Cheesy Smoked Sausage Pasta (Printer-Friendly Version)

A comforting mix of smoky sausage, creamy cheeses, and bowtie pasta simmered with peppers and Cajun spices.

# Ingredients Needed:

→ Fats and Oils

01 - 1 tablespoon olive oil
02 - 2 tablespoons unsalted butter

→ Vegetables

03 - 1/2 cup diced red bell pepper
04 - 1/2 cup diced green bell pepper
05 - 1/2 cup diced yellow onion
06 - 1 small jalapeño, seeded and diced (optional)
07 - 2 cloves garlic, minced

→ Meat

08 - 227 grams (8 ounces) smoked andouille sausage, sliced

→ Canned Goods and Liquids

09 - 1 can (14.5 ounces) fire-roasted diced tomatoes
10 - 240 milliliters (1 cup) half and half
11 - 480 milliliters (2 cups) chicken broth, low sodium

→ Pasta

12 - 227 grams (8 ounces) bowtie pasta (farfalle)

→ Cheese

13 - 1 cup shredded sharp cheddar cheese
14 - 1 cup shredded pepper jack cheese

→ Spices and Seasonings

15 - 1 teaspoon garlic powder
16 - 1 teaspoon onion powder
17 - 1/2 teaspoon ground black pepper
18 - 1 teaspoon Cajun seasoning (optional)
19 - Salt to taste

# Step-by-Step Directions:

01 - In a large skillet or Dutch oven, warm olive oil and butter over medium heat until butter melts and oil shimmers.
02 - Add diced red and green bell peppers, yellow onion, and jalapeño if using. Season with garlic powder, onion powder, black pepper, and Cajun seasoning. Cook for 5 minutes, stirring occasionally until vegetables soften and aromas develop.
03 - Push sautéed vegetables to one side. Add sliced andouille sausage in a single layer. Cook undisturbed for 2-3 minutes to develop a golden crust, then flip to brown all sides.
04 - Incorporate minced garlic and stir for 1 minute until fragrant but not browned.
05 - Pour in fire-roasted diced tomatoes, half and half, and chicken broth. Stir to deglaze the pan, then add uncooked bowtie pasta, ensuring it is submerged. Add extra broth if needed.
06 - Bring mixture to a gentle boil, cover, then reduce heat to low. Let simmer for 15-20 minutes, stirring intermittently to prevent sticking, until pasta is al dente.
07 - Gradually fold in shredded cheddar and pepper jack cheeses a handful at a time. Stir constantly until fully melted into a creamy sauce. Adjust salt and spice before serving hot.

# Helpful Hints:

01 - Brown sausage thoroughly to enhance smoky flavor. Stir frequently during simmering to avoid pasta sticking and cheese clumping.
02 - Leftovers store well refrigerated up to 4 days or frozen for 2 months; reheat with a splash of broth to restore creaminess.

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