Description
A rich and flavorful Creamy Cajun Sausage Pasta featuring spicy andouille sausage, sautéed vegetables, and a luscious cream cheese sauce. This comforting gluten-free pasta dish balances smoky, spicy, and creamy elements for a satisfying meal perfect for dinner.
Ingredients
Scale
Sausage
- 13 oz. andouille sausage links (about 4 links), sliced into medallions
Vegetables
- 6 oz. fresh baby bella mushrooms, cleaned and thinly sliced
- ½ medium red bell pepper, stemmed, seeds removed, and thinly sliced
- ½ medium yellow bell pepper, stemmed, seeds removed, and thinly sliced
- 3 large garlic cloves, minced
Pasta & Sauce
- 12 oz. gluten-free penne pasta
- ½ cup (120 g) canned, diced fire-roasted tomatoes
- 3 ½ cups (830 ml) chicken broth
- 2 tablespoons no-salt or low-salt Cajun seasoning mix
- 7 oz. cream cheese
- Salt to taste
Garnish (Optional)
- Fresh Italian parsley, finely chopped
- Red pepper flakes
Instructions
- Prepare the pasta. Bring a large pot of salted water to a boil and cook the gluten-free penne pasta according to package instructions until al dente. Drain and set aside.
- Sauté the sausage. In a large skillet over medium heat, add the sliced andouille sausage medallions and cook for about 5-7 minutes until browned and cooked through. Remove the sausage from the skillet and set aside, leaving the rendered fat in the pan.
- Cook the vegetables. In the same skillet, add the sliced mushrooms, red and yellow bell peppers, and minced garlic. Sauté over medium heat until the vegetables have softened and mushrooms have released their moisture, about 5-6 minutes.
- Build the sauce. Pour in the chicken broth, diced fire-roasted tomatoes, and Cajun seasoning mix. Stir well and bring the mixture to a simmer over medium heat.
- Add the cream cheese. Lower the heat and add the cream cheese in chunks, stirring continuously until fully melted and the sauce becomes creamy and smooth.
- Combine pasta and sausage. Return the cooked sausage medallions to the skillet, then add the cooked penne pasta. Toss everything together gently to coat the pasta fully with the creamy Cajun sauce. Adjust salt to taste.
- Serve. Plate the pasta and garnish with freshly chopped Italian parsley and a sprinkle of red pepper flakes if desired for extra heat.
Notes
- Use gluten-free penne to keep the dish gluten-free.
- You can substitute the andouille sausage with another spicy smoked sausage if preferred.
- Adjust Cajun seasoning quantity based on your spice tolerance.
- The dish pairs well with a simple green salad or steamed vegetables.
- To make it vegetarian, omit the sausage and add extra mushrooms or a protein substitute.
