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One Pot Creamy Cajun Andouille Sausage Pasta
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Andouille Sausage Pasta Recipe

30 minute Creamy Cajun Andouille Sausage Pasta made in one pot, with roasted cajun spiced veggies and 2 cheese sauce.
Prep Time5 minutes
Cook Time30 minutes
Course: Dinner
Keyword: pasta, sausage
Servings: 8
Calories: 424kcal

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.

Video

Notes

Gluten free: leave out the flour and use gluten free pasta.

Nutrition

Calories: 424kcal | Carbohydrates: 28g | Protein: 15g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 1079mg | Potassium: 452mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1526IU | Vitamin C: 26mg | Calcium: 86mg | Iron: 2mg