Creamy Cajun-style Sausage And Pepper Pasta

Large Radish


1 tbsp olive oil 12 to 13.5 oz cooked andouille or other spicy sausage links, sliced 8 oz skinless boneless chicken thighs, cut into bite-size pieces 2 cups yellow or red bell pepper, cut into 1-inch pieces ½ cup chopped onion 2 tsp salt-free Cajun seasoning 3 cloves garlic, minced ½ tsp crushed red pepper

Large Radish


2 cans (14.5-ounce) reduced-sodium chicken broth 1 can (14.5-ounce) no-salt added fire-roasted diced tomatoes, drained 12 oz (3 cups) dried cavatelli or gemelli pasta 1 cup heavy cream ½ cup freshly grated Parmesan cheese Chopped fresh parsley Crusty bread, optional

Preheat a 6-quart Instant Pot to the sauté function. Include oil. In heated oil, incorporate the chicken and sausage. 

Stirring occasionally, cook for 5 minutes, or until browned. Sausage and chicken should be transferred to a plate lined with paper towels using a slotted spatula. 

Cook the peppers and onion for an additional 5 minutes, or until the peppers are just tender. 

 Cook for an additional minute, stirring in Cajun seasoning, garlic, and pulverized red pepper flakes.

Sausage and chicken should be returned to the saucepan; stir in pasta, broth, and strained tomatoes. Lock the lid shut. Cook for five minutes under high pressure in the Instant Pot. 

Rapidly release pressure. Open the lid with caution. Whisk in the cheese and cream. Stir until the cheese has completely melted. 

Remove from heat and cover for five minutes; the mélange will thicken as it sits. Serve with crusty bread, additional Parmesan cheese, and chives, if desired.