Description
A cozy and flavorful dish that combines Cajun andouille sausage with creamy pasta for a comforting meal that’s easy to make.
Ingredients
Scale
- 1 (13 oz) pack cajun andouille sausage, cut into coins
- 1 tbsp chopped garlic
- 1 (14.5 oz) can chicken broth (about 2 cups)
- ½ cup heavy cream
- 1 (10 oz) can Rotel diced tomatoes and chilies
- 8 ounces dry bowtie pasta (½ pound or approximately 2 cups)
- 2 cups shredded cheddar cheese
- 1 tsp cajun seasoning
Instructions
- In a large skillet (big enough to eventually fit the pasta and has a lid), cook the sausage over medium heat for about 5 minutes or until it’s browned to your liking.
- Remove the sausage from the pan and set it aside on a paper towel-lined plate. Don’t get rid of the sausage grease in the pan!
- In the same skillet, sauté the garlic in the leftover sausage grease for about a minute to release its flavor.
- Pour in the can of chicken broth, the diced tomatoes, heavy cream, and about 1 teaspoon of cajun seasoning. Stir everything together.
- Stir in the dry pasta, cover with a lid, and let it simmer on low for about 14 minutes, stirring occasionally.
- Once the pasta is fully cooked, toss in the cooked sausage and a few cups of shredded cheddar cheese. Mix well until the cheese melts and everything is evenly coated.
- Enjoy your creamy, cajun delight!
Notes
Garnish with chopped green onions or fresh parsley for extra color. Pair with a salad or garlic bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: cajun, pasta, one pot, creamy, sausage