Andouille lends a meaty bite and a spicy kick to creamy Cajun Sausage Pasta. Start your sauce by sauteing sausage and peppers with aromatics and Cajun seasoning. Then, bring it on home with cream and cheese to create a bold and silky Cajun-style alfredo sauce. Don't forget to save some pasta water to smooth things out!
Boil four quarts of water in a large pot over high heat, then season with the kosher salt. Add the pasta to the boiling water and stir to prevent sticking. Cook the pasta to 2 minutes below al dente (check the package instructions for timing). Reserve 1 cup of pasta water, then drain; see Note 1.
While the pasta cooks, prepare the sauce. Place a dutch oven over medium high heat; add the oil and heat until it shimmers. Add the sausage to the pot and arrange in a single layer; cook the sausages for 3-4 minutes per side, or until just starting to brown around the edges; see Note 2. Push the sausage coins to one side of the pot.
Add the butter to the open side of the pot and heat until it melts then foams. Add the onion and bell pepper, then season with the Cajun seasoning. Saute the vegetables, stirring occasionally, until they start to soften, about 4 minutes. Add the garlic and saute, stirring constantly, until fragrant, about 1 minute.
Add the tomato paste and work into the sausage and vegetable mixture. Stir frequently until the tomato paste is smooth and no large clumps remain.
Dip a ladle into the boiling pasta to remove about half a cup of water pasta, then pour the pasta water into the pot. Stir the pasta water into the tomato paste/sausage/vegetable mixture until the tomato paste is smooth and the bottom of the pot is “clean”.
Reduce the heat to medium low. Add the heavy cream, stir until smooth, and bring the sauce to a gentle simmer. Add the parmesan cheese in batches, about 2 tablespoon at a time, stirring continuously until a creamy sauce forms. Taste for seasoning and adjust with salt and pepper until the flavor is adjusted to your liking.
Fold in the cooked pasta and simmer until cooked through, 2-3 minutes. Garnish with green onions and serve right away. Enjoy!
Notes
Note 1. Reserved pasta water serves two purposes in this recipe. One, use the pasta water to deglaze the pot and start the sauce in Step X. And two, keep a small portion of pasta water in the fridge and add a splash when reheating the pasta; the starch in the pasta water will help the creamy sauce reheat into a smooth, velvety sauce.Note 2. Typically andouille sausage is sold smoked, and therefore pre-cooked. Saute the sausage until browned around the edges for extra flavor, and to reheat.