it started off as a jambalaya-inspired pasta sauce but detoured, and I’m ok with that. the spices are what makes this so try not to skip those. serves 6.
olive oil for cooking
1 onion, diced
2 red bell peppers, diced
2 sausage links (about 1 lb.) - I would use andouille or cheddar but anything goes; sliced
4 cloves garlic, minced
2 chicken breasts (about 1 lb.), diced, or 1 lb. raw peeled shrimp
1 lb. small textured pasta - penne, rotini, shells, bow ties, etc.
1 15 oz. can diced tomatoes
1 tsp each: oregano, thyme, cayenne pepper, black pepper, onion powder, salt, parsley
2 tsp paprika
1/2 tsp red pepper flakes
1/2 cup heavy cream or 1/2 cup milk + 1 tbs cornstarch
1 cup shredded cheddar cheese
1 cup chicken or vegetable broth
3 cups water
In a large saucepan over medium heat, add olive oil. Saute onion and peppers until soft, then add sausage and cook until just browned. Add garlic and cook for one minute. Add diced chicken/shrimp and all spices. Cook, stirring often, until chicken/shrimp is mostly cooked through.
Add pasta and stir. Add diced tomatoes, broth, and water. Simmer until pasta is al dente and almost all liquid is absorbed, stirring frequently - roughly 20 minutes.
If using milk + cornstarch, whisk the cornstarch into the milk until smooth. Add milk/heavy cream and cheddar cheese, and stir until combined.