I made this recipe a month or two ago, snapped the pics real quick, and then forgot about it. I am almost drooling looking at these pictures again and remembering how delicious this meal was! We have pasta with some version of a cream sauce quite often, but switching it up to using sausage really did transform the entire dish.
Poor Sophia was sick with a virus for a full week after Halloween. She only made it once around the block trick-or-treating before she was ready to come home and head to bed. I felt so bad for her because she had been really looking forward to participating in all of the fun traditions this year. She missed school and her dance class the following week and I wasn’t sure which one of us was going to start climbing the walls first. Fortunately it was just a little virus and she is back to running circles around me!
Unfortunately for me though, I must have caught whatever she had. Instead of a week of fever like she had, mine came on as a sinus infection. 35 weeks pregnant + a sinus infection = one miserable Mama. Aside from the obvious pain and intense pressure, I think the absolute worst part has been not being able to taste and enjoy food! It’s amazing how much your ability to smell (and breathe- ha) affects your ability to taste. I’m thankful for quick and easy meals like this Sausage Alfredo when I’m not feeling well, but am greatly looking forward to being able to truly enjoy it again! Make it for me and have an extra helping, okay?
Enjoy this family favorite with the addition of sausage.
- 1 pkg Hillshire Farm Smoked Sausage
- 8 oz penne pasta
- 2 cups heavy cream
- 2 tsp Cajun seasoning
- 1/2 cup Parmesan grated
- 1 cup mozzarella shredded
Prepare pasta as directed on the package; drain and set aside.
Saute the sausage for 5-7 minutes in a large skillet over medium heat.
Add cream and Cajun seasoning to skillet, bring to a boil.
Reduce heat and simmer for 4-5 minutes, or until sauce begins to thicken.
Stir in Parmesan and mozzarella.
Add pasta and toss.
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