Cajun Sausage Pasta Pot (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
200 g cheddar cheese, shredded
02 -
225 g uncooked bowtie pasta
03 -
410 ml low-sodium chicken broth
04 -
285 g diced canned tomatoes with green chilies
05 -
120 ml thick cream
06 -
1 teaspoon Cajun spice blend
07 -
1 tablespoon minced garlic
08 -
370 g Cajun-style andouille sausage, sliced into coins
# Steps to Follow:
01 -
Toss in the sausage you browned earlier. Sprinkle the cheddar cheese on top and keep stirring until it's gooey and blended in. Dish it up while it's still hot.
02 -
Pour in the dry bowtie pasta. Pop a lid on your skillet and let everything gently bubble over low heat for 14 minutes. Give it a few stirs here and there, and make sure the pasta's firm but cooked through.
03 -
Stir in the chicken broth, diced tomatoes with chilies, heavy cream, and Cajun seasoning. Mix well so it’s all combined.
04 -
Let the sausage drippings stay in the skillet. Toss in the garlic and keep it moving for about a minute until it smells awesome.
05 -
Set a large skillet on medium heat. Add sausage coins and turn them now and then for 5-ish minutes until they're nicely browned. Move them onto a plate lined with paper towels.
# Additional Tips:
01 -
Watch out for salty Cajun seasoning since sausage and broth already have a lot. You don’t want to overdo it.
02 -
Go for mild sausage and skip the chilies in your tomatoes if you want less heat.
03 -
Toss in some onions, peppers, mushrooms, or even cooked broccoli if you want more taste and nutrients.