Smoked Sausage Pasta
Smoked Sausage Pasta is pasta mixed with smoked sausage, corn, parmesan cheese, and Cajun seasoning, all blended together for a meal that can be ready to serve in under a half an hour!
- 16 ounces smoked sausage, cut into 1/4 inch pieces
- 1 tablespoon flour
- 1 cup whole milk
- 1 cup chicken broth
- 1 teaspoon Cajun seasoning, (or more to your tastes)
- ½ teaspoon garlic powder
- 1 can (15 ounces) corn, drained
- 1 cup parmesan cheese, freshly grated
- 16 ounces Gemelli pasta, or any pasta of your choice, cooked al dente
- fresh parsley, for garnish
Boil pasta in salted water according to package directions. I recommend al dente. Drain and set aside.
In a large frying pan over medium heat, add sliced sausage in a single layer (cook in batches if necessary). Heat for 2-3 minutes on each side. Remove from pan and set on a plate.
In the same pan (do not drain), add flour and whisk, scraping up the brown bits from the pan, until a paste forms and the mixture starts to brown.
Slowly add in the milk. Whisk continuously until the mixture starts to thicken (about 5 minutes).
Add in the broth, Cajun seasoning, and garlic powder. Bring to a light simmer.
Add in the corn and the parmesan cheese. Stir and simmer for another 5 minutes.
Add the noodles and sausage back into the pan, mixing everything together.
Garnish with fresh parsley and more parmesan cheese.