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Mardi Gras Pasta

This Mardi Gras Pasta features a rich, creamy sauce infused with smoky sausage and vibrant herbs, cooked until the sauce is thickened and coated the pasta in a luscious texture. The dish combines sautéed sausage, flavorful spices, and al dente pasta for a colorful and hearty main course.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Cajun, Louisiana
Calories: 550
Ingredients Equipment Method

Ingredients
  

  • 12 oz pasta (penne or spaghetti) cooked al dente
  • 1 lb smoked sausage sliced into rounds
  • 2 tbsp olive oil
  • 4 cloves garlic minced
  • 1 cup heavy cream
  • 1 tbsp Cajun seasoning
  • 1/2 cup parmesan cheese grated
  • 2 tbsp fresh herbs parsley and thyme, chopped
  • to taste Salt and pepper

Equipment

  • Large pot for boiling pasta
  • Skillet or sauté pan
  • Cooking spoon
  • Knife

Method
 

  1. Cook the pasta in boiling salted water until al dente, then drain and set aside.
  2. Heat olive oil in a large skillet over medium heat, then add sliced smoked sausage, cooking until browned and fragrant, about 5 minutes.
  3. Add minced garlic to the skillet and sauté until fragrant—about 30 seconds—stirring continuously to prevent burning.
  4. Pour in the heavy cream and stir in Cajun seasoning, bringing the mixture to a gentle simmer. Let it thicken slightly, about 3–4 minutes.
  5. Stir in grated Parmesan cheese and chopped fresh herbs, mixing until the cheese melts and the sauce is creamy and vibrant.
  6. Add the cooked pasta to the skillet, tossing to coat the noodles evenly with the savory sauce. Season with salt and pepper to taste.
  7. Cook for another minute or two, allowing the flavors to meld and ensuring the pasta is heated through.
  8. Serve the Mardi Gras Pasta hot, garnished with extra herbs or Parmesan if desired, and enjoy the colorful, flavorful dish.