Ingredients
Scale
- Main Components
- 1 (13 ounce) package cajun andouille sausage, cut into coins
- 8 ounces dry bowtie pasta (about 2 cups)
- Sauce Base
- 1 (14.5 ounce) can chicken broth
- ½ cup heavy cream
- 1 (10 ounce) can Rotel diced tomatoes and chilies
- Seasonings & Cheese
- 1 tablespoon chopped garlic
- 1 teaspoon cajun seasoning
- 2 cups shredded cheddar cheese
Instructions
- Brown the sausage coins in a large skillet over medium heat for about 5 minutes. Remove to a plate, keeping the grease in the pan.
- Sauté the chopped garlic in the sausage grease for 1 minute. Add the chicken broth, Rotel tomatoes, heavy cream, and cajun seasoning.
- Add the dry bowtie pasta, cover, and simmer on low heat for about 14 minutes, or until the pasta is fully cooked.
- Return the cooked sausage to the pan and stir in the shredded cheddar cheese until melted and creamy.
Notes
- Use mild sausage and mild tomatoes if you prefer less heat.
- Optional additions: onions, bell peppers, mushrooms.
- Use caution when adding extra seasoning—sausage and broth already contain salt.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Evening Meals
- Method: Stovetop / One-Pot
- Cuisine: Cajun