Cajun Sausage Pasta (Printable Version)

Tender andouille sausage mixed with pasta, creamy Cajun-inspired sauce, and peppers. Bold taste, easy to make, and seriously satisfying.

# Ingredients:

→ Pasta & Base

01 - About 12 to 16 ounces of short pasta (penne works well); gluten-free is fine if you need it
02 - 1 tablespoon of Cajun mix, split in half for use
03 - A couple tablespoons of olive oil

→ Sausage & Vegetables

04 - A pinch (or more) of red pepper flakes, depending on how spicy you like it
05 - Roughly 2 bell peppers, diced up (any colors you want)
06 - Smoked andouille sausage (12 oz pack), sliced at an angle
07 - 1 yellow onion, chopped into small pieces
08 - 2 garlic cloves, minced finely

→ Sauce & Finishing

09 - A quarter cup and an additional half cup chicken broth
10 - Grated Parmesan cheese (1/2 cup), and a little extra on top when serving
11 - A few spoonfuls (2 tbsp) of tomato paste
12 - Half a cup of full-fat coconut milk or heavy cream
13 - A handful of fresh parsley leaves, chopped (optional for serving)

# Steps:

01 - Start a big pot with salted water and wait for it to boil. Toss the pasta in and cook until it's firm to the bite, as per its box guidelines. Don’t rinse the pasta, but be sure to save a cup of water from the pot before draining.
02 - Heat oil in a large pan on medium-high once the pasta is cooking. Stir in sausage slices and 2 teaspoons of the Cajun seasoning, cooking both sides till they crisp, taking about 5 minutes. Pull them out and set aside on a plate.
03 - In the same pan, lower the heat and add the onion, diced peppers, remaining Cajun seasoning, and red pepper flakes. Let everything soften, stirring occasionally, for around 3 minutes. Mix in garlic next and keep it going for a minute till it's aromatic.
04 - Pour chicken broth, coconut milk (or cream), and tomato paste into the pan, stirring until it’s smooth. Turn the heat to medium-high so it starts bubbling gently, then bring it down to medium-low and let it thicken for 5-7 minutes.
05 - Add cheese to the sauce and stir, then toss in your drained pasta and sausage. Mix well to coat everything evenly. Splash in a little pasta water if the sauce feels too thick. Serve right away, sprinkling more Parmesan and parsley for extra taste.

# Notes:

01 - This dish is pretty spicy, so tone it down by skipping the red pepper or using mild sausage.
02 - Most gluten-free pastas come in 12 oz boxes rather than 16 oz, so choose based on the package size.
03 - You can use other sausages like smoked turkey, plain smoked links, Spanish chorizo, or chicken sausage.
04 - The creamy base balances out the strong flavors and spice from the sausage.

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