Ingredients:
1 lb andouille sausage, sliced into 1/4-inch rounds
1 tbsp olive oil
1 medium onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 (14.5 oz) can diced fire-roasted tomatoes
2 cups chicken broth
1 cup heavy cream
2 tbsp Cajun seasoning
12 oz penne pasta
4 oz cream cheese, cubed and softened
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions:
Heat olive oil in a large skillet over medium-high heat. Add sausage and cook until browned, about 5 minutes. Remove sausage and set aside.
In the same skillet, add onion and bell pepper. Sauté for about 5 minutes until softened. Add garlic and cook for another minute.
Pour in diced tomatoes, chicken broth, heavy cream, and Cajun seasoning. Stir to combine and bring to a boil.
Add uncooked pasta to the skillet. Reduce heat to medium-low, cover, and simmer until pasta is al dente, about 12-15 minutes.
Uncover and stir in cream cheese and Parmesan until melted and creamy. Add cooked sausage back to the skillet and stir to combine.
Serve hot, garnished with fresh chopped parsley.
Prep Time: 10 mins | Cooking Time: 30 mins | Total Time: 40 mins | Servings: 6 | Calories: 680