Cajun Pasta with Creamy Andouille Sausage Sauce: Quick and Easy

A creamy pasta made with spicy andouille sausage and fresh vegetables. 
Course Main Course
Cuisine Cajun/Creole
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 servings
Calories 434kcal
Author Danielle Wolter


  • 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 or chicken broth
  • 3/4 pint of heavy whipping cream
  • 1/4 tsp. cracked pepper
  • Penne Rigata pasta
  • Tony Chachere's Creole Seasoning optional


  • 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 (optional).
  • Add the broth and simmer for 5 minutes.
  • Add the cream, cover and simmer until reduced for about 15-20 minutes (depending on desired thickness).
  • Spoon over penne rigata, garnish with green onions and serve with French bread.


Serving: 0.5cups | Calories: 434kcal | Carbohydrates: 4g | Protein: 12g | Fat: 40g | Saturated Fat: 20g | Cholesterol: 128mg | Sodium: 603mg | Potassium: 288mg | Sugar: 1g | Vitamin A: 19.3% | Vitamin C: 23.5% | Calcium: 5.2% | Iron: 5.1%