Ingredients
1 tablespoon olive oil
14 oz (400g) Andouille or smoked sausage, sliced into rounds
1 medium yellow onion, diced
1 red bell pepper, diced
1 tablespoon minced garlic
2 teaspoons Cajun or Creole seasoning (e.g., Tony Chachere’s or Slap Ya Mama)
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel), undrained
2 cups chicken broth (low sodium recommended)
¾ cup heavy cream
8 oz (225g) uncooked penne or rotini pasta
1 cup shredded Monterey Jack or Pepper Jack cheese
2 green onions, sliced (for garnish)
Salt and pepper to taste
Instructions
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the sliced sausage and cook for 4-5 minutes until browned and caramelized. Remove the sausage with a slotted spoon and set aside, leaving the drippings in the pan.
3. Add the diced onion and red bell pepper to the skillet. Sauté for 3-4 minutes until softened. Stir in the garlic and Cajun seasoning and cook for another minute until fragrant.
4. Pour in the chicken broth, heavy cream, and the can of undrained tomatoes. Stir well, scraping the bottom of the pan to release any browned bits (fond).
5. Add the uncooked pasta. Stir to ensure the pasta is submerged in the liquid as much as possible.
6. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 15-18 minutes, or until the pasta is al dente and most of the liquid has been absorbed.
7. Remove the pan from the heat. Stir in the shredded cheese and the cooked sausage until the cheese melts and coats the pasta in a creamy sauce.
8. Taste and adjust seasoning with salt and pepper if needed (Cajun seasoning is often salty, so taste first!).
9. Garnish with sliced green onions and serve hot.
Notes
Spice Level: To control the heat, choose a mild Cajun seasoning or use plain diced tomatoes instead of Rotel. For extra heat, add a pinch of cayenne pepper or red pepper flakes.
Pasta Choices: Short pasta shapes like penne, rotini, or bowties work best for this one-pot method as they cook evenly in the sauce.
Sauce Consistency: If the sauce looks too thin when the pasta is done, let it sit uncovered for 5 minutes; it will thicken rapidly as it cools. If it’s too thick, stir in a splash of extra chicken broth.
Storage: Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stove or microwave, adding a splash of water to loosen the sauce.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop
- Cuisine: Cajun/Creole