Ingredients
Scale
- 1 pound spicy Italian sausage
- 1 tablespoon olive oil
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1/2 large red onion, diced
- 6 to 7 garlic cloves, minced
- 1 tablespoon garlic blend
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1/4 cup beef or chicken broth
- 1 cup heavy cream
- 3/4 to 1 cup freshly grated Parmesan cheese
- 25 ounces frozen cheese ravioli
- 1/4 cup reserved pasta water
Instructions
- Heat olive oil over medium heat in a large skillet.
- Add the spicy Italian sausage, diced red and green bell peppers, diced onion, and minced garlic. Cook while breaking up the sausage until it is browned and the vegetables have softened.
- Mix in the garlic blend, Cajun seasoning, and crushed red pepper flakes. Stir and cook for 1 minute until the spices become aromatic.
- Pour in the beef or chicken broth and heavy cream. Stir well and bring to a gentle simmer, scraping up any browned bits from the pan.
- Gradually add the freshly grated Parmesan cheese, stirring continuously until the cheese melts and the sauce becomes creamy.
- Cook the frozen cheese ravioli in a large pot of boiling salted water according to the package instructions, reserving 1/4 cup of the pasta cooking water before draining.
- Gently fold the cooked ravioli and reserved pasta water into the skillet with the sauce. Toss lightly to coat the ravioli.
- Lower the heat and let the dish simmer for 10 to 15 minutes, stirring occasionally, until the sauce thickens. Adjust seasoning if needed before serving hot.
Notes
Serve hot with extra Parmesan cheese on top. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg