My friend John was the Captain of the Shreveport Fire Department. After he retired he moved to the Black Hills. John loved food. He loved to cook. But most of all, he loved teaching me how to cook some of his specialties. I will never forget the day he taught me his recipe for Gumbo. It's a treasured memory and a meal I make at least once a year if not more often.
Last year, for his birthday, my son asked for a Cajun Pasta for his birthday meal. I thought, why not? And I came up with this creamy, cheesy, spicy and delicious meal which has become a family favorite.
1 Package Gluten Free Pasta
1 TBSP Olive Oil
1 Package Andouille Sausage, Sliced
1/2 Green Pepper, Chopped
1/2 Onion, Chopped
2 Roma Tomatoes, Chopped
3 Garlic Cloves, Minced
1/2 TSP Cayenne*
3 Sprigs of Thyme, Leaves Removed
3/4 C Heavy Cream
1/2 C Parmesan Cheese, Grated
1/2 C Mozarella, Shredded
Kosher Salt & Black Pepper
Prepare Pasta according to package directions. Drain and return to pot.
Heat olive oil in pan over medium heat.
Saute vegetables, garlic and thyme until vegetables are tender crisp.
Add sausage to the pan and cook until sausage begins to brown.
Add cream and cheeses to the pot containing the pasta. Heat over medium heat until cheese begins to melt.
Add sausage and vegetables to pasta and mix through. Salt & Pepper to taste.
* Add more or less cayenne according to your taste. Leave it out if you don't like things too spicy.