Creamy Parmesan Pasta

Here’s a one-pot meal that is sure to please your taste-buds!

This has became a new favorite in our household and I hope that it makes it’s way into your meal rotation. You don’t need to dirty multiple pots and pans to pull this dish together either. You’ll use the same pot for this entire creamy, cheesy pasta that requires less than 10 ingredients!

Ingredients:

• 14oz package of Beddar with Cheddar Smoked Sausage Links from Johnsonville
• 16oz box of your favorite Rotini pasta
• 2 cups (or a 16oz carton) heavy cream
• 3/4 cup grated Parmesan cheese
• a heaping 1/2 tbsp of Zatarain’s New Orleans Style Blackened Seasoning
• a heaping 1/2 tbsp of McCormick Perfect Pinch Salad Supreme Seasoning
• 1/2 tbsp (or to taste) of minced garlic
• Garlic salt, to taste – or whatever salt you prefer

Instructions:

1. Cook pasta according to the directions on the box and don’t forget to salt your pasta water. I used Great Value Rotini and cooked it for 10 minutes. Drain the pasta and set aside. I like to let mine chill in the colander at this point.
2. Slice your sausage links to desired thickness and brown them in the pot you cooked your pasta in. Cook for 6 to 8 minutes on medium heat or until browned. Don’t worry about the bits that are at the bottom of the pan; that will add more flavor!
3. Add in all of your heavy cream, mined garlic and seasonings. Stir to ensure the seasoning is mixed in.
4. Once you see tiny bubbles in your sauce, reduce heat and simmer for 3 to 6 minutes or until thickened slightly
5. Remove pot from heat and stir in your Parmesan cheese
6. Add your pasta back into the pot and mix with the sauce and sausage until evenly coated
7. Garnish with extra cheese if desired and enjoy!

Extra tips:

• Feel free to replace the sausage with an option that better suits your needs! This would be great with shrimp, turkey sausage, chicken, your preferred cut of beef or even beans. The sausage I used is pre-cooked, so you will need to ensure your protein is cooked to the appropriate temperature before moving onto step 3.
• Change the pasta type if you prefer – Rotini was just requested by the hungry-mouths anticipating this dish
• If you aren’t a fan of garlic, feel free to leave it out! This would be great with sauteed onions or mushrooms too, which you could incorporate at the stage when you’re cooking your sausage.
• Don’t be afraid to add more seasoning before you move onto step 5. We all have different tastes and the best part of making something at home is that you get to control how much or how little you use of something.
• I do not use any oil or butter for this recipe. I like to set a little pasta water off to the side and if I notice I need a little something when cooking, I add a splash into the pot and it helps!

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This recipe was inspired by The Cookin’ Chicks