Prep=10 min Cook=20 min

Note: Separate 8 servings before adding cream cheese for dairy-free option, add choice of sausage at time of serving.

1. Make the Cajun seasoning by combining in a small bowl the smoked paprika, oregano, thyme, garlic powder, onion powder, cayenne pepper, black pepper, and salt.

2. Cut the chicken sausage into 1/2 to 3/4-inch chunks. Do the same with the vegetarian sausage. Slice the scallions (green onions) and set aside for last addition prior to serving. Chop the onions to 1/4 inch to 3/8 inch dice.

3. Add the olive oil to a large deep skillet (large enough to hold pasta and broth). Heat the oil over medium-high heat. Add the diced yellow onion to the skillet and sauté for about 2 minutes, or just until the onion begins to soften. Add the Cajun seasoning and stir to coat the onions evenly.

4. Next, add the pasta, fire roasted diced tomatoes (with the juices), and chicken broth to the skillet. Stir just until everything is evenly combined, then place a lid on top and allow the broth to come up to a boil.

5. Meanwhile, separately saute the chicken sausage and vegetarian sausage in their own skillets until heated through. Keep warm until ready to add on top of dish when serving.

6. Once the pasta is boiling, turn the heat down to medium-low and let the pasta simmer for about ten minutes, stirring every couple of minutes, until the pasta is tender and the liquid is thick and saucy.

7. Remove 2 servings of pasta for the non-dairy option. To the remaining pasta, add the cream cheese to the skillet in chunks, then stir until it has melted into the sauce.

8. Top the pasta with sliced green onions and choice of chicken sausage or vegetarian sausage, and serve.