Ingredients
Equipment
Method
- Place the sausage coins into a large skillet over medium heat and cook for 5 minutes until browned and crispy.
- Transfer the browned sausage to a plate lined with paper towels but keep the rendered fat in the skillet for flavor.
- Add the garlic to the skillet and sauté in the sausage drippings for 60 seconds until fragrant.
- Pour the chicken broth, heavy cream, undrained diced tomatoes, and cajun seasoning into the pan.
- Stir in the dry pasta, cover the skillet with a tight-fitting lid, and reduce heat to low.
- Simmer the mixture for 14 minutes or until the pasta is tender and has absorbed most of the liquid.
- Stir the cooked sausage back into the pan along with the shredded cheddar cheese until melted and creamy.
Notes
Check your seasoning labels before adding extra salt as the broth and sausage are naturally salty. For a kid-friendly version, use mild diced tomatoes and traditional smoked sausage to reduce the heat level. If the skillet looks dry while simmering, add a splash of water to ensure the pasta cooks evenly. This dish stores beautifully in an airtight container for up to three days, though you may need a splash of milk when reheating to loosen the sauce.