Ingredients
10 ounces smoked sausage (Andouille or kielbasa), sliced
4 ounces pasta (penne or rigatoni)
2 tablespoons Cajun seasoning
1 tablespoon olive oil
1 cup diced bell peppers (mixed colors)
1/2 cup diced onion
2 cups chicken broth (add more if needed)
1 cup heavy cream
1 cup shredded Parmesan cheese
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper (optional, for extra spice)
1 cup fresh spinach (optional)
Salt and pepper, to taste
Chopped parsley, for garnish
Instructions
- Slice smoked sausage into thin rounds.
- Heat olive oil in a large skillet or deep pan over medium-high heat.
- Add sausage and cook 3–4 minutes until browned. Remove and set aside.
- In the same pan, sauté onion and bell peppers for 3–4 minutes until softened.
- Stir in Cajun seasoning and garlic powder; cook 30 seconds to release flavors.
- Add uncooked pasta, chicken broth, and heavy cream. Stir to combine.
- Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered 10–12 minutes, stirring occasionally, until pasta is tender and sauce thickens.
- Return sausage to the pan and stir in Parmesan until melted and creamy.
- If using spinach, stir it in and let it wilt for about 1 minute.
- Taste and adjust seasoning with salt, pepper, or cayenne for more heat.
- Garnish with chopped parsley and extra Parmesan before serving.
Notes
Use Andouille sausage for a stronger smoky flavor.
Adjust Cajun seasoning and cayenne to control heat level.
Stir in cream cheese for an even creamier sauce.
Replace heavy cream with half-and-half for a lighter version.
Reheat gently with a splash of broth or cream to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Stovetop
- Cuisine: Cajun
- Diet: Halal
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 560
- Sugar: 4g
- Sodium: 940mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 125mg
