Description

This Creamy Cajun Sausage Pasta is a flavorful and hearty dish featuring spicy andouille sausage, sautéed vegetables, and gluten-free penne pasta all cooked together in a rich, creamy Cajun-seasoned sauce. Ready in just 30 minutes, it balances spicy, savory, and creamy elements in a comforting one-pan meal that’s perfect for a weeknight dinner.

Ingredients

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 and Liquids

12 oz. gluten-free penne pasta
½ cup (120 g) canned, diced fire-roasted tomatoes
3 ½ cups (830 ml) chicken broth
2 tablespoons no-salt or low-salt Cajun seasoning mix
7 oz. cream cheese

Seasonings and Garnish

Salt to taste
Fresh Italian parsley, finely chopped
Red pepper flakes (optional)

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Instructions

Cook sausage: Heat a large skillet or braiser over medium heat. Add the sliced andouille sausage medallions and sear on both sides until they develop a slight crisp and release flavorful oil, about 4 minutes total. Remove the sausage and place them on a paper towel-lined plate. Keep the 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 gently until everything is 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 heat to medium and let the pasta simmer uncovered for 12-15 minutes, stirring every couple of minutes to prevent sticking and ensure even cooking. Cook until the pasta is tender and al dente.
Add cream cheese: Break the cream cheese into chunks and stir it into the skillet until it is completely melted and incorporated, creating a thick, creamy sauce coating the pasta and vegetables.
Combine sausage and season: Return the cooked sausage medallions to the skillet, add salt to taste, and stir well to combine and heat through evenly.
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 adjust the amount of Cajun seasoning based on your preferred spice level.
Using gluten-free penne makes this recipe suitable for gluten-sensitive diets.
Substitute cream cheese with a dairy-free cream cheese alternative for a lactose-free version.
To reduce sodium, use low-sodium chicken broth and Cajun seasoning.
Stir the pasta frequently while simmering to prevent sticking and promote even cooking.