Description
A bold, spicy, and creamy weeknight pasta dish featuring seared Andouille sausage, rich heavy cream, and Cajun seasoning, ready in just 30 minutes.
Ingredients
Scale
- 12 ounces (340g) Penne or Rigatoni pasta
- 1 pound Andouille sausage, sliced into half-moons
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1–2 tablespoons Cajun seasoning (e.g., Tony Chachere’s or Slap Ya Mama)
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1 cup reserved starchy pasta water
- Red pepper flakes (optional, for extra heat)
- Fresh parsley, chopped (for garnish)
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, slice Andouille sausage. Heat olive oil in a large skillet over medium-high heat. Sear sausage slices in a single layer for 2-3 minutes per side until crispy. Remove sausage and set aside, leaving fat in the pan.
- Reduce heat to medium. Add diced onions to the skillet and sauté for 3-4 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
- Sprinkle Cajun seasoning over the onions and garlic. Stir constantly for 30 seconds to bloom the spices.
- Pour in chicken broth to deglaze the pan, scraping up browned bits from the bottom. Simmer for 2 minutes until slightly reduced.
- Reduce heat to low. Stir in heavy cream and simmer gently for 2-3 minutes until it begins to thicken.
- Stir in grated Parmesan cheese until melted and smooth.
- Return the seared sausage and any juices to the pan. Add the cooked pasta and toss to combine. Add reserved pasta water as needed to reach desired consistency.
- Taste and adjust seasoning with salt, pepper, and red pepper flakes if desired. Garnish with fresh parsley and serve immediately.
Notes
Do not crowd the pan when searing sausage to ensure a good crust. Reserve pasta water to help emulsify the sauce. Keep heat low when adding cream to prevent curdling. For a gluten-free option, use GF pasta and ensure seasoning/sausage are certified GF.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate
- Calories: 650
- Sugar: 3
- Sodium: 1200
- Fat: 45
- Saturated Fat: 20
- Carbohydrates: 40
- Fiber: 2
- Protein: 25
Keywords: Cajun pasta, Andouille sausage, creamy pasta, spicy dinner, 30 minute meals, weeknight dinner, easy pasta recipe