My littlest chickadee eats pasta almost everyday. We have a pasta restaurant in town that she loves to go to after gymnastics, and my favorite dish on the menu is a spicy cajun pasta. They serve it with chicken, but when I made it at home I used smoked sausage. Truth be told, it would be great either way or with a combination of the two. Shrimp would also be a delicious addition. However, since my husband is such a big fan of smoked sausage, I decided to go with it. We spice it up with so much cayenne, it will make your eyes water. However, if you don’t want it that spicy, just dial back on the cayenne pepper or leave it out entirely. And although we use red onion, green and red bell peppers, and tomatoes, you could easily substitute any veggies your family likes. Cajun Smoked Sausage Pasta has found a place in our regular dinner rotation.
Start by dicing a package of smoked sausage and frying in in a skillet over medium heat. When done, remove to a plate covered with a paper towel.
Add the EVOO to the skillet and sauté the veggies for 3-4 minutes. Remove them to the same plate as the sausage.
While veggies are sautéing, get the past boiling. When it’s al dente, drain it in a colander.
Deglaze the pan with two cups of chicken broth. Whisk it well to incorporate all the crunches from the bottom of the pan. That’s the most flavorful part!
Allow the chicken broth to boil in skillet for about 5 minutes. Add cream and spices and whisk together well.
When sauce begins to thicken, add pasta back to sauce and stir to coat. Toss in sausage and veggies and mix together well.
Serve with plenty of bread!
- 1 box penne pasta
- 1 package smoked sausage (We like Conecuh)
- 1 small red onion
- 1/2 package grape tomatoes
- 1 green bell pepper
- 1 red bell pepper
- 1 tablespoons extra virgin olive oil
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 2 1/2 teaspoons paprika
- 1 teaspoon ground black pepper
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2-1 teaspoon cayenne pepper, depending on tolerance to spice
- 2 cans chicken broth
- 1 cup heavy cream
- Dice smoked sausage and fry in skillet over medium heat. Cook pasta and drain in colander. When crispy, remove to plate covered with paper towel. Add extra virgin olive oil to skillet and saute veggies for about 3-4 minutes. Remove veggies to plate. Deglaze pan by adding chicken broth and whisking bottom of pan. Allow chicken broth to cook for about 5 minutes. Add cream and spices and whisk together well. Add pasta to sauce and stir to coat. Add veggies and sausage back to mixture. Stir well so that sauce covers everything. Serve with bread and enjoy!
- Adjust amount of cayenne pepper to your preferred spiciness. We like it very spicy, so we use 1 teaspoon. Cut back if you want less spiciness.