One Pot Smoked Sausage (Printer-Friendly)

Hearty smoked sausage and bowtie pasta melded with melty cheddar, peppers, and a creamy, spiced sauce.

# What You'll Need:

→ Fats and Oils

01 - 2 tablespoons extra virgin olive oil
02 - 1 tablespoon unsalted butter

→ Produce

03 - 1/2 cup diced red bell pepper
04 - 1/2 cup diced green bell pepper
05 - 1/2 cup diced yellow onion
06 - 1 small jalapeño pepper, seeded and minced (optional)
07 - 3 cloves garlic, minced

→ Meat

08 - 340 grams smoked andouille sausage, sliced

→ Canned Goods

09 - 1 can (400 grams) fire-roasted diced tomatoes

→ Dairy

10 - 240 milliliters half and half
11 - 120 grams sharp cheddar cheese, shredded
12 - 115 grams pepper jack cheese, shredded

→ Pantry

13 - 480 milliliters low sodium chicken broth
14 - 225 grams bow tie pasta (farfalle), uncooked
15 - 1 teaspoon garlic powder
16 - 1 teaspoon onion powder
17 - 1/2 teaspoon freshly ground black pepper
18 - 1 tablespoon Cajun seasoning (adjust to taste)
19 - Salt, to taste

# Steps to Follow:

01 - Heat olive oil and butter in a large skillet or Dutch oven over medium heat until butter melts and oil shimmers.
02 - Add diced red and green bell peppers, yellow onion, and jalapeño if using. Sprinkle garlic powder, onion powder, black pepper, and Cajun seasoning. Cook for five minutes until vegetables soften and become aromatic.
03 - Push vegetables to one side of the pan. Arrange sliced andouille sausage in a single layer and cook until golden brown on both sides, about five minutes.
04 - Incorporate minced garlic and cook while stirring for one minute until fragrant but not burnt.
05 - Pour in fire-roasted diced tomatoes, half and half, and chicken broth; stir to release any browned bits. Add uncooked bow tie pasta, submerging it completely in the liquid. Add extra broth if needed.
06 - Bring mixture to a gentle boil, cover, then reduce heat to low and simmer for 15 to 20 minutes, stirring occasionally to prevent sticking and ensure even cooking.
07 - Remove from heat. Gradually add shredded cheddar and pepper jack cheeses a handful at a time, stirring continuously until fully melted and silky. Adjust salt and Cajun seasoning as desired before serving immediately.

# Extra Suggestions:

01 - Brown the sausage thoroughly for maximum smoky flavor. Stir frequently during simmering to prevent pasta from sticking.
02 - Leftovers store well refrigerated for up to four days or frozen for two months.

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