Ingredients
Scale
- 1 lb Smoked Sausage (Kielbasa or Andouille), sliced into rounds
- 1 box (16 oz) Penne or Rotini pasta
- 2 large Bell Peppers (any color), sliced into strips
- 1 medium Yellow Onion, thinly sliced
- 3 cloves Garlic, minced
- 1 ½ cups Heavy Cream (or Half-and-Half for a lighter version)
- 2 tablespoons Cajun Seasoning (adjust for heat)
- 1 tablespoon Olive Oil
- ½ cup Grated Parmesan cheese
- Salt and black pepper to taste
- Optional: Chopped parsley or green onions for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the penne or rotini and cook according to the package instructions until it reaches “al dente” texture. Reserve about half a cup of the starchy pasta water before draining. Set the pasta aside while you prepare the sauce.
- Heat the olive oil in a large skillet over medium-high heat. Add the sliced sausage rounds and cook for 4-5 minutes until they are nicely browned and slightly crisp on the edges. Add the sliced onions and bell peppers to the skillet. Sauté for another 5 minutes until the vegetables begin to soften but still retain a bit of crunch. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Reduce the heat to medium-low. Pour the heavy cream into the skillet, stirring constantly to scrape up any browned bits from the bottom of the pan (that’s where the flavor is!). Stir in the Cajun seasoning. Let the sauce simmer gently for 2-3 minutes until it starts to thicken slightly. Stir in the Parmesan cheese until melted and smooth.
- Add the cooked pasta to the skillet with the sauce and sausage. Toss everything together until every piece of pasta is coated in the creamy, spicy sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up. Taste and add salt or more Cajun seasoning if needed. Remove from heat, garnish with parsley or green onions, and serve immediately.
- Cook Time: 30 minutes