Creamy Canjun Sausage Pasta

Ingredients

• For the Pasta & Protein:
• 12 oz (340g) pasta (penne or fettuccine)
• 1 tbsp olive oil
• 1 lb (450g) Andouille sausage or other smoked sausage, sliced into rounds
• For the "Holy Trinity" & Sauce:
• 2 tablespoons butter
• 1 small onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 teaspoons Cajun seasoning (adjust to taste)
• 2 cups chicken broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• ½ cup grated Parmesan cheese, plus more for serving
• Salt and black pepper to taste
• Optional for extra heat: ¼ teaspoon cayenne pepper or a dash of hot sauce
• Garnish:
• 2 green onions, sliced
• Fresh parsley, chopped

Instructions

1. Cook the pasta in salted water until it's done. Drain and set it aside.
2. In a large pan, cook the sliced sausage until it's browned. Remove it and set it aside. In the same pan, cook the onion, bell pepper, and celery until they are soft. Add the garlic and Cajun seasoning and cook for one minute.
3. Pour in the chicken broth and let it simmer for a few minutes. Reduce the heat, then stir in the heavy cream and Parmesan cheese until the sauce is smooth and creamy.
4. Return the sausage to the pan. Add the cooked pasta and toss everything together until it's coated in the sauce. Taste and add salt or pepper if needed. Garnish and serve immediately.