Cowboy Butter Sausage Cavatappi
Jennifer 🌴🎀🧡 cooked this in a TikTok video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Rj Clatterbuck on SeeMeCook
A creamy, cheesy one-pot pasta made with browned smoked sausage, cavatappi, heavy cream, cheddar, Parmesan, and bold cowboy-butter seasoning. Lemon juice brightens the rich sauce, while optional red pepper adds heat.
- Time
- 40 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
- 30 g
- 5 g
- 9 g
- 1 g
- 2 g
- 1 g
- 1 g
- 1 g
- 1.18 kg
- 240 g
- 115 g
- 45 g
- 25 g
Weights are estimates. Together, the ingredients weigh about 2.45 kg before cooking, which is about 410 g per serving.
Steps
Slice the smoked sausage and mince the garlic. Measure the seasonings, shred the cheeses, and juice half of the lemon so everything is ready before cooking.
Place a large skillet or heavy pot over medium-high heat. Add the sliced smoked sausage and cook, stirring occasionally, until the pieces are nicely browned and lightly crisp around the edges, about 5–7 minutes.
Reduce the heat to medium. Add the minced garlic, Dijon mustard, Cowboy Butter seasoning, paprika, garlic powder, onion powder, chili powder, and black pepper.
Stir the sausage and seasonings together and cook for about 30 seconds, just until the garlic is fragrant. Do not let the garlic burn.
Add the dry cavatappi pasta and chicken broth. Stir to distribute the pasta and sausage evenly and to submerge as much of the pasta as possible.
Bring the mixture to a simmer. Cover the skillet or pot and cook, stirring every few minutes to prevent sticking, until the pasta is almost al dente. Follow the pasta package timing as a guide, but begin checking a few minutes early.
Remove the lid and continue simmering until the cavatappi is tender and most of the broth has been absorbed. The mixture should remain moist, with only a small amount of liquid around the pasta.
Reduce the heat to low. Add the heavy cream, shredded cheddar, and shredded Parmesan. Stir continuously until the cheeses have melted and the sauce is smooth, creamy, and coating the pasta.
Add the lemon juice and stir to combine. Taste the pasta and adjust with additional black pepper, crushed red pepper, or Cowboy Butter seasoning if desired.
Remove the pot from the heat and let the pasta stand for a few minutes. The sauce will thicken as it rests. Serve hot.
Notes
Stir regularly while the pasta cooks because the dish is prepared in one pot and the pasta can stick as the broth reduces. The finished pasta thickens during its short rest off the heat.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 688
- Protein
- 27 g
- Carbs
- 50 g
- Fat
- 42 g
- Fiber
- 3 g
Where the calories come from
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