Fall

Wagyu Beef Cajun Sausage and Pepper Pasta

December  1, 2021
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Photo by Double8Cattle
Author Notes

This creamy, hearty dish is perfect for pasta lovers! Made with flavorful Wagyu beef Cajun sausage, peppers, corn, onions, garlic, heavy cream, Parmesan cheese, and Rigatoni, this dish is the epitome of comfort food. Try this recipe on your next pasta night or anytime your cooking for friends and family! —Double8Cattle

  • Prep time 30 minutes
  • Cook time 40 minutes
  • Serves 6
Ingredients
  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Cajun Sausage (ground)
  • 2 tablespoons Grapeseed Oil
  • 2 tablespoons Butter
  • 1 Large Sweet Onion (julienned)
  • 2 teaspoons Kosher Salt
  • 1 Red Bell Pepper (seeded, julienned)
  • 1 Yellow Bell Pepper (seeded, julienned)
  • 1 Poblano Pepper (seeded, julienned)
  • 1/4 cup Hot Water
  • 5 Garlic Cloves (minced)
  • 3 COB Corn (kernels removed and reserved, keep the cobs)
  • 6 cups Heavy Cream
  • 1 cup Parmesan Cheese (grated)
  • 1 pound Pasta (chef used Rigatoni)
  • 4 quarts Water
  • 3 tablespoons Kosher Salt
  • 2 tablespoons Grapeseed Oil (to toss pasta in)
  • 1/2 cup Parsley (minced)
In This Recipe
Directions
  1. Tools - Large Sauce Pot, Large Saute Pan, Wooden Spoon, Large Bowl
  2. FIRST STEP Take the Fullblood Wagyu beef Cajun sausage out of the freezer, and place it in the refrigerator 24 hours before starting this recipe.
  3. PREPARING THE PASTA Heat a large sauce pot over medium-high heat with 4 quarts of water and 3 tablespoons of kosher salt. Once the water is at a boil, stir in the pasta, and cook per package instructions. Drain the cooked pasta, and toss it lightly in grapeseed oil. Set the cooked noodles aside.
  4. PREPARING THE WAGYU BEEF CAJUN SAUSAGE AND PEPPER MIXTURE Heat a large saute pan over medium-high heat, and add in 2 tablespoons of grapeseed oil. Once the oil is hot, add in the Wagyu beef Cajun sausage in pieces. Use a wooden spoon to break up the sausage as it cooks. Once the sausage is cooked, remove it from the pan, and set it aside in a bowl. Place the pan back over medium-high heat, and add in the butter. Once the butter has melted, add in the julienned sweet onion, and caramelize. Sprinkle the onions with kosher salt, and let them cook down until they are translucent and caramelized around the edges. Add in the seeded and julienned red bell pepper, yellow bell pepper, and poblano pepper. Add a 1/4 cup of hot water as well. Let the peppers cook down over medium heat until softened. Then, add the minced garlic. Cook for 3 minutes. Then, fold in the corn kernels (reserve the corn cobs for later) and the cooked Wagyu beef Cajun sausage. Turn off the heat, and set aside. This is your Wagyu beef Cajun sausage and pepper mixture.
  5. PREPARING THE CREAMY CORN AND PARMESAN SAUCE Heat a large sauce pot over medium-high heat, and add in the heavy cream and 3 stripped corn cobs (without any kernels on them). Bring the heavy cream up to a boil, and reduce the heat to medium. Reduce the cream by 50% (down to about 3 cups). This will take approximately 25 minutes or so. NOTE: Be careful not to walk away, so it doesn’t boil over. Remove and discard the corn cobs from the heavy cream. Then, fold the Parmesan cheese in with the cream, and turn off the heat.
  6. FINAL STEPS Mix the cooked pasta with the Wagyu beef Cajun sausage and pepper mixture. Fold the creamy corn and Parmesan sauce in with the pasta and Wagyu beef sausage. Garnish with minced parsley, serve, and enjoy!

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