Ingredients
Equipment
Method
- Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced andouille sausage and cook, stirring occasionally, until browned and slightly crispy, about 5-7 minutes. Remove the sausage from the skillet with a slotted spoon and set aside, leaving the rendered fat in the skillet.1 tablespoon olive oil, 1 pound andouille sausage
- Add the chopped yellow onion and bell peppers to the skillet. Cook, stirring frequently, until the vegetables have softened, about 5-7 minutes.1 medium yellow onion, 2 bell peppers
- Stir in the minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper (if using). Cook for another minute until fragrant, being careful not to burn the garlic.3 cloves garlic, 1 teaspoon Cajun seasoning, ½ teaspoon smoked paprika, ¼ teaspoon cayenne pepper
- Pour in the undrained diced tomatoes and stir to combine. Let the mixture simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet. Reduce the heat to medium-low and slowly pour in the heavy cream, stirring constantly until well combined.1 (14.5 ounce) can diced tomatoes, 1 ½ cups heavy cream
- Allow the sauce to gently simmer for 5-7 minutes, stirring occasionally, until it begins to thicken to your desired consistency.
- Stir in the grated Parmesan cheese until it is melted and the sauce is smooth. Return the cooked sausage to the skillet.½ cup Parmesan cheese, 1 pound andouille sausage
- Add the cooked and drained pasta to the skillet with the sauce and sausage. Toss everything together until the pasta is evenly coated with the creamy Cajun sauce.12 ounces pasta
- Season with salt and freshly ground black pepper to taste. If the sauce seems too thick, you can add a splash of reserved pasta water to loosen it. Garnish with fresh chopped parsley, if desired, and serve immediately.salt, fresh parsley
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.