Description
A rich, spicy, and creamy Cajun sausage pasta that comes together in under 30 minutes. This copycat recipe uses Andouille sausage, the ‘holy trinity’ of vegetables, and a velvety cream sauce for a restaurant-quality meal at home.
Ingredients
Scale
- 12 ounces (340g) Penne or Rigatoni pasta
- 1 tablespoon kosher salt (for pasta water)
- 1 cup reserved starchy pasta water
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 pound Andouille sausage, sliced into half-moons
- 1 onion, diced
- 1 stalk celery, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 2 tablespoons Cajun seasoning (e.g., Tony Chachere’s or Slap Ya Mama)
- 1 cup heavy cream
- 1 teaspoon red pepper flakes (optional)
- 1 cup freshly grated Parmesan cheese
- 1/4 cup fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions for al dente. Reserve 1 cup of pasta water before draining. Toss drained pasta with a drizzle of olive oil.
- While pasta cooks, heat a large skillet over medium-high heat. Add butter and olive oil. Once butter foams, add sliced Andouille sausage. Cook for 3-4 minutes until edges are crispy and browned. Remove sausage with a slotted spoon, leaving rendered fat in the pan.
- Reduce heat to medium. Add diced onions, celery, and bell peppers to the skillet. Sauté for 4-5 minutes until softened and translucent. Add minced garlic and Cajun seasoning; cook for 30 seconds until fragrant.
- Pour in heavy cream and stir to combine with vegetables and sausage fat. Simmer gently for 2-3 minutes until slightly thickened. Adjust heat with red pepper flakes if desired.
- Return cooked sausage to the pan. Add drained pasta and half a cup of reserved pasta water. Toss over low heat for 1-2 minutes to emulsify the sauce.
- Remove from heat. Stir in grated Parmesan cheese and fresh parsley until melted. Serve immediately.
Notes
Toast spices in the pan before adding liquid for deeper flavor. Use pasta water to emulsify the sauce for a glossy finish. Do not boil the sauce vigorously after adding cream to prevent separation. Remove from heat before adding cheese to ensure smooth melting. For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate
- Calories: 850
- Sugar: 4
- Sodium: 1200
- Fat: 55
- Saturated Fat: 25
- Carbohydrates: 60
- Fiber: 3
- Protein: 35
Keywords: Cajun pasta, creamy sausage pasta, Andouille sausage recipe, weeknight dinner, copycat restaurant recipe, spicy pasta, easy pasta recipe