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Creamy Cajun Andouille Pasta
A creamy Cajun pasta with sliced andouille, peppers, garlic, and Parmesan. Cozy, bold, and easy enough for a regular weeknight.
RECIPE AT A GLANCE
15
min
Active Time
35
min
Total Time
4
SERVINGS
Stovetop
METHOD
Why It Works
Browning the andouille first builds flavor fast, while chicken broth and cream turn the skillet into a sauce without a separate roux.
Quick Fixes
Sauce gets too thick: loosen it with reserved pasta water.
Too salty: add a splash of cream or lemon juice.
Ingredients
Pasta & Grains
Protein
Vegetables
• 1 red or green bell pepper, diced
• 3 cloves garlic, minced
Seasoning
• 2 teaspoons Cajun seasoning, plus more to taste
• ½ teaspoon smoked paprika
Sauce
• 2 cups low-sodium chicken broth
• 1 cup heavy cream
• ¾ cup grated Parmesan cheese
Topping
• Lemon wedges, for serving
How to Make It
1
Boil the pasta in salted water until 1 minute shy of al dente. Reserve 1 cup of pasta water, then drain and set aside.
2
Heat olive oil in a large skillet over medium heat. Add the andouille and cook for 4 to 5 minutes, stirring occasionally, until browned at the edges.
3
Add onion and bell pepper to the skillet. Cook for 4 to 5 minutes, until softened, then stir in garlic, tomato paste, Cajun seasoning, and smoked paprika.
4
Pour in chicken broth and scrape up the browned bits. Stir in the cream and simmer for 3 to 4 minutes, just until slightly thickened.
5
Add the pasta and Parmesan. Toss until glossy, adding reserved pasta water a splash at a time until the sauce coats the noodles.
6
Taste and adjust seasoning. Finish with scallions or parsley and serve with lemon wedges.
Store
Store leftovers in an airtight container for up to 3 days.
Reheat
Reheat gently in the microwave add a dash of water to prevent dry pasta.
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MORE READER FAVORITES
10
min active
·
420
min total
20
min active
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35
min total
10
min active
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20
min total
15
min active
·
30
min total
Avo's Tip
Keep the heat at medium once the cream goes in so the sauce stays smooth instead of separating.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
• Can I use smoked sausage instead of andouille?
Yes. Smoked sausage works well and keeps the recipe mild; andouille gives a stronger Cajun-style flavor.
• Is this pasta spicy?
It has a medium kick depending on your Cajun seasoning. Use less seasoning or choose a mild blend for a softer heat level.
• What pasta shape works best?
Penne, rotini, rigatoni, or shells all work because they hold the creamy sauce well.
Creamy Cajun Andouille Pasta
Ingredients
—
—
12 oz penne, rotini, or rigatoni
—
—
12 oz andouille sausage, sliced into half-moons
—
—
1 small yellow onion, diced
—
—
1 red or green bell pepper, diced
—
—
3 cloves garlic, minced
—
—
1 tablespoon olive oil
—
—
2 tablespoons tomato paste
—
—
2 teaspoons Cajun seasoning, plus more to taste
—
—
½ teaspoon smoked paprika
—
—
2 cups low-sodium chicken broth
—
—
1 cup heavy cream
—
—
¾ cup grated Parmesan cheese
—
—
Sliced scallions or parsley, for serving
—
—
Lemon wedges, for serving
Instructions
1
Boil the pasta in salted water until 1 minute shy of al dente. Reserve 1 cup of pasta water, then drain and set aside.
2
Heat olive oil in a large skillet over medium heat. Add the andouille and cook for 4 to 5 minutes, stirring occasionally, until browned at the edges.
3
Add onion and bell pepper to the skillet. Cook for 4 to 5 minutes, until softened, then stir in garlic, tomato paste, Cajun seasoning, and smoked paprika.
4
Pour in chicken broth and scrape up the browned bits. Stir in the cream and simmer for 3 to 4 minutes, just until slightly thickened.
5
Add the pasta and Parmesan. Toss until glossy, adding reserved pasta water a splash at a time until the sauce coats the noodles.
6
Taste and adjust seasoning. Finish with scallions or parsley and serve with lemon wedges.
15
min
active
35
min
total
4
servings
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