Ingredients:

  • 1 lb andouille sausage, sliced into 1/4 inch rounds
  • 1 large yellow onion, diced
  • 3 bell peppers (red, green, orange), thinly sliced
  • 3 cloves garlic, minced
  • 1 lb dry penne or rotini pasta
  • 4 cups low-sodium chicken broth
  • 2 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 4 oz cream cheese, cubed and softened
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup chopped fresh parsley or scallions
  • 1 tbsp olive oil

Instructions:

  1. Heat olive oil in a large Dutch oven or heavy-bottomed skillet over medium-high heat. Add the sliced andouille sausage and sauté for 5-6 minutes until the edges are crispy and mahogany-colored. Remove sausage with a slotted spoon, leaving the rendered fat in the pan.
  2. Add the onions and bell peppers to the rendered fat. Sauté for approximately 4 minutes until the onions are translucent and peppers are slightly softened but still snappy.
  3. Stir in the minced garlic, Cajun seasoning, and smoked paprika. Cook for 60 seconds until fragrant.
  4. Pour in the chicken broth and add the dry pasta. Stir well to ensure pasta is submerged. Bring to a boil, then reduce heat to a simmer.
  5. Cook, stirring occasionally to prevent sticking, for about 10-12 minutes or until the pasta is al dente and most of the liquid has been absorbed into a thick starchy base.
  6. Reduce heat to low. Stir in the softened cream cheese and Parmesan cheese until completely melted and the sauce is glossy and velvety. Return the sausage to the pot.
  7. Garnish with fresh parsley or scallions and serve immediately.