One Pot Creamy Cajun Sausage Pasta

nibbleboard.com/recipes/cajun-sausage-pasta

Ingredients

Instructions

1. Sear the sausage medallions in a large dry skillet over medium heat, flipping once, until crispy and browned on both sides, about 4 minutes total. Remove and set aside.
2. Add the sliced mushrooms, bell peppers, and minced garlic to the same skillet. Saute for about 3 minutes until the mushrooms just begin to brown.
3. Add the penne, fire-roasted tomatoes, chicken broth, and Cajun seasoning to the skillet. Stir until everything is evenly combined.
4. Cover with a lid and bring to a boil. Once boiling, reduce heat to medium and simmer for 12-15 minutes, stirring every couple of minutes, until the pasta is tender and cooked al dente.
5. Drop the cream cheese into the skillet in chunks and stir until completely melted into a thick, creamy sauce, about 1-2 minutes.
6. Add the seared sausage back in, season with salt to taste, and give everything a big stir. Top with fresh parsley and red pepper flakes and serve immediately.

Nutrition per Serving

Chef Tips

• I always use low-sodium Cajun seasoning so I can control the salt. If yours has salt in it, taste the sauce before adding any extra — you can always add more, but you can't take it back.
• Don't skip searing the sausage first. Those crispy browned edges add a ton of smoky flavor, and the rendered fat seasons the whole skillet for the veggies.
• If the sauce gets too thick while simmering, splash in a little extra broth — a quarter cup at a time. Every stove runs a little different, so keep an eye on the liquid level.
• No andouille? Kielbasa or any smoked sausage works great. For a milder version, use chicken sausage instead.
• Leftovers thicken up a lot in the fridge. Reheat with a splash of broth or milk to bring the sauce back to life.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. The pasta will absorb some sauce as it sits — totally normal.