Cajun Pasta

Cajun Andouille Pasta

Sausage, peppers and onions… Yes please!  This is one of my favorite quick meals to whip up, especially when I have some good quality ground andouille on hand.  If you’re local to the area, check out Heritage Meats here in Rochester, WA.  It’s well worth the trip and their sausage and meat selection is phenomenal (plus it pastured and humanly raised which is a bonus for me and my family).  Paired with some local produce and voilà!  You have a pretty epic farm to table meal.

The Cajun spice I use in this recipe is homemade, but you can use store bought if you prefer.  Just be mindful of the salt content when adding additional salt or using it with a broth that’s already seasoned.  Sometimes you end up with something very spicy AND salty if you’re not careful. Cajun spice is fairly easy to prepare, please check out this recipe – it’s pretty similar to what I use but I do prefer to omit the salt and add more cayenne.  As far as the salt, I prefer to add to each dish depending on what I’m cooking and the broth that is used. As for the pasta, I find that anything works – I prefer a good quality spaghetti noodle, linguini or rotini.  Happy cooking!

Cajun Andouille Pasta
Cajun Andouille Pasta
Ingredients
Servings:
Instructions
  1. Cook Pasta according to the directions on the package (Al DENTE please!) - Drain, toss with a little olive oil and set aside.
  2. In a heavy bottomed pot over medium heat 1 tablespoon of olive oil and your ground sausage. Cook until well browned.
  3. Add onions and peppers and cook for about 5 minutes. Towards the end, toss in your garlic and cook for about 1 minute (be sure to not burn the garlic). Remove from heat and place mixture in a bowl and set aside. This keeps the onions and peppers from becoming too mushy while you reduce the sauce in the next steps below.
  4. Return the pan to medium head and add white wine and chicken broth. Cook for about 20 minutes until sauce has reduced by half.
  5. Add cream, butter, cajun seasoning, chopped tomatoes, pepper and salt to taste. Cook for another 2-3 minutes allowing the sauce to thicken.
  6. Toss in your pasta, sausage and pepper mixture and parsley. Toss well to combine and remove from heat. Serve and enjoy!
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