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Quick Notes; To be honest, I had no fucking idea what to name this Cajun Alfredo Fusion pasta. I’m usually pretty good with coming up with something, but this is genuinely exactly what it is. I suppose to be truly Cajun you should add a bit of seafood, so feel free to toss some surf in with the turf if you’re feeling those bayou flavors.
Ingredients
- 1 lb penne, cooked to package specifications
- 1 14 oz andouille sausage, sliced into 1/4 inch chunks
- 1 yellow pepper, sliced - seeds removed
- 1 red pepper, sliced - seeds removed
- 1 green pepper, sliced - seeds removed
- 1/2 white onion cut into rings, then the rings cut in half
- 2 cloves garlic, minced
- 1/4 cup butter butter
- 2 cups heavy cream
- 1/2 cup shredded parmesan (plus more for topping)
- 3 tablespoons olive oil
- 1 teaspoon cajun seasoning (literally what it says on the bottle)
- salt and pepper to taste
Instructions
- Prep meat, pasta, and veggies as specified in "ingredients"
- In a medium-sized saucepan over medium-high heat, melt the butter.
- Meanwhile, In a large pot on a separate burner, bring you olive oil to temperature over medium-high heat.Â
- Add your garlic to the butter, and all your veggies to the olive oil. saute both for two to three minutes.Â
- To your saucepan (with you garlic and butter) stir in your heavy cream. Watch closely.
- Add your sausage to your veggies in the large pot and saute together until the onion is clear. Don't overcook it or your peppers get gross and mushy. Remove from heat.Â
- Once your cream starts to bubble (before it becomes an all-out boil), slowly whisk in your parmesan just a little bit at a time. Once it has all been incorporated and melted, remove from heat.Â
- Add your sauce and cooked pasta to the large pot with the meat and veggies and stir until everything is combined. Add your cajun seasoning and salt and pepper to taste.
- Serve topped with parmesan.
Enjoying the southern flavor? Try this Spicy Cajun Seafood Boil. Wanna go a little further Italian? Give this Penne Rosa Noodles Copycat a try.
