👩🍳 Instructions
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1
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add sliced Cajun sausage and cook, stirring occasionally, until nicely browned and slightly crispy, about 5-7 minutes. Remove sausage with a slotted spoon, leaving most of the rendered fat in the skillet.
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2
Add chopped onion to the skillet and cook until softened and translucent, about 3-5 minutes. Stir in minced garlic, Cajun seasoning, dried oregano, and red pepper flakes (if using). Cook for 1 minute until fragrant.
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3
Pour in the undrained diced tomatoes and tomato sauce. Stir well, scraping up any browned bits from the bottom of the pan. Add the chicken broth and bring to a gentle simmer. Stir in the uncooked pasta, ensuring it's mostly submerged.
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4
Reduce heat to medium-low, cover the skillet, and simmer for 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.
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5
Remove the lid. Stir in the heavy cream and return the cooked sausage to the pan. Add the fresh spinach, stirring until it wilts into the sauce, about 1-2 minutes.
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6
Stir in the grated Parmesan cheese until melted and the sauce is creamy. Taste and adjust seasonings with salt and pepper as needed. Serve immediately, garnished with fresh parsley or green onions.
💡 Notes
For a lighter sauce, use half-and-half instead of heavy cream. Feel free to add other vegetables like bell peppers or mushrooms alongside the onion. Leftovers can be stored in the refrigerator for 3-4 days; reheat gently on the stovetop with a splash of broth or cream.
🥗 Nutrition (per serving)
Calories
620 kcal
Protein
32g
Total Fat
38g
Saturated Fat
18g
Carbs
38g
Fiber
4g
Sugar
6g
Sodium
1050mg
Cholesterol
120mg
