Ingredients
Scale
- 10 ounces smoked Beef sausage (Andouille or kielbasa)
- 4 ounces pasta (penne or rigatoni)
- 2 tablespoons Cajun seasoning
- 1 tablespoon olive oil
- 1 cup diced bell peppers (mixed colors)
- 1/2 cup diced onion
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- Optional: fresh spinach and chopped parsley for garnish
Instructions
- Slice the smoked Beef sausage into bite-sized pieces. Heat olive oil in a large pot over medium heat. Add Beef sausage and cook until browned, about 5-7 minutes.
- Add diced bell peppers and onions; sauté for another 3-4 minutes until tender. Stir in Cajun seasoning and garlic powder.
- Pour in chicken broth and add pasta. Bring to a boil, then lower heat, cover, and simmer until pasta is al dente, about 10-12 minutes.
- Stir in heavy cream and Parmesan cheese until combined. If desired, add spinach and stir until wilted.
- Remove from heat and let sit briefly before serving; garnish with chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: One Pot
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl (about 350g)
- Calories: 490
- Sugar: 3g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg