Cajun Sausage Pasta Recipe
Cajun Sausage Pasta Recipe photo by Taste of Home

Cajun Sausage Pasta Recipe

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If you can stand a little "heat", stay in the kitchen and cook up this zesty Cajun entree send in by Crystal Leach of Columbia, South Carolina. "This dish has a nice 'kick', and the peppers perk up tis flavor and appearance. For variety, substitute chicken for the sausage," she suggests.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings

Ingredients

  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 cup reduced-sodium chicken broth
  • 2 cups dry white wine or additional reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 2 tablespoons sugar
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon pepper
  • 1 pound turkey Italian sausage links, sliced
  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 5 cups hot cooked penne pasta

Nutritional Facts

One serving (3/4 cup sausage mixture with 1 cup pasta) equals 555 calories, 11 g fat (3 g saturated fat), 41 mg cholesterol, 987 mg sodium, 65 g carbohydrate, 6 g fiber, 26 g protein.

Directions

  1. In a large saucepan, saute onion and garlic in oil until tender. Add broth and wine. Bring to a boil; cook, uncovered, until liquid is reduced to 1 cup. Reduce heat. Stir in the tomatoes, tomato paste, sugar, cumin, cayenne and pepper. Cover and simmer for 15-20 minutes.
  2. Meanwhile, in a nonstick skillet, cook sausage and peppers over medium heat until sausage is no longer pink and peppers are tender; drain. Stir in the tomato mixture. Serve over pasta. Yield: 5 servings.
Originally published as Cajun Sausage Pasta in Light & Tasty April/May 2002, p60

Nutritional Facts

One serving (3/4 cup sausage mixture with 1 cup pasta) equals 555 calories, 11 g fat (3 g saturated fat), 41 mg cholesterol, 987 mg sodium, 65 g carbohydrate, 6 g fiber, 26 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Cajun Sausage Pasta

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   (4)
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Reviewed Jul. 12, 2013

This recipe was an interesting change from the sausage and peppers I am used to. There was a little kick to the dish which I loved. I changed just a few things due to ingredients I had available. I cut down the onion to half of one. I used fresh tomatoes instead of canned. Finally I had to use a little extra olive oil for the sausage and peppers mix because my peppers and sausage were sticking to my pan. Overall nice change on a dish that I have enjoyed many times.

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