Ingredients:

  • 12 oz smoked sausage, sliced into 1/4-inch coins
  • 12 oz penne pasta
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp Cajun seasoning
  • 1/2 tsp smoked paprika
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook for 2 minutes less than the package instructions.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sausage coins in a single layer and sear until mahogany-colored and crisp on both sides, about 3 minutes per side. Remove sausage and set aside, leaving rendered fat in the pan.
  3. In the same skillet, add diced onion and red bell pepper. Sauté for 4–5 minutes until onions are translucent and peppers have softened. Stir in minced garlic and cook for 30 seconds.
  4. Reduce heat to medium. Push vegetables to the side and melt butter in the center of the pan.
  5. Stir in Cajun seasoning and smoked paprika, allowing them to sizzle in the butter for 1 minute to bloom the spices.
  6. Pour in heavy cream and stir constantly, scraping up the brown bits (fond) from the bottom of the pan. Simmer for 3–5 minutes until the sauce thickens.
  7. Stir in Parmesan cheese and reserved pasta water. Toss in the cooked pasta and seared sausage, stirring until the sauce clings to the noodles.