Recipe: Cajun Pasta with Andouille Sausage and Peppers

Serves: 4

Prep. time: 15 minutes

Cooking time: 15-20 minutes

Difficulty: Easy

Cajun Pasta with Andouille Sausage and Peppers

Ingredients

  • Butter
  • Olive oil
  • 2-3 andouille sausage links, casings removed; pulled apart into small/bite-size pieces
  • 1 yellow or white onion, chopped
  • Red, green, and orange bell pepper (half of each), diced
  • 1-3 garlic cloves, minced
  • 1-2 dried chili peppers, minced, or a dash of crushed red pepper flakes
  • Approx. 1-2 cups chicken stock
  • Approx. 1/2 cup white wine
  • Approx. 1/2 to 3/4 cups heavy cream
  • Cajun seasoning blend
  • Salt & Pepper
  • Paprika
  • Dried parsley
  • Cornstarch-and-water mixture, as needed
  • Long, semi-wide pasta, like fettuccine or linguine

Directions

Bring water to a boil for the pasta. In the meantime, heat some butter and olive oil in a large pan over medium high heat, add the andouille and cook until browned on the outside and no longer pink on the inside, then remove from the pan and set aside on a plate. Add the diced vegetables and chili pepper/pepper flakes to the pan with a little more butter and olive oil, and cook until crisp-tender, then add in the garlic and cook for another minute. Remove the veggie mixture from the pan, bump the heat up a little bit, then add the chicken stock, wine, and a generous heaping of Cajun seasoning and paprika. Let the mixture gently boil, then slowly whisk in the heavy cream. Season as needed with Cajun seasoning, paprika, parsley, salt, and/or pepper, and thicken with cornstarch-and-water if necessary; don’t be afraid to add more liquid to the sauce if it starts cooking down—you don’t want to end up with soup, but you want enough to generously coat the pasta. While the sauce is cooking, cook the pasta (or start it earlier if you chose a style that will take longer than 3-5 minutes). When the pasta is cooked, drain it and return it to the pot. Add the veggies and sausage back into the thickened sauce, then add the finished pasta in with the sauce and toss to combine. Serve hot, with a sprinkling of Parmesan on top, if desired.

Cook’s Commentary

This dish is hearty and packed with flavor—spicy, creamy, salty, and meaty—it’s perfect on a cold day but bright and flavorful enough for warm weather too. Andouille sausage has a distinct flavor like no other sausage and Cajun seasoning amps up the flavor. Bell peppers, onions, and tomatoes create a confetti of colors that swirl into the warm, orange-red color of the sauce created through the blending of heavy cream, chicken stock, paprika, and Cajun spices. You’ve gotta get a quality brand/blend of Cajun seasoning to make this dish perfect (I used McCormick and it was pretty good, but I saw some specialty brands at Fresh Market that looked even better), and the right one will make this dish fantastic.

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Recipe: Pasta Bolognese

Servings: 2-4

Prep. time: 10-15 minutes

Cooking time: 20 minutes

Difficulty: Easy

Ingredients

  • 2 slices bacon
  • 1 carrot, finely chopped
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 3 strips prosciutto, cut into small pieces
  • 6-8 oz. lean ground beef*
  • Approx. 3 tbsp. tomato paste
  • White wine (cooking/dry)
  • Marsala wine (cooking/dry)
  • Chicken stock
  • Cinnamon
  • Paprika
  • Salt
  • Pepper
  • Butter
  • Olive oil
  • 8 oz. pasta**

*I prefer 90-93% lean.

**I used medium shells. Papadelle and other long, wide noodles are great with this sauce, but small pastas, like shells or orchiette, are great too.

Directions

Heat a large, nonstick pan over medium-high heat, then add the bacon and cook until crispy. Remove the bacon to a plate covered in paper towels to drain. Add a little butter and olive oil to the bacon fat in the pan and add the onion and carrot, cooking until tender and fragrant, then add the prosciutto and continue to cook. Add the beef and cook, breaking the meat up as it cooks. Add a splash of marsala and splash of white wine and the garlic and continue to cook, letting the wine reduce and the beef continue to brown and cook. Crumble in the bacon strips and add the tomato paste, stirring to combine, then cook for approx. 3 minutes. Add the chicken stock, a little more of each wine, and reduce the heat to medium, stirring occasionally. Add in a pinch of cinnamon (a quick whiff of the sauce should let you know it’s there, but don’t add too much; 1-3 tsp. is probably enough) and paprika (1-3 tsp.), as well as some salt and pepper. Reduce the heat to low and continue to cook, covered. While the sauce is cooking over low heat, bring a medium pot of salted water to a boil and add the pasta. Cook for 6-8 minutes, or until al dente, then drain, and add the finished pasta in with the sauce, tossing to coat. The finished sauce should be a brownish-orange color, scented with cinnamon and paprika, and it should be somewhat thickened.

The sauce, as it's cooking

The sauce, as it’s cooking

Pasta Bolognese

Cook’s Commentary

There are many different ways to make a bolognese sauce—some recipes call for plum tomatoes while others call for just tomato paste, some use ground beef and veal while others use ground beef and pork, some suggest pairing it with long pasta noodles while others encourage the use of smaller pastas—I looked at many of these differing recipes and went my own way. Beef is the bulk of the meat in this dish, while the bacon and prosciutto add a little texture and saltiness to the sauce. Cinnamon and paprika add a heat and sweetness that balances the tanginess of the tomato paste and the salty-savory flavors of the meats. Chicken stock and wine create a sort of brothy sauce that soaks deliciously into the pasta noodles. It’s a hearty meal perfect for cold weather, and the sauce is delectable sopped up on a piece of bread at the end of the meal, and absolutely perfect paired with a red zinfandel or other sweet red wine.