Ingredients:

  • 1 lb Andouille sausage, sliced into ¼-inch rounds
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups chicken broth, low sodium
  • 1 cup heavy cream
  • 2 tbsp Cajun seasoning
  • ½ tsp salt
  • 1 lb Penne or Fettuccine pasta
  • ½ cup grated Parmesan cheese
  • 2 tbsp unsalted butter
  • ¼ cup fresh parsley, chopped
  • ½ cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook until just shy of al dente (about 2 minutes less than package directions).
  2. Heat olive oil in a skillet over medium-high heat. Add Andouille slices in a single layer; cook without stirring for 3-4 minutes until mahogany-colored, flip and brown the other side. Remove sausage and set aside.
  3. In the same skillet, sauté diced onions and bell peppers for 5 minutes until softened.
  4. Stir in minced garlic and Cajun seasoning, cooking for 60 seconds until fragrant.
  5. Sprinkle in flour and stir constantly for 2 minutes to cook out the raw flour taste.
  6. Slowly whisk in chicken broth and heavy cream, simmering until thickened.
  7. Stir in butter, Parmesan cheese, and reserved pasta water to emulsify the sauce. Fold in the cooked pasta and seared sausage.
  8. Garnish with fresh chopped parsley and serve immediately.