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Wagyu Beef Cajun Sausage and Pepper Pasta

Wagyu Beef Cajun Sausage and Pepper Pasta with Creamy Corn and Parmesan Sauce

Prep Time: 30 Minutes
Cook Time: 40 Minutes
Servings: 6
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


  • 1 PACKAGE Double 8 Cattle Company Fullblood Wagyu Beef Cajun Sausage (ground)
  • 2 TBSP Grapeseed Oil
  • 2 TBSP Butter
  • 1 Large Sweet Onion (julienned)
  • 2 TSP 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 CUP Heavy Cream
  • 1 CUP Parmesan Cheese (grated)
  • 1 LB Pasta (chef used Rigatoni)
  • 4 QT Water
  • 3 TBSP Kosher Salt
  • 2 TBSP Grapeseed Oil (to toss pasta in)
  • 1/2 CUP Parsley (minced)


            • Large Sauce Pot
            • Large Saute Pan
            • Wooden Spoon
            • Large Bowl

            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.


            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.


            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.


            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.

            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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