Ingredients
Equipment
Method
- Sear the Sausage: In a large pot or Dutch oven, heat olive oil over medium-high heat. Crumble the beef sausage into the pot and cook, breaking it up with a spoon, until browned and cooked through. Remove the sausage from the pot and set aside, leaving the rendered fat in the pot.
- Sauté the Vegetables: Add the chopped onion and bell peppers to the pot and cook in the sausage fat until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Bloom the Spices: Stir in the Cajun seasoning, smoked paprika, and cayenne pepper (if using) and cook for 30 seconds, allowing the spices to bloom and release their flavors.
- Add Tomatoes and Broth: Pour in the diced tomatoes (undrained) and chicken broth. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pot.
- Cook the Pasta: Add the pasta to the boiling broth. Stir well to ensure the pasta is submerged. Reduce the heat to medium and simmer, uncovered, for about 10-12 minutes, or until the pasta is cooked al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Stir in Sausage and Cream: Return the cooked beef sausage to the pot. If using, stir in the heavy cream to enrich the sauce. Season with salt and freshly ground black pepper to taste.
- Garnish and Serve: Garnish with chopped fresh parsley. Serve immediately and enjoy!
Notes
Adjust the amount of Cajun seasoning and cayenne pepper to your preferred level of spiciness. For a richer sauce, reserve about 1 cup of starchy pasta water before draining and add it back to the pot along with the heavy cream. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. You can also use pork sausage or chicken sausage as alternatives to beef sausage. A pinch of sugar can be added to balance the spice.