Description
A spicy, rich, and comforting weeknight pasta dish made with andouille sausage, heavy cream, and Cajun seasoning. It comes together in just 30 minutes with minimal active prep time.
Ingredients
Scale
- 1 pound (450g) Penne Rigate
- 2 tablespoons (30g) Unsalted Butter
- 1 pound (450g) Andouille Sausage, sliced into half-moons
- 1 medium Yellow Onion, diced
- 4 cloves Garlic, minced
- 2 tablespoons Cajun Seasoning
- 2 cups (480ml) Heavy Cream
- ½ cup (120ml) Low-Sodium Chicken Broth
- 1 cup (100g) Freshly Grated Parmesan Cheese
- ¼ cup Fresh Parsley, chopped
- Salt and Black Pepper to taste
- Salt for pasta water
Instructions
- Slice the sausage, dice the onion, mince the garlic, and grate the Parmesan cheese.
- Bring a large pot of salted water to a boil. Add the penne and cook according to package directions until al dente (8-10 minutes).
- Before draining, scoop out 1 cup of starchy pasta water and set aside. Drain the pasta.
- While pasta cooks, heat butter in a large skillet over medium-high heat. Add sliced sausage and cook for 5-6 minutes until browned and crispy. Remove sausage with a slotted spoon, leaving the fat in the pan.
- Reduce heat to medium. Add diced onion to the skillet and cook for 2-3 minutes until softened. Add minced garlic and Cajun seasoning, cooking for 1 minute until fragrant.
- Pour in chicken broth and simmer for 2 minutes to deglaze the pan, scraping up browned bits. Add heavy cream and simmer for 3-4 minutes until slightly thickened.
- Remove skillet from heat. Gradually stir in Parmesan cheese. Add the cooked sausage and drained pasta back to the skillet.
- Toss everything together until pasta is well coated. Add reserved pasta water if the sauce is too thick. Taste and adjust salt and pepper.
- Serve immediately topped with fresh parsley and extra Parmesan.
Notes
Save the starchy pasta water to help thicken the sauce. Use fresh Parmesan rather than pre-grated to avoid graininess. Remove the pan from heat before adding cheese to prevent separation. If the sauce is too watery, let it simmer longer or add more cheese. For a lighter version, substitute half-and-half for heavy cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Cajun
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 580
- Sugar: 4
- Sodium: 850
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 52
- Fiber: 2
- Protein: 22
Keywords: Cajun pasta, creamy sausage pasta, weeknight dinner, 30 minute meals, andouille sausage, one pan pasta, easy dinner recipes