Cajun Sausage Spaghetti

Skillet full of cajun spaghetti with andouille sausage.

Cajun sausage spaghetti is a one pot meal ready in about an hour. Made with bacon, cajun andouille sausage, roasted red peppers in a spiced creamy tomato sauce.

Course Dinner

Cuisine American, Cajun

Keyword andouille, cajun sausage, one pot meals, pasta

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 1048kcal

Author Lauren LeBlanc

Equipment

large skillet with lid

Ingredients

1 medium yellow onion
1 green bell pepper
1–2 jalapeños
6 cloves garlic
¾ cup finely grated parmesan cheese
½ pound bacon
¾ pound andouille sausage 12 ounces
2 14-ounce cans fire-roasted tomatoes
2 tablespoons tomato paste
½–1 teaspoon red pepper flakes
½ teaspoon smoked paprika
½ teaspoon black pepper
3 cups chicken broth
12 ounces spaghetti pasta ¾ of a 1-pound box
¾ cup roasted red peppers strips
½ cup heavy cream
Cajun seasoning to taste

Instructions

PREP: Finely chop onion, bell pepper, and jalapeños. Mince garlic. Finely grate parmesan cheese. Chop bacon. Slice andouille sausage into ¼-inch coins. If desired, puree fire roasted tomatoes with an immersion blender for a smoother consistency.
1 medium yellow onion, 1 green bell pepper, 1–2 jalapeños, 6 cloves garlic, ¾ cup finely grated parmesan cheese, ½ pound bacon, ¾ pound andouille sausage
CRISP: Heat a large deep skillet over medium-high heat. Add bacon and cook for about 10 minutes, stirring occasionally, until crisp. Remove bacon with a slotted spoon to a paper towel-lined plate. Drain all but about 1–2 tablespoons of bacon grease from the pan.
BROWN: Add sausage to the bacon grease and brown, about 8–10 minutes. Remove sausage with a slotted spoon and set aside to drain with bacon. Drain all but about 1–2 tablespoons of grease in the pan.
SAUTÉ: Reduce heat to medium. Add onion, bell pepper, and jalapeños to the skillet and sauté for about 5 minutes until softened. Add garlic and cook for another 30 seconds while stirring.
CARAMELIZE: Stir in tomato paste, red pepper flakes, smoked paprika, and black pepper. Cook for 2–3 minutes, stirring, until tomato paste darkens and begins to caramelize.
2 tablespoons tomato paste, ½–1 teaspoon red pepper flakes, ½ teaspoon smoked paprika, ½ teaspoon black pepper
BOIL: Add fire-roasted tomatoes, chicken broth, cooked bacon and sausage. Stir to combine and a bring to a gentle boil. Add pasta and stir until submerged. Cover with an offset lid - this helps the pasta cook evenly and prevent boil-overs. Boil for 8–11 minutes (or 2–3 minutes from al dente according to package directions), stirring every 1–2 minutes to prevent sticking, until the pasta is almost cooked.
2 14-ounce cans fire-roasted tomatoes, 3 cups chicken broth, 12 ounces spaghetti pasta
SIMMER: Add roasted red peppers, heavy cream, and parmesan cheese. Stir to combine and reduce heat to low and simmer for 1-2 minutes until the sauce thickens and pasta is cooked. Taste and adjust with cajun seasoning, salt, or pepper as needed.
¾ cup roasted red peppers strips, ½ cup heavy cream, Cajun seasoning to taste
SERVE: Serve hot, topped with extra parmesan cheese. Garlic bread is optional, but highly encouraged!

Notes

Substitute andouille for smoked sausage.
Substitute fire roasted tomatoes for regular diced tomatoes.
Substitute smoked paprika for regular paprika.
Make your own cajun seasoning for the best flavor.
Adjust the heat by omitting the jalapeños or scraping out their seeds for a milder version.
Store leftovers in the refrigerator for 3-4 days. Don’t freeze it.
Reheat with a splash of broth in a pot over low heat, or covered in the microwave. Stir occasionally.
I don’t recommend making this ahead of time, but you can chop the veggies and shred the parmesan cheese a day in advance. Store in an airtight container in the refrigerator.

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