Description
A comforting, zesty dish featuring andouille sausage, creamy sauce, and pasta, 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
Instructions
- In a large skillet over medium heat, cook the andouille sausage for about 5 minutes, or until it reaches your desired level of brownness.
- Remove the sausage and set it aside on a paper towel-lined plate, leaving the grease in the pan.
- In the same skillet, sauté the chopped garlic in the sausage grease for about a minute.
- Pour in the chicken broth, diced tomatoes, heavy cream, and cajun seasoning. Stir well.
- Add the dry bowtie pasta, cover the skillet with a lid, and simmer on low heat for about 14 minutes until the pasta is cooked al dente.
- Toss in the cooked sausage and the shredded cheddar cheese. Stir until the cheese melts.
Notes
For added flavor, consider mixing different cheeses or adding vegetables. Can be made gluten-free with pasta substitutions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg
Keywords: cajun pasta, one pot meal, creamy sausage pasta, weeknight dinner