Description
A cozy, creamy pasta dish that balances smoky Cajun sausage with a rich sauce, perfect for sharing with friends and family.
Ingredients
- 12 oz pasta (penne, rigatoni, or your favorite)
- 1 lb halal chicken sausage, sliced
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup heavy cream (or a 50/50 milk/cream mix)
- 1 cup low-sodium chicken broth
- 2 tbsp tomato paste
- 1–2 tbsp Cajun seasoning (adjust to taste)
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1 cup grated cheddar or Monterey Jack
- 2 tbsp chopped fresh parsley or green onions for garnish
- Optional: pinch of red pepper flakes for extra heat
Instructions
- Bring a large pot of salted water to a boil and cook the pasta 1–2 minutes less than package instructions. Reserve 1 cup pasta water, then drain.
- In a large skillet over medium-high heat, heat olive oil. Add sliced halal chicken sausage and brown for 3–4 minutes until nicely caramelized. Remove and set aside.
- In the same skillet, add onion and bell pepper. Sauté 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Stir in tomato paste, Cajun seasoning, and smoked paprika. Pour in chicken broth and scrape up browned bits. Stir in heavy cream and bring to a gentle simmer.
- Return sausage to skillet and add drained pasta. Toss to coat, adding reserved pasta water a splash at a time to reach a silky consistency. Stir in cheese until melted. Taste and adjust seasoning.
- Garnish with parsley, serve hot, and enjoy with crusty bread or a simple green salad.
Notes
Use a flavorful smoked or Cajun-seasoned halal chicken sausage for big flavor. Don’t overcook the pasta; finish it in the sauce to absorb flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American