Ingredients
Method
- Bring a large pot of salted water to a boil. Cook the pasta to al dente according to the package directions. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta but do not rinse it.12-16 ounces short cut pasta
- While the pasta cooks, heat the olive oil in a large skillet (a 10-inch cast iron works best) over medium-high heat. Add the sliced sausage and 2 teaspoons of the Cajun seasoning. Cook until the sausage is crisp on both sides, which takes about 5 minutes, then transfer it to a clean plate.2 Tablespoons olive oil, 12 ounces smoked andouille sausage, 1 Tablespoon Cajun seasoning
- Lower the heat to medium. In the same skillet, add the diced onion, bell peppers, the remaining teaspoon of Cajun seasoning, and red pepper flakes. Sauté for about 3 minutes until softened. Add the minced garlic and cook for 1 additional minute until fragrant.1 medium yellow onion, 2 bell peppers, 1 Tablespoon Cajun seasoning, 1 pinch red pepper flakes, 2 cloves garlic
- Whisk in the chicken broth, heavy cream, and tomato paste until the mixture is smooth. Bring it to a gentle boil, then reduce the heat to medium-low. Simmer for 5 to 7 minutes to allow the sauce to thicken slightly.1 1/4 cups chicken broth, 1/2 cup heavy cream, 2 Tablespoons tomato paste
- Stir the parmesan cheese into the sauce. Add the cooked pasta and the crispy sausage back into the skillet. Toss everything together to coat. If the sauce is too thick, add the reserved pasta water a little at a time until you reach your desired consistency. Garnish with fresh parsley and extra parmesan.1/2 cup grated parmesan cheese, 12-16 ounces short cut pasta, 12 ounces smoked andouille sausage, Fresh parsley
Notes
Always reserve your pasta water; the starchy water is the secret to creating a silky sauce that binds perfectly to the noodles. Using a cast iron skillet is also recommended, as it provides a superior sear on the andouille sausage, adding extra smoky depth to the dish.
