Ingredients
Scale
- 1 (13oz) pack Cajun Andouille sausage, cut into coins
- 1 tbsp chopped garlic
- 1 (14.5oz) can chicken broth (about 2 cups)
- ½ cup heavy cream
- 1 (10oz) can Rotel diced tomatoes and chilies
- 8 ounces dry bowtie pasta (about 2 cups)
- 2 cups shredded cheddar cheese
- 1 tsp Cajun seasoning
Instructions
- In a large skillet, cook the sausage over medium heat for about 5 minutes, stirring occasionally, until browned. Remove and set aside.
- Sauté the garlic in the leftover sausage grease for about 1 minute until fragrant.
- Pour in the chicken broth, diced tomatoes, heavy cream, and Cajun seasoning; stir to combine.
- Add the bowtie pasta, ensuring it’s submerged in the liquid. Cover and simmer on low heat for about 14 minutes, stirring occasionally.
- Once cooked, toss the pasta with the sausage and shredded cheddar cheese until melted and well combined.
- Serve immediately, garnished with fresh parsley or green onions if desired.
Notes
This dish can be customized with turkey sausage or added vegetables for a lighter alternative. Leftovers store well in the fridge for up to 3 days or can be frozen for up to a month.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg