Ingredients
Scale
- 13 oz. andouille sausage links (about 4 links), sliced into medallions
- 6 oz. fresh baby bella mushrooms cleaned and thinly sliced
- ½ medium red bell pepper stemmed, seeds removed, and thinly sliced
- ½ medium yellow bell pepper stemmed, seeds removed, and thinly sliced
- 3 large garlic cloves minced
- 12 oz. gluten-free penne pasta
- ½ cup (120 g) canned, diced fire-roasted tomatoes
- 3 ½ cups (830 ml) chicken broth
- 2 tablespoons no-salt or low-salt Cajun seasoning mix *see notes!
- 7 oz. cream cheese
- salt to taste
- fresh Italian parsley finely chopped (optional)
- red pepper flakes (optional)
Instructions
- Cook sausage: Add the sausage to a large skillet or braiser over medium heat and sear the sausage medallions on both sides, until they crisp up a bit, about 4 minutes total (see notes). Remove and set aside on a paper towel lined plate. Don’t get rid of that sausage oil!
- Cook veggies: Add the mushrooms, peppers, and garlic to the same skillet you cooked the sausage in and sauté for about 3 minutes, or just until the mushrooms begin to brown.
- Add: Next, add the pasta, fire-roasted tomatoes, chicken broth, and Cajun seasoning to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
- Cook: Once boiling, turn the heat down to medium and let the pasta simmer for roughly 12-15 minutes (see notes), stirring every couple of minutes until the pasta is tender and cooked al dente.
- Add: Add the cream cheese to the skillet in chunks and stir until it has completely melted and created a thick and creamy sauce.
- Combine: Add the sausage back into the skillet, add salt to taste, give everything another big stir, top the pasta with a sprinkling of fresh Italian parsley and red pepper flakes, and SERVE!