Creamy Cajun Sausage Pasta (Print Version)

# Ingredients:

→ For the Pasta

01 - 12 oz penne or rigatoni
02 - 4 cups water (for boiling)
03 - Salt (for pasta water)

→ For the Sausage and Vegetables

04 - 12 oz smoked sausage (Andouille or kielbasa), sliced into rounds
05 - 1 tbsp olive oil
06 - 1 small onion, diced
07 - 1 bell pepper (red or green), chopped
08 - 2 cups fresh spinach (optional)
09 - 2 tsp Cajun seasoning
10 - 1 tbsp all-purpose flour

→ For the Creamy Sauce

11 - 1 1/2 cups chicken broth
12 - 1 cup heavy cream
13 - 1 cup shredded Parmesan or cheddar cheese
14 - 1/2 tsp black pepper
15 - Salt to taste

→ Optional Add-ins

16 - 1/2 lb shrimp (for a surf-and-turf twist)
17 - 1/2 cup sliced mushrooms (for earthy depth)

# Instructions:

01 - Bring salted water to a boil in a large pot. Add pasta and cook until al dente. Drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook until browned on both sides (about 3-4 minutes). Remove from the skillet and set aside.
03 - In the same skillet, add the diced onions and bell peppers. Sauté for 3-4 minutes until softened. Stir in Cajun seasoning and flour, coating the vegetables evenly.
04 - Pour in the chicken broth and bring to a gentle simmer. Stir well, scraping up any browned bits from the pan.
05 - Add the cooked pasta directly into the skillet, stirring to coat with the broth mixture. Let it simmer for 2-3 minutes to absorb flavor.
06 - Reduce the heat to low and pour in the heavy cream. Stir in the cheese, mixing until melted and smooth. Add the black pepper and adjust salt as needed.
07 - Return the cooked sausage to the skillet and mix well. If using spinach, stir it in now and let it wilt for about 1 minute.
08 - Plate the pasta and garnish with extra Parmesan, chopped parsley, or red pepper flakes for added heat.

# Notes:

01 - Adjust the Cajun seasoning for your preferred spice level
02 - For extra smokiness, use fire-roasted bell peppers
03 - Want a lighter version? Swap heavy cream for half-and-half
04 - Store leftovers in an airtight container for up to 3 days