Cajun Creamy Pasta (Printable Version)
Cajun-flavored pasta with sausage, ready in 30 minutes.
# What You'll Need:
→ Pasta essentials
01 -
12 ounces rigatoni or penne
02 -
4 cups water (to boil)
03 -
Salt (to season water)
→ Sausage and veggies mix
04 -
12 ounces Andouille or kielbasa sausage, sliced thin
05 -
1 tablespoon olive oil
06 -
1 small onion, chopped up
07 -
1 chopped bell pepper (green or red)
08 -
2 cups baby spinach (optional)
09 -
2 teaspoons Cajun spice mix
10 -
1 tablespoon plain flour
→ Creamy sauce fixings
11 -
1 and 1/2 cups chicken stock
12 -
1 cup heavy whipping cream
13 -
1 cup shredded Parmesan or cheddar
14 -
1/2 teaspoon ground black pepper
15 -
Salt, as needed
→ Extra ingredients (if you want to mix it up)
16 -
1/2 pound shrimp (adds more protein)
17 -
1/2 cup chopped mushrooms (deeper flavor)
# Steps to Follow:
01 -
Fill a big pot with water, add salt, and bring it to a boil. Toss in the pasta and cook until it's still a little firm when you bite it. Strain it and leave it aside.
02 -
In a frying pan, warm up some olive oil on medium heat. Toss in the sausage slices and cook for a few minutes until they get a nice golden color. Take them out and let them rest.
03 -
Using the same pan, cook the diced onion and bell pepper over medium heat for a few minutes till soft. Mix in the Cajun spice and sprinkle the flour evenly, stirring well.
04 -
Add chicken stock to the pan and bring it to a low boil, stirring as you scrape up any browned bits stuck to the bottom.
05 -
Stir the cooked noodles into the skillet with the broth mixture. Let it simmer on low heat so the noodles can soak up all the good flavors for a few minutes.
06 -
Turn the heat down and gently mix in the heavy cream. Sprinkle in the cheese and stir until the mixture is smooth and creamy. Use salt and black pepper to adjust the flavors.
07 -
Throw the browned sausage back into the skillet and mix everything up. If you're using spinach, add it now and cook just until it starts to wilt.
08 -
Scoop the pasta onto plates and add a sprinkle of grated Parmesan, chopped parsley, or some chili flakes if you're feeling spicy.
# Additional Notes:
01 -
Adjust the amount of Cajun spices based on how spicy you like it.
02 -
Fire-roasted bell peppers can add a smoky kick.
03 -
Swap cream for half-and-half for a lighter sauce.
04 -
Seal leftovers in a container and refrigerate for up to 3 days.