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Creamy Cajun Pasta
Ingredients
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2 unsalted butter
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1 pound spicy Italian sausage
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Kosher salt, to taste
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1 medium yellow onion, thinly sliced
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1 jalapeño, seeded and minced
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1 tablespoon minced garlic
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1 tablespoon tomato paste
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2 tablespoons Jazzy Seasoning
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1 pound dried penne pasta
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1 red bell pepper, seeded and thinly sliced
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1 green bell pepper, seeded and thinly sliced
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8 ounces button mushrooms, stemmed and sliced
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1 can (14,5 ounce) of fire-roasted tomatoes
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4 cups chicken stock
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5 ounces cream cheese, cubed
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2 scallions, thinly sliced, for garnish
Instructions
- 1 In a large, heavy-bottomed pot, melt the butter over medium heat until just bubbling. Add the sausage and break up into crumbles, then season with salt. Brown for 2 minutes on 1 side, then stir and brown on the other side for 2 minutes more.
- 2 Add the onion, season with salt, and cook for 2 minutes, until starting to soften. Add the jalapeño, garlic, and tomato paste. Stir to distribute the tomato paste. Add the Jazzy spice blend and stir to combine.
- 3 Add the pasta, red and green peppers, mushrooms, and salt and stir to combine. Pour in the tomatoes and stock. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, until the pasta is cooked through and the peppers are tender but not mushy.
- 4 Mix in the cream cheese to create a thick, creamy sauce.
- 5 Serve garnished with scallions, if desired.
- 6 Enjoy!
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