Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add your chosen pasta and cook according to package directions until al dente (tender but still firm to the bite). Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set it aside.12 ounces pasta (penne, rotini, or fettuccine work well)
- While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon. Cook, stirring occasionally, until the sausage is browned and cooked through, about 5-7 minutes.1 pound Italian sausage (mild or hot, casings removed), 1 tablespoon olive oil
- Drain off any excess grease from the skillet, leaving about 1 tablespoon. Add the chopped onion and bell peppers to the skillet with the sausage. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.1 large onion, finely chopped, 2 bell peppers (any color), seeded and chopped
- Stir in the minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Cook for another minute until the garlic is fragrant, being careful not to burn it.3 cloves garlic, minced, 1 teaspoon Cajun seasoning (adjust to your spice preference), ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper (optional, for extra heat)
- Pour in the undrained diced tomatoes and stir to combine, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a simmer and cook for 2-3 minutes, allowing the flavors to meld.1 (15 ounce) can diced tomatoes, undrained
- Reduce the heat to medium-low. Pour in the heavy cream and stir well. Let the sauce simmer gently, un-covered, for about 5 minutes, stirring occasionally, until it has thickened slightly.1 ½ cups heavy cream
- Stir in the grated Parmesan cheese until it is melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste. Remember that the sausage and Parmesan cheese can be salty, so taste before adding too much salt.½ cup grated Parmesan cheese, plus more for serving, to taste Salt and freshly ground black pepper
- Add the drained, cooked pasta to the skillet with the creamy Cajun sauce. Toss everything together gently until the pasta is well-coated. If the sauce seems a little too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.12 ounces pasta (penne, rotini, or fettuccine work well)
- Serve the Creamy Cajun Sausage Pasta immediately, garnished with fresh chopped parsley and extra grated Parmesan cheese, if desired.½ cup grated Parmesan cheese, plus more for serving, Fresh parsley, chopped, for garnish
Notes
The total preparation and cooking time is approximately 25-30 minutes. For longer storage, leftovers can be refrigerated for 3-4 days or frozen for up to 2-3 months. The best way to reheat is on the stovetop over medium-low heat, adding a splash of milk or water if the sauce seems too thick.
