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Creamy Cajun Pasta Jambalaya
Servings 4 servings
Jambalaya Pasta combines Cajun flavors with Andouille sausage, peppers, and comforting pasta. This easy dinner brings the taste of Louisiana right to your table!
Ingredients
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 onion minced
- 12 ounces Andouille sausage
- 2 garlic cloves minced
- 14.5 ounces diced tomatoes undrained
- 8 ounces rigatoni fresh is best
- 3/4 cup heavy cream
- 2 teaspoons cajun seasoning *See Note.
- 2 teaspoons paprika
- kosher salt to taste
- 1 tablespoon cornstarch *See Note.
- 2 tablespoons water *See Note.
Instructions
- Cut sausages in half lengthwise and then cut into smaller pieces.
- In a large skillet over medium-high heat, sautée peppers and onion for 3-5 minutes. Add in sausage, garlic, and the diced tomatoes with liquid. Reduce to medium-low heat and allow to simmer. Stir occasionally and cook for about 5-7 minutes or until the liquid reduces to about half.
- Add the cream, cajun seasoning, and paprika to the skillet. Continue to simmer for an additional 30 minutes so that the liquid again reduces by half.
- While the sauce simmers, boil a pot of salted water. Cook pasta to al dente as directed according to package.
- *If the sauce doesn't reduce by half or thicken in the allotted time, mix the 1 tablespoon of cornstarch with the 2 tablespoons of cold water in a small bowl. Add to the skillet and mix to thicken.
- After cream sauce has reduced, add the pasta to the skillet and mix well. Simmer for just a minute or two before serving.
Notes
- A note on the amount of Cajun seasoning. I do not like spicy food and the 2 teaspoons called for in the recipe was so much that I couldn't eat it, and almost too much for my husband who does like spice and heat. If the amount is a concern for you, especially when combined with the amount of paprika, I suggest you cut each in half, and you can always add more.
Remember, once you've added too much, you can't take it back! - If you're patient and allow the sauce to simmer for 30 minutes or a bit more, then it will reduce to the correct thickness and you won't need to add the cornstarch and water.
Nutrition
Serving: 1serving | Calories: 696kcal | Carbohydrates: 58g | Protein: 26g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 723mg | Potassium: 860mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2838IU | Vitamin C: 74mg | Calcium: 100mg | Iron: 4mg
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