced sausage and cook for 3-4 minutes until the edges are browned and crispy. Add the sliced bell peppers and onions to the skillet. Sauté for another 5 minutes until the vegetables are tender-crisp. Stir in the minced garlic and Cajun seasoning, cooking for 1 minute until fragrant.
- Step 3: Create the Creamy Sauce. Lower the heat to medium-low. Pour the heavy cream into the skillet with the sausage and peppers. Use a wooden spoon to scrape up any browned bits from the bottom of the pan—that is where the flavor lives! Let the sauce simmer gently for 2-3 minutes until it begins to thicken slightly.
- Step 4: Combine and Toss. Add the cooked pasta to the skillet. Toss everything together until the pasta is thoroughly coated in the creamy Cajun sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up. Taste and add salt or extra Cajun seasoning if you want more heat.
- Step 5: Plating. Divide the pasta into four bowls. Garnish with chopped green onions if you have them on hand. Serve immediately while the sauce is silky and hot.
- Cook Time: 25 minutes