Description
A smoky and creamy pasta dish featuring sausage and a rich, velvety sauce, perfect for busy weeknights.
Ingredients
Scale
- 400 g (14 oz) dried penne or rigatoni
- 450 g (1 lb) smoked sausage or andouille, sliced 1 cm (1/4 inch) thick
- 1 tbsp (15 ml) olive oil
- 1 medium onion, finely diced (about 150 g / 5 oz)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (15 g) tomato paste
- 1–2 tbsp (7–14 g) Cajun seasoning
- 1 tsp (2 g) smoked paprika
- 480 ml (2 cups) low-sodium chicken broth
- 240 ml (1 cup) heavy cream
- 60 g (1/2 cup) grated Parmesan cheese
- 15 ml (1 tbsp) lemon juice
- 30 g (1/4 cup) fresh parsley, chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat olive oil in a skillet over medium-high heat, add sliced sausage, and cook until browned. Remove and set aside.
- In the same skillet, sauté diced onion until translucent, then add minced garlic.
- Stir in tomato paste, cook to caramelize, then add Cajun seasoning and smoked paprika.
- Return sausage to the pan, add pasta, pour in chicken broth and water, and simmer, stirring occasionally, until pasta is nearly al dente.
- Stir in heavy cream and Parmesan, simmer until sauce thickens, then mix in lemon juice and parsley. Season to taste and serve hot.
Notes
Don’t overcook the pasta; it should be al dente before finishing in the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 6g
- Sodium: 1100mg
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg