Cheesy Sausage Bowtie Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 tablespoon olive oil
02 -
4 tablespoons butter
03 -
1 red bell pepper, diced
04 -
1 green bell pepper, diced
05 -
1 yellow onion, diced
06 -
1 jalapeño, diced (optional)
07 -
6-7 garlic cloves, minced
08 -
1 lb andouille sausage, sliced
09 -
12 oz bow tie pasta
→ Liquid Base
10 -
14.5 oz can fire roasted diced tomatoes
11 -
1 cup half and half
12 -
3 cups chicken broth
→ Cheese and Seasonings
13 -
8 oz sharp cheddar cheese, grated
14 -
8 oz pepper jack cheese, grated
15 -
1 tablespoon garlic powder
16 -
1 tablespoon onion powder
17 -
1 teaspoon black pepper
18 -
1-2 teaspoons Cajun seasoning (optional)
19 -
Salt to taste
# Instructions:
01 -
In a large pan or Dutch oven, melt olive oil and butter over medium heat. Add diced bell peppers, onion, and jalapeño if using. Sauté for about 5 minutes until vegetables are softened, then add all the seasonings and stir to combine.
02 -
Push the vegetables to one side of the pan and add the sliced andouille sausage. Cook until the sausage is browned on all sides, about 4-5 minutes. Add minced garlic and cook for another minute until fragrant.
03 -
Stir in the fire roasted diced tomatoes, half and half, chicken broth, and bow tie pasta. Make sure all the pasta is submerged in the liquid. If needed, add more broth until the pasta is completely covered.
04 -
Bring the mixture to a gentle boil, then cover with a lid and reduce heat to a simmer. Cook for 15-20 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
05 -
Once the pasta is cooked through, remove from heat and stir in the grated cheddar and pepper jack cheese a little at a time. Continue stirring until all the cheese is completely melted and the sauce is creamy.
06 -
Taste and adjust seasoning with salt and pepper as needed. Serve immediately while hot and the cheese is still melty. Let rest for 2-3 minutes if you prefer a thicker consistency.
# Notes:
01 -
Make sure all pasta is submerged in liquid to ensure even cooking and prevent sticking
02 -
Andouille sausage gives the dish authentic Cajun flavor, but kielbasa or smoked sausage work as substitutes
03 -
Stir occasionally while simmering to prevent the pasta from sticking to the bottom
04 -
The dish will thicken as it cools, so serve immediately for the creamiest texture