Andouille Pasta
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This easy and versatile Andouille pasta makes a quick weeknight meal, ready in under 30 minutes. Mix it up with whatever veggies you have in your fridge or freezer.
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NOTE: This recipe, photos, and post have been updated since it was first published in 2018. The changes made to the recipe are detailed in the recipe card, in case anyone wants to make it the old way.
Pasta. The only thing everyone, young and old, can agree on at meal time in my house. Whether I’m short on time, inspiration, or ingredients, pasta dishes are what I turn to almost every time.
It can make great salads, like this Italian Pasta Salad that is a meal prep staple in my house, or this amazing 20-minute Pasta with Fresh Tomato Cream Sauce that just hits all the right spots, or this Roasted Tomato Pasta when I want something quick, easy, but still delicious. If you love sausage in your pasta, definitely try this sausage kale pasta.
But today I want to share this easy, super tasty andouille pasta recipe that has been in my repertoire of quick weeknight meals for years.
Like most of my weeknight favorites, it’s really versatile and I usually have some variation of the ingredients on hand. This means it’s perfect for those nights when you don’t have a plan and need to come up with something satisfying on the fly.
This creamy, spicy andouille pasta gets a mild Cajun kick from the andouille sausage and some Cajun spices, which you can adjust to taste.
A little Creole mustard (I often substitute this with whole grain mustard) gives it a flavor boost without tasting mustardy.
Nutritious vegetables like bell peppers and onion round it out, and the andouille sausage is truly unique, adding a delightful smokiness to the recipe as well as protein to keep you full.
While this andouille pasta is definitely not a traditional Cajun dish, it is packed with Cajun flavors from the andouille sausage, Cajun seasoning, Creole mustard, and vegetables like bell peppers and onions, which figure prominently in Cajun cooking.
Cajun Seasoning
If you can’t tell, I’m a huge fan of Cajun flavors (see Cajun Shrimp Pasta, Cajun Blackened Fish, Blackened Fish Tacos, or this chicken, shimp and sausage jambalaya). But if you’re not too familiar, you might be wondering what exactly is this seasoning that plays such a big role in Cajun cooking.
Cajun Seasoning, or Cajun spice mix, is a traditional blend of herbs and spices that originated in Louisiana. It’s a versatile blend of just a few basic, everyday spices that you most likely already have on hand.
You can easily find pre-made Cajun seasoning in any grocery story, but making your own ensures fresh taste and you can adjust the level of spiciness. The key ingredients include paprika, garlic powder, onion powder, cayenne pepper, black pepper, and dried oregano. This simple combination packs a punch of flavor and heat.
You’ll find my recipe for the perfect blend in this Cajun Blackened Fish post.
Cajun Seasoning has a strong spicy flavor with a hint of earthiness. It’s the ideal all-purpose seasoning and the spice blend I can’t live without.
It goes well with anything from burgers and steaks to Cajun fries and chicken breasts, as well as soups, rice, and definitely this andouille pasta.
Ingredient Notes
This is one of those recipes where the ingredient list isn’t huge and intimidating, and it comes together quickly with pretty much everything you already have in the pantry.
Sausage
Any sausage smoked pork sausage will work. This recipe calls for andouille sausage, which is great and most authentic, but you can also use kielbasa, which I often do. Smoked Spanish chorizo also makes a great substitute.
For a vegetarian version of this Andouille pasta recipe, you can also use any plant-based sausage.
You can also use chicken instead, or skip the meat altogether!
Pasta
You can use any shape or type of pasta you like, but I prefer a short pasta like penne for this one. Use a gluten-free version if you have a gluten sensitivity.
Cream
I like to use heavy cream in this recipe. I find that 3/4 cup makes this pasta skillet perfectly creamy without being overly indulgent, but I sometimes use only a half cup when I want to keep it lighter, or substitute with half-and-half instead.
You can always start at 1/2 a cup and adjust from there. I think heavy cream is enough for this pasta but if you want a cheesy factor you can also add some Parmesan cheese.
If you want to make this andouille pasta vegan, there are a few dairy-free heavy cream substitutes on the market, like this silk brand one.
Vegetables
Onions and bell peppers are essential to the whole Cajun vibe, as they form part of the famous Holy Trinity of Cajun cooking, along with celery. You can use any color bell pepper, or a mix, whatever you have on hand.
And feel free to get creative and use any vegetables you have around!
Mustard
I like to use creole mustard in this recipe. It’s a spicy whole grain mustard from the southeastern United States, especially Louisiana.
It’s a robust, spicy, and flavorful condiment that is as diverse as it is tasty, with flavors influenced by French, Spanish, and African influences. It goes great with the Cajun seasoning and ties the whole sauce together.
You can also use regular whole-grain mustard.
What’s the difference between Cajun and Creole?
The commonalities between Creole and Cajun cuisines stem from both cultures’ French background, as well as new ingredients to which French cooking techniques were applied by Creoles and Cajuns.
Both forms of cooking have culinary roots in France, with a reference to Spain, Africa, and Native America, as well as, to a lesser extent, the West Indies, Germany, Ireland, and Italy. Both cultures value food and enjoy cooking, eating, and entertaining.
Differences include the use of tomatoes, which are rare in Cajun food but commonly used in Creole cooking. Cajun cooking is also typically spicier than Creole. Many say that Cajun food is “country food”, whereas Creole food is somewhat more refined and complex “City food”.
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Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step-by-Step Instructions
- Boil your pasta in a large pot of boiling water until al-dente and drain.
2. Heat olive oil in a large skillet and cook the Andouille sausages for 3-4 minutes until they are browned.
3. Transfer the sausage to the pot of the drained pasta.
4. Bring the empty frying pan to a medium high heat and add the onions and peppers with salt, pepper, and Cajun seasoning. Saute until they are tender.
5. Add the cooked pasta and sausage to the frying pan.
6. Add the Creole mustard and cream and stir to combine.
7. Cook a minute or two longer until the sauce is thickened. Sprinkle with fresh parsley if desired. You’re ready to eat!
Storage Instructions
Store any leftovers of this Andouille pasta in an airtight container and refrigerate for up to 4 days.
To reheat, use the microwave, or place the leftovers in a pot on the stove and heat until hot all the way through.
Because the sauce tends to thicken as it cools, you may want to add a dash of milk to loosen it up.
Questions and Answers
You can enjoy this creamy Cajun Sausage Pasta without anything on the side because it makes for a great stand alone meal. But a simple green salad, some crusty French bread, or the best Cheesy Garlic Bread are great options.
You can make a quick and creamy pasta without making a time-consuming sauce separately. Cook your pasta till just al dente, sauté some meat and veggies, and add the pasta back to the pan.
Then stir in some heavy cream and continue to cook a minute or two to thicken the sauce. Season to taste. Unlike a heavy Alfredo sauce, the pasta is lightly coated (or more heavily coated if you add more cream), and still lets the other ingredients shine.
To make sure your pasta is creamy and delicious, you don’t need to load up on the heavy cream.
Reserving some of the pasta cooking water, and stir it in at the end, if your pasta is looking a bit dry. The starch in the water will bring it right back to perfectly creamy. If you forgot to save some cooking water, a little milk will help too.
The method of adding the cream at the end, as in this recipe, also ensures your pasta will be creamy when ready to serve.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Easy Sausage and Vegetable Pasta Skillet
Ingredients
- 8 ounces dried penne pasta
- 2 tablespoons olive oil divided
- 8 ounces pork sausage such as andouille or kielbasa, sliced into 1/4 inch slices
- 1 yellow onion chopped
- 1 red bell pepper chopped
- kosher salt and pepper to taste
- pinch of red pepper flakes (optional)
- 1 teaspoon Cajun seasoning more or less, to taste
- 1 tablespoon whole grain or creole mustard
- 3/4 cup heavy cream more or less, to taste
Instructions
- Bring in a large pot of salted water to a boil and cook the pasta according to the package instructions, until al dente. Drain the pasta and return to the pot. Stir in 1 tablespoon olive oil
- While the pasta is cooking, in a large saute or frying pan, over medium heat, heat one tablespoon olive oil. Add the sausage and cook for 3-4 minutes until browned. Transfer the sausage to the pot of cooked and drained pasta.
- Return the pan to medium heat and add the peppers and onions, with a large pinch of salt and pepper, Cajun seasoning, and red pepper flakes. Saute until vegetables are tender and lightly colored.
- Add the pasta and sausage back to the skillet with the vegetables. Add the cream and mustard to the pan and stir until well combined. Cook a minute or two longer until sauce is thickened.
Well, this is so simple and just great! I made it with jalapeño, cheddar cheese sausage, which added some spicie to the dish. I also increased the cream, making it super rich and creamy. Served with peas, always a good accompaniment to creamy pasta sauces.
I love those adaptations! I think i’ll add peas myself next time 😉
I love recipes with kielbasa. This looks so delicious!
Thanks Edyta!
“Make it work pasta” – yes, yes, yes!! I love seeing recipes ideas like this that I can use as a base for whatever veggies I have in the fridge (and let’s be honest, we all always have some that are just about to go off). Your creamy mustard sauce sounds delicious and is a great alternative to my standard butter and herbs. Can’t wait to try!
Thank you so much Danielle! I’m a poor planner, so am all for adaptable recipes. It’s the only way I can avoid tons of waste!
Wow this Easy Sausage and Vegetable Pasta Skillet looks incredible! I like all the ingredients that are included in this recipe. I definitely want to try this recipe, and I’m sure it’s very tasty. Thank you for sharing this great recipe! YUM!
Thanks Veena!
I love the ease of this all in one pan what a great meal in a hurry!
Thanks Claudia!
Pasta is always my favourite weeknight dinner option
Yes! Pasta’s a great bet for getting something tasty on the table in a few minutes 🙂