Creamy Sausage Fajita Pasta
Caitlyn's Kitchen cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
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Rigatoni, browned beef sausage, peppers, and onion are coated in a rich, cheesy cream sauce seasoned with fajita-inspired spices. It is a comforting weeknight pasta with smoky, savory flavor and a lightly spicy finish.
- Time
- 55 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- American
- Contains
- Gluten and dairy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Ingredients
- 30 g
- 40 g
- 150 g
- 150 g
- 13 g
- 25 g
- 720 g
- 120 g
- 50 g
- 60 g
Seasonings
- 6 g
- 2 g
- 3 g
- 2 g
- 1 g
- 2 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 2.5 kg before cooking, which is about 415 g per serving.
Steps
Bring a large pot of generously salted water to a full boil. Add the rigatoni and cook according to the package directions until al dente. Before draining, reserve 1/2 cup of the starchy pasta water, then drain the pasta.
While the pasta cooks, heat a large skillet over medium to medium-high heat. Add the sliced beef sausage and cook, stirring occasionally, until lightly browned and heated through, about 5–7 minutes.
Transfer the browned sausage to a plate and set it aside, leaving any rendered fat in the skillet.
Add the salted butter to the same skillet and melt it over medium heat.
Add the sliced red onion, red bell pepper, and green bell pepper. Season with a pinch of the salt and sauté for about 4–6 minutes, stirring occasionally, until the vegetables have picked up some color and are slightly softened but not mushy.
Add the tomato paste to the skillet and stir it into the vegetables. Cook for 1 minute, stirring frequently, until the paste darkens slightly and smells concentrated.
Add the minced garlic and chicken broth. Stir well, scraping any browned bits from the bottom of the skillet, and bring the mixture to a gentle simmer.
Pour in the heavy cream and stir until the sauce is smooth and combined. Bring it to a high simmer, taking care not to let it boil over.
Add the remaining measured salt, black pepper, garlic powder, cumin, Italian seasoning, smoked paprika, and chili powder. Stir until the seasonings are evenly distributed through the cream sauce.
Reduce the heat to low. Add the grated Parmesan and stir until it melts into the sauce and the mixture becomes smooth and cheesy.
Return the browned sausage to the skillet and add 1/4 cup of the reserved pasta water. Stir to combine. Add more reserved pasta water, a splash at a time, if the sauce is too thick; it should be fluid enough to coat the pasta.
Add the drained rigatoni to the skillet. Toss thoroughly until every piece is evenly coated with the creamy fajita sauce and the sausage and vegetables are distributed throughout.
Remove the skillet from the heat, cover it, and let the pasta stand for about 10 minutes. The sauce will thicken as it rests. Serve hot.
Notes
The recipe lists 1–2 tablespoons garlic and 1/4–1/2 cup pasta water as adjustable amounts. Add pasta water gradually so the sauce remains creamy rather than watery. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth or water.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1126
- Protein
- 33 g
- Carbs
- 69 g
- Fat
- 79 g
- Fiber
- 4 g
Where the calories come from
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