24 Spicy Andouille Sausage Pasta Delights

Ever find yourself craving something that’s both comforting and packed with a punch? Our roundup of 24 Spicy Andouille Sausage Pasta Delights is here to save your dinner plans! Perfect for those nights when you want a meal that’s easy to whip up but bursting with flavor. From creamy Cajun-inspired dishes to zesty tomato-based wonders, there’s a recipe here to satisfy every spicy pasta craving. Let’s dive in!

Creamy Cajun Andouille Sausage Pasta

Gathering around the table for a hearty meal is one of life’s simple pleasures, and this Creamy Cajun Andouille Sausage Pasta is sure to bring everyone together with its bold flavors and comforting texture.

Ingredients

• 8 oz uncooked penne pasta
• 1 tbsp rich extra virgin olive oil
• 12 oz smoked Andouille sausage, sliced into 1/4-inch rounds
• 1 medium yellow onion, finely diced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Freshly chopped parsley, for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced Andouille sausage and cook until lightly browned, about 5 minutes, stirring occasionally.
3. Add the diced onion and sliced red bell pepper to the skillet. Cook until the vegetables are softened, about 5 minutes, stirring frequently.
4. Stir in the minced garlic, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and let the sauce thicken slightly, about 3 minutes.
6. Add the cooked penne pasta and grated Parmesan cheese to the skillet. Toss everything together until the pasta is evenly coated with the sauce. Season with salt as needed.
7. Garnish with freshly chopped parsley before serving.

Unbelievably creamy with a spicy kick, this pasta dish is a flavor-packed weeknight dinner that’s as easy to make as it is delicious. Serve it with a crisp green salad or a slice of crusty bread to soak up every last bit of the creamy sauce.

Andouille Sausage and Shrimp Pasta

Creating a dish that combines the smoky depth of Andouille sausage with the delicate sweetness of shrimp over a bed of perfectly cooked pasta is easier than you might think. Let’s walk through the process step by step to ensure every element shines.

Ingredients

• 8 oz Andouille sausage, sliced into 1/4-inch rounds
• 1 lb large shrimp, peeled and deveined
• 12 oz linguine pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup chicken broth
• 1/4 cup freshly grated Parmesan cheese
• 1/4 tsp finely ground black pepper
• 1/4 tsp smoked paprika
• 2 tbsp chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the linguine and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the Andouille sausage slices and cook until browned, about 3 minutes per side. Remove from the skillet and set aside.
3. In the same skillet, add the shrimp and cook until pink and opaque, about 2 minutes per side. Remove from the skillet and set aside with the sausage.
4. Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds. Pour in the chicken broth and heavy cream, stirring to combine. Bring to a simmer.
5. Stir in the Parmesan cheese, black pepper, and smoked paprika until the cheese is melted and the sauce is smooth.
6. Return the cooked sausage and shrimp to the skillet, along with the drained linguine. Toss everything together until well coated in the sauce.
7. Garnish with chopped fresh parsley before serving.

Every bite of this Andouille Sausage and Shrimp Pasta offers a harmonious blend of smoky, creamy, and slightly spicy flavors, with the pasta providing the perfect chewy texture. Serve it with a crisp green salad and a slice of crusty bread to soak up the delicious sauce.

Spicy Andouille Sausage Penne Arrabbiata

You’re about to embark on a culinary journey that combines the fiery kick of Andouille sausage with the classic Italian penne arrabbiata. This dish is perfect for those who love a little heat in their meals, offering a harmonious blend of spices and pasta that’s sure to delight your taste buds.

Ingredients

• 8 ounces of penne pasta
• 2 tablespoons of rich extra virgin olive oil
• 1 cup of diced Andouille sausage, with its smoky and spicy flavors
• 3 cloves of garlic, minced to release their aromatic essence
• 1 can (28 ounces) of crushed tomatoes, offering a tangy and sweet base
• 1 teaspoon of crushed red pepper flakes, for that essential heat
• 1/2 teaspoon of finely ground black pepper, to enhance the dish’s depth
• 1/4 cup of freshly chopped parsley, for a burst of color and freshness
• Salt, to properly season the dish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced Andouille sausage and cook until browned, about 5 minutes, stirring occasionally.
3. Add the minced garlic to the skillet and sauté for 1 minute, until fragrant. Be careful not to burn the garlic to avoid bitterness.
4. Stir in the crushed tomatoes and red pepper flakes. Bring the sauce to a simmer and let it cook for 10 minutes, allowing the flavors to meld. Tip: If the sauce thickens too much, add a splash of pasta water to reach your desired consistency.
5. Drain the pasta and add it to the skillet with the sauce. Toss well to coat every piece evenly. Sprinkle with black pepper and adjust salt if needed.
6. Garnish with freshly chopped parsley before serving. Tip: For an extra touch of richness, sprinkle with grated Parmesan cheese.

Kick back and enjoy the vibrant flavors of this Spicy Andouille Sausage Penne Arrabbiata. The al dente pasta perfectly carries the smoky, spicy sauce, while the fresh parsley adds a light contrast. Serve it with a side of crusty bread to soak up every last bit of the delicious sauce.

Andouille Sausage Pasta with Garlic Cream Sauce

Ready to dive into a dish that combines smoky andouille sausage with a luxurious garlic cream sauce? This Andouille Sausage Pasta is a comforting meal that’s surprisingly simple to make, perfect for beginners looking to impress.

Ingredients

• 8 oz. smoked andouille sausage, sliced into 1/4-inch rounds
• 12 oz. dried penne pasta
• 2 tbsp rich extra virgin olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt
• 2 tbsp fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced andouille sausage and cook until lightly browned, about 5 minutes. Tip: Browning the sausage adds depth of flavor.
4. Add the minced garlic to the skillet and sauté until fragrant, about 30 seconds. Be careful not to burn the garlic.
5. Pour in the heavy cream, stirring constantly to combine with the sausage and garlic. Bring to a gentle simmer.
6. Reduce heat to low and stir in the Parmesan cheese, black pepper, and sea salt until the sauce is smooth and creamy. Tip: Keep the heat low to prevent the sauce from separating.
7. Drain the pasta and add it directly to the skillet with the sauce. Toss to coat evenly.
8. Garnish with chopped fresh parsley before serving.

Kick back and enjoy the creamy texture and smoky flavors of this dish. For an extra touch, serve with a side of crusty bread to soak up the delicious sauce.

One-Pot Andouille Sausage and Mushroom Pasta

Now, let’s dive into a dish that’s as hearty as it is simple to prepare, perfect for those evenings when you crave something comforting yet straightforward. This one-pot wonder combines the smoky depth of Andouille sausage with the earthy tones of mushrooms, all tossed in a creamy pasta that’s sure to satisfy.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb smoked Andouille sausage, sliced into 1/2-inch rounds
• 8 oz cremini mushrooms, thinly sliced
• 3 cloves garlic, minced
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 4 cups chicken broth
• 12 oz penne pasta
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the Andouille sausage slices and cook until browned on both sides, approximately 3 minutes per side. Tip: Browning the sausage well adds depth to the dish’s flavor.
3. Stir in the mushrooms, garlic, black pepper, and salt. Cook until the mushrooms are soft and golden, about 5 minutes.
4. Pour in the chicken broth and bring to a boil. Tip: Using a wooden spoon, scrape any browned bits from the bottom of the pot for extra flavor.
5. Add the penne pasta, stirring to submerge. Reduce heat to a simmer and cook, uncovered, for 10 minutes, stirring occasionally.
6. Stir in the heavy cream and Parmesan cheese until the cheese is melted and the sauce is creamy, about 2 minutes. Tip: For a thicker sauce, let it sit off the heat for 5 minutes before serving.
7. Garnish with fresh parsley before serving.

This dish boasts a creamy texture with a smoky, savory flavor profile that’s beautifully balanced by the earthiness of the mushrooms. Serve it with a side of crusty bread to soak up every last bit of the delicious sauce.

Andouille Sausage Pasta with Spinach and Tomatoes

Unlock the flavors of the South with this hearty Andouille Sausage Pasta, a dish that combines smoky sausage with vibrant spinach and juicy tomatoes for a meal that’s as colorful as it is delicious.

Ingredients

• 8 oz smoked Andouille sausage, sliced into 1/2-inch rounds
• 2 cups uncooked penne pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup cherry tomatoes, halved
• 2 cups fresh baby spinach
• 1/2 tsp crushed red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced Andouille sausage and cook until lightly browned, about 5 minutes, stirring occasionally.
3. Add the minced garlic and crushed red pepper flakes to the skillet with the sausage. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Stir in the halved cherry tomatoes and cook for 2 minutes until they begin to soften.
5. Add the fresh baby spinach to the skillet and cook just until wilted, about 1 minute.
6. Pour in the heavy cream and bring the mixture to a simmer. Let it cook for 2 minutes to slightly thicken.
7. Add the cooked penne pasta and grated Parmesan cheese to the skillet. Toss everything together until the pasta is evenly coated with the sauce. Season with salt to taste.

Finished with a sprinkle of extra Parmesan, this dish offers a creamy texture with a kick of spice from the Andouille and red pepper flakes. Serve it with a side of crusty bread to soak up every bit of the flavorful sauce.

Cheesy Andouille Sausage Baked Pasta

After a long day, nothing beats the comfort of a hearty, cheesy baked pasta dish. This Cheesy Andouille Sausage Baked Pasta combines smoky andouille sausage with a rich, creamy cheese sauce for a meal that’s sure to satisfy.

Ingredients

• 8 ounces of uncooked penne pasta
• 1 tablespoon of rich extra virgin olive oil
• 12 ounces of smoked andouille sausage, sliced into 1/2-inch rounds
• 1 small yellow onion, finely diced
• 2 cloves of garlic, minced
• 1 can (14.5 ounces) of fire-roasted diced tomatoes, undrained
• 1 cup of heavy cream
• 2 cups of shredded sharp cheddar cheese
• 1/2 teaspoon of finely ground black pepper
• 1/4 teaspoon of crushed red pepper flakes

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente, then drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the sliced andouille sausage and cook until lightly browned, about 5 minutes. Tip: Browning the sausage adds depth to the dish’s flavor.
4. Add the diced onion to the skillet and sauté until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
5. Pour in the fire-roasted diced tomatoes with their juices, heavy cream, black pepper, and red pepper flakes. Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally.
6. Remove the skillet from heat and stir in the cooked penne pasta and 1 1/2 cups of the shredded cheddar cheese until well combined. Tip: Reserve some cheese for topping to create a deliciously crispy crust.
7. Transfer the pasta mixture to the prepared baking dish and sprinkle the remaining 1/2 cup of cheddar cheese on top.
8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown. Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Finally, this dish emerges from the oven with a perfect balance of creamy and crispy textures, the smoky sausage complementing the tangy cheese. Serve it straight from the dish for a family-style meal that invites everyone to dig in.

Andouille Sausage and Bell Pepper Pasta

Delight your senses with this vibrant Andouille Sausage and Bell Pepper Pasta, a dish that combines smoky, spicy, and sweet flavors in a comforting bowl. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 8 oz Andouille sausage, sliced into 1/4-inch rounds
• 2 cups colorful bell peppers, thinly sliced (mix of red, yellow, and green for visual appeal)
• 3 cloves garlic, minced
• 1/4 cup rich extra virgin olive oil
• 1/2 tsp crushed red pepper flakes
• 12 oz dried penne pasta
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes, stirring occasionally.
3. While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat.
4. Add the sliced Andouille sausage and cook until lightly browned, about 5 minutes, stirring occasionally.
5. Add the thinly sliced bell peppers and minced garlic to the skillet, sautéing until the peppers are soft and the garlic is fragrant, about 4 minutes.
6. Sprinkle in the crushed red pepper flakes and stir to combine, cooking for an additional 1 minute to infuse the flavors.
7. Drain the pasta, reserving 1/2 cup of the pasta water, and add the pasta to the skillet with the sausage and peppers.
8. Toss everything together, adding the reserved pasta water a little at a time to create a light sauce that coats the pasta.
9. Remove from heat and stir in the freshly grated Parmesan cheese and chopped parsley until well combined.
10. Season with salt to taste and serve immediately.

Outstanding in its simplicity, this dish offers a delightful contrast of textures from the al dente pasta to the tender bell peppers and crispy sausage. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the flavorful sauce.

Smoky Andouille Sausage Alfredo Pasta

Creating a dish that combines the smoky depth of Andouille sausage with the creamy richness of Alfredo sauce is a surefire way to delight your taste buds. Let’s walk through the process step by step to ensure a perfectly balanced meal.

Ingredients

• 8 oz smoked Andouille sausage, sliced into 1/4-inch rounds
• 12 oz fettuccine pasta
• 2 cups heavy cream, velvety and rich
• 1/2 cup unsalted butter, creamy and smooth
• 1 cup freshly grated Parmesan cheese, sharp and nutty
• 2 cloves garlic, minced to release their aromatic essence
• 1/2 tsp smoked paprika, for an extra layer of smokiness
• Salt, to enhance all the flavors
• Freshly ground black pepper, for a subtle heat
• 2 tbsp fresh parsley, finely chopped for a burst of color and freshness

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the fettuccine pasta and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat a large skillet over medium heat. Add the sliced Andouille sausage and cook until lightly browned, about 3-4 minutes per side. Remove from skillet and set aside.
3. In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Pour in the heavy cream and bring to a gentle simmer. Stir in the smoked paprika, salt, and freshly ground black pepper. Let the sauce thicken slightly, about 2-3 minutes.
5. Reduce the heat to low and gradually whisk in the freshly grated Parmesan cheese until the sauce is smooth and creamy. Tip: Adding the cheese off the heat prevents clumping.
6. Drain the pasta and add it to the skillet with the Alfredo sauce. Toss to coat evenly. Stir in the cooked Andouille sausage.
7. Garnish with freshly chopped parsley before serving.

Dive into this Smoky Andouille Sausage Alfredo Pasta where the creamy sauce clings to every strand of pasta, and the sausage adds a satisfying bite. For an extra touch, serve with a side of crusty bread to soak up the delicious sauce.

Andouille Sausage Pasta with Caramelized Onions

Preparing a comforting and flavorful meal doesn’t have to be complicated, and this Andouille Sausage Pasta with Caramelized Onions is proof of that. Let’s walk through the steps together to create a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb smoked Andouille sausage, sliced into 1/2-inch rounds
• 2 large yellow onions, thinly sliced
• 3 cloves garlic, minced
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 tsp crushed red pepper flakes
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 12 oz penne pasta
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the sliced Andouille sausage to the skillet. Cook until browned on both sides, approximately 4 minutes per side. Remove and set aside.
3. In the same skillet, add the thinly sliced onions. Cook over medium-low heat, stirring occasionally, until golden brown and caramelized, about 20 minutes. Tip: Lowering the heat prevents burning and allows the onions to sweeten naturally.
4. Add the minced garlic, black pepper, sea salt, and red pepper flakes to the onions. Cook for 1 minute until fragrant.
5. Pour in the heavy cream and bring to a gentle simmer. Let it reduce slightly, about 5 minutes, stirring occasionally.
6. Meanwhile, cook the penne pasta in boiling salted water until al dente, following the package instructions, usually 11 minutes. Tip: Reserve 1/2 cup of pasta water before draining for adjusting sauce consistency.
7. Stir the grated Parmesan cheese into the cream sauce until melted and smooth. Tip: Adding cheese off the heat prevents clumping.
8. Combine the drained pasta, caramelized onion sauce, and browned sausage in the skillet. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
9. Garnish with chopped fresh parsley before serving.

A harmonious blend of smoky, spicy, and sweet flavors makes this dish a standout. The creamy sauce clings to every noodle, while the caramelized onions add a depth of flavor that’s irresistible. Serve it with a crisp green salad to round out the meal.

Spicy Andouille Sausage Pasta Salad

Kickstart your culinary adventure with this Spicy Andouille Sausage Pasta Salad, a dish that perfectly balances heat, heartiness, and freshness. Known for its bold flavors and satisfying textures, this recipe is a fantastic way to bring a little Louisiana flair to your table.

Ingredients

• 8 oz uncooked penne pasta, al dente
• 1 tbsp rich extra virgin olive oil
• 12 oz spicy Andouille sausage, sliced into 1/2-inch pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 1/3 cup mayonnaise, creamy
• 1 tbsp Dijon mustard, smooth
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper
• Salt, to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook for 11 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the Andouille sausage slices and cook for 5-7 minutes, stirring occasionally, until they are browned and slightly crispy.
3. In a large mixing bowl, combine the cooked pasta, browned sausage, cherry tomatoes, red onion, and parsley.
4. In a small bowl, whisk together the mayonnaise, Dijon mustard, smoked paprika, garlic powder, cayenne pepper, and a pinch of salt until smooth.
5. Pour the dressing over the pasta mixture and toss gently until everything is evenly coated.
6. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.

Must-try for its creamy texture and a kick of spice, this pasta salad is a crowd-pleaser. Serve it atop a bed of greens for an extra crunch or alongside grilled meats for a hearty meal.

Andouille Sausage and Kale Pasta

Now, let’s dive into creating a comforting and flavorful dish that combines the smoky depth of Andouille sausage with the earthy tones of kale, all tossed in a hearty pasta. This recipe is perfect for those looking to master a simple yet satisfying meal.

Ingredients

• 8 ounces of dried penne pasta
• 1 tablespoon of rich extra virgin olive oil
• 12 ounces of smoked Andouille sausage, sliced into 1/4-inch rounds
• 3 cloves of garlic, minced
• 1 bunch of fresh kale, stems removed and leaves roughly chopped
• 1/2 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• 1/4 teaspoon of crushed red pepper flakes
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the Andouille sausage slices and cook until browned, about 5 minutes per side.
3. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant. Tip: Be careful not to burn the garlic to avoid bitterness.
4. Stir in the chopped kale and cook until wilted, about 3 minutes. Tip: Adding a splash of water can help steam the kale faster.
5. Reduce the heat to low and pour in the heavy cream, stirring to combine. Add the cooked pasta, Parmesan cheese, and red pepper flakes, tossing everything together. If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
6. Season with salt to taste and serve immediately. Most importantly, enjoy the creamy texture and the harmonious blend of smoky, spicy, and earthy flavors. Consider garnishing with extra Parmesan or a drizzle of olive oil for an extra touch of richness.

Andouille Sausage Pasta with Sun-Dried Tomatoes

You’re about to embark on a culinary journey that combines the smoky depth of Andouille sausage with the sweet tang of sun-dried tomatoes, all nestled in a bed of perfectly al dente pasta. This dish is a celebration of flavors and textures that will delight your palate and impress your dinner guests.

Ingredients

• 8 oz Andouille sausage, sliced into 1/4-inch rounds
• 2 cups penne pasta, uncooked
• 1/4 cup sun-dried tomatoes in oil, drained and chopped
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, thinly sliced
• Salt to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside, reserving 1/2 cup of pasta water.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced Andouille sausage and cook until browned, about 5 minutes, stirring occasionally.
3. Add the minced garlic and crushed red pepper flakes to the skillet with the sausage. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Stir in the chopped sun-dried tomatoes and cook for another 2 minutes to soften them slightly.
5. Pour in the heavy cream and bring the mixture to a gentle simmer. Let it cook for 3-4 minutes, allowing the sauce to thicken slightly.
6. Add the cooked pasta to the skillet along with the reserved pasta water. Toss everything together until the pasta is well coated with the sauce.
7. Remove the skillet from the heat and stir in the grated Parmesan cheese and sliced basil leaves. Season with salt to taste.

Kick back and savor the creamy, smoky, and slightly spicy flavors of this Andouille Sausage Pasta. The sun-dried tomatoes add a burst of sweetness that balances the richness of the dish, while the fresh basil brings a touch of brightness. Serve it with a crisp green salad and a glass of white wine for a complete meal.

Cajun Andouille Sausage and Corn Pasta

When the craving for something hearty and flavorful strikes, this Cajun Andouille Sausage and Corn Pasta is the answer. It’s a dish that combines the smoky depth of Andouille sausage with the sweet pop of corn, all tossed in a creamy sauce that clings to every strand of pasta.

Ingredients

• 8 ounces of dried penne pasta
• 1 tablespoon of rich extra virgin olive oil
• 12 ounces of smoked Andouille sausage, sliced into 1/4-inch rounds
• 1 cup of sweet corn kernels, fresh or frozen
• 2 cloves of garlic, minced
• 1/2 cup of heavy cream
• 1/2 cup of grated Parmesan cheese
• 1/4 teaspoon of finely ground black pepper
• 1/4 teaspoon of smoked paprika
• 1/4 teaspoon of salt

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced Andouille sausage and cook until lightly browned, about 5 minutes, stirring occasionally.
3. Add the sweet corn kernels and minced garlic to the skillet with the sausage. Cook for 2 minutes, stirring frequently, until the garlic is fragrant.
4. Reduce the heat to low and pour in the heavy cream, stirring to combine. Let the mixture simmer gently for 3 minutes to thicken slightly.
5. Stir in the cooked penne pasta, grated Parmesan cheese, black pepper, smoked paprika, and salt. Toss everything together until the pasta is evenly coated with the sauce.
6. Remove from heat and let the pasta sit for 2 minutes to allow the flavors to meld together.

Lusciously creamy with a hint of smokiness, this pasta dish is a celebration of textures and flavors. Serve it with a sprinkle of extra Parmesan on top and a side of crusty bread to soak up the delicious sauce.

Andouille Sausage Pasta with Roasted Red Pepper Sauce

Now, let’s dive into creating a dish that combines the smoky depth of Andouille sausage with the sweet, tangy notes of roasted red pepper sauce, all tossed with perfectly cooked pasta for a meal that’s as satisfying to make as it is to eat.

Ingredients

• 8 ounces of Andouille sausage, sliced into 1/2-inch rounds
• 12 ounces of dried penne pasta
• 2 tablespoons of rich extra virgin olive oil
• 3 cloves of garlic, minced
• 1 cup of roasted red peppers, drained and chopped
• 1/2 cup of heavy cream
• 1/4 cup of freshly grated Parmesan cheese
• 1/2 teaspoon of smoked paprika
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons of chopped fresh parsley, for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced Andouille sausage and cook until browned, about 5 minutes, stirring occasionally.
3. Add the minced garlic to the skillet with the sausage and cook for 1 minute, until fragrant.
4. Stir in the chopped roasted red peppers and smoked paprika, cooking for another 2 minutes to blend the flavors.
5. Pour in the heavy cream and bring the mixture to a simmer. Let it cook for 3 minutes, stirring occasionally, until the sauce slightly thickens.
6. Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth. Tip: If the sauce is too thick, gradually add the reserved pasta water until desired consistency is reached.
7. Add the drained pasta to the skillet, tossing to coat evenly with the sauce. Season with salt and black pepper to taste.
8. Garnish with chopped fresh parsley before serving. Tip: For an extra touch of freshness, serve with a side of crusty bread to soak up the sauce.

Unbelievably creamy with a perfect balance of smoky and sweet, this pasta dish is a weeknight winner. The al dente pasta holds the rich sauce beautifully, while the Andouille sausage adds a hearty, spicy kick. Try serving it with a crisp green salad to round out the meal.

Andouille Sausage and Zucchini Pasta

When the summer heat calls for something hearty yet not too heavy, this Andouille Sausage and Zucchini Pasta answers perfectly. It’s a dish that combines the smoky depth of andouille with the fresh, light crunch of zucchini, all tossed in a savory sauce that clings beautifully to every strand of pasta.

Ingredients

• 8 oz uncooked penne pasta
• 1 tbsp rich extra virgin olive oil
• 12 oz smoked andouille sausage, sliced into 1/4-inch rounds
• 2 medium zucchini, sliced into 1/4-inch half-moons
• 3 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 1/2 tsp finely ground black pepper
• 1/4 tsp salt
• 1/4 cup freshly grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the andouille sausage slices and cook until browned, about 5 minutes, stirring occasionally.
3. Add the zucchini slices to the skillet with the sausage. Cook for 3-4 minutes, until the zucchini is just tender but still crisp.
4. Stir in the minced garlic and cook for 30 seconds, until fragrant.
5. Pour in the chicken broth and heavy cream, stirring to combine. Bring the mixture to a simmer and let it cook for 2 minutes, allowing the sauce to slightly thicken.
6. Season the sauce with black pepper and salt, then add the cooked pasta to the skillet. Toss everything together until the pasta is evenly coated with the sauce.
7. Sprinkle the grated Parmesan cheese over the pasta and toss once more before serving.

Velvety smooth sauce coats each piece of pasta, while the zucchini adds a refreshing crunch. Serve this dish with a side of crusty bread to soak up any remaining sauce, or top with extra Parmesan for an added layer of flavor.

Spicy Andouille Sausage Pasta Bake

Cooking a comforting meal doesn’t have to be complicated, and this Spicy Andouille Sausage Pasta Bake is proof. With a methodical approach, even beginners can create a dish that’s bursting with flavor and perfect for any night of the week.

Ingredients

• 1 pound of spicy Andouille sausage, sliced into 1/2-inch rounds
• 8 ounces of penne pasta, uncooked
• 2 cups of rich marinara sauce
• 1 cup of shredded mozzarella cheese, divided
• 1/2 cup of grated Parmesan cheese
• 2 tablespoons of extra virgin olive oil
• 1 small yellow onion, finely diced
• 3 cloves of garlic, minced
• 1 teaspoon of dried oregano
• 1/2 teaspoon of crushed red pepper flakes
• 1/4 teaspoon of freshly ground black pepper
• 1/4 cup of fresh basil leaves, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente, about 10-12 minutes. Drain and set aside.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced Andouille sausage and cook until browned, about 5 minutes. Remove the sausage and set aside.
4. In the same skillet, add the diced onion and cook until translucent, about 3 minutes. Add the minced garlic, oregano, red pepper flakes, and black pepper, cooking for another minute until fragrant.
5. Stir in the marinara sauce and bring to a simmer. Return the cooked sausage to the skillet and mix well.
6. Combine the cooked pasta with the sausage and sauce mixture in the skillet, then transfer half of the mixture to the prepared baking dish. Sprinkle with half of the mozzarella and Parmesan cheeses.
7. Layer the remaining pasta mixture on top and finish with the remaining cheeses.
8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
9. Garnish with fresh basil before serving.

Mouthwatering and hearty, this Spicy Andouille Sausage Pasta Bake offers a perfect balance of spicy, savory, and cheesy flavors. Serve it straight from the oven with a side of garlic bread for a meal that’s sure to impress.

Andouille Sausage Pasta with Olives and Feta

Whipping up a comforting and flavorful dish doesn’t have to be complicated, and this Andouille Sausage Pasta with Olives and Feta is proof of that. Perfect for weeknight dinners or when you’re craving something hearty with a Mediterranean twist.

Ingredients

• 8 oz Andouille sausage, sliced into 1/2-inch rounds
• 2 cups uncooked penne pasta
• 1/4 cup rich extra virgin olive oil
• 3 cloves garlic, minced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 tsp crushed red pepper flakes
• 1/4 cup fresh parsley, finely chopped
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced Andouille sausage and cook until browned, about 5 minutes, stirring occasionally.
3. Add the minced garlic and crushed red pepper flakes to the skillet with the sausage. Cook for 1 minute, stirring constantly to prevent the garlic from burning.
4. Stir in the cooked penne pasta and Kalamata olives into the skillet. Toss everything together until well combined and heated through, about 2 minutes.
5. Remove the skillet from heat. Sprinkle the crumbled feta cheese and chopped parsley over the pasta. Gently toss to combine, allowing the residual heat to slightly melt the feta.
6. Season with salt to taste, if needed, and serve immediately.

Now, this dish boasts a delightful contrast of textures, from the chewy pasta and sausage to the briny olives and creamy feta. For an extra touch of freshness, serve it with a side of arugula salad dressed in lemon vinaigrette.

Andouille Sausage and Artichoke Pasta

Discover the perfect blend of smoky and savory with this Andouille Sausage and Artichoke Pasta, a dish that promises to deliver comfort and flavor in every bite. Designed for beginners, this recipe walks you through each step with precision, ensuring a delicious outcome.

Ingredients

• 8 ounces of firm, smoky Andouille sausage, sliced into 1/4-inch rounds
• 1 cup of tender, marinated artichoke hearts, drained and quartered
• 12 ounces of al dente-ready penne pasta
• 2 tablespoons of rich extra virgin olive oil
• 3 cloves of fresh garlic, minced
• 1/2 teaspoon of crushed red pepper flakes
• 1/2 cup of freshly grated Parmesan cheese
• 1/4 cup of chopped fresh parsley
• Salt to season

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the Andouille sausage slices and cook until lightly browned, about 3 minutes per side. Tip: Avoid overcrowding the pan to ensure even browning.
3. Add the minced garlic and crushed red pepper flakes to the skillet with the sausage. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Stir in the quartered artichoke hearts and cook for an additional 2 minutes to warm through.
5. Drain the pasta, reserving 1/2 cup of the cooking water. Add the drained pasta to the skillet with the sausage and artichokes.
6. Pour in the reserved pasta water gradually, stirring to combine all ingredients and create a light sauce. Tip: The starch in the pasta water helps thicken the sauce naturally.
7. Remove the skillet from heat. Stir in the grated Parmesan cheese and chopped parsley until well combined.
8. Season with salt if needed and serve immediately.

Here, the smoky depth of the Andouille sausage pairs beautifully with the tangy artichokes, all brought together by the creamy Parmesan sauce. For an extra touch of elegance, garnish with additional parsley and a sprinkle of red pepper flakes before serving.

Creamy Andouille Sausage and Tomato Pasta

Begin by imagining a dish that combines the smoky depth of Andouille sausage with the bright acidity of tomatoes, all enveloped in a creamy sauce that clings perfectly to al dente pasta. This recipe is a celebration of flavors and textures, designed to guide you through each step with precision.

Ingredients

• 8 oz. dried penne pasta
• 1 tbsp. rich extra virgin olive oil
• 1 lb. smoked Andouille sausage, sliced into 1/2-inch rounds
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 can (14.5 oz.) crushed tomatoes with their juices
• 1/2 cup heavy cream
• 1/2 tsp. finely ground black pepper
• 1/4 tsp. crushed red pepper flakes
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp. chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 11 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the Andouille sausage slices and cook until browned on both sides, about 5 minutes total. Remove the sausage with a slotted spoon and set aside.
3. In the same skillet, add the diced onion and cook until softened, about 4 minutes. Add the minced garlic and cook for 1 more minute, stirring constantly to prevent burning.
4. Stir in the crushed tomatoes, heavy cream, black pepper, and red pepper flakes. Bring the mixture to a simmer and cook for 5 minutes, allowing the flavors to meld.
5. Return the cooked sausage to the skillet and add the drained pasta. Toss everything together until the pasta is evenly coated with the sauce.
6. Remove the skillet from the heat and stir in the Parmesan cheese until melted and smooth.
7. Garnish with chopped fresh parsley before serving.

Here’s how the dish comes together: the pasta offers a satisfying chew, the sauce is luxuriously creamy with a hint of spice, and the sausage adds a smoky richness. Serve it with a crisp green salad and a glass of white wine for a complete meal.

Andouille Sausage Pasta with Pesto

Today’s recipe is a delightful twist on classic pasta dishes, combining the smoky depth of Andouille sausage with the fresh, herby brightness of pesto. This dish is perfect for those evenings when you crave something comforting yet vibrant, and it’s surprisingly simple to make.

Ingredients

– 8 ounces of dried penne pasta
– 1 tablespoon of rich extra virgin olive oil
– 12 ounces of smoked Andouille sausage, sliced into 1/2-inch rounds
– 3 cloves of garlic, minced
– 1/2 cup of homemade or store-bought basil pesto
– 1/4 cup of grated Parmesan cheese
– 1/4 teaspoon of finely ground black pepper
– 1/4 teaspoon of sea salt

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the Andouille sausage slices and cook until browned on both sides, about 3-4 minutes per side. Tip: Browning the sausage enhances its smoky flavor.
3. Add the minced garlic to the skillet with the sausage and sauté for 1 minute until fragrant. Tip: Be careful not to burn the garlic, as it can turn bitter.
4. Drain the pasta, reserving 1/2 cup of the pasta water. Add the drained pasta to the skillet with the sausage and garlic.
5. Stir in the pesto, Parmesan cheese, black pepper, and sea salt, tossing to coat the pasta evenly. If the mixture seems dry, gradually add the reserved pasta water until the desired consistency is achieved.
6. Serve hot, garnished with additional Parmesan cheese if desired.

Zesty and satisfying, this Andouille Sausage Pasta with Pesto boasts a perfect balance of smoky, savory, and fresh flavors. The al dente pasta provides a delightful chew, while the pesto adds a burst of herbaceousness. For an extra touch of elegance, serve with a side of crusty bread to soak up any remaining sauce.

Andouille Sausage and Broccoli Pasta

Here’s a simple yet flavorful dish that combines the smoky depth of Andouille sausage with the fresh crunch of broccoli, all tossed in a comforting pasta. Perfect for a weeknight dinner that feels a bit special.

Ingredients

• 8 oz uncooked penne pasta
• 1 tbsp rich extra virgin olive oil
• 12 oz smoked Andouille sausage, sliced into 1/2-inch rounds
• 2 cups fresh broccoli florets, cut into bite-sized pieces
• 3 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup grated Parmesan cheese
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 10 minutes. Drain and set aside.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced Andouille sausage and cook until lightly browned, about 5 minutes, stirring occasionally.
3. Add the broccoli florets to the skillet with the sausage. Cook for 3-4 minutes, until the broccoli is bright green and slightly tender.
4. Stir in the minced garlic and crushed red pepper flakes, cooking for an additional 1 minute until fragrant.
5. Add the cooked pasta to the skillet, tossing everything together to combine. Sprinkle with grated Parmesan cheese and toss again until the cheese is melted and everything is evenly coated.
6. Season with salt to taste and serve immediately.

Smoky, spicy, and satisfying, this Andouille Sausage and Broccoli Pasta is a delightful mix of textures and flavors. Try serving it with a sprinkle of extra Parmesan and a side of crusty bread for a complete meal.

Spicy Andouille Sausage Pasta with Peas

Every home cook needs a go-to pasta dish that’s both comforting and packed with flavor, and this Spicy Andouille Sausage Pasta with Peas is just that. Easy to whip up on a busy weeknight, it combines hearty ingredients with a kick of spice for a meal that’s sure to satisfy.

Ingredients

• 8 oz. dried penne pasta
• 1 tbsp rich extra virgin olive oil
• 12 oz. spicy Andouille sausage, sliced into 1/2-inch rounds
• 1 cup sweet green peas, fresh or frozen
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp crushed red pepper flakes
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 10-12 minutes. Tip: Reserve 1/2 cup of pasta water before draining.
2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced Andouille sausage and cook until browned, about 5 minutes, stirring occasionally.
3. Add the minced garlic and crushed red pepper flakes to the skillet with the sausage. Cook for 1 minute until fragrant, stirring constantly to prevent burning.
4. Stir in the green peas and cook for 2 minutes until they’re bright green and slightly tender.
5. Pour in the heavy cream and bring the mixture to a simmer. Let it cook for 2 minutes, allowing the cream to slightly thicken.
6. Drain the pasta and add it to the skillet with the sausage and peas. Toss everything together, adding reserved pasta water as needed to loosen the sauce.
7. Remove the skillet from heat and stir in the grated Parmesan cheese until melted and the pasta is evenly coated.

Kick up your dinner presentation by serving this pasta in warmed bowls with an extra sprinkle of Parmesan on top. The creamy sauce clings to every noodle, while the spicy sausage and sweet peas offer a delightful contrast in flavors and textures. Perfect for those who love a little heat with their comfort food.

Andouille Sausage Pasta with Creamy Mustard Sauce

Venturing into the world of hearty, flavorful dishes, this recipe combines the smoky depth of Andouille sausage with the creamy tang of mustard sauce, all tossed with perfectly cooked pasta for a meal that’s both comforting and sophisticated.

Ingredients

• 8 oz Andouille sausage, sliced into 1/4-inch rounds
• 12 oz fettuccine pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 2 tbsp Dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt
• 2 tbsp chopped fresh parsley for garnish

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the fettuccine pasta to the boiling water and cook according to package instructions until al dente, about 10-12 minutes. Tip: Stir occasionally to prevent sticking.
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced Andouille sausage and cook until browned, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
4. Add the minced garlic to the skillet and sauté for 1 minute until fragrant.
5. Reduce the heat to low and stir in the heavy cream and Dijon mustard, mixing well to combine.
6. Drain the pasta, reserving 1/2 cup of the pasta water, and add the pasta to the skillet with the sauce.
7. Toss the pasta with the sauce, adding the reserved pasta water as needed to reach the desired consistency. Tip: The starch in the pasta water helps thicken the sauce.
8. Stir in the grated Parmesan cheese, black pepper, and sea salt until the cheese is melted and the pasta is evenly coated.
9. Garnish with chopped fresh parsley before serving.

Great for a cozy dinner, this dish boasts a creamy texture with a bold, smoky flavor from the Andouille sausage. Serve it with a side of crusty bread to soak up the delicious sauce.

Conclusion

Just like that, we’ve explored 24 mouthwatering ways to spice up your pasta nights with Andouille sausage! Whether you’re craving something creamy, cheesy, or packed with veggies, there’s a recipe here to satisfy. We’d love to hear which dishes became your favorites—drop us a comment below. Loved this roundup? Share the spicy inspiration with fellow foodies on Pinterest!