Creamy Jambalaya Pasta

Creamy Jambalaya Pasta – seriously delicious! TONS of great flavor and it is ready in about 15 minutes. Pasta, smoked sausage, heavy cream, garlic, onion, cajun seasoning, paprika, white wine, tomato sauce and parmesan cheese. Better than any restaurant! Everyone RAVES about this easy pasta dish!!!

Creamy Jambalaya Pasta - seriously delicious! TONS of great flavor and it is ready in about 15 minutes. Pasta, smoked sausage, heavy cream, garlic, onion, cajun seasoning, paprika, white wine, tomato sauce and parmesan cheese. Better than any restaurant! Everyone RAVES about this easy pasta dish!!!

This was one of the best things we ate last week.  It reminded me a lot of jambalaya (that’s why I called it Creamy Jambalaya Pasta).  I’ve never had a pasta with smoked sausage in it and it turns out that I love it!  This dish had the perfect amount of spice in it – not too hot, but it definately had a little kick to it from the cajun seasoning. 

The sauce for this pasta is so decadent.  How could it not be with white wine and cream?  The sauce has an  amazing flavor that comes from reduicing it not once, but twice.  Don’t worry, this is still a quick weeknight meal.  It took less than 30 minutes to throw together.  I can’t wait to try different meats with the sauce.  I think this sauce would go well with chicken or shimp too.  I will be making this again very soon!

Creamy Jambalaya Pasta

Yield: serves 2

Creamy Jambalaya Pasta

prep time: 5 MINScook time: 15 MINStotal time: 20 mins

ingredients:

  • 1/2 pound Farfalle pasta
  • 1/2 lb smoked sausage, cut into bite-size pieces
  • 1 cup heavy cream
  • 2 Tbsp minced garlic
  • 2 Tbsp minced onion flakes
  • 1-1/2 teaspoons Cajun/Creole Seasoning
  • 1-1/2 teaspoons smoked paprika
  • 1 tsp salt
  • 1/2 teaspoon pepper
  • 1/2 cup white wine
  • 1/2 cup  tomato sauce
  • 1-1/2 teaspoons dried parsley
  • Parmesan cheese

instructions:

  1. In a large pot, boil water for pasta. Salt water.  Boil pasta and cook until al dente.  Set aside.
  2. Brown sausage in a small skillet over medium heat. Once browned, add onion flakes and garlic and cook for an additional 30 seconds or until fragrant.  
  3. Add white wine to skillet, making sure to scrape up any brown bits from the bottom.  Let wine reduce by half, about two minutes.
  4. Stir in Cajun/Creole Seasoning  paprika, salt, pepper and tomato sauce. Add cream and heat to almost bubbling, then reduce heat to low. Allow the cream mixture to reduce by half, about 5 minutes.
  5. Drain pasta and add to skillet. Toss with parsley and freshly grated Parmesan.

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Comments

  1. This is one of our absolute favorite recipes! I tweek It a little and add sautéed red and green peppers and blackened chicken and double the sauce and we serve it over rice instead!

  2. Loved it, great tasting recipe..I cut the salt a little since my cajun seasoning had salt but this is I could go into a carb coma with!

  3. This was delicious! I made a version with turkey sausage for my husband and one without for me (vegetarian). We both loved it. Thanks!

  4. I made this today with chicken sausage. I didn't have white wine so I used hard cider. I also added red and green peppers from my garden. So delicious. Thanks for a great recipe!

  5. Just made this tonight for dinner, and it was absolutely delicious! Tastes just like my favorite restaurant's jambalaya pasta. Thanks for the recipe!

  6. Kdpics – I've never done this in the crockpot. I'm not sure this would be good prepared that way. You could certainly make the pasta and keep it warm in the crockpot.

  7. I don't see the answers to the previous questions and I'm wanting to try this for a church potluck dinner. Can it be done in the crockpot? And can something else be substituted for the white wine? I don't have any.

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