Ingredients
Scale
- 12 oz pasta (penne or rotini work well)
- 1 lb Cajun sausage (or andouille sausage)
- 1 medium onion (chopped)
- 1 medium bell pepper (chopped)
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1 can diced tomatoes ((14 oz))
- 2 tbsp Cajun seasoning (adjust to taste)
- Salt and pepper (to taste)
- 2 tbsp olive oil
- Fresh parsley (for garnish)
Instructions
- Start by cooking the pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the chopped sausage and cook until browned, about 5-7 minutes.
- Stir in the chopped onion and bell pepper, cooking until softened, about 3 minutes.
- Add the minced garlic and cook for another minute, until fragrant.
- Pour in the diced tomatoes (with juices) and heavy cream, stirring well.
- Add the Cajun seasoning, salt, and pepper. Let it simmer for about 5 minutes.
- Mix in the cooked pasta, tossing everything together to combine.
- Cook for an additional 2-3 minutes to heat through. Adjust seasoning if needed.
- Garnish with fresh parsley before serving.
- Prep Time: 10
- Cook Time: 20