Creamy Cajun Andouille Sausage Pasta
Rich and creamy sauce with peppers, onions, and spicy andouille sausage with the perfect amount of Cajun spices make for a decadent spicy pasta dinner.
Servings 4 servings
Calories 664kcal
Ingredients
- 10 ounces andouille sausage sliced into 1/4 inch coins and halved
- 2 tablespoons unsalted butter
- 1 medium yellow onion finely diced
- ½ red bell pepper finely diced
- ½ green bell pepper finely diced
- 2 ribs celery finely diced
- 5 cloves fresh garlic minced
- 1 ½ cups half and half
- 1 cup chicken broth or 1 teaspoon chicken base and 8 ounces of water
- 1 teaspoon dried oregano
- ½ teaspoon ground thyme
- 1 tablespoon all-purpose flour
- 4 ounces Monterey Jack cheese shredded
- 4 ounces parmesan cheese freshly grated
- ⅛ teaspoon cayenne pepper
- salt and freshly ground black pepper to taste
- green onions or parsley for topping
- ½ pound pasta of your choice
Instructions
- BOIL: Boil pasta according to package directions, reserving ½ cup of pasta water.
- SEAR: Sear sausage in a preheated pan on medium heat, a few minutes on each side developing a browned crust. Work in batches to not overcrowd the pan. Set aside on a paper towel when done.
- SAUTÉ: Melt 2 tablespoons butter over medium heat. Wilt onions, peppers, and celery for 15-20 minutes with ¼ cup of water until vegetables are softened. If vegetables are starting to brown, turn the heat down and add another ¼ cup of water and cook until water has evaporated. Add garlic and sauté for another 2 minutes while stirring.
- SAUCE: Sprinkle 1 tablespoon flour over vegetables and mix well, cooking for 1-2 minutes while stirring. Whisk in 1 cup chicken broth*, 1 ½ cup half and half, 1 teaspoon oregano, ½ teaspoon thyme, and ⅛ teaspoon cayenne pepper to the pan and stir to combine, whisking out all flour lumps.* Stir in cheese and mix until melted. Turn down heat to low and simmer until sauce has reduced and thickened.* Stir andouille back in. Add in pasta and some reserved pasta water. Mix well to combine.
- SERVE: Serve hot and top with green onions or parsley.
Notes
- Instead of chicken broth, I like using a chicken base dissolved in water.
- Make sure to cook the flour for a minute or two before adding liquid. Whisk well to stir out all the lumps.
- Sauce will continue to thicken when it is removed from heat and as it cools.
- If your sauce becomes too thick, slowly stir in a little bit more half and half of chicken broth.
Nutrition
Serving: 1cup | Calories: 664kcal | Carbohydrates: 13g | Protein: 35g | Fat: 52g | Saturated Fat: 27g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 1562mg | Potassium: 599mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1617IU | Vitamin C: 40mg | Calcium: 691mg | Iron: 2mg