Jambalaya Pasta

  • 16 oz. penne pasta, prepared according to the package directions (reserve pasta water)
  • 2 tsp. cooking fat (I used bacon fat)
  • 10 oz. spicy sausage (I used chipotle-cheese chicken sausage), sliced into 1/4-inch slices
  • 1 c. cubed ham
  • 1 c. chopped mixed sweet peppers
  • 1/4 c. diced onion
  • 2 cloves garlic, minced
  • 1 tsp. cajun seasonings (I use Penzeys)

While the pasta is being prepared, heat the cooking fat in a large nonstick skillet over medium-high heat. When the fat is hot, add the sausage, ham, peppers, onion, and garlic. Cook for 3 minutes and then add the cajun seasoning. Continue cooking for 5-8 minutes or until the vegetables are softened and the meat is slightly browned along the edges.

Drain the pasta, reserving the pasta water. Carefully add the hot pasta to the skillet and toss well to combine. If the pasta seems a bit sticky, add the reserved pasta water, a few tablespoons at a time, to help the dish reach your desired consistency. Serve hot.

  • Yields: 4-6 servings
  • Preparation Time: 25 minutes

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