Fajita Pasta
Enjoy the smoky spice of Sausage Fajita Pasta with rotini noodles, creamy sauce, and vibrant veggies for a flavorful meal!
Ingredients
- 8 ounces rotini pasta
- 2 tablespoons vegetable oil divided
- 2 tablespoons unsalted butter
- 1 ring (13 ounces) Andouille sausage, sliced into ¼-inch pieces
- 1 medium red onion, thinly sliced into half-moons
- 1 medium green bell pepper, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 1 ½ cups heavy whipping cream 357 g
- ¼ cup chicken broth 60 g
- 1 cup Monterey Jack cheese 113 g, shredded
- Lime wedges for garnish
- Cilantro chopped, for garnish
Instructions
Cook the Penne Pasta:
- Bring a large pot of salted water to a boil over medium-high heat.
- Cook the penne pasta according to the package directions until al dente, about 8-10 minutes.
- Drain the pasta and set it aside. Reserve 1 cup of the pasta water in case you need to thin the sauce later.
Cook the Andouille Sausage:
- In a Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat.
- Once hot, add the sliced Andouille sausage. Cook for about 3-5 minutes on each side, or until browned.
- Transfer the sausage to a plate and tent with foil to keep warm.
Sauté the Vegetables:
- In the same Dutch oven, add the remaining 1 tablespoon of vegetable oil and the unsalted butter.
- Once the butter has melted, add the sliced red onion, green bell pepper, and red bell pepper.
- Cook the vegetables for 5-6 minutes, or until the onion is softened.
Prepare the Sauce:
- Add the tomato paste, chili powder, ground cumin, and garlic salt to the skillet with the vegetables.
- Stir to combine the spices with the vegetables.
- Pour in the heavy whipping cream and chicken broth.
- Add the shredded Monterey Jack cheese, reduce the heat to low, and bring the mixture to a simmer.
- Stir continuously until the cheese is fully melted and the sauce is smooth.
Combine and Serve:
- Add the cooked Andouille sausage and penne pasta to the skillet.
- Stir until everything is evenly coated with the sauce and heated through. If the sauce is too thick, add some of the reserved pasta water to reach the desired consistency.
- Remove from heat and garnish with lime wedges and chopped cilantro.