Ingredients:
- 12 oz Penne, Rigatoni, or Rotini pasta
- 12 oz Smoked Andouille sausage, sliced into half-moons
- 1 medium Yellow Onion, finely diced
- 1/2 cup Diced Red Bell Pepper
- 3 cloves Garlic, minced
- 2 Tbsp Unsalted Butter
- 2 Tbsp All-Purpose Flour
- 1 cup Low Sodium Chicken Broth
- 1 cup Heavy Cream
- 1 cup Freshly Grated Parmesan Cheese
- 2 tsp Cajun Seasoning (adjust to taste)
- Kosher Salt and Freshly Ground Black Pepper to taste
- 1/4 cup Fresh Parsley, chopped (for garnish)
Instructions:
- Bring a large pot of heavily salted water to a rolling boil. Cook pasta according to package directions until al dente. Reserve about 1 cup of the starchy pasta water before draining.
- While the pasta cooks, slice the Andouille sausage into half-moons. Add the sausage to a large skillet over medium-high heat. Cook until well browned and the fat is rendered (about 5-7 minutes). Remove sausage with a slotted spoon, leaving the rendered fat in the pan.
- Reduce heat to medium. Add the butter to the pan with the sausage drippings. Once melted, add the diced onion and bell pepper. Sauté until softened, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste, creating a blonde roux base.
- Gradually whisk in the chicken broth, ensuring no lumps form. Bring to a gentle simmer. Stir in the heavy cream and the Cajun seasoning. Continue to simmer gently for 3-4 minutes until the sauce starts to thicken slightly.
- Remove the skillet from the heat. Stir in the grated Parmesan cheese until melted and smooth. Taste the sauce and adjust salt and pepper as needed.
- Return the drained pasta and the browned sausage back to the skillet. Toss well to coat everything evenly. If the sauce is too thick, add reserved pasta water one tablespoon at a time until it reaches a glossy, clingy consistency.
- Portion immediately into bowls and garnish generously with fresh chopped parsley before serving.