Andouille Fajita Pasta Recipe

Introduction

Andouille Fajita Pasta is a flavorful fusion dish that combines spicy Andouille sausage with sautéed bell peppers and onions in a creamy, cheesy sauce. This easy-to-make pasta offers a delicious twist on fajita flavors, perfect for a comforting weeknight meal.

Ingredients

• 8 ounces penne pasta
• 2 tablespoons vegetable oil (divided)
• 2 tablespoons unsalted butter
• 1 ring (13 ounces) Andouille sausage, sliced into ¼-inch pieces
• 1 medium red onion, thinly sliced into half moons
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder
• 1 ½ cups (357 g) heavy whipping cream
• ¼ cup (60 g) chicken broth
• 1 cup (113 g) Monterey Jack cheese, shredded
• Lime wedges, for garnish
• Cilantro, chopped for garnish

Instructions

1. Step 1: Bring a large pot of salted water to a boil over medium-high heat. Cook the penne pasta according to package directions until al dente, about 8-10 minutes. Drain the pasta and reserve one cup of the pasta water.
2. Step 2: In a Dutch oven over medium-high heat, add 1 tablespoon of vegetable oil. Once hot, add the Andouille sausage slices and cook for about 3-5 minutes on each side, until browned. Transfer the sausage to a plate and tent to keep warm.
3. Step 3: To the same pot, add the remaining 1 tablespoon of vegetable oil and the butter. Once melted, add the sliced red onion, green bell pepper, and red bell pepper. Cook for 5-6 minutes, stirring occasionally, until the onions soften.
4. Step 4: Stir in the tomato paste, chili powder, cumin, garlic powder, and kosher salt. Cook for about 1 minute to combine the flavors.
5. Step 5: Pour in the heavy cream and chicken broth. Reduce the heat to low and stir in the shredded Monterey Jack cheese until it fully melts and the sauce becomes smooth.
6. Step 6: Return the browned Andouille sausage and the cooked penne pasta to the pot. Stir well to coat everything with the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time until you reach the desired consistency. Cook until warmed through, then remove from heat.
7. Step 7: Serve the pasta garnished with fresh lime wedges and chopped cilantro. Enjoy warm.

Tips & Variations

• To add more heat, include a pinch of cayenne pepper or diced jalapeños when cooking the onions and peppers.
• Swap the Andouille sausage for chorizo or smoked sausage for a different smoky flavor.
• Use half-and-half or whole milk instead of heavy cream for a lighter sauce, but the texture will be less rich.
• For a vegetarian version, omit the sausage and add sautéed mushrooms or tofu.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of milk or broth to loosen the sauce if it has thickened.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any pasta shape works well with this recipe. Penne holds the sauce nicely, but rigatoni, fusilli, or even spaghetti are good alternatives.

How spicy is Andouille sausage?

Andouille sausage typically has a smoky and moderately spicy flavor. Adjust the heat level by choosing milder or spicier sausage varieties based on your preference.

Andouille Fajita Pasta Recipe

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4.7 from 104 reviews

Andouille Fajita Pasta is a flavorful, creamy dish combining spicy Andouille sausage with sautéed bell peppers and onions, tossed with penne pasta in a rich tomato and cheese sauce. This recipe blends Cajun-inspired sausage with fajita-style vegetables, creating a comforting, hearty meal perfect for dinner.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American Cajun

Ingredients

Scale 1x2x3x

Pasta

• 8 ounces penne pasta

Sausage and Vegetables

• 2 tablespoons vegetable oil (divided)
• 2 tablespoons unsalted butter
• 1 ring (13 ounces) Andouille sausage, sliced into ¼-inch pieces
• 1 medium red onion, thinly sliced into half moons
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced

Sauce and Seasonings

• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder
• 1 ½ cups (357 g) heavy whipping cream
• ¼ cup (60 g) chicken broth
• 1 cup (113 g) Monterey Jack cheese, shredded

Garnish

• Lime wedges
• Chopped cilantro

Instructions

1. Cook pasta: Bring a large pot of salted water to a boil over medium-high heat. Cook the penne pasta according to package directions until al dente, about 8-10 minutes. Drain the pasta, reserving one cup of pasta water, and set aside.
2. Cook andouille sausage: In a Dutch oven or large skillet over medium-high heat, add 1 tablespoon of vegetable oil. Once hot, add the sliced Andouille sausage and cook for about 3-5 minutes on each side until browned. Remove the sausage and transfer to a plate; tent to keep warm.
3. Sauté onions and peppers: To the same pot, add the remaining 1 tablespoon of vegetable oil and 2 tablespoons of unsalted butter. Once melted, add the thinly sliced red onion and both bell peppers. Sauté for 5-6 minutes until the onion softens and vegetables are tender.
4. Add spices and tomato paste: Stir in 2 tablespoons of tomato paste, 1 tablespoon chili powder, 1 teaspoon cumin, ¼ teaspoon garlic powder, and ½ teaspoon kosher salt. Mix well to coat the vegetables evenly and blend the flavors.
5. Make creamy sauce: Pour in 1 ½ cups of heavy whipping cream and ¼ cup chicken broth. Reduce the heat to low and bring the mixture to a gentle simmer, stirring constantly until the cheese has fully melted into the sauce.
6. Combine sausage and pasta: Add the browned Andouille sausage and cooked penne pasta back into the skillet. Stir thoroughly to coat the pasta and sausage in the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time to reach the desired consistency. Warm everything through.
7. Garnish and serve: Remove from heat and garnish the dish with fresh lime wedges and chopped cilantro. Serve warm for a delicious, comforting meal.

Notes

• Reserve pasta water as it helps to loosen the sauce if it becomes too thick when combining with pasta.
• Adjust chili powder and cumin to taste for more or less spice depending on preference.
• Using Monterey Jack cheese provides a mild, creamy texture that balances the spice of Andouille sausage.
• For a lighter version, substitute heavy cream with half-and-half, but sauce will be less rich and thick.
• Make sure to cook the sausage thoroughly and brown it well for best flavor.

Keywords: Andouille Fajita Pasta, creamy pasta, Andouille sausage recipe, Cajun pasta, fajita pasta, penne pasta recipe, spicy sausage pasta