Creamy Cajun Garlic Sausage Pasta

• celkový čas: 26 minutes

Ingredience

1lb of rigatoni

1x 300g Grimm’s Fine Garlic Sausage, sliced

2 tablespoons butter

2 tablespoons olive oil

1 cup yellow onion, diced

1 red bell pepper, seeded and diced

5 large cloves garlic, minced

2.5 tablespoons cajun seasoning

¼ cup white cooking wine, optional

1 cup parmesan cheese

1 cup heavy cream, or half and half

5 ounces of cream cheese (140 grams)

3/4 cup pasta water

1/4 cup chicken broth

Pokyny

Make your pasta according to the package in salted water. Save some pasta water, drain the pasta and set aside with a splash of olive oil mixed in so it does not clump.

While the pasta is cooking, add the butter and olive oil to a hot pan along with the sliced Grimm’s Fine Garlic Sausage and half of the cajun seasoning (3 teaspoons). Cook over medium heat, stirring occasionally for approximately 7-10 minutes until the sausage is crispy and golden. Once satisfied, remove the sausage from the pan and set aside.

In the same pan add the diced onion, red pepper and the rest of the cajun seasoning. Cook over medium heat for approximately 5 minutes. The onion should be translucent.

Add the garlic and stir to combine then cook for an additional 1-2 minutes. Optionally, deglaze with ¼ cup of white cooking wine. Stir for 1 minute, scraping off anything stuck to the bottom of the pan.

Add the parmesan, heavy cream, cream cheese, and chicken broth. Mix this all together and stir, cooking for another 7 minutes or until the sauce has thickened and the cream cheese has dissolved.

Add the pasta along with the pasta water. Mix this until all the pasta is coated. Cook for a final 3 minutes, then serve with freshly chopped parsley on top and even more parmesan. Enjoy!