When it’s time to make supper, we are tired of cooking and eating the same old foods. So, we put on our thinking caps and came up with a yummy Cajun Pasta Skillet! We love spicy foods and Cajun dishes are among our favorites so we thought why not?! This easy to make Cajun Pasta Skillet is one that the whole family loves! Needless to say I also love cooking in a cast iron skillet! For some reason, it truly brings out the flavors of the food.
If you love one skillet meals be sure and check out our One Skillet Chicken with Garlic Lemon Cream Sauce and our One Skillet Maple Brown Sugar Ranch Pork Chops with Veggies too! I’m sure all of these will become family favorites at your house too.
Cajun Pasta Skillet
Ingredients:
1 package Cajun Hot Links, sliced
1 package Polish Kielbasa,sliced
2-3 tablespoons olive oil
6 mini orange bell peppers, sliced
6 mini yellow bell peppers,sliced
1 Spanish onion, peeled and chopped
1 box Penne pasta
1 can Fire Roasted Tomatoes
Tony Chachere’s Original Seasoning, to taste
2 TBSP scallions
1 bunch parsley
Directions:
Add olive oil to a cast iron skillet. Bring heat to medium and add in slices of both of the sausages.
Allow sausage to cook until brown on both sides.
Remove sausage from the heat and set aside.
Add the peppers and onion to the skillet, allowing them to cook in the olive oil and juices from the sausage.
Cook the penne according to the directions on the back of the box.
Once cooked, drain the pasta.
Return the skillet to medium heat.
Add the sausage back into the skillet and stir to combine the sausage and veggies.
Pour the cooked and drained pasta into the skillet with the sausage and veggies. Stir to blend all of the ingredients.
In a bowl, add the fire roasted tomatoes and the Tony Chachere’s Original Seasoning. Stir to blend the two together.
Pour mixture over the ingredients in the cast iron skillet. Stir the ingredients in the skillet to incorporate all of the flavors.
Continue to heat the sausage, veggies, and pasta on medium heat.
Sprinkle the scallions and parsley on top of the skillet meal.
Enjoy!
Print this recipe:
- 1 package Cajun Hot Links, sliced
- 1 package Polish Kielbasa,sliced
- 2-3 tablespoons olive oil
- 6 mini orange bell peppers, sliced
- 6 mini yellow bell peppers,sliced
- 1 Spanish onion, peeled and chopped
- 1 box Penne pasta
- 1 can Fire Roasted Tomatoes
- Tony Chachere’s Original Seasoning, to taste
- 2 TBSP scallions
- 1 bunch parsley
- Add olive oil to a cast iron skillet. Bring heat to medium and add in slices of both of the sausages.
- Allow sausage to cook until brown on both sides.
- Remove sausage from the heat and set aside.
- Add the peppers and onion to the skillet, allowing them to cook in the olive oil and juices from the sausage.
- Cook the penne according to the directions on the back of the box.
- Once cooked, drain the pasta.
- Return the skillet to medium heat.
- Add the sausage back into the skillet and stir to combine the sausage and veggies.
- Pour the cooked and drained pasta into the skillet with the sausage and veggies. Stir to blend all of the ingredients.
- In a bowl, add the fire roasted tomatoes and the Tony Chachere’s Original Seasoning. Stir to blend the two together.
- Pour mixture over the ingredients in the cast iron skillet. Stir the ingredients in the skillet to incorporate all of the flavors.
- Continue to heat the sausage, veggies, and pasta on medium heat.
- Sprinkle the scallions and parsley on top of the skillet meal.
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