Sometimes, the heart just craves a dish that wraps you in warmth and nostalgia, like a cozy sweater on a chilly autumn day. This Creamy Cajun Sausage and Peppers Pasta does exactly that—it’s like a culinary hug. Picture this:
the bold, spicy kick of Cajun seasoning mingling with the creamy, velvety sauce that clings to every spiral of pasta. It reminds me of that time I stumbled upon a little bistro in New Orleans—where every bite seemed to tell a story. There’s a rustic charm in the way sausage and peppers dance together in this dish, creating a symphony of flavors that’s both comforting and exciting.
And if you’re anything like me, there’s something inexplicably satisfying about a dish that doesn’t just fill your belly, but also your soul. So, grab your fork, and let’s get tangled up in this delightful pasta affair.
Steps
- In a large skillet over medium heat, cook sliced sausage until both sides are browned and slightly crispy, about 4 minutes. Set the sausage aside, keeping the rendered oil in the skillet.
- Add mushrooms, red and yellow bell peppers, and garlic to the same skillet. Sauté for about 3 minutes until the mushrooms begin to brown slightly.
- Pour in the pasta, fire-roasted tomatoes, chicken broth, and Cajun seasoning. Stir to combine all ingredients, then cover the skillet with a lid and bring the mixture to a boil.
- Lower the heat to medium and let the pasta simmer for 12-15 minutes, stirring occasionally. Cook until the pasta is tender and reaches an al dente texture.
- Add chunks of cream cheese to the skillet and stir until it melts completely, creating a rich and creamy sauce.
- Return the sausage to the skillet, season with salt to taste, and mix everything thoroughly. Garnish with fresh Italian parsley and red pepper flakes if desired, then serve.
Ingredients
- 13 oz. andouille sausage links (approximately 4 links), sliced into medallions
- 6 oz. fresh baby bella mushrooms, cleaned and thinly sliced
- ½ medium red bell pepper, stemmed, seeds removed, and thinly sliced
- ½ medium yellow bell pepper, stemmed, seeds removed, and thinly sliced
- 3 large cloves garlic, minced
- 12 oz. gluten-free penne pasta
- ½ cup diced fire-roasted tomatoes
- 3 ½ cups chicken broth
- 2 tablespoons no-salt or low-salt Cajun seasoning mix
- 7 oz. cream cheese
- Salt, to taste
- Fresh Italian parsley (optional), finely chopped
- Red pepper flakes (optional)
FAQ
- Can I substitute the sausage in this Cajun pasta recipe?
- Absolutely! This dish works well with chicken, prawns, shrimp, or even crayfish. You can also try a combination like chicken and shrimp for a delightful twist.
- What can I use instead of cream cheese for a lighter version?
- You might consider using Greek yogurt as a substitute for cream cheese. Start with a ¼ cup and add more if needed. Keep in mind that this will change the texture and flavor of the sauce somewhat, but it’s a healthier alternative.
- Is it possible to prepare this creamy Cajun sausage pasta in advance?
- Yes, you can meal prep this dish. Prepare the recipe as directed, then divide it into separate containers and store in the refrigerator for up to four days. Reheat when you’re ready to enjoy it!
- How can I adjust the spice level of this dish?
- To reduce the spiciness, try using mild Italian sausage or kielbasa instead of andouille sausage. You can also adjust the amount of Cajun seasoning according to your taste preferences.
- What type of pasta is best for this recipe?
- Although the recipe uses gluten-free penne pasta, you can choose any pasta shape you prefer. Penne is a great starting point, but feel free to use your favorite type or whatever you have on hand.
Tips
- Use a Large Skillet: Ensure you use a large enough skillet to accommodate all the ingredients comfortably. This prevents any overflow and makes stirring easier, allowing for even cooking.
- Stir Occasionally: While the pasta cooks, give it a stir every now and then to prevent it from sticking to the bottom. This helps ensure the pasta cooks evenly and the sauce develops its creamy texture.
- Adjust Spice and Creaminess: Customize the heat and creaminess to your liking by adjusting the amount of Cajun seasoning and cream cheese. Start with the recommended amounts and modify according to your taste preferences.
- Experiment with Proteins: While the recipe uses andouille sausage, feel free to swap it out for chicken, shrimp, or a combination of proteins to suit your taste. This flexibility allows you to adapt the recipe based on what you have on hand or dietary preferences.
Equipment
- Large Skillet or Braiser: A 3.5-quart Staub braiser with a glass lid is suggested for sauteing and cooking the dish in one pot.
- Sharp Chef’s Knife: For slicing sausage, mushrooms, and bell peppers efficiently.
- Cutting Board: To safely and easily prepare vegetables and sausage.
- Garlic Press (optional): For mincing garlic, if you prefer not to do it by hand.
- Wooden Spoon or Spatula: Useful for stirring the ingredients as they cook.
- Measuring Cups and Spoons: To measure out ingredients like chicken broth, Cajun seasoning, and cream cheese accurately.
- equipped for this type of cooking.