1. Can I make Cajun sausage pasta without cream?

Yes! To make a no-cream version of this andouille sausage pasta recipe , replace the half and half with chicken broth and a drizzle of olive oil. The sauce will be lighter but still flavorful thanks to the Cajun spices and smoky sausage.

2. How do I make creamy Cajun sausage pasta?

The creamy version is made with half and half (or milk/cream alternatives) plus Monterey Jack and Parmesan cheeses. This creates a silky sauce that coats every strand of pasta.

3. What is Cajun sausage and garlic butter pasta?

This variation skips the cream and uses a garlic butter sauce instead. Sauté fresh garlic in butter, add sausage, toss with pasta, and finish with Parmesan and parsley. It’s faster, lighter, and just as tasty.

4. What’s the best Cajun sausage recipe for pasta?

The classic choice is smoked andouille sausage, which has a distinct garlicky, smoky, and mildly spicy flavor. If you can’t find it, smoked sausage or kielbasa can be used, though you may want to add extra Cajun seasoning to capture that authentic flavor.

Andouille Sausage Pasta Recipe – Easy Creamy Cajun Dinner

Name: Andouille Sausage Pasta Recipe (Easy, Creamy & Flavor-Packed)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Cajun
Ingredients: 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

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

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

Find it online: https://www.flavourrecipe.com/andouille-sausage-pasta-recipe/