Description
A bold and creamy one-pot pasta loaded with smoky sausage, tender penne, vibrant peppers, and rich Cajun-spiced cheese sauce. Perfect for weeknight dinners or feeding a hungry crowd.
Ingredients
12 ounces beef or chicken smoked sausage, sliced into ¼-inch rounds
1 tablespoon olive oil
1 small yellow onion, diced (about 1 cup)
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
2 tablespoons Cajun seasoning
1 teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon salt
2 tablespoons tomato paste
3 cups low-sodium chicken broth
1 cup heavy cream
8 ounces cream cheese, softened and cubed
12 ounces penne pasta (uncooked)
1 cup shredded sharp cheddar cheese
½ cup grated Parmesan cheese
2 green onions, sliced
2 tablespoons chopped fresh parsley
Instructions
Heat olive oil in a large deep skillet over medium heat. Add sausage and cook 4–5 minutes until browned. Remove and set aside.
In the same pot, sauté onion for 2–3 minutes. Add bell peppers and cook 3–4 minutes. Stir in garlic and cook 30 seconds.
Add Cajun seasoning, smoked paprika, black pepper, salt, and tomato paste. Cook 1–2 minutes.
Pour in chicken broth and heavy cream. Stir well, then add uncooked penne pasta. Bring to a gentle boil.
Reduce heat to medium-low, cover, and simmer 12–15 minutes, stirring occasionally until pasta is tender.
Stir in cream cheese, cheddar, and Parmesan until melted and creamy. Return sausage to the pot and simmer 2–3 minutes.
Garnish with green onions and parsley before serving.
Notes
Adjust Cajun seasoning to control spice level.
Add a splash of milk when reheating to loosen the sauce.
For extra richness, increase cheddar cheese to 1½ cups.
Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes