Description
A cozy one-pot meal combining smoky sausage, a silky cream sauce, and pasta for easy cleanup.
Ingredients
- 2 tablespoons olive oil
- 1 pound halal smoked sausage, sliced into rounds
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 2 tablespoons Cajun seasoning (adjust to taste)
- 1/2 teaspoon red pepper flakes (optional for extra heat)
- 12 ounces dry pasta (penne, rigatoni, or shells)
- 3 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- Salt and black pepper to taste
- Optional garnishes: extra parsley, lemon zest, or a drizzle of olive oil
Instructions
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sliced sausage and cook until browned, about 4–5 minutes. Remove and set aside.
- In the same pot, add the onion and bell pepper. Cook until softened, about 3–4 minutes. Stir in garlic and Cajun seasoning; cook 30 seconds until fragrant.
- Pour in the dry pasta and pour broth over it so the pasta is mostly submerged. Return the sausage to the pot. Bring to a simmer, stirring occasionally to prevent sticking.
- Reduce heat to medium-low. Cover and simmer for about 10–12 minutes, stirring occasionally. Check pasta for doneness — it should be just shy of al dente.
- Stir in the heavy cream and Parmesan cheese until the sauce is glossy and thickened. Simmer 2–3 more minutes until the pasta reaches your preferred texture. Taste and adjust seasoning with salt, pepper, and extra Cajun seasoning if needed.
- Sprinkle with fresh parsley and serve hot. For a bright note, add a little lemon zest or a squeeze of lemon.
Notes
Use a wide, deep pan for even cooking. Stir occasionally to prevent sticking; avoid over-stirring. Adjust liquid if the sauce is too thin or thick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun