Introduction

Best Andouille Sausage Pasta is bold, smoky, and deeply satisfying—spicy andouille sausage tossed with tender pasta in a rich, savory sauce that brings Cajun-inspired flavor to every bite. With garlicky aromatics, a touch of cream, and just enough heat, this dish feels indulgent yet easy enough for weeknights. It’s hearty, comforting, and guaranteed to wake up your dinner routine.

Why you’ll love this recipe

Smoky, spicy flavor from andouille sausage
Ready in about 30 minutes
One-pan sauce, minimal cleanup
Easily adjustable heat level
Perfect for cozy dinners or entertaining

Ingredients (serves 4)

12 oz pasta (penne, rigatoni, or fettuccine)
12 oz andouille sausage, sliced into rounds
1 tbsp olive oil
1 small onion, diced
1 red bell pepper, sliced
3 cloves garlic, minced
1 tsp Cajun seasoning
½ tsp smoked paprika
½ tsp black pepper
½ cup chicken broth
¾ cup heavy cream
¾ cup grated Parmesan cheese
Salt to taste
Optional garnish: chopped parsley or green onions

Essential Tools and Equipment

Large pot
Large skillet or sauté pan
Colander
Tongs
Measuring cups

Step-by-step process (detailed)

1. Cook the pasta

Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Reserve ½ cup of pasta water, then drain and set aside.

2. Brown the sausage

Heat olive oil in a large skillet over medium-high heat. Add andouille sausage slices and cook 4–5 minutes, turning occasionally, until browned and slightly crisp on the edges. Remove the sausage to a plate.

3. Sauté the vegetables

Reduce the heat to medium. Add onion and bell pepper to the same skillet. Cook 4–5 minutes until softened and lightly caramelized. Add garlic and cook 30 seconds until fragrant.

4. Build the sauce base

Sprinkle in Cajun seasoning, smoked paprika, and black pepper. Stir briefly to bloom the spices.

5. Deglaze

Pour in chicken broth, scraping up browned bits from the bottom of the pan. Simmer 2–3 minutes to concentrate flavor.

6. Add cream and cheese

Lower the heat to medium-low and stir in heavy cream. Simmer gently 2–3 minutes until slightly thickened. Stir in Parmesan until melted and smooth.

7. Combine everything

Return the sausage to the skillet along with the cooked pasta. Toss to coat, adding reserved pasta water a little at a time to loosen the sauce as needed.

8. Taste and adjust

Taste and adjust seasoning with salt or additional Cajun seasoning if desired.

9. Serve

Serve hot, garnished with parsley or green onions.

Mistakes to avoid

Overcooking sausage — dry texture
Boiling the cream — broken sauce
Over-seasoning — Cajun spice can be salty
Skipping pasta water — heavy sauce
Crowding the pan — less browning

Variations of Best Andouille Sausage Pasta

Shrimp & Andouille — add shrimp in the last 3 minutes
Tomato Cream — add ½ cup crushed tomatoes
Extra Spicy — add cayenne or chili flakes
Lighter — use half-and-half instead of cream
Veggie Boost — add mushrooms or spinach

Tips for storage & make-ahead

Refrigerate leftovers up to 3 days
Reheat gently with a splash of broth or cream
Sauce thickens as it sits—loosen before serving
Best enjoyed fresh

Frequently Asked Questions

Is andouille very spicy?
It has a noticeable kick, but the cream balances it well.

Can I substitute another sausage?
Yes—smoked sausage or kielbasa works, but the flavor will be milder.

What pasta works best?
Short shapes that hold sauce, like penne or rigatoni.

Can I make it dairy-free?
Use full-fat coconut milk and dairy-free cheese.

Conclusion

Best Andouille Sausage Pasta delivers smoky heat, creamy richness, and bold flavor in one satisfying bowl. Easy, comforting, and packed with personality, it’s a pasta dish that feels indulgent without being complicated—perfect for when you want something a little different and a lot delicious.