Ingredients:

  • 340g penne or fettuccine pasta
  • 340g smoked andouille sausage, sliced into rounds
  • 15ml olive oil
  • 56g unsalted butter
  • 15g garlic, minced
  • 480ml heavy cream
  • 16g Cajun seasoning
  • 100g freshly grated Parmesan cheese
  • 3g kosher salt
  • 1g black pepper

Instructions:

  1. Boil a large pot of salted water and cook pasta according to package directions.
  2. While the pasta cooks, heat olive oil in the skillet over medium-high heat. Add the sliced smoked sausage and cook until the edges are mahogany-colored and crisp (about 3–5 minutes). Remove sausage from the pan and set aside.
  3. Lower the heat to medium. Melt the butter in the same skillet, scraping up the brown bits (fond) left by the sausage. Add minced garlic and sauté for 1 minute until fragrant.
  4. Pour in the heavy cream and whisk in the Cajun seasoning. Bring to a gentle simmer for 3–5 minutes until the sauce slightly thickens and looks glossy.
  5. Stir in the grated Parmesan cheese until completely melted and smooth. Return the seared sausage to the pan. Toss in the cooked pasta, adding a splash of reserved pasta water if the sauce is too thick. Stir until every noodle is coated in a thick, creamy glaze.