Cajun Pasta with Sausage and Peppers
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House of Nash Eats · by Amy Nash★ 4.8 (65)

Cajun Pasta with Sausage and Peppers

NUTRITION · PER SERVING35M COOK
CAL 26%·PRO 40%
CARBS 50G38% OF CAL
5G FIBER10G SUGAR35G OTHER
FAT 29G50% OF CAL
13G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, spicy pasta with sausage, peppers, and tomatoes in a cajun-seasoned sauce. Easy to prepare in 35 minutes and perfect for feeding a crowd or preparing leftovers for the week.

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Nutrition & ingredients

Ingredients

serves 6
  • 1 Tablespoon extra-virgin olive oil
  • 1/2 pound andouille sausage (halved and cut into 1/4-inch slices)
  • 1 small red onion (halved and sliced)
  • 2 red or yellow bell peppers (sliced)
  • 3-4 cloves garlic (minced)
  • 15 ounces diced tomatoes
  • 1 1/2 cups water
  • 8 ounces casarecce pasta (or similar shape)
  • 2 cups milk
  • 3 ounces cream cheese (softened)
  • 1 teaspoon Cajun or Creole seasoning ((we like Tony Chachere’s))
  • 1/2 teaspoon smoked paprika
  • 2 Tablespoons all-purpose flour
  • 2 Tablespoons salted butter
  • 1 teaspoon minced garlic
  • 1 cup freshly grated Parmesan cheese, plus extra to garnish (+ more for garnish)
  • Freshly chopped parsley (to garnish)
PREP
15M
SODIUM
876MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.