Creamy Cajun Pasta Andouille Sausage

Instructions:

1. Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve ½ cup (120ml) of pasta water before draining.
2. Heat olive oil in a large skillet over medium-high heat. Add sliced andouille sausage and 1 tbsp of Cajun seasoning. Sear for 4-5 minutes until mahogany-colored and crisp, then remove sausage and set aside.
3. In the same skillet with the rendered sausage fat, sauté diced onion and red bell pepper for 3-4 minutes until softened. Stir in minced garlic and cook for 30 seconds.
4. Pour in chicken stock to deglaze the pan, scraping the bottom. Simmer for 2 minutes to reduce slightly.
5. Lower heat to medium-low and stir in the light cream (or half-and-half) and the remaining 1 tbsp of Cajun seasoning.
6. Whisk in the Parmesan cheese until melted, then stir in baby spinach until wilted. Toss with the cooked pasta and reserved pasta water until the sauce is glossy and clinging to the noodles.