Easy Sausage and Vegetable Pasta Skillet -

Closeup of Cajun sausage pasta with penne in a pan.

Easy Sausage and Vegetable Pasta Skillet

This easy and versatile sausage and vegetable pasta skillet makes a quick weeknight meal, ready in under 30 minutes. Mix it up with whatever meat and veggies you have in your fridge or freezer.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 623kcal

Author Ann Otis

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

US Customary - Metric

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.

Video

Notes

*I have slighted updated this recipe from the version published in 2018. Cajun seasoning was added, for extra Cajun flavor, and I increased the cream from 1/2 a cup to 3/4 of a cup. I still make it with a 1/2 cup on occasion, when I want a lighter meal, so feel free to start there and adjust to taste.

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