A spicy, creamy one-skillet Cajun bowtie pasta featuring beef, sausage, and a rich garlic sauce. Perfect for a quick and flavorful weeknight meal.
Author:Leo
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Cajun
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 pound ground beef
1 pound smoked sausage, sliced
1 medium onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon Cajun seasoning
1/2 teaspoon red pepper flakes (or more, to taste)
1 (14.5 ounce) can diced tomatoes, undrained
1 (10.5 ounce) can condensed cream of mushroom soup
1/2 cup milk
8 ounces bowtie pasta, uncooked
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups fresh spinach
Instructions
Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
Add sliced sausage to the skillet and cook for 3-4 minutes, until lightly browned.
Stir in the chopped onion and bell pepper. Cook until softened, about 5 minutes.
Add minced garlic, Cajun seasoning, and red pepper flakes. Cook for 1 minute more until fragrant.
Pour in the diced tomatoes (undrained) and cream of mushroom soup. Stir to combine.
Add milk and bring the mixture to a simmer.
Stir in the uncooked bowtie pasta. Cover the skillet and reduce heat to medium-low. Cook for 15-20 minutes, stirring occasionally, until the pasta is tender and the sauce has thickened.
Remove from heat. Stir in the shredded mozzarella and grated Parmesan cheese until melted and creamy.
Add the fresh spinach and stir until it wilts into the pasta.
Serve immediately.
Notes
Adjust the amount of red pepper flakes to control the spice level.
For a smoother sauce, you can use a can of condensed cream of celery soup instead of cream of mushroom.
You can substitute other vegetables like mushrooms or jalapeños.
This recipe is a great base for meal planning, similar to how meal delivery services offer variety.