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Creamy cajun sausage pasta Recipe


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     Creamy cajun sausage pasta

Category   Entrees - Maindishes
Sub Category   None

2 roma tomatoes
2 cloves garlic
3/4 - 1 lb andouille sausage
blackening spice or tony chachere's seasoning
12-16 ounces bowtie or penne pasta
2 packet chicken stock concentrate
3 ounces cream cheese
1/2 cup monterey jack cheese

Bring a pot of salted water to a boil. Dice tomato. Mince the garlic.
Cook pasta until al dente, 9-11 minutes. Reserve 1 1/2 cups pasta water. Heat a large drizzle of olive oil in a pan. Add sausage and cook until browned. Add garlic and blackening spice to pan. Cook until fragrant, 1-2 minutes.
Stir in 1 cup pasta water, tomato, and stock concentrate to the pan with the sausage. Cook for 2-3 minutes. Lower heat to medium and stir in cream cheese and 1 tablespoon butter until melted.
Turn off heat. Add pasta to the sauce. Stir thoroughly to combine. If sauce is too thick, add more reserved pasta cooking water until everything is coated in a creamy sauce. Stir in cheese.

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