Invite a little Cajun flavor to your weeknight dinner rotation with this creamy andouille sausage pasta.
Refrigerate for up to four days.
Heat gently until warmed through, stirring often.
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Alternatively, reheat in the microwave, stirring occasionally to ensure even heating.
Avoid overheating to keep the pasta from becoming mushy and the sauce from separating.
For an extra protein boost, serve alongside grilled shrimp,blackened chicken, or other favorite items.
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Add pasta; cook until al dente, about 11 minutes.
Drain and set aside.
Cook sausage:
Place sausage in a cold 12-inch skillet.
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Cook over medium-high, stirring often, until browned, 5 to 8 minutes.
Transfer sausage to a plate.
Add chopped red bell pepper and Vidalia onion.
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Cook, stirring often, until onion is tender, about 3 minutes.
Add flour; cook, stirring constantly, until lightly toasted, about 1 minute.
Stir in Cajun seasoning, salt, and reserved sausage.
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Add pepper Jack, stirring until just melted, about 1 minute.
Add pasta, garnish, and serve:
Remove from heat, and stir in cooked pasta.
Garnish with sliced scallions and hot sauce.
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Reheat the sauce on the stovetop until heated through, add the pasta, and garnish before serving.
Credit:Jen Causey; Food Stylist: Emily Nabor Hall; Prop Stylist: Christina Daley
Credit:Jen Causey; Food Stylist: Emily Nabor Hall; Prop Stylist: Christina Daley
Credit:Jen Causey; Food Stylist: Emily Nabor Hall; Prop Stylist: Christina Daley
