For all my Cajun lovers, this. Is. Your. Dish. This is hands down one of my favorite pasta dishes. Its flavorful, fulfilling, and rather easy to make. I created this recipe one day when I could not decide between eating Italian sausage or chicken sausage, so I tried both and hoped for the best. Well, ladies and gentlemen, welcome to the best.
This recipe requires a bit of prep time for dicing and measuring ingredients. Allot 10-15 minutes for prep. I have seen similar recipes that use milk instead of half-and-half. I decided not to use milk because I desired a sauce that has a bit more thickness to it, half-and-half was the best bet. The difficulty level of this dish is easy to medium. One note that I would like to add about making this dish is, while spinach and tomatoes are key ingredients, they should both be the last two ingredients added to the pasta. You don’t want to overcook either of those ingredients.
I would recommend serving this dish with thick garlic bread, a side salad, and of course, wine.
With mixed meats and the added creaminess of the sauce, this dish pairs nicely with white and red wine. In the past, I have paired alongside Chardonnay, as well as Pinot Noir, and loved both. Fill a glass, fill a plate, and enjoy!
Ingredients
-
Main Ingredients
- Seasonings
Instructions
- In a large pot, boil pasta until al dente. Strain and set aside.
- In deep skillet pan, heat vegetable oil over medium heat. Once oil is hot, add onions, minced garlic, and sliced sausage. Cook until onions translucent.
- Add seasonings and half- and half. Let thicken over medium-low heat for 5-7 minutes. Add cheddar cheese and stir.
- Once cheddar cheese is completely melted, add pasta and stir.
- Add parmesan cheese blend, tomatoes, and spinach. Cover and let sit over low heat until spinach has wilted, and parmesan cheese is melted. Serve hot. Makes approximately 6 servings.
Notes
Essential Tools: 1 large pot 1 deep skillet pan Cutting board Strainer Measuring cup: 1 cup Measuring spoon: 1 tsp., ½ tsp., ¼ tsp.
