Creamy Cajun Sausage Pasta
- 14 ounces Andouille Sausage (Cut into medallions)
- .5 Yellow Onion (Medium sized, sliced)
- 1 Yellow Pepper (Red will work fine, just not Green)
- 3.5 cups Chicken Broth
- 14 ounces Dried Pasta (Penne is great but macaroni will work fine.)
- 8 ounces Cream Cheese (Softened for quicker melting)
- 3 cloves Garlic (Minced)
- 2 teaspoons Cajun Seasoning (Store bought is great, but your own blend is even better.)
Put a little oil in a large skillet and brown the sausage. Make sure to get all the sausage with that nice crispy outside. Remove to a bowl when completed.
Add the red pepper and onion to the pan you cooked the sausage in. When it's nearly done (a few minutes) add the garlic and continue cooking another 1 minute.
Add the Broth to the pan and scrape any of the flavorful bits from the pan. Dump in the dried pasta and Cajun seasoning. Let cook 12-14 minutes or until pasta is done (don't overcook it). Stir it at least 1 or 2 times during cooking.
Add the cream cheese a little at a time until it's fully melted in, stirring constantly.
Dump in the sausage, giving it a thorough mixing and serve immediately for best results.
Options: Add more seasoning or red pepper flakes if you want it spicier.
Reheating: If you have leftovers, I suggest adding about a teaspoon of milk to the bowl to help make it creamy again as the noodles will absorb the juices.
Thanks for visiting my site and looking at my recipes. I am by no means a chef of any kind but I love to tinker in the kitchen and am always looking for recipes to share with my family. I learned my way around the kitchen when I was a kid growing up in Central Wisconsin, and strive to make sure my kids learn as well, so you will see a number of recipes that they can help with or even try to tackle on their own.