Ingredients
Method
- Prepare the sausage: Remove sausage from packet and slice. I sliced so each piece was about .25 inches thick. Drop into pan.
- Place a pan over medium high heat and drizzle olive oil into the pan. About 1/2 tbsp.
- Prepare the Pasta: But first, slice half a yellow onion and one to two bell peppers (any color). Onto the pasta- Cook according to package but if I took a guess– you'll need a pot of boiling water so get that going!
- Continue cooking chicken sausage. Once it starts to brown, turn/flip the sausage so the other side can be browned. Once the sausage is flipped, add in the onions and bell peppers.
- Checking in on the pasta– the water should be ready. Cook according to package. Do not forget– Once pasta is done, before draining, reserve 1/2 cup of pasta water.
- Add butter to the pan with the sausage along with a drizzle of olive oil. Add red pepper flakes (or chili crunch) along with garlic. Sauté for 1 to 2 minutes
- Sprinkle in salt/pepper/garlic seasoning. Move around contents of pan to incorporate.
- Add heavy cream, italian seasoning and cajun seasoning. I used ¼ tsp Tony Chacere's creole seasoning but use as much as you want. Because sure not to over salt. Add in hot sauce.
- Sprinkle in parmesan cheese. Mix to incorporate
- Let the pan come to a simmer. Stir occasionally.
- After about 5 to 7 minutes, taste and adjust accordingly.
- Pasta should be done. Drain but reserve some (about 1/2 cup) of the pasta water. Add drained pasta and water to pan with the chicken sausage. Stir to incorporate.
- Finish Up: Serve topped with fresh halved grape tomatoes and additional parm cheese
Leave a Reply