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95% would make again

Creamy Cajun Pasta

Creamy Cajun Pasta

Ingredients

for 8 servings

  • 2 tablespoons unsalted butter
  • 1 lb spicy italian sausage (455 g), cut into rounds
  • kosher salt, to taste
  • 1 medium yellow onion, thinly sliced
  • 1 jalapeño, seeded and minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon tomato paste
  • 2 tablespoons McCormick® Jazzy Spice Blend
  • 1 lb dried pasta (455 g), penne
  • 1 red bell pepper, seeded and thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 8 oz mushroom (225 g), stemmed and sliced
  • 14 ½ oz fire-roasted tomato (410 g), 1 can
  • 4 cups chicken stock (960 mL)
  • 5 oz cream cheese (140 g), cubed
  • 2 scallions, thinly sliced for garnish

Nutrition Info

  • Calories 887
  • Fat 52g
  • Carbs 83g
  • Fiber 4g
  • Sugar 12g
  • Protein 18g

Estimated values based on one serving size.

Preparation

  1. In a large, heavy-bottomed pot, melt the butter over medium heat until just bubbling. Add the sausage and then season with salt. Brown for 2 minutes on 1 side, then stir and brown on the other side for 2 minutes more.
  2. Add the onion, season with salt, and cook for 2 minutes, until starting to soften. Add the jalapeño, garlic, and tomato paste. Stir to distribute the tomato paste. Add the Jazzy spice blend and stir to combine.
  3. Add the pasta, red and green peppers, mushrooms, and salt and stir to combine. Pour in the tomatoes and stock. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, until the pasta is cooked through and the peppers are tender but not mushy.
  4. Mix in the cream cheese to create a thick, creamy sauce.
  5. Serve garnished with scallions, if desired.
  6. Enjoy!

Ingredients

for 8 servings

  • 2 tablespoons unsalted butter
  • 1 lb spicy italian sausage (455 g), cut into rounds
  • kosher salt, to taste
  • 1 medium yellow onion, thinly sliced
  • 1 jalapeño, seeded and minced
  • 1 tablespoon garlic, minced
  • 1 tablespoon tomato paste
  • 2 tablespoons McCormick® Jazzy Spice Blend
  • 1 lb dried pasta (455 g), penne
  • 1 red bell pepper, seeded and thinly sliced
  • 1 green bell pepper, seeded and thinly sliced
  • 8 oz mushroom (225 g), stemmed and sliced
  • 14 ½ oz fire-roasted tomato (410 g), 1 can
  • 4 cups chicken stock (960 mL)
  • 5 oz cream cheese (140 g), cubed
  • 2 scallions, thinly sliced for garnish

Nutrition Info

  • Calories 887
  • Fat 52g
  • Carbs 83g
  • Fiber 4g
  • Sugar 12g
  • Protein 18g

Estimated values based on one serving size.

Preparation

  1. In a large, heavy-bottomed pot, melt the butter over medium heat until just bubbling. Add the sausage and then season with salt. Brown for 2 minutes on 1 side, then stir and brown on the other side for 2 minutes more.
  2. Add the onion, season with salt, and cook for 2 minutes, until starting to soften. Add the jalapeño, garlic, and tomato paste. Stir to distribute the tomato paste. Add the Jazzy spice blend and stir to combine.
  3. Add the pasta, red and green peppers, mushrooms, and salt and stir to combine. Pour in the tomatoes and stock. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for 10-12 minutes, until the pasta is cooked through and the peppers are tender but not mushy.
  4. Mix in the cream cheese to create a thick, creamy sauce.
  5. Serve garnished with scallions, if desired.
  6. Enjoy!

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