Ingredients:

  • 1 lb Smoked Andouille Sausage, sliced into 1/4-inch rounds
  • 1 medium Yellow Onion, diced
  • 1 large Red Bell Pepper, thinly sliced
  • 1 large Green Bell Pepper, thinly sliced
  • 4 cloves Garlic, minced
  • 1 tbsp Olive Oil
  • 1 lb Penne or Rotini pasta, dried
  • 4 cups Low-sodium chicken broth
  • 1 cup Heavy cream
  • 2 tbsp Cajun seasoning, salt-free preferred
  • 1/2 tsp Smoked paprika
  • 1/2 cup Freshly grated Parmesan cheese
  • 1/4 cup Fresh parsley, chopped
  • Salt and cracked black pepper to taste

Instructions:

  1. Heat olive oil in a large Dutch oven or 12-inch deep skillet over medium-high heat. Add sliced sausage rounds in a single layer and sear until a deep mahogany crust develops, about 3-4 minutes per side. Remove sausage and set aside, leaving the rendered fat in the pan.
  2. Reduce heat to medium. Add the diced onion, red bell pepper, and green bell pepper to the pot. Sauté until the vegetables have softened and the onions are translucent.
  3. Add the minced garlic to the vegetables and cook for 60 seconds until fragrant, being careful not to burn the garlic sugars.
  4. Pour in the chicken broth, heavy cream, dried pasta, Cajun seasoning, and smoked paprika. Stir well, scraping the bottom of the pot with a wooden spoon to release the flavorful browned bits (fond).
  5. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover and cook for 12-15 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta is al dente and the liquid has emulsified into a thick, glossy sauce.
  6. Stir the cooked sausage back into the pot to reheat. Remove from heat and stir in the grated Parmesan cheese and fresh parsley. Season with salt and pepper to taste before serving.