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Cajun Sausage Pasta

 Cajun Sausage Pasta
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.
5 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • Meanwhile, in a nonstick skillet, cook sausage and peppers over
  • medium heat until sausage is no longer pink and peppers are tender;

2 of 2

Cajun Sausage Pasta (continued)

Directions (continued)

  • drain. Stir in the tomato mixture. Serve over pasta. Yield: 5
  • servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.