Cajun Sausage and Pasta Skillet
This Cajun Sausage and Pasta Skillet is bursting with bold flavors and perfect for quick, delicious weeknight dinners!
Equipment
- Large skillet or sauté pan
- Wooden Spoon or Silicone Spatula
- Measuring spoons and cups
- Knife and cutting board
- Colander
Ingredients
- 12 ounces Penne Pasta
- 1 tablespoon Olive Oil extra virgin
- 1 pound Turkey Sausage pre-sliced, mild or spicy
- 1 Bell Pepper chopped, any color
- 1 Onion chopped, yellow or white
- 3 cloves Garlic minced
- 14.5 ounces Diced Tomatoes undrained, canned
- 1 cup Chicken Broth low-sodium
- 2 teaspoons Cajun Seasoning
- 1 teaspoon Dried Oregano
- Salt and Pepper to taste, freshly ground black pepper preferred
- 1 cup Cheddar Cheese shredded, sharp
- Fresh Parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces of penne pasta and cook according to package instructions until al dente. Drain and set aside.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 pound of sliced turkey sausage and cook until browned and cooked through, about 5-6 minutes. Remove the sausage from the skillet and set aside.
- In the same skillet, add the chopped bell pepper and onion. Sauté until softened, about 4-5 minutes. Add 3 cloves of minced garlic and cook for another minute until fragrant.
- Pour in 1 can (14.5 ounces) of undrained diced tomatoes and 1 cup of chicken broth. Stir in 2 teaspoons of Cajun seasoning and 1 teaspoon of dried oregano. Season with salt and pepper to taste. Bring the mixture to a simmer.
- Return the cooked turkey sausage to the skillet. Add the drained penne pasta. Stir everything together to coat the pasta evenly with the sauce. Cook for 2-3 minutes to allow the flavors to meld.
- Sprinkle 1 cup of shredded cheddar cheese over the skillet. Cover and let it melt for a couple of minutes. Once melted, garnish with freshly chopped parsley before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze this dish for up to 2 months; thaw overnight before reheating gently.
- Adjust Cajun seasoning to suit your preferred spice level.
- Substitute turkey sausage with chicken sausage or plant-based alternatives for variation.
- Use any short pasta like rigatoni or rotini if penne is unavailable.