Cooking Instructions

• Add the sausage to a large skillet or braiser over medium heat and sear the sausage medallions on both sides, until they crisp up a bit, about 4 minutes total. Remove and set aside on a paper towel lined plate. Don’t get rid of that sausage oil!
• Add the mushrooms, peppers, and garlic to the same skillet you cooked the sausage in and sauté for about 3 minutes, or just until the mushrooms begin to brown.
• Next, add the pasta, fire-roasted tomatoes, chicken broth, and Cajun seasoning to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.
• Once boiling, turn the heat down to medium and let the pasta simmer for roughly 12-15 minutes, stirring every couple of minutes until the pasta is tender and cooked al dente.
• Add the cream cheese to the skillet in chunks and stir until it has completely melted and created a thick and creamy sauce.
• Add the sausage back into the skillet, add salt to taste, give everything another big stir, top the pasta with a sprinkling of fresh Italian parsley and red pepper flakes, and SERVE!