Description
A comforting and flavor-packed creamy pasta dish featuring Cajun andouille sausage, perfect for busy weeknights.
Ingredients
Scale
- 1 (13 oz) pack cajun andouille sausage, cut into coins
- 1 tbsp chopped garlic
- 1 (14.5 oz) can chicken broth (about 2 cups)
- ½ cup heavy cream
- 1 (10 oz) can Rotel diced tomatoes and chilies
- 8 ounces dry bowtie pasta (½ pound or approximately 2 cups)
- 2 cups shredded cheddar cheese
- 1 tsp cajun seasoning (adjust based on your spice preference)
Instructions
- In a large skillet over medium heat, cook the sausage coins for 5 minutes or until browned. Transfer the sausage to a paper towel-lined plate, keeping the grease in the pan.
- Add chopped garlic to the leftover grease and sauté for about one minute until fragrant.
- Pour in the chicken broth, diced tomatoes, heavy cream, and cajun seasoning. Stir to combine.
- Toss in the dry bowtie pasta, cover with a lid, and simmer on low heat for about 14 minutes, stirring occasionally.
- Once the pasta is cooked al dente, fold in the browned sausage and shredded cheddar cheese until melted and creamy.
- Serve hot and enjoy!
Notes
For added flavor, serve with crispy garlic bread or a colorful side salad. This dish can also be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: cajun pasta, creamy pasta, sausage pasta, one pot meal, weeknight dinner