Ingredients
Equipment
Method
Cook the Pasta
- Bring a large pot of salted water to a boil. Add your choice of 8 ounces of pasta and cook according to package directions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
Brown the Turkey Sausage
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced turkey sausage and cook until browned and cooked through, about 5-7 minutes. Remove sausage from the pan and set aside.
Sauté Onion, Bell Pepper, and Garlic
- In the same skillet, add the diced onion and bell pepper. Cook until softened, about 4-5 minutes. Add the minced garlic and sauté for another 1 minute until fragrant.
Add Spices and Liquids
- Stir in 1 teaspoon Cajun seasoning, 1 teaspoon smoked paprika, and 1/2 teaspoon cayenne pepper. Cook for 30 seconds to toast the spices. Then pour in 1 cup chicken broth and 1 cup heavy cream, stirring to combine.
Simmer and Thicken
- Bring the mixture to a gentle simmer and let it cook for 3-4 minutes, allowing the sauce to thicken slightly.
Combine Pasta, Sausage, and Cheese
- Return the browned turkey sausage to the skillet. Add the cooked pasta and toss to coat everything evenly in the creamy sauce. Sprinkle in 1 cup shredded cheddar cheese and stir until melted and smooth. If the sauce feels too thick, add reserved pasta water a tablespoon at a time to loosen it up.
Season and Garnish
- Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped green onions for a fresh pop of flavor and color.
Notes
- Use half-and-half or whole milk instead of heavy cream for a lighter sauce.
- Substitute smoked gouda or Monterey Jack cheese for a different creamy twist.
- Swap bell pepper for zucchini, summer squash, or add greens like kale or spinach for more veggies.
- Reduce or omit cayenne pepper to adjust the spiciness to your liking.
- Store leftovers in an airtight container in the fridge for up to 3 days; add milk or broth when reheating to loosen the sauce.