Description
A deliciously creamy pasta dish featuring smoked sausage, rotini, and a blend of Cajun spices.
Ingredients
Scale
- 1 tablespoon olive oil
- 12 ounces smoked sausage, sliced into coins
- 1 small yellow onion, finely diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 teaspoons Cajun seasoning (more to taste)
- 1 teaspoon smoked paprika
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 cups rotini pasta, dry (about 8 ounces)
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup diced tomatoes or Rotel, drained
- 3 ounces cream cheese, cut into cubes
- 1 cup shredded mozzarella cheese
- 1/3 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Heat a large deep skillet or Dutch oven over medium-high heat and add the olive oil. Stir in the sliced smoked sausage and cook for 3–4 minutes per side, until browned and caramelized around the edges.
- Push the sausage to the outer edges of the pan. Add the diced onion and red bell pepper to the center and sauté for 3–4 minutes, until the onion is softened. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
- Sprinkle the Cajun seasoning, smoked paprika, and crushed red pepper flakes over the sausage and vegetables. Stir well so everything is evenly coated in the spices.
- Pour in the chicken broth and use a wooden spoon to scrape any browned bits from the bottom of the pan. Add the dry rotini and stir, making sure most of the pasta is submerged in the liquid.
- Bring the mixture to a gentle boil, then reduce the heat to medium, cover, and let simmer for 8–10 minutes. Stir once or twice as it cooks, until the pasta is al dente and most of the broth is absorbed.
- Reduce the heat to low. Stir in the heavy cream and diced tomatoes. Add the cubed cream cheese and stir until it melts into the sauce and looks smooth and creamy.
- Sprinkle in the shredded mozzarella and Parmesan cheese. Stir slowly until the cheeses are fully melted and the sauce is thick, glossy, and clinging to the pasta. Season with salt and black pepper to taste.
- Remove from heat and let the pasta sit for 2–3 minutes to thicken slightly. Garnish with chopped fresh parsley and serve hot, with extra Parmesan on top if you’d like.
Notes
- This dish can be made with any type of sausage you prefer.
- Adjust the level of Cajun seasoning and crushed red pepper flakes to your taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 cup
- Calories: 600
- Sugar: 3g
- Sodium: 850mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg