Andouille Fajita Pasta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://yumwithmia.com/andouille-fajita-pasta-recipe/
