Ingredients
Gather these ingredients, and you’ll be on your way to a delicious meal:
- 12 ounces rigatoni pasta
- 1 tablespoon olive oil
- 1 pound smoked sausage, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 teaspoon smoked paprika
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
You can substitute the smoked sausage with chicken sausage for a leaner option, or use a plant-based sausage for a vegetarian twist. Likewise, if you prefer a lighter sauce, you can use half-and-half instead of heavy cream.
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced sausage and cook until browned, about 5 minutes.
- Add the bell pepper, onion, and garlic to the skillet. Sauté until the vegetables are soft, about 5 minutes, stirring occasionally. This step always reminds me of the vibrant colors and aromas my abuela would create in her kitchen.
- Stir in the Cajun seasoning and smoked paprika, cooking for another 2 minutes to let the spices bloom.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for about 3 minutes.
- Reduce heat to low and stir in the heavy cream and Parmesan cheese. Continue to stir until the cheese is melted and the sauce is smooth, about 3 minutes.
- Add the cooked rigatoni to the skillet, tossing to coat the pasta evenly with the sauce. Season with salt and pepper to taste.
- Garnish with fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International