Sausage Fajita Pasta
Directions
- 1Boil pasta in salted water until al-dente (about 8-10 minutes). Save some of the pasta water.
- 2Slice smoked sausage into 1-inch pieces.
- 3In a large skillet on medium heat, add oil.
- 4Once oil is hot, add sausage in small batches and cook for about 1-2 minutes on each side until browned.
- 5Remove sausage from the skillet and set aside.
- 6In the same skillet, add butter and let it melt.
- 7Add sliced onion and cook for 1 minute.
- 8Next, add red and green bell peppers with a pinch of salt and cook for another minute.
- 9Toss in minced garlic and cook for about 30 seconds.
- 10Mix in tomato paste and chicken broth, scraping up bits at the bottom of the skillet, and bring to a simmer.
- 11Add in heavy cream and mix in well.
- 12Bring the heavy cream to a high simmer.
- 13Sprinkle in salt, black pepper, garlic powder, cumin, Italian seasoning, smoked paprika, and chili powder and mix in well.
- 14Continuously stir the sauce for about 10 minutes to thicken it.
- 15About halfway through simmering, add in 1/4 cup of reserved pasta water and mix in.
- 16After about 10 minutes, remove the sauce from heat and let it cool down for about 2 minutes to continue thickening.
- 17Mix in Parmesan cheese.
- 18Toss in the cooked pasta and sausage.
- 19Sprinkle on Italian parsley and additional Parmesan cheese if desired.
Ingredients
- 1 Pound Rigatoni Pasta
- 2 Tablespoons Olive Oil, or neutral cooking oil of choice
- 1 Pound Smoked Sausage, Beef or Turkey, sliced into 1-inch pieces
- 2 Tablespoons Unsalted Butter
- 0.5 Medium Red Onion, sliced
- 0.5 Red Bell Pepper, or whole pepper, sliced
- 0.5 Green Bell Pepper, or whole pepper, sliced
- 1 Pinch Salt, for onions & bell peppers
- 3 Cloves Garlic, minced
- 1 Tablespoon Tomato Paste
- 3 Cups Heavy Cream
- 0.5 Cup Chicken Broth
- 0.5 Teaspoon Kosher Salt, or to taste
- 2 Teaspoon Black Pepper, or to taste
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Cumin
- 1 Teaspoon Italian Seasoning
- 1 Teaspoon Smoked Paprika
- 0.5 Teaspoon Chili Powder
- 0.25 Cup Pasta Water, from cooked pasta
- 1 Cup Parmesan Cheese, shredded
- Italian Parsley, minced
Equipment
large skillet
Tips
- Save some of the pasta water for later steps.
- Scrape up bits at the bottom of the skillet when mixing in tomato paste and chicken broth.
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