Description
A quick, creamy, spicy pasta made in one pan. Ready in about 30 minutes.
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 oz 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 sausage for about 5 minutes or until browned to your liking.
- Remove the sausage from the pan and set aside on a paper towel lined plate. Do not discard the sausage grease.
- Sauté the garlic in the leftover sausage grease for about a minute.
- Add the chicken broth, diced tomatoes, heavy cream, and cajun seasoning to the skillet. Stir in the dry pasta.
- Cover with a lid and simmer on low for about 14 minutes or until the pasta is fully cooked.
- Toss in the cooked sausage and the shredded cheddar cheese. Enjoy!
Notes
For a milder dish, reduce the Cajun seasoning and use mild diced tomatoes. For added heat, include cayenne or hot sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg