- Yield: Serves 4-6
Ingredients
- 12 ounces cajun andouille sausage
- 2 -3 large hand fulls of fresh spinach
- 2 cups freshly grated Parmesan
- 2 teaspoons white pepper (or black pepper)
- 3 cloves of garlic, minced
- 2 teaspoons paprika
- 2 cups heavy cream
- 2 sticks of butter (1 cup)
- 16 ounces shell pasta
- Olive Oil
- Grated Parmesan for garnish (optional)
Instructions
- Cook pasta in a large pot filled with salted water. Bring pasta to a boil and cook for 12-15 minutes or until pasta is done. Drain and pour back into pot.
- While the pasta is cooking, add the andouille sausage to a skillet with a little olive oil and cook over medium heat until browned and heated throughout. I cook mine for about 5-7 minutes.
- Remove andouille sausage from pan and set aside. Once cool enough to handle, cut the andouille sausage into coins.
- For the Alfredo sauce, add the butter and heavy cream to a sauce pan or skillet. Add in the paprika, pepper and garlic. Whisk together. Heat over medium to high heat until hot.
- Add grated Parmesan and whisk until melted. Raise the heat until the sauce starts to boil and then turn the heat off. Whisk well. Sauce should thicken as the cheese melts but won't be super thick.
- Add in the spinach and stir. Spinach will wilt due to the heat of the sauce.
- Add the sausage to the drained pasta.
- Once the spinach is wilted, pour the alfredo sauce into the pasta and toss to coat.
- Serve Immediately.
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