Cajun Andouille Sausage and Pasta Recipe

There are some dishes that instantly bring energy into the kitchen, and this Mardi Gras Pasta is one of them. From the moment the sausage hits the hot skillet, the air fills with smoky, spicy aromas that feel lively and comforting at the same time.

I first started making this pasta when I wanted something bold and satisfying without turning dinner into a long project.

A pot of boiling pasta, a pan of sizzling sausage, and a handful of colorful vegetables were all it took to make the meal feel festive.

The beauty of this dish is in its simplicity. The Cajun seasoning coats everything evenly, the bell peppers soften just enough to stay vibrant, and the pasta absorbs all those smoky, savory flavors as it comes together in the skillet.

It’s the kind of recipe that feels casual but special, perfect for busy nights when you still want something warm, filling, and full of personality.

Behind the Recipe

This recipe is inspired by classic Cajun flavors often associated with Mardi Gras celebrations. Instead of heavy sauces or long cooking times, it focuses on bold seasoning, smoky sausage, and quick sautéing to build flavor fast.

Recipe Origin or Trivia

Mardi Gras–inspired dishes often feature hearty ingredients, bold spices, and vibrant colors. Andouille sausage is a staple in Cajun cooking, known for its smoky flavor and firm texture that holds up well in hot pans.

Bell peppers and onions are commonly used in Southern cooking to build flavor, while Cajun seasoning ties everything together with warmth and spice.

Why You’ll Love This Recipe

• Bold, smoky Cajun flavor in every bite
• Simple ingredients with big impact
• Ready in about 30 minutes
• One skillet after boiling pasta
• Easy to scale up for family meals
• Naturally satisfying without heavy sauces

Chef’s Pro Tips for Perfect Results

• Brown the sausage well to develop flavor
• Cook pasta just to al dente so it doesn’t soften too much in the skillet
• Slice vegetables evenly so they cook at the same pace
• Add garlic last so it doesn’t burn
• Taste before serving and adjust seasoning gently

Kitchen Tools You’ll Need

1. Large skillet or frying pan
2. Pot for boiling pasta
3. Knife and cutting board
4. Wooden spoon or spatula

Ingredients in This Recipe

1. Andouille sausage (4 links, sliced): Smoky, spicy base of the dish
2. Bell pepper (1, sliced): Adds sweetness and color
3. Yellow onion (1 small, sliced): Builds depth and aroma
4. Garlic (3 cloves, minced): Enhances savory flavor
5. Pasta (8 oz, penne or fusilli): Holds seasoning well
6. Cajun seasoning (2 tsp): Main flavor driver
7. Vegetable oil (2 tbsp): Helps brown sausage and vegetables
8. Salt and black pepper (to taste): Balances the seasoning

Ingredient Substitutions

• Kielbasa or smoked sausage instead of Andouille
• Any short pasta shape if penne isn’t available
• Zucchini or mushrooms instead of bell peppers
• Olive oil instead of vegetable oil

Instructions for Making This Recipe

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. Heat vegetable oil in a large skillet over medium heat. Add the sliced Andouille sausage and cook until browned and slightly crisp around the edges.
3. Add the sliced bell peppers and onions to the skillet and sauté until softened and lightly charred.
4. Stir in the minced garlic and cook briefly until fragrant.
5. Sprinkle Cajun seasoning, salt, and black pepper over the mixture and stir to coat everything evenly.
6. Add the cooked pasta to the skillet and toss until well combined and heated through.
7. Serve hot.

Cajun Andouille Sausage and Pasta

This dish features sliced Andouille sausage cooked with bold Cajun seasonings, sautéed vegetables, and pasta. It exhibits a smoky, spicy flavor profile with a hearty, slightly saucy texture and charred bits from browning the sausage and vegetables.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Appetizer

Cuisine: Cajun

Calories: 520

Ingredients Equipment Method

Ingredients

  

• 4 links Andouille sausage sliced into rounds
• 1 bell pepper Bell pepper deseeded and sliced
• 1 small Yellow onion thinly sliced
• 3 cloves Garlic minced
• 8 oz Pasta (e.g., penne or fusilli)
• 2 tsp Cajun seasoning
• 2 tbsp Vegetable oil
• Salt to taste Salt
• Black pepper to taste Black pepper

Equipment

• Large skillet or frying pan
• Pot for boiling pasta
• Knife
• Cutting board
• Wooden spoon or spatula

Method

 

1. Fill a large pot with water, bring to a boil, and cook the pasta according to package instructions until al dente. Drain and set aside.
2. Meanwhile, heat vegetable oil in a large skillet over medium heat. Add sliced Andouille sausage and cook, stirring occasionally, until browned and slightly crispy around edges, about 5-7 minutes.
3. Add sliced bell peppers and onions to the skillet with the sausage. Sauté until vegetables soften and develop some charred spots, about 3-4 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
4. Sprinkle Cajun seasoning, salt, and black pepper over the mixture. Stir well to coat all ingredients evenly and cook for another 1-2 minutes to allow flavors to meld.
5. Add the cooked pasta to the skillet and toss everything together until well combined and heated through, about 2 minutes. The pasta should absorb some of the smoky, spicy flavors from the sausage and seasoning.
6. Transfer to serving plates, optionally garnish with chopped green onions or hot sauce, and serve immediately while hot.

Texture & Flavor Secrets

The sausage provides crisp edges and smoky depth, while the vegetables keep the dish fresh and balanced. Pasta absorbs the seasoning and oil, creating a lightly coated, flavorful bite without heaviness.

What to Avoid

• Overcooking the pasta
• Skipping the sausage browning step
• Cooking garlic too long
• Using high heat that burns the spices
• Overcrowding the pan

Make-Ahead and Storage Tips

• Store leftovers in the refrigerator for up to 3 days
• Reheat gently in a skillet with a splash of oil
• Avoid microwaving too long to prevent drying

How to Serve This Dish

• With a simple green salad
• With crusty bread
• Topped with extra black pepper
• Served straight from the skillet

Creative Leftover Transformations

• Turn into a pasta bake with breadcrumbs
• Stuff into wraps for lunch
• Toss with scrambled eggs for breakfast
• Add extra vegetables and reheat

Variations to Try

• Extra spicy with cayenne or hot sauce
• Add mushrooms for earthiness
• Use chicken sausage for a lighter option
• Add cherry tomatoes for brightness

1. Is this dish spicy?
   Mild to medium, depending on the sausage and seasoning used.
2. Can I make it ahead?
   Yes, it reheats well.
3. What pasta works best?
   Penne, fusilli, or rotini.
4. Can I use another sausage?
   Yes, any smoked sausage works.
5. Is this dish creamy?
   No, it’s lightly coated, not saucy.
6. Can I add cheese?
   Optional, but not traditional.
7. Does it freeze well?
   Not recommended; best fresh.
8. Can I double the recipe?
   Yes, use a larger skillet.
9. Is it kid-friendly?
   Yes, reduce Cajun seasoning if needed.
10. Can I make it vegetarian?
    Use plant-based sausage and vegetables.

Mahek Manchanda

Hi, I am Mahek Manchanda. The curious heart behind Dramatically Stirring. I’ve always been most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved with my whole heart: animals and food.