Cajun sausage pasta
This creamy Cajun sausage pasta makes an easy, quick and comforting dinner that the whole family will love! It is bold, a little spicy, cheesy and completely delicious – and can be in just 20 minutes with minimal prep! Perfect for a weeknight dinner.
- 1 ½ tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp cayenne powder adjust to suit your personal taste, or omit this for a milder pasta.
- ½ tsp dried thyme leaves
For the pasta
- 5 cups dried pasta 400 grams. Choose your favourite pasta.
- 2 tbsp olive oil
- 1 green capsicum sliced
- 1 brown onion sliced
- 4 cloves garlic peeled and crushed
- 6 pork sausages Andouille, chorizo or gourmet pork sausages are recommended, but use what you have! Approximate weight 500 grams, roughly chopped.
- 2 tbsp tomato paste
- 1 ½ cups canned tomatoes roughly 400 grams
- 1 cup chicken stock
- ½ cup cream
- 1 cup parmesan cheese fresh, finely grated
- 3 cups baby spinach leaves
- extra parmesan cheese freshly grated.
Place the pasta in a pot of boiling water and cook according to the packet instructions.
While the pasta is cooking, place a large frying pan over low-medium heat and stir the onion, capsicum and garlic together with the olive oil. Stir fry the vegetables together for 2-3 minutes, until they become soft.
Increase the heat to high and add the sausages. Gently stir the sausages and add the cajun spices, stirring until the sausages are coated in the spices and the sausages have browned on the outside.
Add the tomato paste, canned tomatoes and stock and bring to a low simmer. Simmer for 5 minutes.
Turn the heat off. Carefully add the cream and parmesan cheese and stir for 1-2 minutes until combined and slightly thickened. Add the spinach leaves, stirring until the leaves have wilted.
When the pasta has finished cooking, drain it and stir it through the pasta sauce. Allow everything to sit in the pan for 1-2 minutes while the sauce continues to thicken.
Top with some more fresh parmesan cheese and serve. Enjoy!
- The cheese will thicken the sauce as it rests. Once the cooked pasta has been stirred through, allow everything to sit in the pan for a couple of minutes to continue to thicken, before serving. Because the sauce is thickened by the cheese, I recommend using a good quality, fresh parmesan or pecorino that you grate yourself. Pre-shredded cheese can clump in the sauce, which won't thicken.
- Save some calories by using low-fat cream, rather than heavy. The pasta will remain nice and creamy, but not as rich.
- If you do use store-bought Cajun seasoning instead of homemade, you may need to adjust the quantities to achieve a similar depth of flavour. You can also adjust the spice level to suit your taste by adding or subtracting Cayenne or chilli powder to taste.
- Use any type of sausage you prefer for this dish. If you don't have Andouille sausage, an easy substitute is Polish sausage (Kielbasa) or chorizo. You can also use any good gourmet pork sausage (as I have above) and add a little extra Cayenne to replace the missing heat. Otherwise, use whatever sausages you have on hand. This recipe also works well with leftover sausages. Just slice them up and heat them in the pan before adding the tomatoes.
- Storage- This dish can be made ahead of time and stored (once cooled) in the fridge for 2 days in an airtight container. It can also be frozen for 2 months. Frozen pasta can become mushy when re-heated, so I recommend freezing the sauce and cooking up some fresh pasta when you want to serve it.
Calories: 616kcal | Carbohydrates: 42g | Protein: 30g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 85mg | Sodium: 1008mg | Potassium: 505mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2250IU | Vitamin C: 7mg | Calcium: 393mg | Iron: 3mg