Ingredients
Sausage and base ingredients
- 1 pack cajun andouille sausage (cut into coins) 13 oz pack
- 1 tbsp chopped garlic
- 1 can chicken broth 14.5 oz can, about 2 cups
- ½ cup heavy cream
- 1 can Rotel diced tomatoes and chilies 10 oz can
- 8 ounces dry bowtie pasta ½ pound or approximately 2 cups
- 2 cups shredded cheddar cheese
- 1 tsp cajun seasoning See notes for adjustment
Method
Cooking
- In a large skillet, cook the sausage over medium heat for about 5 minutes or until browned to your liking.
- Remove the sausage from the pan and set it aside on a paper towel-lined plate. Keep the sausage grease in the pan.
- In the same skillet, sauté the garlic in the leftover sausage grease for about a minute.
- Pour in the chicken broth, diced tomatoes, heavy cream, and about 1 tsp of cajun seasoning.
- Stir in the dry pasta, cover with a lid, and simmer on low for about 14 minutes.
- Once the pasta is fully cooked, toss in the cooked sausage and a few cups of shredded cheddar cheese.
- Serve and enjoy!
Nutrition
Serving: 1gCalories: 750kcalCarbohydrates: 56gProtein: 27gFat: 40gSaturated Fat: 20gSodium: 1300mgFiber: 2gSugar: 3g
Notes
Make sure to cut the sausage into even coins for uniform cooking. For extra spice, consider adding more cajun seasoning or red pepper flakes. If you like more veggies, you can toss in some bell peppers or spinach while sautéing the garlic.
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