Creamy Jambalaya Pasta - cooking recipe

Ingredients

1/2 pound whole wheat farfalle (bow-tie) pasta
1/2 pound smoked sausage, cut into bite-size pieces
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 cup white wine
1/4 cup tomato sauce
1 1/2 teaspoons Cajun seasoning
1 1/2 teaspoons smoked paprika
1/2 teaspoon ground black pepper
1 cup Greek yogurt
1 1/2 teaspoons chopped fresh parsley
1/4 cup grated Parmesan cheese, or to taste

Preparation

Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, 12 to 14 minutes; drain.
Cook and stir sausage, onion powder, and garlic powder together in a large skillet over medium heat until sausage is heated through, 5 to 7 minutes. Add white wine and cook until wine hot, about 2 minutes.
Stir tomato sauce, Cajun seasoning, paprika, and black pepper into sausage mixture until evenly coated; stir in yogurt. Cook sausage mixture until almost bubbling; reduce heat to low and cook until mixture is thickened, about 5 minutes more.
Mix pasta, parsley, and Parmesan cheese into sausage mixture.