Ingredients
Main Ingredients
- 1 pack 1 (13oz) pack cajun andouille sausage, cut into coins Andouille gives the best smoky bite
- 1 tbsp 1 tbsp chopped garlic Fresh garlic = bigger flavor
- 2 cups 1 (14.5oz) can chicken broth Use low-sodium broth to control salt
- ½ cup ½ cup heavy cream Use half-and-half for a lighter option
- 1 can 1 (10oz) can Rotel diced tomatoes and chilies
- 8 ounces 8 ounces dry bowtie pasta Bowtie pasta holds sauce well
- 2 cups 2 cups shredded cheddar cheese Can substitute with pepper jack for more heat
- 1 tsp 1 tsp cajun seasoning Adjust to taste
Preparation
- Heat a large skillet over medium. Add the sliced andouille and brown for about 5 minutes until edges look golden.
- Scoop the sausage onto a paper-towel-lined plate, leaving the flavorful grease in the pan.
- Add the chopped garlic to the pan and sauté in the sausage grease for about 1 minute until fragrant.
- Pour in the chicken broth, Rotel, heavy cream, and sprinkle in the cajun seasoning. Stir to combine and bring to a gentle simmer.
- Stir in the dry bowtie pasta, push it so it’s mostly submerged, cover with a lid, and reduce heat to low. Simmer for about 14 minutes, stirring once or twice.
- Return the browned sausage to the pan and stir. Scatter 2 cups shredded cheddar over the hot pasta and stir until melty and silky.
- Taste and adjust with a pinch more cajun seasoning or salt. Serve hot and enjoy.
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