Andouille Sausage Pasta Recipe (Easy, Creamy & Flavor-Packed)

If you’re craving a bold, smoky, and creamy weeknight dinner, this andouille sausage pasta recipe is the one to try. Featuring Cajun-spiced sausage, tender vegetables, and a rich sauce that clings to every bite of pasta, it’s a dish that balances comfort and spice beautifully. What makes this recipe extra versatile is how easily it adapts — whether you prefer a lighter no-cream pasta, a garlic butter version, or the full creamy Cajun classic.

This recipe is designed for busy home cooks who want big flavor without complicated steps. In just under an hour, you’ll have a restaurant-style pasta that pairs well with crusty bread and a glass of wine — and it reheats beautifully for leftovers.

(This content is for educational purposes only and does not replace professional dietary or medical advice.)

Why You’ll Love This Andouille Sausage Pasta

This recipe is more than just another pasta dish — it’s a comforting, flavor-packed meal that hits all the right notes. Here’s why it deserves a spot in your weekly dinner rotation:

• Quick but impressive – With just a handful of ingredients and straightforward steps, you can have dinner on the table in under an hour.
• Bold Cajun flavors – Smoky andouille sausage, sautéed peppers, onions, and a creamy sauce come together for a balance of spice and richness.
• Diet-friendly flexibility – From a lighter no-cream option to a rich garlic-butter spin or even a low-carb makeover, this dish can be tailored to fit your needs
• Family-friendly – Serve it mild by swapping in smoked sausage, or kick up the heat with extra cayenne or pepper jack cheese.
• Great for leftovers – The sauce holds up well when reheated slowly on the stovetop, making it a smart meal-prep choice.

This dish works just as well for a cozy weeknight dinner as it does for casual entertaining — everyone will be asking for seconds.

Ingredients You’ll Need

One of the best things about this andouille sausage pasta recipe is that it uses simple, everyday ingredients while delivering restaurant-worthy flavor. Here’s what you’ll need:

• Andouille sausage – The star of the dish, known for its smoky, garlicky, and slightly spicy kick. Can’t find it? Smoked sausage or kielbasa works too (see substitutions below).
• Pasta – Penne, rigatoni, or spaghetti all work. For a lighter option, try no-carb pasta or whole wheat varieties.
• Onion – Yellow onion is classic in Cajun cooking, but white or sweet onions will also do the job.
• Bell peppers – Red and green bell peppers add sweetness and color. Orange or yellow peppers can be swapped in for variety.
• Celery – A key part of the Cajun “holy trinity,” giving the dish authentic flavor.
• Garlic – Always use fresh cloves for maximum flavor.
• Butter – Adds richness to the base of the sauce. Unsalted is preferred.
• Half and half – Creates a creamy sauce without being overly heavy. Whole milk or a light cream mixture also works.
• Chicken broth – Helps form the sauce and keeps it balanced.
• Flour – A small amount thickens the sauce, giving it a silky texture.
• Cheese – A mix of Monterey Jack (melty) and Parmesan (sharp and salty) rounds out the creaminess.
• Spices – Dried oregano, thyme, cayenne, salt, and black pepper bring depth.
• Fresh herbs for topping – Green onions or parsley brighten up the final dish.

Substitutions & Variations

This andouille sausage pasta recipe is incredibly versatile. Depending on your taste preferences or what you have in the pantry, here are some easy ways to adjust it:

1. No-Cream Version

Skip the half and half and instead use extra chicken broth plus a splash of olive oil. The result is a lighter pasta that still carries smoky Cajun flavor without the creaminess.

2. Garlic Butter Pasta

Replace the creamy sauce with a luscious garlic butter base. Simply sauté garlic in butter, add sausage, toss with pasta, and finish with Parmesan. This makes a fast weeknight option with fewer ingredients.

3. Low-Carb Twist

Instead of traditional pasta, try zucchini noodles, spaghetti squash, or no-carb pasta. The creamy Cajun sauce coats vegetables beautifully while keeping carbs in check.

4. Extra Protein

Want a heartier meal? Add grilled chicken breasts, shrimp, or both for a surf-and-turf Cajun pasta.

5. Vegetarian Adaptation

Swap the sausage for roasted mushrooms or plant-based sausage. Smoked paprika can help mimic the sausage’s depth of flavor.

6. Cheese Variations

• Use pepper jack for extra spice.
• Add cheddar for a sharp, cheesy bite.
• Mix in cream cheese for extra richness.

7. Different Pasta Shapes

This dish works with almost any pasta: penne, rigatoni, linguine, or even posh pasta for a fancier presentation.

Step-by-Step Instructions

Follow these steps to make the perfect andouille sausage pasta recipe every time:

1. Boil the Pasta

• Bring a large pot of salted water to a boil.
• Cook the pasta following the package instructions until just al dente
• Reserve ½ cup of the pasta water before draining (this helps adjust sauce consistency later).

2. Sear the Sausage

• Heat a large skillet over medium-high heat.
• Slice the andouille sausage and sear for 2–3 minutes on each side until nicely browned.
• Transfer sausage to a plate lined with paper towels to drain excess fat.

3. Sauté the Vegetables

• Using the same skillet, melt the butter over medium heat.
• Add diced onion, celery, and bell peppers.
• Cook for 12–15 minutes, stirring occasionally, until softened.
• Stir in the minced garlic and sauté for 1–2 minutes, just until fragrant.

4. Build the Sauce

• Sprinkle flour over the vegetables and stir to coat. Cook for 1 minute.
• Slowly whisk in chicken broth and half and half until smooth.
• Stir in oregano, thyme, cayenne, salt, and black pepper.
• Add cheeses and stir until melted into a creamy sauce.

5. Combine Everything

• Return sausage to the skillet.
• Add pasta and a splash of reserved pasta water. Toss until everything is coated in sauce.
• Adjust consistency by adding more broth or half and half if needed.

6. Garnish & Serve

• Sprinkle with parsley or green onions.
• Serve hot with freshly grated Parmesan.

Expert Tips for Perfect Pasta

Even a simple andouille sausage pasta recipe can be elevated with a few pro techniques. Here’s how to make sure it comes out perfectly every time:

• Don’t rush the veggies – Sautéing the onions, peppers, and celery slowly brings out their natural sweetness and ensures the sauce has a balanced flavor.
• Save pasta water – A splash of starchy pasta water helps the sauce cling to the noodles and gives you control over the thickness.
• Sear the sausage thoroughly – Developing a golden crust boosts smoky flavor and keeps the sausage from turning greasy
• Avoid curdling – Keep the heat moderate when adding half and half. High heat can cause the sauce to break.
• Reheat gently – If you’re making this ahead or saving leftovers, warm it in a skillet over low heat. Add a little broth or half and half to loosen the sauce.

These tips not only improve the flavor but also help you avoid common pitfalls like bland vegetables, watery sauce, or broken cream.

Serving Suggestions

This andouille sausage pasta recipe is rich, hearty, and versatile enough to pair with a variety of sides and drinks. Here are some ideas to complete your meal:

Side Dishes

• Crusty bread – Perfect for soaking up the creamy Cajun sauce.
• Side salad – A crisp Caesar or a light green salad balances the richness.
• Roasted vegetables – Asparagus, zucchini, or Brussels sprouts add freshness.
• Cornbread – A nod to Southern flavors that pairs beautifully with Cajun spice.

Toppings

• Freshly grated Parmesan
• Sliced green onions or parsley
• A squeeze of lemon juice for brightness

Wine Pairings

• White wine – A crisp Sauvignon Blanc or Pinot Grigio cuts through the creaminess.
• Red wine – A light-bodied Pinot Noir complements the smoky sausage without overpowering it.
• Beer option – A light lager or amber ale pairs well with Cajun spice.

This pasta makes a complete meal on its own, but the right sides and pairings elevate it from a weeknight dinner to an impressive dinner party dish.

Storage & Reheating Guide

One of the best parts about this andouille sausage pasta recipe is that it tastes just as good the next day—if you store and reheat it properly.

Refrigeration

• Store leftovers in an airtight container.
• Keeps well for 3–4 days in the fridge.

Freezing

• Cream-based sauces don’t always freeze well, but this dish can be frozen for up to 2 months.
• For best results, freeze the pasta and sauce separately in airtight containers.
• Thaw overnight in the refrigerator before reheating.

Reheating

• Best method: Reheat slowly in a skillet over low heat, stirring often. Add a splash of half and half or chicken broth to restore creaminess.
• Microwave option: Use short bursts (30–45 seconds), stirring between intervals to avoid sauce separation.

By reheating gently, you’ll keep the sauce smooth and the pasta tender, without losing the Cajun flavors that make this recipe shine.

Nutrition at a Glance

This andouille sausage pasta recipe is hearty and satisfying, but it also delivers a balanced mix of protein, carbs, and fats. Here’s a simplified breakdown per serving (based on a 4-serving recipe):

• Calories: ~660 kcal
• Protein: 35g – plenty of muscle-supporting protein from sausage and cheese.
• Carbohydrates: 45g – mostly from pasta, providing energy.
• Fat: 40–50g – primarily from sausage, cheese, and cream for richness.
• Fiber: 2–3g – from veggies and pasta.
• Sodium: ~1500mg – Cajun dishes are naturally salty; reduce with low-sodium broth or cheese.

How to Make It Lighter

• Use chicken sausage instead of pork andouille.
• Swap half and half for whole milk.
• Choose whole wheat or no-carb pasta for added fiber or fewer carbs.
• Reduce cheese slightly while keeping enough for creaminess.

This makes the dish flexible — you can enjoy it as a comforting indulgence or adapt it for a lighter everyday dinner.

FAQs

More Pasta Inspiration

If you loved this andouille sausage pasta recipe, here are a few more delicious pasta ideas to try next:

• Looking for a lighter option? This no-carb pasta guide has creative swaps that work perfectly with Cajun flavors.
• Want to elevate dinner for guests? Try this posh pasta for an elegant twist on comfort food.
• Curious about how sausages shape global cuisines? Learn more in this feature on sausages in Italian cuisine.

These recipes and guides give you even more ways to enjoy pasta night, whether you’re keeping it low-carb, going gourmet, or exploring sausage traditions from around the world.

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Andouille Sausage Pasta Recipe (Easy, Creamy & Flavor-Packed)

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This andouille sausage pasta recipe is a creamy, smoky Cajun weeknight favorite—tender peppers and onions in a rich cheese sauce that clings to every bite.

• Author: Emily Parker
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 60 mins
• Yield: 4 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

10 oz andouille sausage, sliced into coins

2 tbsp unsalted butter

1 medium yellow onion, finely diced

1/2 red bell pepper, diced

1/2 green bell pepper, diced

2 ribs celery, finely diced

5 cloves garlic, minced

1 1/2 cups half and half

1 cup chicken broth

1 tbsp all-purpose flour

1 tsp dried oregano

1/2 tsp dried thyme

1/8 tsp cayenne pepper (or to taste)

4 oz Monterey Jack cheese, shredded

4 oz Parmesan cheese, freshly grated

8 oz pasta (penne or rigatoni)

Kosher salt and black pepper, to taste

Green onions or parsley, for garnish

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Instructions

1. Boil pasta in well-salted water until al dente; reserve 1/2 cup pasta water and drain.

2. Sear sliced andouille in a hot skillet 2–3 minutes per side until browned; transfer to a plate.

3. Melt butter in the same skillet; sauté onion, peppers, and celery over medium heat 12–15 minutes until very soft. Add garlic and cook 1 minute.

4. Sprinkle in flour and stir 1 minute; slowly whisk in chicken broth and half and half until smooth.

5. Season with oregano, thyme, cayenne, salt, and black pepper; stir in cheeses until melted.

6. Return sausage to the pan. Add cooked pasta and a splash of reserved pasta water; toss until glossy and creamy.

7. Garnish with green onions or parsley and serve hot.

Notes

• For a milder dish, use smoked sausage or kielbasa.
• No-cream option: swap half and half for extra chicken broth plus 1 tbsp olive oil.
• Sauce thickens as it cools; thin with a splash of broth or half and half.
• Reheat gently in a skillet over low heat with a little liquid to keep it silky.

Nutrition

• Serving Size: 1 cup
• Calories: 664
• Sugar: 3g
• Sodium: 1560mg
• Fat: 52g
• Saturated Fat: 27g
• Unsaturated Fat: 23g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 35g
• Cholesterol: 153mg