Creamy Cajun-Style Sausage and Pepper Pasta


  • 1 tbsp olive oil
  • 12 to 13.5 oz cooked andouille or other spicy sausage links
  • 8 oz skinless
  • 2 cups yellow or red bell pepper
  • 1/2 cup chopped onion
  • 2 tsp salt-free Cajun seasoning
  • 3 cloves garlic
  • 1/2 tsp crushed red pepper
  • 2 cans reduced-sodium chicken broth
  • 1 can no-salt added fire-roasted diced tomatoes
  • 12 oz dried cavatelli or gemelli pasta
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • chopped fresh parsley
  • Crusty bread
  • Place a 6-qt Instant Pot on Saute setting. Add oil. When oil is hot, add sausage and chicken. Cook 5 Minutes or until browned, stirring occasionally. Using a slotted spoon, remove sausage and chicken to a plate lined with paper towels. Add the pepper and onion to the pot and cook 5 Minutes more or until peppers are just tender. Stir in Cajun seasoning, garlic, and crushed red pepper flakes; cook 1 Minute more.
  • Return sausage and chicken to the pot; add broth, drained tomatoes, and pasta; stir well. Lock lid in place. Set Instant Pot on High Pressure to cook 5 Minutes. Release pressure quickly. Open lid carefully.
  • Stir in cream and cheese. Stir until cheese is melted. Cover and let stand 5 Minutes (mixture will thicken as it stands).
  • Serve topped with additional Parmesan cheese, parsley, and crusty bread (if using).
  • Prepare as above, except in Step 3 stir 8 oz frozen cooked, peeled and deveined medium shrimp, thawed, into mixture with cream and cheese. Let stand as directed.
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