Cajun Pasta Recipe

Name: The Big Catch at Salt Creeks Cajun Pasta Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 8 cups Pasta (fettuccine or penne); 2 tbs Olive oil; 1 cup Andouille sausage, sliced; 1 cup Red bell pepper, diced; 1 cup Green bell pepper, diced; 1 cup Onion, diced; 4 tsp Garlic, minced; 2 tbs Cajun seasoning; 14 oz Diced tomatoes (canned); 1 cup Heavy cream; 0.5 cup Parmesan cheese, grated; to taste Salt; to taste Black pepper; to taste Fresh parsley, chopped (for garnish)

Inspired by The Big Catch at Salt Creek

Time30m

Serves4

Pasta with a spicy Cajun sauce.

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Ingredients

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Main Ingredients

8 cups Pasta (fettuccine or penne)

2 tbs olive oil

1 cup Andouille sausage, sliced

1 cup Red bell pepper, diced

1 cup Green bell pepper, diced

1 cup Onion, diced

4 tsp Garlic, minced

2 tbs Cajun seasoning

14 oz Diced tomatoes (canned)

1 cup Heavy cream

1/2 cup Parmesan cheese, grated

to taste Celtic sea salt

to taste black pepper

to taste Fresh parsley, chopped (for garnish)

Method

Cooking Instructions

Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Sauté the Vegetables and Sausage

In a large skillet, heat olive oil over medium heat. Add the sliced Andouille sausage and sauté until browned, about 5 minutes. Add the diced red and green bell peppers, onion, and garlic. Sauté until vegetables are tender, about 5-7 minutes.

Make the Sauce

Stir in the Cajun seasoning and cook for 1 minute. Add the diced tomatoes with their juices and heavy cream. Bring to a simmer and cook for 5 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.

Combine and Serve

Add the cooked pasta to the skillet and toss until well coated with the sauce. Stir in the grated Parmesan cheese. Serve hot, garnished with fresh parsley.