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creamy andouille pasta

Creamy Andouille Pasta

Loaded with the smoky and spicy flavor of andouille, this one-pan pasta doesn't sacrifice flavor for ease.


- 1 pound Andouille sausage, sliced

- 1 pound pasta (any type)

- 2 tablespoons olive oil

- 1 onion, diced

- 2 cloves garlic, minced

- 1 cup heavy cream

- 1 teaspoon Cajun seasoning

- 1 teaspoon dried thyme

- Salt and pepper, to taste

- Parmesan cheese, for topping (optional)

- Fresh parsley, chopped for garnish (optional)


1. Cook the pasta according to package instructions. Drain and set aside.


2. In a large skillet, heat olive oil over medium-high heat. Add the sliced Andouille sausage and cook until browned on both sides, about 5-7 minutes. Remove from skillet and set aside.


3. In the same skillet, add diced onion and minced garlic. Cook for 2-3 minutes until onion becomes translucent.


4. Pour in heavy cream and add Cajun seasoning and dried thyme. Stir to combine and bring to a simmer.


5. Add the cooked pasta and Andouille sausage back into the skillet. Stir everything together and let it cook for another 2-3 minutes until the pasta is well coated with the sauce.


6. Season with salt and pepper to taste.


7. If desired, top with grated Parmesan cheese and fresh chopped parsley for extra flavor and garnish.


8. Serve hot and enjoy your creamy and delicious Andouille pasta!

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