Leftover noodles? Here's your chance.
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Cooking Instructions
Boil pasta in heavily salted water, drain, and set aside. Cook to al dente. That means check one noodle by eating it. When it’s just a TINY bit more firm than you might like to eat it, it’s done. Just before you drain, scoop out a cup of the starchy water. Choose one that has grooves or a tunnel to hold sauce. We love DeLallo products.
Slice 2 smoked sausages about 1/4” thick. (8 oz.) Smoked Polish works great here. Andouille would work great too if you love heat!
Heat up a large skillet over medium-high heat. This is a great time for cast iron if you have it. Add a teaspoon of olive oil and the sliced sausages. Let them sit for just a minute before you stir. If they stick, wait a minute longer. Brown the sausage by stirring occasionally for about 4 minutes. Brown food tastes good! You want some color.
Add cream or milk or plant milk. Add Cajun seasoning. A recipe follows if you don’t have this blend in your cabinet. Adjust to taste - The Butcher’s Wife makes her own and cuts way back on the cayenne on account of The Butcher’s Daughter’s Tender mouth! Bring to a boil and simmer 4 minutes, stirring very often, until when you coat the back of a wooden spoon with sauce, you can wipe a stripe away with your finger and the stripe stays.
Add the pasta, then down the heat to medium, and stir to combine. Cook a couple minutes more. Every pasta deserves the last few minutes of cooking to happen in the sauce - it helps really embed the sauce and flavors into the pasta. Add a splash of starchy cooking water if the pasta and sauce gets too thick. This is a great tip for every pasta dish.
Cajun Seasoning
- 4 tsp cayenne pepper
- 4 tsp garlic powder
- 4 tsp black pepper
- 2 tsp onion powder
- 2 tsp ground mustard
- 1 tsp paprika
- 3 Tbsp salt
Shake up in a little container and keep. This is HOT. The Butchers Wife uses 2 tsp cayenne, and still takes it easy whenever she uses this blend.
Ingredients
Directions
Boil pasta in heavily salted water, drain, and set aside. Cook to al dente. That means check one noodle by eating it. When it’s just a TINY bit more firm than you might like to eat it, it’s done. Just before you drain, scoop out a cup of the starchy water. Choose one that has grooves or a tunnel to hold sauce. We love DeLallo products.
Slice 2 smoked sausages about 1/4” thick. (8 oz.) Smoked Polish works great here. Andouille would work great too if you love heat!
Heat up a large skillet over medium-high heat. This is a great time for cast iron if you have it. Add a teaspoon of olive oil and the sliced sausages. Let them sit for just a minute before you stir. If they stick, wait a minute longer. Brown the sausage by stirring occasionally for about 4 minutes. Brown food tastes good! You want some color.
Add cream or milk or plant milk. Add Cajun seasoning. A recipe follows if you don’t have this blend in your cabinet. Adjust to taste - The Butcher’s Wife makes her own and cuts way back on the cayenne on account of The Butcher’s Daughter’s Tender mouth! Bring to a boil and simmer 4 minutes, stirring very often, until when you coat the back of a wooden spoon with sauce, you can wipe a stripe away with your finger and the stripe stays.
Add the pasta, then down the heat to medium, and stir to combine. Cook a couple minutes more. Every pasta deserves the last few minutes of cooking to happen in the sauce - it helps really embed the sauce and flavors into the pasta. Add a splash of starchy cooking water if the pasta and sauce gets too thick. This is a great tip for every pasta dish.