Cajun Pasta

Quick and easy Cajun Pasta has andouille sausage and bell peppers. It is a creamy and luxurious dinner with a kick of spice that can be easily adjusted for taste preferences. This meal is wonderful for chilly fall and winter evenings.

Course Dinner

Cuisine American

Keyword Andouille Sausage Pasta, Cajun Pasta, Creamy Cajun Pasta

Prep Time 15

Cook Time 20

Servings servings

Calories 737kcal

Author Heather

Ingredients

1 pound pasta of choice
2 tablespoons olive oil
1 1/2 pounds andouille sausage *cut into bite sized pieces, see Note #1 below
2 tablespoons butter
1 medium brown onion *aka yellow onion, cut into strips- about 1 1/2-2 cups
2 medium red bell peppers *or your favorite colored bell peppers, cut into strips
1 tablespoon tomato paste
2 tablespoons crushed garlic *6-8 large cloves of garlic
1 tablespoon smoked paprika
1 teaspoon onion powder
2 teaspoons dried oregano
1 teaspoon thyme
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon black pepper
1/2 teaspoon cayenne pepper *see Note #2 below
1/2 cup chicken broth
3 cups heavy whipping cream
1 cup finely shredded Parmigiano-Reggiano or Pecorino Romano *plus extra for garnish
1/2 cup reserved pasta water *see Note #3 below
1 lemon zested
2 tablespoons lemon juice

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Instructions

Preparation

Bring a large pot of water to a boil for pasta. Measure spices. Cut onion and peppers into strips. Peel and cut garlic. Zest and juice lemon. Finely shred cheese. Cut andouille sausage into bite sized pieces.

Cooking

Add pasta to boiling water and cook to al dente following instructions on packaging, making sure to reserve the starchy pasta water towards the end of cooking.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the sliced andouille sausage and sauté until browned on both sides, about 7-8 minutes. Remove it from the skillet and set it aside.
In the same skillet, melt 2 tablespoons of butter over medium heat.
Add onion and sauté for about 1-2 minutes.
Add bell pepper and continue sautéing for another 1-2 minutes.
Add tomato paste and continue sautéing until veggies are coated.
Stir in garlic and spices and sauté until spices bloom and become fragrant, about 1-2 minutes.
Pour in 1/2 cup of chicken broth, scraping the bottom of the skillet to deglaze it.
Reduce the heat to medium low and add heavy cream. Stir to combine and bring to a simmer. Cook for approximately 10 minutes, or until it starts to thicken slightly making sure to stir frequently.
Add the cooked andouille sausage back into the skillet with the sauce and stir to combine.
Stir in lemon zest, juice and finely shredded cheese to the sauce, stirring until the cheese is melted and the sauce is creamy.
Add reserved pasta water and pasta. Stir well.
Serve with extra grated cheese and a sprinkle of fresh chopped Italian parsley.

Video

Notes

Note #1- For this recipe I used 2 packages of chicken andouille, a total of 1.6 pounds. Chicken andouille is a little less spicy than the traditional pork andouille sausage.

Note #2- This pasta provides a medium heat, especially when chicken andouille sausage is used rather than pork andouille sausage. For those with more delicate taste buds, it may be important to lower the spices also. Start conservatively with the cayenne pepper (about 1/8 teaspoon) and white pepper (about 1/4 teaspoon) and gradually increase to your preferred heat. Remember, it's easier to add more spice later than to tone down an overly spicy dish. Taste as you go, and don't forget that the creaminess and cheese in the sauce can help mellow the heat.

Note #3- When the pasta is almost done cooking and the water has thicken to a starchy consistency, remove 1/2 cup. This starchy water is a secret weapon in that it helps marry the flavors and ensures your sauce will beautifully coat each noodle.

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