Description
This Creamy Cajun Sausage Pasta features spicy andouille sausage, sautéed bell peppers and mushrooms, all tossed in a luscious creamy sauce made with cream cheese and fire-roasted tomatoes. Gluten-free penne pasta is simmered in a flavorful spiced broth before being coated in the creamy Cajun sauce, making it a comforting and hearty meal that’s perfect for a weeknight dinner or entertaining guests.
Ingredients
Scale
Sausage
- 13 oz. andouille sausage links (about 4 links), sliced into medallions
Vegetables
- 6 oz. fresh baby bella mushrooms, cleaned and thinly sliced
- ½ medium red bell pepper, stemmed, seeds removed, and thinly sliced
- ½ medium yellow bell pepper, stemmed, seeds removed, and thinly sliced
- 3 large garlic cloves, minced
Pasta & Liquids
- 12 oz. gluten-free penne pasta
- ½ cup (120 g) canned, diced fire-roasted tomatoes
- 3 ½ cups (830 ml) chicken broth
Seasonings & Dairy
- 2 tablespoons no-salt or low-salt Cajun seasoning mix
- 7 oz. cream cheese
- Salt to taste
- Fresh Italian parsley, finely chopped (for garnish)
- Red pepper flakes (optional, for garnish)
Instructions
- Cook sausage: Add the sliced andouille sausage to a large skillet or braiser over medium heat. Sear the medallions on both sides until they develop a slight crisp, about 4 minutes total. This helps render flavorful sausage oil. Remove the sausage and set aside on a paper towel-lined plate, but keep the flavorful sausage oil in the pan.
- Cook veggies: In the same skillet with the sausage oil, add the sliced mushrooms, red and yellow bell peppers, and minced garlic. Sauté for about 3 minutes, until the mushrooms start to brown and the vegetables soften slightly.
- Add pasta and liquids: Add the gluten-free penne pasta, diced fire-roasted tomatoes, chicken broth, and Cajun seasoning to the skillet. Stir everything gently until well combined.
- Simmer pasta: Cover the skillet with a lid and bring the broth mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium and let the pasta simmer uncovered for 12-15 minutes. Stir every couple of minutes to prevent sticking and ensure even cooking. The pasta should be tender and cooked al dente.
- Add cream cheese: Break the cream cheese into chunks and stir it into the skillet until completely melted. This will create a thick, creamy sauce coating the pasta and veggies.
- Combine sausage and season: Return the cooked sausage medallions to the skillet, add salt to taste, and stir everything well to combine and heat through.
- Serve: Garnish the pasta with freshly chopped Italian parsley and a sprinkle of red pepper flakes if desired. Serve hot and enjoy your creamy, spicy Cajun pasta.
Notes
- You can substitute the andouille sausage with smoked sausage or spicy chorizo for variation.
- Adjust the amount of Cajun seasoning and red pepper flakes to control the spiciness.
- Using gluten-free pasta makes this dish suitable for gluten-sensitive individuals.
- Stir frequently during simmering to prevent pasta from sticking to the bottom of the pan.
- This dish can be made ahead and reheated; add a splash of broth or water when reheating to loosen the sauce if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun
