Ingredients:

  • 1 tablespoon olive oil (15ml)
  • 12 oz (340g) smoked sausage (e.g., andouille, kielbasa, or even chorizo for a twist), sliced into ¼-inch rounds (approx. 6mm)
  • 3 cloves garlic, minced
  • 1 bell pepper (red, orange, or yellow), sliced
  • ½ teaspoon onion powder (2.5ml)
  • 2-3 teaspoons Cajun seasoning (adjust to taste - some are hotter than others!) (10-15ml)
  • ½ teaspoon paprika (optional, for extra colour and a touch of smokiness) (2.5ml)
  • Salt and freshly ground black pepper, to taste
  • 2 cups (475ml) chicken broth (low sodium preferred)
  • 1 cup (240ml) heavy cream (double cream in the UK!)
  • 8 oz (225g) uncooked penne or rotini pasta (about 2½ cups)
  • ½ cup (50g) grated Parmesan cheese, plus extra for serving
  • Fresh parsley, chopped, for garnish
  • Optional: red pepper flakes, for extra heat (a pinch goes a long way!)

Instructions:

  1. Heat olive oil in the skillet/Dutch oven over medium heat. Add sausage slices and cook until browned and slightly crispy, about 4-5 minutes. Remove excess grease if needed.
  2. Add minced garlic and sliced bell pepper to the skillet. Sauté until fragrant and softened, about 2-3 minutes. Stir in onion powder, Cajun seasoning, paprika (if using), salt, and pepper.
  3. Pour in chicken broth and heavy cream. Stir well to combine. Add uncooked pasta, ensuring it's mostly submerged in the liquid. Bring to a gentle boil.
  4. Reduce heat to low, cover the skillet, and simmer for 12-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
  5. Remove from heat. Stir in Parmesan cheese until melted and the sauce is creamy. Taste and adjust seasoning if needed.
  6. Garnish with fresh parsley and red pepper flakes (if using). Serve immediately while hot, with extra Parmesan cheese on the side.