Ingredients

The following ingredients have 9 Servings
  • 16 ounces rigatoni pasta
  • 14-16 ounces smoked sausage, sliced
  • 1-2 cloves garlic, minced
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup chicken broth
  • 2 cups cream
  • 2 cups mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • 1 teaspoon Cajun seasoning
  • Salt and pepper, to taste
  • Chopped fresh parsley, for garnish

Instruction

  • Preheat the oven to 450 degrees. Lightly grease a large baking dish. Cook the rigatoni according to package directions. Drain and set aside.
  • Meanwhile, in a large saute pan, melt the butter. Add the sausage and cook until browned, about 5 minutes. Remove to a plate.
  • To the same pan, add the garlic and cook until fragrant, 1-2 minutes. Whisk in the flour until smooth. Gradually whisk in the chicken broth and cream, stirring until smooth. Cook and stir for about 5 minutes, or until sauce has thickened.
  • Reduce heat and add half of the mozzarella and Parmesan cheeses. Season with Cajun seasoning and salt and pepper to taste.
  • Combine the sauce with the cooked linguine and sausage, and toss to coat well. Transfer the pasta to the prepared baking dish. Sprinkle with the remaining cheeses.
  • Bake for 15-20 minutes or until bubbly and golden brown. Let stand 5-10 minutes before serving. Sprinkle with fresh parsley for garnish.