But it’s nice to change things up a bit so this pasta recipe doesn’t have a red sauce. Instead, it’s creamy and got a little kick to it! So watch out for the little people in your house in case they can’t handle spicy. I got my Andouille at the butcher counter and it was fresh made so it was actually pretty mild but it’s typically packing some serious heat.
This recipe also makes for a really quick weeknight meal because it comes together so fast. And it’s pretty inexpensive. So if you’re tight on time and money, try this one out!
Creamy Cajun Pasta with Andouille Sausage (serves 6)
- 1 tbsp. olive oil
- 3/4- 1 lb. Andouille sausage
- 1/2 onion, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 lb. crimini (aka baby bellas) mushrooms, thinly sliced
- 2 garlic cloves
- 1 lb. rigatoni pasta
- 1/2 c. white wine
- 1 c. half & half
- 1/2 tsp. dried oregano
- 1/4 tsp. onion powder
- 1 1/2 tsp. creole seasoning
- 1/2 tsp. chili pepper flakes (optional)
- 1/4 c. grated parmesan cheese
Fill a large pot of water and bring to a boil. Add pasta and cook according to package directions. Drain and set aside.
In a large sauté pan, add the olive oil and heat on medium. Add the Andouille sausage. I removed mine from the casing. But other types are fine to slice into coins. Brown up the sausage and break it up. Add in the onions, bell pepper and mushrooms. Continue cooking and stirring for several minutes or until sausage is cooked through. Add the garlic and cook for about 30 seconds more. Then add the wine to deglaze the pan. Make sure to stir and remove any bits from the bottom. Let cook until the wine has almost completely reduced. Add in the half and half, as well as all of the spices and cheese. Cook for a few minutes or until the sauce has thickened slightly. Add in the pasta and stir to combine and coat the pasta. Serve immediately.