Andouille Pasta Recipe

If you’ve got a serious thing for spicy-smoky flavors and creamy feel, then Andouille Pasta might do you in very hard! I made this one night when I was after comfort food with the sting of heat, and it has been on repeat ever since. It’s hearty, rich, and can be made in under thirty minutes. Fancy ingredients and culinary degrees are not required; just grab a skillet and some pasta and work on your craving for a bold flavor.

What is Andouille Pasta All About?

Andouille Pasta is creamy, cheesy pasta worth every curve it makes. It’s made with andouille sausage, which is a spicy-smoked variety with Cajun heritage. The extrinsic flavor, slightly rebellious heat, and all-encompassing character are imparted to the sauce courtesy of the sausage. Mixed into the same combo with garlic, cream, parmesan, and any comfortable pasta in the cupboard, this dish hits all the sweet spots: spicy, savory, creamy, soul-filling.

Ingredients

For the pasta:

• 8 oz penne or rigatoni (any short pasta works)
• Water + salt for boiling

For the sauce:

• 1 tablespoon olive oil
• 12 oz andouille sausage, sliced into coins
• 3 garlic cloves, minced
• 1 small onion, diced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional for extra heat)
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

How to Make Andouille Pasta

1. Boil the pasta
2. Cook pasta in salted water according to package directions. Drain and set aside.
3. Cook the sausage
4. In a large skillet, heat olive oil over medium heat. Add the sliced andouille sausage and cook until browned on both sides (about 5 minutes). Remove and set aside.
5. Sauté aromatics
6. In the same skillet, add the diced onion and garlic. Cook until soft and fragrant (about 2-3 minutes).
7. Make the sauce
8. Add the cream and chicken broth. Stir in paprika and red pepper flakes. Let simmer for 5 minutes to thicken slightly.
9. Add cheese
10. The place of your Parmesan is to melt into creamy smoothness and add salt and pepper for taste.
11. Combine everything
12. Add back the sausage and the pasta into the skillet. Coat everything with the sauce even before tossing.
13. Serve
14. Top with more Parmesan and fresh parsley if you’d like. Serve hot and enjoy.

Storage Tips

• Fridge: Store leftovers in an airtight container for different use for up to 3 days.
• Reheat: Warm on the stove with a splash of milk or cream to loosen the sauce.
• Freezing: Not recommended since cream sauces do not take very well to the freezer.

Serving Suggestions

• Garlic bread or a very simple green salad would be great accompaniments to this dish.
• Besides adding steamed broccoli or sautéed bell peppers, load up on those extra greens.
• Serve with a glass of chilled white wine or sparkling water.

Pro Tips & Variations

• Make it lighter: Substitute heavy cream for half-and-half or whole milk.
• Swap the sausage: Make use of chorizo, kielbasa, or even grilled chicken.  
• Add veggies: Mushrooms, spinach, or zucchini are excellent additions to this.
• Spice it up: Toss in a bit more red pepper flakes or hot sauce to spice it up even more.

FAQs

Is Andouille Pasta very spicy?

It has a mild to medium kick. You can skip red pepper flakes to reduce spice.

So what else can one use in place of andouille sausage?

Chorizo, Italian sausage, and turkey sausage can all make a good alternative.

Is this dish gluten-free?

It is not by default, but you can use gluten-free pasta and check the label for your sausage.

Can I make it without dairy?

Coconut cream and dairy-free parmesan should work. The taste will differ a little, but it will still taste yum.

Give This Andouille Pasta a Try!

Well, once you taste this Andouille Pasta, you will wonder where it has been all your life. It has a kick, it is creamy, and it has flavor in every mouthful. Whether you are preparing this dish for yourself or a crowd, this is a definite home run. Tell me how yours turns out; I know you are going to love it!