Sausage Fajita Pasta
Sausage Fajita Pasta combines seared smoked sausage with sautéed bell peppers and onions in a savory cream sauce infused with fajita spices. This one-pan pasta delivers restaurant-quality flavor in under 30 minutes.
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Sausage Fajita Pasta combines seared smoked sausage with sautéed bell peppers and onions in a savory cream sauce infused with fajita spices. This one-pan pasta delivers restaurant-quality flavor in under 30 minutes.
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Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve about 1 cup of the pasta water.
While the pasta cooks, slice the smoked sausage into 1/2-inch thick rounds.
Heat olive oil in a large skillet over medium-high heat. Add the sausage in a single layer and cook for 1-2 minutes per side, until well-browned. Remove from the skillet and set aside.
Reduce heat to medium and add the butter to the same skillet. Once melted, add the sliced red onion and sauté for about 1 minute.
Add the sliced red and green bell peppers and a pinch of salt. Cook for another minute until slightly softened.
Stir in the minced garlic and cook for 30 seconds until fragrant, then add the tomato paste and cook for 1 minute more.
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer.
Stir in the heavy cream. Bring back to a gentle simmer.
Season the sauce with salt, black pepper, garlic powder, cumin, Italian seasoning, smoked paprika, and chili powder. Stir well to combine.
Let the sauce simmer for about 10 minutes, stirring periodically, until it has thickened. About halfway through, stir in 1/2 cup of the reserved pasta water.
Remove the skillet from the heat and let it cool for a couple of minutes to allow the sauce to thicken further.
Stir in the grated Parmesan cheese until fully melted and the sauce is smooth.
Add the cooked pasta and the seared sausage back to the skillet. Toss everything together until well-coated.
Garnish with fresh parsley if desired and serve immediately.
Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or cream to loosen the sauce.
Yes. Andouille, Italian, or spicy chorizo work well. Adjust salt to taste as some sausages vary in seasoning.
Rigatoni is ideal for trapping the cream sauce, but penne or fettuccine are good alternatives.
Prepare the sausage and peppers up to 2 days ahead; store separately. Cook pasta fresh and combine with the sauce just before serving.
Simmer uncovered for 2-3 minutes to reduce, or stir in 1 tbsp cornstarch mixed with 2 tbsp cold water.
No. The recipe contains butter and cream. Substitute with dairy-free butter and coconut or oat cream for a vegan version.
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