Cajun Pasta with Sausage and Peppers
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6 -8 servings
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Calories
536 kcal
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Course
Main Course
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Cuisine
American
Cajun Pasta with Sausage and Peppers
Description
This Cajun Pasta recipe starts by cooking sliced andouille sausage with red onions and bell peppers to soften the vegetables and brown the sausage slightly. Simmered diced tomatoes and water create the cooking liquid for casarecce pasta, which absorbs the flavors as it cooks. The creamy sauce combines milk, cream cheese, Cajun seasoning, smoked paprika, and flour, blended together and cooked with garlic and butter to thicken.
The pasta, infused with tomato and spice, is combined with the sausage and vegetables, then mixed with the rich, spiced cream sauce. This layering delivers a dish with smoky, spicy, and creamy notes. Parmesan cheese enhances the flavor and richness, with extra cheese for garnish to add a salty finish. Fresh parsley brightens the presentation.
Using fire-roasted tomatoes adds depth but regular tomatoes work as well. The dish suits a comforting main course with bold seasoning and creamy texture.
Ingredients
Sausage and Peppers
- 1 Tablespoon extra-virgin olive oil
- 1/2 pound andouille sausage halved and cut into 1/4-inch slices
- 1 onion halved and sliced, small; red variety
- 2 red bell pepper sliced, or yellow bell pepper
- 3-4 garlic minced, cloves
Pasta
- 15 ounces diced tomatoes
- 1 1/2 cups water
- 8 ounces casarecce pasta or similar shape
Sauce
- 2 cups milk
- 3 ounces cream cheese softened
- 1 teaspoon Cajun seasoning we like Tony Chachere’s, or Creole seasoning
- 1/2 teaspoon smoked paprika
- 2 Tablespoons all-purpose flour
- 2 Tablespoons butter salted
- 1 teaspoon garlic minced
- 1 cup Parmesan Cheese + more for garnish, freshly grated, plus extra to garnish
- parsley to garnish, freshly chopped
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook for 2-3 minutes to sear slightly, stirring partway through.
- Add the onions and cook for 5 minutes, stirring occasionally. Add the sliced peppers and garlic. Continue to cook and stir for another 3-5 minutes until onions have softened and peppers are tender-crisp. Transfer the sausage, peppers, and onions to a plate and set aside.
- Add the diced tomatoes and water to the pan, scraping up any browned bits from the bottom with a wooden spoon. Bring to a boil over high heat, then add the pasta. Cover and reduce the heat to medium-low, simmering until the pasta is al dente and has absorbed most of the liquid.
- Meanwhile, blend the milk, cream cheese, Cajun or Creole seasoning, smoked paprika, and flour in a blender.
- Melt the butter in a large pot over medium-high heat. Add the garlic and cook until fragrant, about 60 seconds.
- Add the blended milk mixture to the garlic and butter. Cook and stir until slightly thickened enough to coat the back of a spoon. Remove from heat and stir in the parmesan cheese.
- Add the sausage and peppers along with the cooked pasta to the sauce, stirring until everything is combined.
- Serve with additional parmesan cheese and chopped parsley sprinkled on top.
Notes
- Fire-roasted diced tomatoes add depth, but regular diced tomatoes can be used as an alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 43g | 14% |
| Protein | 24g | 48% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 80mg | 27% |
| Sodium | 816mg | 34% |
| Potassium | 610mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 982IU | 20% |
| Vitamin C | 82mg | 91% |
| Calcium | 342mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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