Fireside Cajun Pork Sausage Pasta

Description

Sliced andouille pork sausage and peppers sizzled on the stovetop in a creamy Cajun-spiced cream cheese sauce with fire-roasted tomatoes, mixed with penne for a one-pot spicy tavern classic. Ready in 35 minutes this hearty dish captures medieval tavern vibes with adjustable cayenne kick. The smoky sausage and bold spices create a rich, comforting meal perfect for gathering around the fire.

Cultural Background

Cajun cuisine originated with French Acadian settlers who were expelled from Canada in the 18th century and resettled in rural Louisiana, blending French techniques with local ingredients and influences from Spanish, African, and Native American traditions. Andouille sausage traces its roots to medieval France as a smoked pork sausage but evolved in Louisiana to feature pork shoulder seasoned with garlic, cayenne, and smoked over pecan or hickory wood. One-pot cooking methods like this reflect the rustic, resourceful style of Cajun and Creole dishes such as jambalaya and gumbo, where bold flavors and simple preparation sustained communities.

Recipe Info

PREP TIME: 10 minutes
COOK TIME: 25 minutes
TOTAL TIME: 35 minutes
SERVINGS: 6
DIFFICULTY: Easy

Ingredients

• 13 ounces andouille pork sausage links, sliced into 1/4-inch medallions
• 1 medium red bell pepper, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 14.5-ounce can fire-roasted diced tomatoes, undrained
• 12 ounces dry penne pasta
• 3 1/2 cups chicken broth
• 2 tablespoons Cajun seasoning blend
• 1/4 to 1/2 teaspoon cayenne pepper, or to taste
• 8 ounces cream cheese, cubed and softened
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish (optional)

Instructions

1. Heat a large deep skillet or Dutch oven over medium heat on the stovetop. Add the sliced andouille sausage medallions and cook, stirring occasionally, until browned and slightly crisp on both sides, about 4-5 minutes. Remove the sausage with a slotted spoon to a plate, leaving the rendered fat in the pan.
2. Add the sliced red and green bell peppers to the same skillet and sauté over medium heat until they begin to soften, about 3 minutes. Stir in the minced garlic and cook until fragrant, about 30-60 seconds.
3. Add the uncooked penne pasta, fire-roasted tomatoes with their juices, chicken broth, Cajun seasoning, and cayenne pepper to the skillet. Stir gently to combine and submerge the pasta as much as possible.
4. Bring the mixture to a boil over medium-high heat, then reduce to medium-low, cover, and simmer for 12-15 minutes, stirring every 2-3 minutes to prevent sticking, until the pasta is al dente and most of the liquid is absorbed.
5. Reduce heat to low. Add the cubed cream cheese and stir continuously until fully melted and the sauce is thick, creamy, and coats the pasta evenly, about 2-3 minutes. Return the cooked sausage to the skillet and stir to combine. Taste and adjust with salt, black pepper, or additional cayenne if desired.
6. Remove from heat, garnish with chopped parsley if using, and serve immediately while hot.

Tips

- Use fully cooked smoked andouille for the best smoky flavor and quicker browning; stir frequently during the final simmer to ensure even cooking and prevent the pasta from sticking to the pan bottom.
- Common mistake to avoid is adding the cream cheese too early or over high heat, which can cause it to separate or become grainy—wait until the pasta is nearly done and stir over low heat.
- Substitution suggestion: If andouille is unavailable, use smoked kielbasa or another spicy pork sausage and increase the Cajun seasoning or cayenne to maintain the kick; heavy cream can replace part of the broth for a richer sauce if preferred.

Nutrition

Calories: 620
Protein: 22g
Carbs: 52g
Fat: 38g

Tags

Dinner, Chicken, Beef, Pork, Pasta, Spicy, Create a dish that would be served in a