Loading...

In a small bowl, combine the salt, black pepper, paprika, cumin, thyme, garlic powder, onion powder, and cayenne pepper to create the Cajun seasoning. Set aside.

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced Cajun style sausage and cook, stirring occasionally, until browned and crispy, about 5-7 minutes. Remove the sausage from the pot and set aside, leaving any rendered fat in the pot.

If needed, add another tablespoon of olive oil to the pot. Add the diced yellow onion and red bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.

Add half of the prepared Cajun seasoning to the onions and bell peppers. Stir well to coat and cook for 1 minute until fragrant. Add the minced garlic and cook for another 30 seconds, being careful not to burn the garlic.

Stir in the fire roasted tomatoes. Let the mixture simmer for 2-3 minutes, allowing the flavors to meld.

Pour in the beef broth and add the dry pasta. Stir to combine, ensuring the pasta is mostly submerged in the liquid. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.

Remove the pot from the heat. Stir in the heavy cream and softened cream cheese until smooth and creamy. Add the 1/4 cup grated Parmesan cheese and stir until melted.

Return the cooked sausage to the pot and stir everything together to combine. Taste and adjust seasoning with more Cajun seasoning if desired.

Top the pasta with shredded cheese. Cover the pot for a few minutes to allow the cheese to melt. Garnish with fresh chopped parsley and serve immediately, with additional Parmesan cheese on the side if desired.


In a small bowl, combine the salt, black pepper, paprika, cumin, thyme, garlic powder, onion powder, and cayenne pepper to create the Cajun seasoning. Set aside.

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced Cajun style sausage and cook, stirring occasionally, until browned and crispy, about 5-7 minutes. Remove the sausage from the pot and set aside, leaving any rendered fat in the pot.

If needed, add another tablespoon of olive oil to the pot. Add the diced yellow onion and red bell pepper. Cook, stirring occasionally, until softened, about 5-7 minutes.

Add half of the prepared Cajun seasoning to the onions and bell peppers. Stir well to coat and cook for 1 minute until fragrant. Add the minced garlic and cook for another 30 seconds, being careful not to burn the garlic.

Stir in the fire roasted tomatoes. Let the mixture simmer for 2-3 minutes, allowing the flavors to meld.

Pour in the beef broth and add the dry pasta. Stir to combine, ensuring the pasta is mostly submerged in the liquid. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 10-12 minutes, or until the pasta is al dente and most of the liquid has been absorbed, stirring occasionally to prevent sticking.

Remove the pot from the heat. Stir in the heavy cream and softened cream cheese until smooth and creamy. Add the 1/4 cup grated Parmesan cheese and stir until melted.

Return the cooked sausage to the pot and stir everything together to combine. Taste and adjust seasoning with more Cajun seasoning if desired.

Top the pasta with shredded cheese. Cover the pot for a few minutes to allow the cheese to melt. Garnish with fresh chopped parsley and serve immediately, with additional Parmesan cheese on the side if desired.
