Gather, measure and prepare the Creamy Cajun-Style Pasta with Andouille Sausage ingredients as listed. To view metric measurements, toggle the US Customary/Metric switch at the top of this recipe card.
For the pasta, set a large pot of water over high heat and bring to a rapid boil. Once boiling, salt pasta water generously, to taste.
Meanwhile, use a sharp knife to slice the andouille sausage lengthwise and peel away the casings to discard. Heat olive oil over medium-high heat in a large skillet or dutch oven. Add loose andouille to the pan and cook until golden borwn. Use a wooden spoon or spatula to crumble the sauasge in the pan. Transfer cooked sausage to a paper-towel lined plate and set aside.
Drain all but 2 Tablespoons of rendered sausage fat from the pan. Add the sliced bell peppers and cook, one to two minutes until begining to caramelize. Remove peppers from pan and place with sausage. Set aside.
Lower the heat to medium. Then, add yellow onion, celery, garlic, smoked paprika, cayenne (if using), oregano, salt and pepper to the pan. Saute three to four minutes, stirring often, until vegetables are soft.
Add heavy cream and stir while scraping up any browned bits from the bottom of the pan. Then, add crushed tomatoes and stir to combine. Bring mixture to a boil and reduce heat to a low simmer.
While the sauce is simmering, cook pasta to al dente using recipe or package instructions. While the pasta is cooking, return the andouille sausage and bell pepper to the simmering sauce.
Once pasta is cooked, use a spider utensil to transfer pasta directly into the simmering pasta sauce. Add a splash of the salted pasta water to the pan, as well. Stir the pasta into the sauce for one - two minutes until the sauce has thickened and coated the pasta. Season to taste.
Serve Cajun-Style Pasta immediately with a sprinkle of micro greens, scallion, shredded cheddar, or Parmesan cheese, as desired. Bon appetit!
a. This recipe calls for raw andouille sausage that can be removed from its casing. Raw andouille can be found in many butcher shops or in the meat cases at most Whole Foods. However, andouille sausage is often sold twice smoked and fully-cooked. If you can only find fully-cooked andouille sausage, adjust this recipe accordingly: Step 3. Instead of removing the sausage from it's casing, slice it thinly. Then, sear the sliced sausage until golden brown. You may need to add additional olive oil to the pan for Steps 4 and 5. Otherwise, proceed with recipe steps as normal.