One trick I use regularly to get dinner on the table quickly is using smoked sausages. Since they’re fully cooked, they shave lots of time off of dinnertime prep.
This post is sponsored by Hempler’s.
One of my latest obsessions is Hempler’s andouille sausage. It’s really flavorful and has a nice kick, but not so much heat that the kids can’t eat it. Plus, it has no MSG and no mystery ingredients – just meat and seasonings!
One way we enjoy it in our home is with a Cajun-inspired alfredo sauce because the creaminess of the sauce balances the spiciness of the sausage. The whole dish is really impressive but actually comes together in less than 30 minutes – including prep time.
Making your own alfredo is actually REALLY quick & easy, but you can make this recipe even simpler by using store-bought alfredo sauce and stirring in a half teaspoon or so of Cajun seasoning. Read on for the recipe your family is bound to love, and pick up some Hempler’s Andouille Smoked Sausage to try for yourself at your local grocery store!
Cajun Alfredo Pasta featuring Hempler’s Andouille Sausage
Ingredients:
- 1 8-oz package linguine
- 4 links of Hempler’s Andouille Smoked Sausage, sliced into rounds
- 1 1/2 C of diced bell peppers, any variety
- 4 Tb butter
- 4 cloves garlic, minced
- 1 C heavy cream
- 2 C fresh high-quality parmesan
- 1 Tb olive oil
- 1 tsp Cajun seasoning
- scallions, for garnish
Instructions:
- Prepare pasta in salted water per package directions with the following exceptions: Use half the amount of recommended water and under-cook it by one minute.
- Meanwhile, heat olive oil in a large pan over medium-high heat. When oil is hot, add your smoked sausage and diced peppers. Saute for 5-7 minutes, until the sausage is nicely browned. Remove from heat but leave them in the pan.
- When pasta is done, drain it and reserve 3/4 cup of the starchy cooking liquid. {Tip: When you start cooking the pasta, set your colander in the sink with a measuring cup sitting inside it so you don’t forget to reserve the water.}
- Add pasta to pan with the sausage and peppers.
- In the same pot you used to cook the pasta, melt butter over medium heat and add garlic. Cook for one minute, then add heavy cream and Cajun seasoning. Bring to a boil, then reduce heat to medium-low.
- Simmer for approximately 3 minutes or until thickened.
- Pour cream mixture into pan with pasta, sausage, and peppers. Place pan over low heat and add parmesan cheese. Mix well until cheese is melted.
- Add 3/4 cup of starchy reserved cooking water and mix well until heated through and combined. Turn off heat, place lid on pan, and allow it to sit on the burner for 5 minutes.
- Serve immediately and garnish with chopped scallions.
Want more easy and delicious dinnertime ideas? Check out our whole “What’s Cookin’?” series here!
