Cajun Chicken Andouille Pasta

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Ingredients

8 oz penne pasta (or your favorite shape)
2 cloves garlic, chopped
1 jalapeno, chopped (you can remove the seeds if you want it less spicy)
1 red bell pepper, sliced
1 green bell pepper, sliced
1 red onion, sliced
12oz chicken andouille sausage, sliced (you can also sub pork andouille, or sub/add 12oz of shrimp if that’s your style)
2 Tablespoons olive oil (or butter)
1-2 Tablespoons Spiceologist Black Magic
1/2 cup heavy cream
1/2 Parmesan cheese
1/2 cup reserved pasta water
Salt and pepper, to taste
1 bunch scallions, thinly sliced for garnish

1
Fill a pot of water for boiling the pasta, and turn on high heat. Don’t forget to salt it generously.
2
While you are waiting for the water to boil, chop the garlic and jalapeno, slice the peppers, onions, andouille, and scallions.
3
Once the water boils, add the pasta, and cook according to the package directions. Drain when done, and reserve 1/2 cup of pasta water.
4
While the pasta cooks, in a medium skillet, over medium high heat, add olive oil, and sauté the andouille until it is browned on both sides, about 5-7 minutes.
5
Add the onions to the pan and sauté 2-3 minutes, until softened.
6
Add the bell peppers to the pan and sauté another 2-3 minutes.
7
Add the garlic and jalapeno, and sauté another minute until fragrant.
8
Stir in the Black Magic (or your other favorite seasoning) to taste.
9
Lower the heat to medium and add the heavy cream to the pan. Season with salt and pepper as needed. Cook 3-5 minutes until the cream slightly reduces.
10
Add the cooked pasta, toss for 1-2 min, and add pasta water as needed to get desired consistency.
11
Stir in Parmesan cheese.
12
Serve with sliced scallions and eat while wearing your best Mardi Gras beads!