Cajun Pasta

Ingredients

• 2 andouille sausage links, sliced into rounds
• 1 small yellow onion, finely diced
• 1 red bell pepper, thinly sliced
• 1/3 cup heavy cream
• 2/3 cup shredded cheddar cheese
• 2 teaspoons Cajun seasoning (or to taste)
• 1 box millet penne
• 2 tablespoons olive oil (for cooking)
• Salt and pepper, to taste
• Optional garnish: chopped parsley or green onions

Instructions

1. Cook the Penne:

   • Bring a large pot of salted water to a boil. Cook the millet penne according to package instructions until al dente. Drain and set aside.

2. Sauté the Sausage:

   • Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced andouille sausage and cook for 3–5 minutes, stirring occasionally, until browned. Remove and set aside.

3. Cook the Vegetables:

   • Add the remaining olive oil to the skillet. Sauté the diced yellow onion and red bell pepper for 4–5 minutes, or until softened. Season with a pinch of salt.

4. Make the Sauce:

   • Reduce the heat to low. Stir in the heavy cream and Cajun seasoning, mixing well. Let it simmer gently for 2 minutes.
   • Gradually add the shredded cheddar cheese, stirring until fully melted and the sauce is smooth. If the sauce is too thick, add a splash of water or reserved pasta water to loosen it.

5. Combine:

   • Add the cooked millet penne and browned sausage to the skillet. Toss until everything is evenly coated in the sauce. Adjust seasoning with additional Cajun spice, salt, or pepper as desired.

6. Serve:

   • Divide the pasta into bowls and garnish with parsley or green onions for a fresh touch.

Tips:

• For Extra Heat: Add a pinch of cayenne or red pepper flakes.
• Vegetarian Option: Substitute the andouille sausage with smoked tofu or mushrooms.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to preserve the creamy texture.