This 30 minute One Pot Creamy Cajun Andouille Sausage Pasta is the perfect weeknight dinner when you’re craving a creamy bowl of comfort food with a little kick! Made with roasted cajun spiced veggies and smoky andouille sausage, enveloped in a creamy cheddar and parmesan sauce, this pasta is a decadent treat that’s weeknight easy!
JUMP TO RECIPEAs a long time hater of dishes, I have tested many one pot pasta recipes, and this Cajun-inspired pasta delivers perfectly cooked pasta and an ultra creamy sauce- no extra pot of water required!
This pasta has a perfectly balanced hit of Cajun flair from the roasted cajun spiced veggies and smoky sausage, balanced with heavy cream and plenty of tangy cheddar and sharp Parmesan.
Table of Contents
- Why you'll love this Andouille Sausage Pasta
- Ingredient Notes
- Step-by-Step Instructions
- Variations & Substitutions
- Storing and Reheating
- What to serve with Andouille Sausage Pasta
- FAQ (Frequently Asked Questions)
Why you'll love this Andouille Sausage Pasta
One Pot! This browned sausage, creamy sauce and pasta are all done in one pot for easy cleanup!
Caramelized Roasted Veggies. Make Cajun-seasoned roasted veggies in the oven on a parchment lined sheet pan while you make the pasta and sauce on the stove, adding a rich flavor boost and texture to the spicy browned Andouille sausage and cheddar parmesan sauce.
Spicy & Rich. All the flavors of the roasted seasoned veggies and browned savory sausage make for a bold and satisfying pasta perfect for those who love a little kick!
Ingredient Notes
Andouille sausage. Smoked Cajun-style Andouille sausage links give this pasta some kick! Browning them in butter before adding the other ingredients helps to enrich the creamy sauce with their big, bold flavor. For a milder version, try mild Italian sausages (which are not pre-cooked, so be sure to cook through), smoked sausage, or Kielbasa. Vegan sausages would also work well for this recipe.
Cajun spice blend. This recipe utilizes a quick spice blend made with spice rack staples to give the finished pasta even more bold Cajun flavor.
Grape (or cherry) tomatoes and red bell pepper. You'll toss the whole grape tomatoes and sliced red bell pepper strips in the cajun spice blend and a bit of olive oil, and roast at high heat while the pasta cooks to give them great roasty flavor. Stir these into the finished pasta right at the end to infuse it will all the flavor of the spices and blistered veggies!
Beef broth. This pasta cooks all in one pan, and using beef broth (or chicken broth) to cook the pasta after making a quick roux gives it a rich depth of flavor. You can use store bought broth or stock, or make a quick batch with a bouillon instead.
Heavy whipping cream. This brings the creamy, silky finish to the Andouille Sausage Pasta. You'll stir this in toward the end of cooking to give the pasta a creamy finish before folding in the roasted veggies, browned sausage, and cheeses.
Sharp Cheddar and Parmesan. Cheddar pairs perfectly with the andouille and roasted vegetables to give this pasta a tangy, silky and decadent finish, and parmesan adds a little extra flavor and nuttiness. Be sure to stir these in off the heat to prevent breaking.
Step-by-Step Instructions
Below is a step-by-step visual guide to making the perfect Cajun Andouille Sausage Pasta, every time!
Variations & Substitutions
| Sausage swaps | You can use smoked beef, pork, or chicken sausages in place of the Andouille for a fully cooked alternative, or use uncooked hot or mild Italian sausage or bratwurst cut into discs. If using raw sausage, be sure to cook about 3-4 minutes a side to ensure they are cooked through and no pink remains. Adding in some sautéed shrimp is also delicious! |
| Veggie swaps and additions | Anything that roasts quickly would work well here. You can try green pepper or yellow bell peppers, chopped whole tomatoes, chopped asparagus, mushrooms, spinach, or broccoli! |
| Pasta choices | Any short shaped type of pasta will work for this recipe. I prefer penne, as it soaks up the sauce well, but rigatoni, shell pasta, or rotini would also work well. This recipe can also be made with gluten free pasta. |
Storing and Reheating
To store, cool Andouille Sausage Pasta to room temperature, then pack in an airtight container in the fridge for up to 4 days. To reheat, warm gently over a low flame in a saucepan with a splash of broth or cream until warmed through.
What to serve with Andouille Sausage Pasta
Quick Weeknight Dinner. For a fast and easy meal, this pasta pairs well with a simple side salad or garlic bread! it's a hearty meal in itself, so lighter pairings or something to soak up the delicious sauce is key.
For Guests. If I were serving this pasta for some dinner guests, I'd pair it with some extra sides like roasted broccoli or grilled veggies to add some variety and complimentary flavor. For drinks, I'd serve a dry white wine or some ice cold beers!
Andouille Sausage Pasta Recipe
Video
Equipment
- large, deep saute pan
- baking sheet or sheet pan
- parchment paper
Ingredients
- 2 tablespoon olive oil
- 1 red bell pepper, thinly sliced
- 2 cups grape tomatoes , (or cherry tomatoes)
- 2 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper, (freshly ground)
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne
- ½ teaspoon dried thyme
- 2 tablespoon butter
- 12 oz Andouille sausage, cut into ½” slices
- 1 medium onion, diced
- 4 cloves garlic, minced or pressed
- 1 tablespoon all-purpose flour
- ½ lb penne pasta, (or other short shaped pasta)
- 3 cups beef broth, or beef stock
- ¾ cup heavy cream
- 1 block sharp white cheddar , grated
- ⅓ cup grated Parmesan
- scallions, thinly sliced (for garnish)
Instructions
- Preheat oven to 425 degrees f. 2. Toss peppers and tomatoes in olive oil, smoked paprika, salt, pepper, oregano, cayenne and thyme, and roast on a parchment paper lined sheet pan for 20-25 minutes, until charred and softened. 3. Add butter to large, deep sauté pan and melt over medium heat. Add sliced sausages to the pan in an even layer, and cook 3-4 minutes a side, until well browned.. Once browned, remove to a plate and set aside. 4. Add onions and garlic to the pan and cook, stirring occasionally, until softened 4-5 minutes. 5. Add flour and stir to fully combine. Cook 1 minute. 6. Add broth and pasta, and bring to boil over high heat. Once boiling, reduce heat to medium and cook, stirring occasionally for 12 minutes, until liquid is mostly reduced, and pasta is nearly cooked. 7. Add the heavy cream and cook 2-3 minutes more on medium-high heat, until slightly creamy, but still a little loose (the cheese will help thicken the sauce). 8. Stir in roasted veggies and any accumulated juices, and the reserved browned sausage. 9. Turn off the heat and stir in the cheddar cheese. Once fully incorporated, stir in the Parmesan. 10. Taste for seasoning, and add salt and pepper, if needed. 11. Garnish with thinly sliced scallions.
Notes
Nutrition
FAQ (Frequently Asked Questions)
Can I freeze Andouille Sausage Pasta?
While can you freeze this pasta, I candidly am not a huge fan of the texture of previously frozen pasta, since it tends to come out a but musher the second go around. If this doesn't bother you, you can go ahead and freeze it in freezer safe bags, then thaw overnight prior to reheating.
What is so special about andouille sausage?
Andouille is made with a combo of coarsely ground pork and tender chunks of smoked pork shoulder, and brings a bold and smoky flavor to this pasta, with a snappy bite from the smoker.
Are you supposed to remove sausage casing?
For this Andouille Sausage Pasta recipe, you'll leave the casing intact, since the sausage is fully cooked, it cannot be removed easily. For a recipe using crumbled sausage, you would make a slit in the raw sausage casing to easily remove the sausage to break it up into smaller pieces as it cooks.
© Jawns I Cooked. All images & content are the sole property of Jawns I Cooked. Please ask permission prior to using my photos. If you would like to share one of my recipes, please link back to this post and re-write the instructions in your own words.
Leave a Reply