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This cheesy sausage bowtie pasta brings the bold flavors of Cajun cuisine right to your kitchen using only one pot. With smoky andouille sausage, tender pasta, sautéed peppers, and an irresistibly creamy cheese sauce, this dish never fails to draw everyone to the table. It is my favorite whenever family and friends visit, as the aromas fill the house and there are always requests for seconds.
I first whipped this up on a busy evening and it instantly became my go-to for comfort food cravings. The simple clean-up and the way the cheese melts right into the pasta make it an instant favorite at my house.
Ingredients
- Olive oil: lends a base of subtle richness and helps onions and peppers soften perfectly
- Butter: adds extra creaminess and a rich flavor layer
- Red bell pepper: gives sweetness and color choose one with smooth shiny skin
- Green bell pepper: brings an earthy fresh bite add it for classic Cajun depth
- Yellow onion: creates a savory aromatic background always go for a firm onion with tight skin
- Jalapeño: turns up the spice select a firm glossy pepper for best heat optional if you want to keep it mild
- Garlic cloves: punch up the flavor fresh cloves add a bold bite
- Andouille sausage: brings authentic Cajun smokiness pick one with plenty of visible spices in the casing
- Bow tie pasta: holds the sauce beautifully look for a brand with a rough surface for better cling
- Fire roasted diced tomatoes: add a hint of char and brightness use canned for convenience but roast your own if you want extra depth
- Half and half: creates a lush creamy sauce try for local or high-quality dairy
- Chicken broth: builds a savory foundation use low-sodium if you prefer more control over saltiness
- Sharp cheddar cheese: lends a classic cheesy pull grate it fresh for smooth melting
- Pepper jack cheese: brings kick and creaminess freshly grated melts best
- Garlic powder and onion powder: deepen the savory notes go for fresh-looking pure powders
- Black pepper: adds warmth and finish grind it fresh for best aroma
- Cajun seasoning: offers a dose of heat and smoky notes taste your blend some are saltier than others optional but highly recommended
- Salt: ties everything together flaky or kosher works well
Step-by-Step Instructions
- Sauté the Vegetables:
- Melt olive oil and butter in a large pan or Dutch oven on medium heat. Add diced red and green bell pepper, yellow onion, and jalapeño if you like heat. Sauté steadily for about 5 minutes until the vegetables look softened and glossy. Sprinkle in all dry seasonings and stir gently so the flavors bloom but do not let the onions brown at this stage.
- Brown the Sausage:
- Move the cooked vegetables to one side of the pan. Place sliced andouille sausage into the open space. Cook each slice until the edges are a deep golden brown and fragrant usually about 4 to 5 minutes. Add minced garlic and cook just until it smells rich and toasty about 1 minute.
- Simmer the Pasta:
- Pour in the fire roasted diced tomatoes with their juices. Add the half and half and chicken broth. Stir to combine then add in the dry bow tie pasta. Press the pasta down gently so it is completely underwater. If it is peeking out add a splash more broth. Every piece of pasta should be bathed in liquid for even cooking.
- Cook Until Tender:
- Turn up the heat so everything comes to a gentle boil. Once bubbling reduce the heat to a low simmer and cover the pan. Let everything cook together for 15 to 20 minutes stirring gently every few minutes. The pasta should become tender and most of the liquid will be absorbed leaving a thickened sauce.
- Melt the Cheese:
- With the pan off the heat slowly add shredded cheddar and pepper jack cheese in a few handfuls at a time. Stir continuously so the cheese melts into a smooth velvety sauce. The sauce will become creamier as you keep stirring and the steam from the pasta helps the cheese blend.
- Final Touches and Serve:
- Taste and adjust with more salt or black pepper if you like. For a thicker texture let the pot rest for two or three minutes before serving. Scoop into bowls while still hot when the cheese is at its gooiest.
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Every time I use andouille sausage in this dish I am reminded of my grandfather who always insisted on making his own Cajun blends. The sausage infuses every bite with warmth that reminds me of our Sunday dinners together.
Storage Tips
This pasta keeps well in an airtight container in the fridge for up to three days. For best texture reheat gently on the stove with an extra splash of broth or half and half to loosen the sauce. You can freeze leftovers for up to one month. Let them thaw overnight before reheating for a quick lunch or dinner.
Ingredient Substitutions
If andouille sausage is not available try a good quality smoked sausage like kielbasa for similar depth. You can use rotini or penne if bow tie pasta is unavailable. For a lighter option substitute milk for the half and half and part skim mozzarella for some of the cheese.
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Serving Suggestions
Serve this pasta on its own for a filling meal or alongside a crisp green salad for a refreshing balance. Garlic bread makes a wonderful addition to soak up all the cheesy sauce. For extra flair garnish bowls with chopped fresh parsley or thinly sliced scallions.
Cultural Context
One pot pasta dishes are a staple in Cajun and Creole kitchens where hearty meals using bold flavors bring people together. The use of andouille sausage and peppers is a hallmark of South Louisiana cooking reflecting a rich blend of French Spanish and African influences. It is no wonder dishes like this find their way onto family tables again and again.
Recipe FAQs
- → What type of sausage works best in this dish?
Andouille sausage is preferred for its smoky, spiced flavor, but kielbasa or smoked sausage make good substitutes.
- → How do I prevent the pasta from sticking while cooking?
Make sure the pasta is fully submerged in the liquid and stir occasionally during simmering to keep it from sticking.
- → Can I adjust the spiciness of this dish?
Yes, adding or omitting jalapeño and adjusting Cajun seasoning lets you tailor the heat to your preference.
- → What cheeses are used to achieve the creamy sauce?
A blend of sharp cheddar and pepper jack cheeses melts into the sauce for a rich and slightly spicy creamy texture.
- → Is this dish suitable for feeding a large group?
Yes, with a yield of about eight generous servings, it’s ideal for sharing with family or guests.
- → Can I use different pasta shapes?
While bowtie pasta complements this dish well, similar small to medium-sized pasta like penne or rotini can work.