Description
A rich, creamy pasta dish with Cajun flavors and spicy andouille sausage, perfect for weeknight dinners.
Ingredients
Scale
- 1 (13oz) pack cajun andouille sausage, cut into coins
- 1 tbsp chopped garlic
- 1 (14.5oz) can chicken broth (about 2 cups)
- ½ cup heavy cream
- 1 (10oz) can Rotel diced tomatoes and chilies
- 8 ounces dry bowtie pasta (about 2 cups)
- 2 cups shredded cheddar cheese
- 1 tsp cajun seasoning (adjust to taste)
Instructions
- In a large skillet over medium heat, cook the sliced sausage for 5 minutes or until nicely browned. Remove the sausage and place it on a paper towel-lined plate to drain.
- Using the same skillet, sauté the chopped garlic for about a minute, stirring frequently.
- Pour in the chicken broth, diced tomatoes, heavy cream, and cajun seasoning into the skillet. Stir well to combine.
- Add the dry bowtie pasta into the skillet and stir to ensure all the pasta is submerged in the liquid.
- Cover the skillet with a lid and let it simmer on low heat for about 14 minutes or until the pasta is fully cooked.
- Once cooked, return the sausage to the skillet and sprinkle in shredded cheddar cheese. Stir until melted and combined.
- Serve warm, garnished with parsley or extra cajun seasoning.
Notes
For added nutrition, consider incorporating more vegetables like bell peppers or spinach. This dish can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
Keywords: cajun pasta, creamy pasta, one pot meals, weeknight dinner, sausage pasta