Recipe Redo: Cajun Chicken and Sausage Pasta

If the way to a man’s heart, is through his stomach, than I have a recipe that is guaranteed to seal the deal. Seriously, you will be lucky if this one makes it to the plate before forks are diving in for creamy flavor filled bites.

This was the first real dish I posted on Pass the Sushi and it had been a really long time since I made it. There’s a reason why… just look at the ingredient list. We’re talking serious fat kid love, but it’s a good fat kid love. A serious clog your arteries but can’t stop licking the plate kind of late night by chance meeting up at a bar and really needing a shower the next morning kind of good. So, I felt that it needed another round on here. I am done with the ‘two new a week’ category since it quickly doubled or even tripled on some weeks as we know all of he recipes I post on here and new to me, but this one was too good not to re-create now that I cringe every time I see someone using the built in flash when taking pictures.

You’re going to look over the ingredient list and cringe at one of the ingredients, but trust me, or work around it. I think the ‘cheese product’ that we shall refer to as Velveeta from this point on, makes the cream sauce thicken up a bit, and adds a bit of pop. This one is heavy, takes some prep time, and is totally worth every single calorie.

The ingredient list is long, but I promise, it’s worth it. For the two of us, this makes multiple meals that I place in casserole dishes and freeze for later.

 


Comments

  1. says

    yum! I love creamy pastas like this and it’s okay that it’s unhealthy, it’s worth it — it looks SO good! I’m glad you did a re-do on this since now I get to see it and drool all over my keyboard ;)

  2. diane says

    OMG OMG OMG – is there any left???? When you gave us leftovers they never made it to the table. We looked like two heathens eating from the pan I warmed this up in. This was one of the best things I have ever eaten = ever!!!!

  3. says

    Oh, it sounds terrific! I have one, single, solitary recipe that has the same “cheese product” and it makes all the difference! BTW – I replied to your asparagus question….

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