Pasta With Sausage And Cajun Cream Sauce Recipes

PASTA WITH SAUSAGE AND CAJUN CREAM SAUCE

Steps:

• Cook pasta according to package directions, drain and put back in the pot.
• While the pasta is cooking, using a sharp knife, make long slits on the outside casing of the sausage links. Gently remove the casing from the sausage.
• Heat the skillet over medium heat and add the butter and oil. Cook onions for about 3 minutes and then add the garlic.
• Bump the heat up to medium-high and add the crumbled sausage to the pan. Continue cooking for about 5-7 minutes, continuously breaking up sausage with a spatula as it cooks. Make sure sausage is cooked through.
• Lightly salt and pepper as this cooks.
• Add the heavy cream and Cajun seasoning to the skillet; stirring to combine. Let simmer for about 4-5 minutes.
• Add the bow tie pasta to the skillet and gently stir until the pasta is well coated.

SAUSAGE PASTA WITH CAJUN CREAM SAUCE

Steps:

• In a Dutch oven, cook pasta according to package directions, adding asparagus during the last 4 minutes of cooking. Meanwhile, in a large nonstick skillet, cook sausage over medium heat until browned. Add garlic; cook 1 minute longer. Stir in cream, Parmesan cheese, Creole seasoning and pepper; cook and stir until slightly thickened, about 3 minutes., Drain pasta mixture, reserving 1/2 cup cooking water; add to sausage mixture. Toss to coat, gradually adding enough reserved cooking water to reach desired consistency.

ITALIAN SAUSAGE PASTA WITH CAJUN CREAM SAUCE AND SPINACH

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Bring 8 cups water to a boil in a medium pot Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using 16 oz. Italian sausage, follow same instructions as 8 oz. Italian sausage, working in batches, if necessary. If using filets mignon, pat dry. Follow same instructions as Italian sausage in Step 3, cooking until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Cook spinach and pasta separately, and serve steak alongside pasta. If using shrimp, pat dry. Follow same instructions as Italian sausage in Step 3, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side. If using whole chicken breasts, pat dry and, on a clean cutting board, cut into 1" dice. Follow same instructions as Italian sausage in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. 1 Cook the Pasta Once water in medium pot is boiling, add pasta and cook until al dente, 3-5 minutes.Reserve 1/2 cup pasta cooking water. Drain pasta into a wire-mesh strainer and set aside.While pasta cooks, continue recipe. 2 Prepare the Ingredients Halve lemon. Juice one half and cut remaining half into wedges.Remove Italian sausage from casing, if necessary. 3 Cook the Sausage and Spinach Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add sausage to hot pan. Break into small pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Add spinach and stir occasionally until just wilted, 2-3 minutes.Remove from burner. Transfer sausage and spinach to a plate. Reserve pan; no need to wipe clean. 4 Make the Sauce Return pan used to cook sausage to medium heat.Add cream base, cheese, and Cajun seasoning to hot pan. Bring to a boil.Once boiling, stir constantly until thickened, 1-2 minutes.Remove from burner. Stir in pasta, sausage-spinach mixture, half the reserved pasta cooking water, a pinch of salt, and 1 Tbsp. lemon juice until pasta is coated. If too dry, add remaining pasta cooking water, 1 Tbsp. at a time until desired consistency is reached. 5 Finish the dish Plate dish as pictured on front of card, garnishing with red pepper flakes (to taste) and squeezing lemon wedges over dish (to taste). Bon appétit!

PASTA WITH CAJUN CREAM SAUCE

Steps:

• In large stockpot, boil water for pasta.
• In a large sauté pan, heat olive oil over medium heat. Add onions and saute for 2 minutes. Add garlic, saute additional 1 minute.
• Stir chicken bouillon into white wine and add to pan.
• Using a wooden spoon, scrape any brown bits off the bottom of the pan. Let the wine reduce to half - about 3 minutes.
• In the meantime, cook your pasta to the al dente stage.
• Add cajun seasoning, paprika, salt, pepper, and tomato paste to the sauce. Stir.
• Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the crème mixture reduce to half - about 5 minutes.
• Drain the pasta very well - add pasta to the crème sauce.
• Toss with freshly chopped parsley and Parmesan.
• Serve.

PASTA WITH CREAMY CAJUN SAUCE

Steps:

• In large stockpot, boil water for pasta.
• In a large sauté pan, heat 2 tablespoons olive oil over medium heat. When shimmering, add onions. Fry for 2 minutes. Add garlic, fry additional 1 minute until fragrant. Add the white wine and chicken base (stir chicken base in the wine first & mix well before adding to pan.).
• Using your spatula, scrape any brown bits off the bottom of the pan. Let the wine reduce to half - about 3 minutes. In the meantime, boil your pasta, ending one minute shy of done.
• Add cajun seasoning, salt, pepper, paprika and tomato paste. Stir.
• Add heavy cream. When the cream mixture is almost bubbling, turn heat to low. Let the crème mixture reduce to half - about 5 minutes. Drain the pasta well - add pasta to the crème sauce. Toss with freshly chopped parsley and some cheese.