Wisconsin is freezing!! We have been at below zero temperatures this week, and we needed something spicy to warm ourselves.
Spicy and creamy goodness is the best way to describe this dish. I noticed different variations of this recipe floating around the blogosphere the past few weeks, and decided I needed to my own version. I used Trader Joe's chicken sausage over a traditional andouille sausage, and it still provided a great kick to my pasta.
Ron and I love pasta of all kinds, and have had fun trying different types of gluten free pasta. We loved the flavors of this dish, and both went back for seconds (success!). I subbed in the chicken sausage, fat free half & half, and brown rice pasta to lighten up this creamy dish. Trust me, you will not have a clue it is a light pasta dish! Enjoy!
1 lb pasta of your choice (we use gluten free)
1 medium sweet onion, chopped
1 red bell pepper, sliced
1 orange bell pepper, sliced
1 lb chicken sausage (we used Trader Joe's Andouille), sliced
2 14.5 oz cans diced tomatoes, drained
1/2 cup fat free half & half
2 clove garlic, minced
3 tsp cajun seasoning
1 1/2 Tbl olive oil
salt & pepper, to taste
Sliced green onion, for garnish
In a dutch oven, heat olive oil over medium low heat. Add onion and saute till tender. Add sausage and saute 2 minutes. Add tomatoes, garlic, peppers, and cajun seasoning. Bring to a low simmer for 20 minutes.
While sauce is cooking, cook pasta according to package instructions. Drain and set aside.
Add half & half to tomato sauce and simmer for an additional 2-3 minutes. Season with salt and pepper. Add noodles to the dutch oven and toss to coat. Serve and top with sliced green onions.