People just adore pasta, it’s a simple fact.
So I am not great at not eating carbs.
I am all about eating healthy and generally 5/7 days of the week I do, but sometimes a girl needs pasta in her life!
Over the past few years I have come to appreciate andouille sausage. I’m not sure if it’s a southern thing, or I finally can appreciate spicy food, but I can’t get enough of it…especially in pasta!
When it is cold outside I love making a large batch of the creamy cajun pasta (I invented it on accident in college & now eat it monthly). It is warm, comforting & now I want to share it with you so you can also indulge in the spicy goodness every once in a while!
How to make the ultimate creamy Cajun Pasta:
First, bring a pot of water to a boil. (Cooker tip: add salt to your water to help it come to boiling temperature quickly).
When you water begins to boil, add in your fettuccini pasta. Cook until al dente.
While your pasta is cooking, place a non stick pan onto your stove top. Bring to a medium heat and andouille sausage to the pan. Cook for 3-4 minutes on each side until the sausage begins to crisp on the sides.
When your sausage is cooked, remove from the pan and set aside until needed.
Into the same pan, add half and half, garlic powder, onion powder, cajun spices and oregano. Stir everything and allow to come to a “bubble”.
When sauce begins to bubble, reduce the heat and add heavy cream to the pan. Allow to simmer for 5-6 minutes until the sauce begins to thicken.
Next add freshly grated parmesan cheese to the pan as well as salt and pepper to taste. Stir everything together until cheese is well incorporated. Again, allow to simmer and thicken for 5 minutes.
When sauce is ready, add your pasta to the pan. Allow the sauce to coat the pasta completely.
Finally, add your sausage back into the dish.
When ready to eat, place pasta onto plate, garnish with fresh parsley. Serve & enjoy!
Be aware: This creamy cajun pasta is no joke. There are more than one spice elements that give the pasta a good kick.
While it may be spicy, this dish is still the ultimate in comfort food. You will find yourself going for seconds in between chugs of water! (Kidding it’s not that spicy but still fun to joke).
- 8 oz pasta, linguini
- 5 oz andouille sausage
- 3/4 cup half and half
- 3/4 cup heavy whipping cream
- 1/2 cup parmesan cheese, grated
- 1 tbsp cajun spices
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp onion powder
- salt and pepper, to taste
- freshly chopped parsley *optional*
Bring a pot of salted water to a boil.
Cook linguini according to package until al dente. Strain and set aside until sauce is complete.
Into a sauce pan, add sliced andouille sausage. Cook for 3-4 minutes on each side over medium heat. Set aside when complete.
Into the same sauce pan, add half and half, onion powder, garlic powder and cajun spices.
Stir ingredients and bring to a slight boil.
Next add whipping cream. Bring to a simmer and allow sauce to thicken (5 minutes).
Add grated parmesan into sauce. Stir well until melted and allow to thicken for 5 more minutes.
When sauce is ready, add salt and pepper to taste.
Finally, pasta and sausage back into pan. Stir to combine. Garnish with chopped parsley, serve & enjoy!
Delicious! I didn’t have fresh parmesan cheese, so I went out on a limb & used the smoked Gouda cheese I had – so so so good!
We’re excited to give this a try tonight! Just a quick correction for future reference — adding salt to water raises the boiling temperature, so it’ll actually take longer to boil than just water alone. Adding salt after the water begins boiling will allow for a higher cooking temperature, thereby accelerating cook time.
Have already made this recipe and decided to bookmark it and am planning on making it again for my husband and myself tonight. Don’t be scared to add mushrooms, cook down some onions and mince some garlic into it as well. Very delicious. Thanks for posting.
Made this for lunch! Yummy! I even added minced garlic and extra cajun since I like it spicy!
Just a side note, in the ingredients up top it says fettucine, but in the ingredients and directions it says linguini.
I was just about to go to the store for parmesan when I saw your post. I have smoked gouda. Gonna try it!
I just made this tonight, and it was great! I used parpadelle instead of linguine and added onions with the sausage. Really tasty! Thanks!