Creamy Cajun Sausage Pasta with Peppers & Spinach

Browned andouille, sweet peppers and spinach tossed with penne in a creamy, spicy Parmesan sauce. Big Louisiana flavor in 30 minutes.

Ingredients

• 1 lb penne
• 12 oz andouille sausage, sliced
• 2 bell peppers, sliced
• 1 onion, sliced
• 3 garlic cloves, minced
• 1 cup heavy cream
• 1 cup chicken broth
• ½ cup grated Parmesan
• 4 tsp Cajun seasoning
• 5 oz baby spinach
• 2 green onions, sliced

From your pantry: 1 tsp oil, ¼ tsp pepper.

Instructions

1. Cook the penne in salted water until al dente. Save 1 cup pasta water, then drain.
2. Meanwhile brown the sausage in the oil in a large deep skillet over medium-high heat, 5 minutes. Add the peppers and onion and cook until tender and browned at the edges, 5 to 6 minutes. Stir in the garlic and Cajun seasoning for 30 seconds.
3. Pour in the broth and cream and simmer until slightly thickened, 3 to 4 minutes. Stir in the Parmesan and pepper.
4. Add the spinach and stir until wilted, then add the pasta and toss, loosening with splashes of pasta water until the sauce is glossy and coats every piece.
5. Taste before adding salt, since the sausage and seasoning are salty, and serve topped with green onions.

Tip: For milder heat, use half the Cajun seasoning and a smoked kielbasa instead of andouille; pass hot sauce at the table.

Nutrition per serving

Good for

Adapted from Taste of Home.

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