Cajun Sausage Pasta

We love our pasta.  Meaning, we can't go a week without a good pasta dish.  And my husband found a good one this week!  A combination of a little sweet and a little spicy.  So this week's recipe.....Cajun Sausage Pasta. If you don't like a lot of spice, be sure to lessen up on the cayenne pepper.  Instead of 2 cups of dry white wine, we used 1 3/4 cups of Arbor Mist Pear Pinot Grigio - used up what we had left, and then added 1/4 cup of extra chicken broth.  This added a little bit more of a sweetness.  Be sure to read the ingredients below, because there is definitely some wiggle room with chicken broth versus wine.  But it is definitely delicious!

Prep/Total Time: 30 minutes

Yield: 5 Servings

Ingredients

• 1 large onion, chopped
• 3 garlics clove, minced
• 2 tablespoons olive oil
• 1 cup reduced-sodium chicken broth
• 2 cups dry white wine or additional reduced-sodium chicken broth
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1 can (6 oz.) tomato paste
• 2 tablespoons sugar
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon pepper
• 1 pound Italian sausage links, sliced
• 1 medium green pepper, julienned
• 1 medium sweet red pepper, julienned
• 5 cups hot cooked penne pasta

Directions

1. In a large saucepan, saute the chopped onion and minced garlic cloves in olive oil until tender.
2. Add broth and wine; bring to a boil.  Cook, uncovered, until liquid is reduced to 1 cup.
3. Reduce heat.  Stir in the tomatoes, tomato paste, sugar, ground cumin, cayenne pepper, and pepper.
4. Cover and simmer for 15-20 minutes.
5. Meanwhile, in a nonstick skillet, cook italian sausage, green pepper and red sweet pepper over medium heat until sausage is no longer pink and peppers are tender.  Drain.
6. Stir in the tomato mixture and serve over pasta.

Source: Taste of Home

I hope you enjoy this as much as we did!  And if you have leftovers, they are just as good!

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