Creamy Cajun Sausage Pasta (Print Version)

# Ingredients:

→ Pasta & Base

01 - 12-16 ounces short cut pasta (like penne), gluten-free if needed
02 - 2 tablespoons olive oil
03 - 1 tablespoon Cajun seasoning, divided

→ Sausage & Vegetables

04 - 1 (12 oz) package smoked andouille sausage, sliced on the bias
05 - 1 medium yellow onion, diced
06 - 2 bell peppers (any color), diced
07 - Pinch red pepper flakes, to taste
08 - 2 cloves garlic, minced

→ Sauce & Finishing

09 - 1¼ cups chicken broth
10 - ½ cup heavy cream or full-fat coconut milk
11 - 2 tablespoons tomato paste
12 - ½ cup grated Parmesan cheese, plus more for serving
13 - Fresh parsley for serving

# Instructions:

01 - Bring a large pot of salted water to a boil. Cook pasta to al dente according to package directions. Reserve 1 cup of pasta water before draining, but do not rinse the pasta.
02 - While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sausage and 2 teaspoons Cajun seasoning, cooking until crispy on both sides, about 5 minutes. Transfer to a plate.
03 - Reduce heat to medium and add onion, bell peppers, remaining teaspoon of Cajun seasoning, and red pepper flakes to the same skillet. Cook until softened, about 3 minutes. Add garlic and cook 1 more minute until fragrant.
04 - Whisk in chicken broth, heavy cream, and tomato paste until smooth. Bring to a gentle boil over medium-high heat, then reduce to medium-low and simmer 5-7 minutes to thicken slightly.
05 - Stir in Parmesan cheese, then add cooked pasta and crispy sausage, tossing to coat. Add reserved pasta water as needed to thin the sauce. Serve immediately with extra Parmesan and fresh parsley.

# Notes:

01 - This is a pretty spicy dish - you can use regular sausage, less Cajun seasoning, or omit red pepper flakes to reduce the heat.
02 - Gluten-free pasta typically comes in 12-ounce boxes rather than 16-ounce, so use either size depending on your brand.
03 - You can substitute with plain smoked sausage, chicken sausage, Spanish chorizo, or turkey sausage.
04 - The creamy sauce helps balance out the bold spices and heat from the andouille sausage.

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