Friday, October 18, 2013

Creamy Cajun-Style Pasta with Andouille Sausage

If you are looking for a way to jazz up your pasta, this is the recipe for you! I made this recipe a couple times quite awhile ago, and remembered it the other day when I looked at my Pinterest board for inspiration. I knew I had loved the dish, so I decided to make it again. This time I made it with sausage instead of chicken. If you are looking for something healthy, this recipe is probably not what you are looking for. The sauce is loaded with cream and butter - which makes it extra delicious. But, if the fat taste good, then they are good fats...right?

This creamy cajun-style pasta is fairly quick and easy to make. It is nice and filling and it is definitely a comfort food. I recommend that you try it today! Enjoy.

Recipe for Creamy Cajun-Style Pasta with Andouille Sausage

7 ounce link of Andouille sausage, sliced into smallish pieces (I use precooked sausage)
8 ounces of Farfalle pasta (bowtie)
1 Tbsp. of unsalted butter
1 Tbsp. of extra-virgin olive oil
1/3 cup of sweet yellow onion, chopped
1 yellow bell pepper, chopped
1 red bell pepper, chopped
1/2 tsp. of kosher salt
1/4 tsp. of garlic powder
3/4 tsp. of Cajun seasoning
1/4 tsp. of cayenne pepper
Several grinds of freshly ground black pepper
1/2 cup of 2% milk
1 cup of heavy cream
1 Tbsp. of cornstarch
1 Tbsp. of water

Cook the sausage according to package directions, or until fully cooked, in a large skillet. Transfer sausage to a plate and set aside.

Bring a large pot of water to a boil and cook pasta according to package directions.

In a small bowl, mix together the water and cornstarch. You will use this for the sauce. Set aside.

While pasta is cooking, put the butter and olive oil into the skillet you used to cook the sausage. Set over medium heat. When the butter melts, add the chopped peppers and onions to the skillet. Add in the salt, garlic powder, Cajun seasoning, cayenne pepper, and black pepper. Cook for about 6 - 8 minutes, stirring frequently. Then add in the milk and cream and bring to a simmer. Once it simmers, give the cornstarch and water mixture a stir and then add it to the sauce. Cook until the sauce has thickened, about 5 minutes or so.

Once pasta is finished cooking, drain in a colander. Add the cooked pasta to the thickened sauce and add in the cooked sausage. Stir well to coat in the sauce. Adjust heat to medium-low and cook until the sausage is warmed through. Serve immediately.

Makes 4 generous-sized servings. Good for leftovers. 

Recipe Adapted from: Annie's Eats