I’m in the process of unloading pictures from my camera and found pictures of this delicious dish. My mouth is watering just thinking about this yummy pasta. I need to make this one again!
12 oz Farfalle Pasta
14 oz Smoked Sausage, sliced thin
1 Onion, chopped
3 Garlic Cloves, finely grated
1/2 Cup Chicken Broth
2 teaspoons Cajun/Creole Seasoning (I used Emeril’s Essence Creole Seasoning)
1 ½ teaspoons Paprika
Salt & Pepper, to taste
8 oz Can Tomato Sauce
½ Cup Sour Cream
2 Green Onions, thinly sliced
Bring a large pot of water to a boil. Salt the water then add the pasta. Cook until al dente.
While the pasta is cooking, brown the sausage in a skillet over medium heat. Once browned, reserve on a plate.
Add the onion and garlic to the pan. Cook until they start to soften, about 2 minutes. Pour in the chicken broth, bring to a bubble then let reduce for a couple minutes.
Add the Cajun/Creole seasoning, paprika, salt, pepper, tomato sauce and the reserved sausage. Cook until heated through, about 2 minutes. Stir in the sour cream and simmer for couple minutes.
Toss with the pasta. Garnish with green onions and Parmesan cheese.
-Recipe adapted from Plain Chicken–