Creamy Cajun-Style Sausage and Pepper Pasta
Servings Prep Time
6Servings 20Minutes
Cook Time Passive Time
5Minutes 5Minutes
Servings Prep Time
6Servings 20Minutes
Cook Time Passive Time
5Minutes 5Minutes
  • 1tbsp olive oil
  • 12 to 13.5 oz cooked andouille or other spicy sausage links, sliced
  • 8oz skinless boneless chicken thighs, cut into bite-size pieces
  • 2cups yellow or red bell pepper, cut into 1-inch pieces
  • ½cup chopped onion
  • 2tsp salt-free Cajun seasoning
  • 3cloves garlic, minced
  • ½tsp crushed red pepper
  • 2cans (14.5-ounce) reduced-sodium chicken broth
  • 1can (14.5-ounce) no-salt added fire-roasted diced tomatoes, drained
  • 12oz (3 cups) dried cavatelli or gemelli pasta
  • 1cup heavy cream
  • ½cup freshly grated Parmesan cheese
  • Chopped fresh parsley
  • Crusty bread, optional
  1. Place a 6-qt Instant Pot on Sauté setting. Add oil. When oil is hot, add sausage and chicken. Cook 5 Minutes or until browned, stirring occasionally. Using a slotted spoon, remove sausage and chicken to a plate lined with paper towels. Add the pepper and onion to the pot and cook 5 Minutes more or until peppers are just tender. Stir in Cajun seasoning, garlic, and crushed red pepper flakes; cook 1 Minute more.
  2. Return sausage and chicken to the pot; add broth, drained tomatoes, and pasta; stir well. Lock lid in place. Set Instant Pot on High Pressure to cook 5 Minutes. Release pressure quickly. Open lid carefully.
  3. Stir in cream and cheese. Stir until cheese is melted. Cover and let stand 5 Minutes (mixture will thicken as it stands).
  4. Serve topped with additional Parmesan cheese, parsley, and crusty bread (if using).
Tip: Add Shrimp
  1. Prepare as above, except in Step 3 stir 8 oz frozen cooked, peeled and deveined medium shrimp, thawed, into mixture with cream and cheese. Let stand as directed.