Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound smoked Andouille sausage, thinly sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups chicken broth
- 1 cup heavy cream
- 8 ounces penne or bow-tie pasta (uncooked)
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1/2 cup grated Parmesan cheese
- 1/4 cup sliced green onions for garnish
- Salt and black pepper to taste
Instructions
- Step 1: Brown the Sausage – Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced Andouille sausage and cook for about 3 to 5 minutes until the edges are nicely browned and crispy. This step builds a savory base for the entire dish.
- Step 2: Sauté the Aromatics – Add the diced onion to the skillet with the sausage. Sauté for 3 minutes until the onion becomes translucent and soft. Stir in the minced garlic and cook for another 1 minute until fragrant, being careful not to let the garlic burn.
- Step 3: Combine and Simmer – Pour in the chicken broth, heavy cream, uncooked pasta, and Cajun seasoning. Stir well to ensure the pasta is mostly submerged. Bring the mixture to a gentle boil, then reduce the heat to low and cover. Let it simmer for 12 to 15 minutes, or until the pasta is tender and the liquid has reduced into a thick sauce.
- Step 4: Finish with Cheese – Remove the lid and stir in the grated Parmesan cheese. The residual heat will melt the cheese into the sauce, making it extra creamy. If the sauce is too thick, you can add a splash more broth or water to reach your desired consistency.
- Step 5: Garnish and Serve – Taste the pasta and add salt or extra Cajun seasoning if needed. Garnish with fresh green onions and serve immediately while hot and creamy.
- Cook Time: 30 minutes
- Diet: Gluten-Free (option)