Ingredients
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1 tbsp olive oil
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1 lb (13 oz) andouille sausage or smoked sausage, sliced into coins
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1 yellow onion, diced
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1 red bell pepper, diced
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3 cloves garlic, minced
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3 cups chicken broth
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1 (14.5 oz) can diced tomatoes, undrained
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1 cup heavy cream
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1 tbsp Cajun seasoning (adjust to taste)
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12 oz short pasta (like penne or rigatoni)
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4 oz cream cheese, softened
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1 ½ cups frozen corn
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Salt and black pepper to taste
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Fresh parsley, chopped (for garnish)
Instructions
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Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the sausage slices and cook until browned, about 5-6 minutes. Remove with a slotted spoon and set aside.
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In the same pot, add the diced onion and bell pepper. Sauté for 4-5 minutes, until softened. Add the garlic and cook for 30 seconds until fragrant.
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Pour in the chicken broth, diced tomatoes, heavy cream, and Cajun seasoning. Scrape the bottom of the pot to release any browned bits.
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Add the dry pasta to the pot and stir to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes, stirring occasionally, until pasta is al dente.
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Uncover and stir in the softened cream cheese until fully melted and the sauce is creamy.
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Add the cooked sausage and frozen corn. Stir and cook for another 2-3 minutes, until everything is heated through.
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Season with salt and pepper to taste. Garnish with fresh parsley and serve immediately.
Notes
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Seasoning Warning: Taste your Cajun seasoning first! If it is very salty, start with 2 teaspoons and add more at the end if needed.
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Cream Cheese: Ensure the cream cheese is softened to room temperature to help it blend into the sauce smoothly without lumps.
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Corn: No need to thaw the frozen corn; it will heat through quickly in the hot pasta.
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Leftovers: The pasta will thicken as it sits. Reheat with a splash of chicken broth or milk to return it to a creamy consistency.
- Prep Time: 10
- Cook Time: 20
- Category: Main Course
- Method: Simmering, One Pot
- Cuisine: Cajun-Inspired