Cajun Sausage Penne Pasta With Garlic Toast

 in Favorite Recipes by

Provided by Christopher Symank for the May 2022 issue of SouthwestNOW Magazine.

  • 2 sticks butter (divided use)
  • 3/4 Tbsp. thyme
  • 3/4 Tbsp. basil
  • 3/4 Tbsp. oregano
  • 1/2 Tbsp. garlic powder, plus more to taste (divided use)
  • 1/2 Tbsp. onion powder, plus more to taste (divided use)
  • 8-10 slices bread of your choice
  • 1 16-oz. box penne pasta
  • Dash olive oil
  • Pink Himalayan salt, to taste (divided use)
  • 1 Tbsp. Old Bay Seasoning
  • 2 14-oz. pkg. Zatarain’s Cajun Style Smoked Sausage
  • Tony Chachere’s Creole Seasoning, to taste (divided use)
  • 1 8-oz. pkg. Neufchâtel or cream cheese
  • 3/4 cup milk, or more as needed
  • Paprika, to taste
  • Cracked pepper, to taste
  • 2 Tbsp. Parmesan or Romano cheese, grated
  1. Put 1 stick of butter in a bowl. Add the next 5 ingredients; mix with a fork. Microwave for 5 seconds at a time to soften (not melt). Spread on the bread.
  2. Fill a large pot with water according to the pasta box; add olive oil, salt and Old Bay Seasoning.
  3. While the water is heating, slice the sausage into 1/4-inch-thick slices. Put in a pan on medium-low; lightly season with Tony Chachere’s Creole Seasoning. Cover; stir periodically until browned.
  4. When the water boils, add the pasta; boil for about 11 minutes.
  5. In a smaller pot, on medium heat, mix together the remaining butter and the crumbled Neufchâtel or cream cheese. Whisk until a creamy consistency; pour in the milk. Add more milk as needed to control the thickness of the sauce. Season to taste with onion powder, garlic powder, paprika, cracked pepper, salt, grated cheese and Tony Chachere’s (heavier on this one). The sauce should have a robust taste, with a burst of flavor. Keep whisking until thick and barely starting to bubble. Move to low heat.
  6. When the pasta is al dente, add the sausage and sauce; stir.
  7. Toast the bread on a hot pan and serve.