This Cajun pasta recipe is a fusion between Cajun and Italian cuisine. The spicy andouille sausage, bell pepper and creole seasoning provide the Cajun flair, while the pasta and cream sauce add an Italian influence. It also happens to be quick and easy, taking only about 30-45 minutes to prepare. It will serve 2-3 people, but can be adjusted to serve more if desired (just get a bigger pan!).
12 oz. andouille sausage, cut in bite size pieces
1 onion, chopped
1 green bell pepper, chopped
1 tbs. vegetable oil
3 tbs. white wine (for deglazing)
1 can low salt diced tomatoes
1/2 cup beef broth
3/4 pint of heavy whipping cream
1/4 tsp. cracked pepper
Penne Rigata (pasta)
Tony Chachere’s Creole Seasoning
Heat vegetable oil in a skillet over medium high heat. Brown the sausage until caramelized. Add the onion and green pepper and stir fry for about 5 minutes or until vegetables are soft. Deglaze the pan with a splash of white wine and add the pepper with a pinch of the Tony Chachere’s seasoning. Be careful as the Andouille already adds a lot of salt to the dish; it is better to add the end if needed. Add the broth and simmer for 5 minutes. I used beef broth, but chicken, shrimp or pork broth would also work well. Add the cream, cover and simmer until reduced for about 15-20 minutes (depending on desired thickness) and add more Tony Chachere’s, if necessary. Serve over some penne rigata with toasted french bread and Voila!
The Cajun pasta would also be great with shrimp or chicken. Try red or yellow bell peppers in place of the green for a slightly sweeter sauce. I would love to know how it turns out!
Stay tuned for some more Cajun recipes. I am still perfecting my crawfish etouffee and seafood gumbo, but they will be ready soon!