Description
A delicious one pan dish that combines Cajun sausage with creamy pasta for a quick and satisfying meal.
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 oz dry bowtie pasta (½ pound or approximately 2 cups)
- 2 cups shredded cheddar cheese
- 1 tsp Cajun seasoning (see notes)
Instructions
- In a large skillet, cook the sausage over medium heat for about 5 minutes or until browned to your liking.
- Remove the sausage from the pan and set aside on a paper towel lined plate. Don’t get rid of the sausage grease in the pan!
- Sauté the garlic in the leftover sausage grease for about 1 minute.
- Pour in the chicken broth, diced tomatoes, heavy cream, and about 1 tsp of Cajun seasoning.
- Stir in the dry pasta, cover with a lid, and simmer on LOW for about 14 minutes.
- Once the pasta is fully cooked, toss in the cooked sausage and a few cups of shredded cheddar cheese. Enjoy!
Notes
Add cheese gradually to achieve the desired creaminess. Feel free to experiment with different pasta shapes and toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg
Keywords: pasta, Cajun, sausage, one pot, creamy