Ingredients
Scale
- 1 box (16 oz) Penne or Bowtie pasta
- 1 package (12 oz) Smoked Turkey or Pork Sausage, sliced into rounds
- 2 Large Bell Peppers (any color), sliced into thin strips
- 1 Medium Yellow Onion, thinly sliced
- 2 tablespoons Cajun Seasoning (adjust to your spice preference)
- 1 cup Heavy Cream or Half-and-Half
- 1/2 cup Reserved Pasta Water
- 1 tablespoon Vegetable Oil or Butter
- Salt and black pepper to taste
- Optional: Dried parsley for garnish
Instructions
- Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to the package instructions until it reaches “al dente” texture. Before draining, carefully scoop out about half a cup of the starchy pasta water and set it aside. Drain the pasta and set it aside while you prepare the sauce.
- Heat the oil or butter in a large skillet or deep pan over medium-high heat. Add the sliced sausage rounds and cook for 3 to 4 minutes until they develop a nice brown crust. Toss in the sliced bell peppers and onions. Sauté the mixture for another 5 minutes until the vegetables soften but still retain a bit of a bite. Sprinkle the Cajun seasoning over the meat and veggies, stirring well to coat everything evenly.
- Lower the heat to medium. Pour the heavy cream (or half-and-half) 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 all the flavor lives. Let the cream simmer gently for 2 minutes until it begins to thicken slightly. If the sauce looks too thick, add a splash of your reserved pasta water to reach your desired consistency.
- Add the cooked pasta into the skillet. Toss everything together vigorously to ensure every piece of pasta is coated in the spicy, creamy sauce. Taste the dish and add a pinch of salt or extra Cajun spice if needed. Once the pasta is heated through and the sauce is clinging to the noodles, remove from heat. Garnish with dried parsley and serve immediately while hot.
- Cook Time: 25 minutes