Description
A rich and creamy pasta dish bursting with bold Cajun flavors, smoky sausage, and velvety Alfredo sauce. Perfect for a quick, comforting dinner that’s sure to impress your family and friends!
Ingredients
Scale
- 12 oz smoked sausage, sliced into rounds
- 8 oz fettuccine or penne pasta
- 2 tbsp butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup freshly grated parmesan cheese
- 2 tsp Cajun seasoning (adjust to taste)
- ½ tsp smoked paprika (optional)
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- In a large skillet, melt the butter over medium heat. Add the smoked sausage slices and cook for 4–5 minutes, stirring occasionally, until browned and slightly crispy. Remove the sausage and set aside.
- In the same skillet, sauté the minced garlic for about 30 seconds, until fragrant. Be careful not to burn it.
- Lower the heat to medium-low and slowly pour in the heavy cream, stirring to deglaze the pan and incorporate the sausage drippings.
- Gradually whisk in the parmesan cheese, stirring constantly until the sauce is smooth and creamy.
- Add the Cajun seasoning, smoked paprika (if using), and a pinch of salt and pepper. Stir to combine, then taste and adjust the seasoning as needed.
- Return the cooked sausage to the skillet, stirring to coat it in the sauce.
- Toss the cooked pasta into the skillet, combining it thoroughly with the sauce and sausage. If the sauce is too thick, add a splash of the reserved pasta water until the desired consistency is reached.
- Serve immediately, garnished with fresh parsley.
Notes
- For added protein, consider mixing in cooked shrimp or grilled chicken.
- To reduce the spice level, start with 1 tsp of Cajun seasoning and taste before adding more.
- Leftovers can be reheated in a skillet with a splash of milk or cream to restore the sauce’s creamy texture.