Ingredients
Scale
- 12 ounces penne or rigatoni pasta
- 1 pound cajun smoked sausage, sliced into 1/2-inch rounds (Andouille sausage works beautifully here)
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 teaspoon smoked paprika
- 1/2 to 1 teaspoon cayenne pepper (adjust to your heat preference)
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt, or to taste
- 2 tablespoons all-purpose flour (for thickening)
- 2 cups whole milk (substitute with half-and-half for richer sauce)
- 1 cup chicken broth
- 1 1/2 cups shredded pepper jack cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley, chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Drain and set aside, reserving 1/2 cup of the pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced cajun sausage and cook until browned and slightly crispy on the edges, about 5-7 minutes. Remove sausage and set aside.
- Reduce heat to medium. In the same skillet, add the chopped onion and diced red bell pepper. Sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the flour over the vegetables and stir well to coat. This will help thicken your sauce later. Cook this mixture for 2 minutes, stirring constantly, so the flour loses its raw taste.
- Slowly pour in the chicken broth and milk, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer. You’ll notice it start to thicken after a few minutes.
- Add the smoked paprika, cayenne pepper, thyme, salt, and black pepper. Stir to combine, adjusting the heat to your taste—remember, you can always add more cayenne later.
- Once the sauce has thickened to a creamy consistency, lower the heat and stir in the shredded pepper jack and Parmesan cheeses. Mix until the cheese melts and the sauce is smooth.
- Return the sausage to the skillet and gently fold in the cooked pasta. If the sauce feels too thick, splash in some of the reserved pasta water until you reach your desired consistency.
- Cook together for another 2-3 minutes so the pasta absorbs the flavors and everything is heated through. Taste and adjust seasoning as needed.
- Garnish with fresh parsley and serve immediately. I always like to add a little extra cracked black pepper on top—it’s a nod to Mama Lou’s simple but perfect finishing touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
