Cheesy Smoked Sausage Pasta (Printer-Friendly)

Hearty one pot meal of smoky sausage, bowtie pasta, peppers, and melted cheddar-pepper jack cheese sauce.

# What You’ll Need:

→ Fats and Oils

01 - 2 tablespoons extra virgin olive oil
02 - 1 tablespoon unsalted butter

→ Vegetables

03 - 1/2 cup diced red bell pepper
04 - 1/2 cup diced green bell pepper
05 - 1/2 cup diced yellow onion
06 - 1 small jalapeno, seeded and diced (optional)
07 - 3 garlic cloves, minced

→ Meat

08 - 226 grams (8 ounces) smoked andouille sausage, sliced

→ Canned Goods and Liquids

09 - 400 grams (14 ounces) fire-roasted diced tomatoes, undrained
10 - 240 milliliters (1 cup) half and half
11 - 480 milliliters (2 cups) low sodium chicken broth

→ Pasta

12 - 227 grams (8 ounces) bowtie pasta

→ Cheese

13 - 115 grams (1 cup shredded) sharp cheddar cheese
14 - 115 grams (1 cup shredded) pepper jack cheese

→ Spices and Seasonings

15 - 1/2 teaspoon garlic powder
16 - 1/2 teaspoon onion powder
17 - 1/4 teaspoon black pepper
18 - 1 teaspoon Cajun seasoning (optional)
19 - Salt, to taste

# Steps to Make This:

01 - Warm olive oil and butter in a large skillet or Dutch oven over medium heat until butter melts and oil shimmers.
02 - Add diced red and green bell peppers, yellow onion, and jalapeno if using. Sprinkle with garlic powder, onion powder, black pepper, and Cajun seasoning. Cook for 5 minutes until vegetables soften and aromatic.
03 - Push vegetables to one side of the pan. Add sliced andouille sausage, spreading evenly. Sear on both sides until golden and crisp to intensify smoky flavor.
04 - Stir in minced garlic and cook for 1 minute until fragrant and beginning to adhere to the pan.
05 - Pour in fire-roasted diced tomatoes with juices, half and half, and chicken broth. Stir well to loosen any browned bits. Submerge uncooked bowtie pasta in the liquid, adding extra broth if needed.
06 - Bring mixture to a gentle boil, cover with lid, reduce heat to low and simmer for 15 to 20 minutes. Stir occasionally to prevent sticking and ensure even cooking.
07 - Remove lid and gradually fold in shredded cheddar and pepper jack cheese a handful at a time, stirring until smooth and melted. Adjust salt and spice to taste, then serve immediately.

# Additional Notes:

01 - For best flavor, brown sausage thoroughly before adding liquids.
02 - Add cheese gradually off the heat to avoid clumping.
03 - Stir frequently during simmering to prevent pasta from sticking.

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