Ingredients
Scale
- 10 ounces smoked sausage (Andouille or kielbasa)
- 4 ounces pasta (penne or rigatoni)
- 1 tablespoon Cajun seasoning
- 1 tablespoon olive oil
- 1 cup diced bell peppers (mixed colors)
- 1/2 cup diced onion
- 2 cups low-sodium chicken broth (add more if needed)
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup fresh spinach (optional)
- Chopped parsley (for garnish)
Instructions
- Slice the smoked sausage into thin rounds. Chop bell peppers and onions, and measure remaining ingredients.
- In a large skillet or pot, heat olive oil and sauté the sausage until browned. Remove and set aside.
- In the same pot, cook bell peppers and onions until softened. Add Cajun seasoning.
- Pour in chicken broth and bring to a simmer.
- Add pasta directly to the pot and cook until al dente, stirring occasionally.
- Reduce heat and stir in heavy cream and Parmesan cheese until melted and creamy.
- Return sausage to the pot and mix well. Add spinach if using and cook until wilted.
- Taste and adjust seasoning with salt, pepper, or cayenne as desired.
- Garnish with parsley and serve hot.
Notes
- Add extra broth if pasta absorbs too much liquid while cooking.
- Adjust spice level with more or less cayenne pepper.
- Top with extra Parmesan or red pepper flakes for more flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Cajun