13 oz Lite Polska Kielbasa*, sliced
2 fresh garlic cloves, minced
1/4 cup chopped green onions
1 cup light cream
1 cup half and half*
2 teaspoons Cajun seasoning (homemade blend if you have it, Tony Chachere's creole seasoning or other store-bought blend if you don't)
1/2 cup grated Parmesan
1/2 cup halved cherry tomatoes
8 oz. pasta cooked and drained
Prepare pasta according to package directions; drain and set aside. Sauté sausage for 5-7 minutes, until sausage heated thoroughly and browned. Add garlic, cream and Cajun seasoning and bring to a boil. Reduce heat; simmer 3-4 minutes or until mixture begins to thicken. Stir in Parmesan. Add pasta and toss.
*Any preferred smoked sausage works in this dish.
*I lightened the recipe by halving the cream and replacing with half and half. Keeping some cream in the sauce allows it to thicken. I have been short on cream and used more half and half but had to add cornstarch to thicken the sauce. If you want to cut calories and fat and use only half and half, mix one teaspoon of cornstarch into a 2 tablespoons of half and half, stirring until thoroughly combined. Add to the sauce and simmer. In a similar manner, continue adding more cornstarch until desired thickness is reached.
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