Description
A rich, spicy, and creamy one-pot pasta dish featuring Andouille sausage, bell peppers, onions, and a velvety cheese sauce. This easy weeknight meal delivers bold Cajun flavors with minimal cleanup.
Ingredients
Scale
- 1 pound Andouille sausage, sliced into rounds
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 1 to 2 tablespoons Cajun seasoning
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup Parmesan cheese, freshly grated
- 1 cup chicken broth, low-sodium
- 1 pound penne or rigatoni pasta
Instructions
- Slice the Andouille sausage into half-inch rounds and dice the onion and bell peppers. Mince the garlic.
- Heat a large skillet over medium-high heat. Add the sausage in a single layer and cook undisturbed for 3-4 minutes until browned and crispy. Flip and cook for another 2 minutes. Remove sausage and set aside, leaving the rendered fat in the pan.
- Reduce heat to medium. Add the diced onions and bell peppers to the pan. Cook for 5-7 minutes until softened. Add the garlic and Cajun seasoning in the last minute, stirring constantly.
- Pour in the chicken broth and scrape the bottom of the pan to release browned bits. Add the uncooked pasta and stir to combine.
- Cover the pan and simmer for 8-10 minutes, checking halfway through. Add a splash of broth or water if it looks too dry. Cook until pasta is al dente and most liquid is absorbed.
- Reduce heat to low. Add the heavy cream and softened cream cheese. Stir gently but constantly until the cream cheese is melted and the sauce is smooth (2-3 minutes).
- Return the cooked sausage to the pan. Add the grated Parmesan cheese. Toss everything together until the cheese is melted and coats the pasta. Adjust thickness with pasta water or milk if needed. Taste and adjust seasoning.
- Remove from heat. Garnish with chopped green onions or fresh parsley if desired. Serve immediately.
Notes
For a lighter version, swap half the heavy cream for half-and-half or use turkey sausage. To prevent the sauce from breaking, keep heat low when adding dairy and stir constantly. Save some pasta water to thin the sauce if needed. The dish can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate
- Calories: 750
- Sugar: 4
- Sodium: 1200
- Fat: 45
- Saturated Fat: 20
- Carbohydrates: 55
- Fiber: 3
- Protein: 30
Keywords: Mardi Gras pasta, creamy sausage pasta, one pot pasta, Cajun recipe, Andouille sausage, easy weeknight dinner, comfort food