Smoked sausage: 1 lb (450g), sliced into 1/4-inch pieces
Pasta: 12 oz (340g), any shape (penne, fusilli, or rigatoni work well)
Olive oil: 1 tablespoon
Garlic: 2 cloves, minced
Onion: 1 medium, diced
Bell pepper: 1, diced (any color)
Chicken broth: 2 cups (480ml)
Heavy cream: 1 cup (240ml)
Tomato paste: 1 tablespoon
Cajun seasoning: 1 teaspoon (optional, for a spicy kick)
Salt and pepper: to taste
Cheddar cheese: 1 cup (100g), shredded
Parmesan cheese: 1/2 cup (50g), grated
Fresh parsley or scallions: for garnish
Instructions
Cook the Pasta:
Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
Brown the Sausage:
Heat the olive oil in a large skillet over medium-high heat. Add the sliced smoked sausage and cook until browned on both sides, about 5 minutes. Remove the sausage from the skillet and set aside.
Sauté the Vegetables:
In the same skillet, add the diced onion and bell pepper. Cook until the vegetables are soft, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
Create the Sauce:
Stir in the tomato paste and Cajun seasoning (if using), cooking for a minute to develop the flavor. Pour in the chicken broth and heavy cream, bringing the mixture to a simmer. Let it cook for a few minutes to slightly thicken.
Combine Pasta and Sausage with Sauce:
Return the browned sausage to the skillet. Add the cooked pasta and stir to combine, ensuring the pasta and sausage are evenly coated with the sauce.
Add the Cheeses:
Reduce the heat to low. Stir in the shredded cheddar cheese and grated Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.
Serve:
Once everything is heated through and well combined, remove from the heat. Garnish with chopped fresh parsley or scallions before serving.
