Rich and creamy Cajun Spaghetti with andouille sausage is a decadent pasta dish that comes together in about 30 minutes using simple ingredients. Try this creamy spicy pasta for a twist on spaghetti night.
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Craving for more Cajun flavors? Try my Dutch oven jambalaya or blackened salmon bowl, and you're a pasta lover, spaghetti arrabiata, Cajun salmon pasta, and spicy shrimp scampi will be more favorites.
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Why We Love this Recipe
I will guide you though how to make the perfect Cajun pasta sauce for Louisiana spaghetti with andouille sausage, bell peppers, and mushrooms. If you're looking for an andouille sausage pasta that will make your taste buds sing and your guests smile, this one is a guaranteed crowd-pleaser! Try my Cajun Alfredo sauce for another option!
- Flavor-packed: The velvety Cajun spaghetti sauce has the perfect amount of spice paired with bites of andouille sausage and peppers.
- Versatile: Easily change the flavor profile by adding another protein like chicken or shrimp.
- Comforting: The spicy and savory flavors in this andouille sausage spaghetti are ideal for a cozy dinner.
- Unique: It's comfort food with a twist that will leave you wanting more.
Ingredients for Cajun Spaghetti
- Spaghetti: I make this recipe using spaghetti, but any shape of pasta will work well. Try experimenting with rotini, farfalle, or penne.
- Andouille Sausage: A smoked sausage made from pork, garlic, and spices. It's popular in Louisiana Cajun cuisine and has a slightly spicy taste.
- Bell Pepper: I love using red bell pepper in pasta, but any color will work well.
- Garlic: Fresh is always best!
- Shallot: Ideal for making sauces because of their mild, delicate flavor. Onions are a good substitute for shallots, but keep in mind that onions will have a stronger flavor.
- Flour: The flour is crucial to thickening this Cajun spaghetti sauce recipe.
- Parmesan: Shred fresh parmesan for the best taste and consistency.
- Cajun Seasoning: A blend of spices such as: paprika, garlic powder, cayenne, and thyme. It's easy to make a homemade Cajun seasoning, but use store-bought Cajun seasoning in a pinch.
Exact measurements for spaghetti with sausage and peppers can be found in the recipe card.
Variations
For a spicier sauce, add a pinch of red pepper flakes, extra cayenne powder, or a dash of hot sauce.
Change up the protein or add two proteins. Popular protein options for Cajun spaghetti include baked blackened salmon, shrimp, crawfish or crabmeat for a seafood twist. We like to add chicken or shrimp to this Cajun spaghetti with sausage.
If you need a substitute for andouille sausage, kielbasa or smoked sausage is a good alternative.
How to Make Cajun Spaghetti
Spaghetti and sausage is a delicious combination. This Cajun spaghetti recipe will become a fast favorite in your kitchen!
Step 1: Cook spaghetti according to package directions. Slice andouille sausage into ¼ inch coins and brown in a large skillet on medium heat for 8 minutes, stirring occasionally to ensure all sides get browned. Set aside.
Step 2: Melt butter in a medium-sized saucepot. Sauté bell peppers, mushrooms, and shallots on medium heat for 3-4 minutes until softened. Then add garlic and Cajun seasoning and cook an additional 1 minute.
Step 3: Add flour to the saucepot in 1 tablespoon increments, stirring in between each tablespoon. Once all the flour is incorporated, cook for 1 minute. Then, slowly pour in chicken broth while stirring continuously so the flour doesn't clump.
Step 4: Pour heavy cream into the saucepot and bring to a boil for 1 minute.
Step 5: Stir in freshly grated parmesan cheese and simmer for 10 minutes. Note: you may need to simmer an additional 5 minutes if the sauce isn't thick enough for your liking.
Step 6: Add the cooked andouille sausage to the sauce and heat through.
Toss Cajun cream sauce with your pasta of choice. We enjoy this dish with spaghetti or penne. Serve Cajun sausage spaghetti immediately topped with shredded parmesan, if desired.
Expert Tips
- Slice andouille sausage and brown it in a skillet before adding it to the sauce to boost flavor.
- Flour, a thickening agent, is one of the most important ingredients to making this creamy Cajun spaghetti sauce recipe. Stir after adding each tablespoon of flour and let it cook for 1 minute before adding the chicken broth in slowly.
- Use freshly grated parmesan cheese for the best flavor and consistency.
- If the sauce isn't thickening, you may need to let it simmer an extra 5-10 minutes. The sauce will thicken upon standing.
Recipe FAQs
The spiciness of Cajun spaghetti can vary depending on the amount of Cajun seasoning used. Adjust the seasoning to your preference to control the level of heat.
Although andouille sausage has a kick to it, it's not overly spicy unless you are very sensitive to heat.
Both flour and allowing the pasta sauce to simmer long enough will help reduce and thicken it. Before adding liquid, sauté vegetables and garlic with flour for 1 minute. If you have already added the liquid, add more parmesan cheese to help thicken the sauce.
Side dishes like garlic bread, cornbread, green salad, or roasted vegetables complement the flavors of Cajun spaghetti nicely.
Storage & Reheating
In my opinion, pasta is best hot and fresh! If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days (my favorite storage containers).
To reheat this meal, you can use the microwave or stovetop. Microwave individual servings in a microwave safe bowl in 30 second increments stirring in between until the desired temperature is reached. On the stovetop, reheat pasta in a skillet on medium heat. You may need to add a splash of broth or cream to loosen the sauce.
Hungry for More?
Cajun & Creole Recipes:
Cajun Shrimp Scampi
Shrimp & Sausage Jambalaya
Cajun Spaghetti
Cajun Salmon Pasta
Baked Blackened Salmon
Blackened Salmon Bowl
Homemade Cajun Seasoning
Cajun Crab Dip
Cajun Alfredo Sauce
Cajun Tartar Sauce
If you try this recipe or any recipe from Happy Honey Kitchen, please rate the recipe and leave a comment below! Enjoy!
Cajun Spaghetti with Andouille Sausage
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Equipment
- Skillet
- Saucepot
Ingredients
- ¾ lb. spaghetti or pasta of choice
- 12 ounces andouille sausage sliced in ¼" coins
- 3 Tablespoons butter
- 1 red bell pepper chopped
- 1.5 cups mushrooms sliced
- 2 Tablespoons shallot diced
- 3 cloves garlic minced
- 1 Tablespoon Cajun seasoning
- 3 Tablespoons flour
- 2 cups chicken broth
- ½ cup heavy cream
- 1 cup parmesan cheese shredded
Instructions
- Cook spaghetti according to package directions and drain. Slice andouille sausage into ¼ inch coins and brown in a large skillet on medium heat for 8 minutes, stirring occasionally to ensure all sides get browned. Set aside.
- Melt butter in a medium-sized saucepot. Sauté bell peppers, mushrooms, and shallots on medium heat for 3-4 minutes until softened. Then add garlic and Cajun seasoning and cook an additional 1 minute.
- Add flour to the saucepot in 1 tablespoon increments, stirring in between each tablespoon. Once all the flour is incorporated, cook for 1 minute. Then, slowly pour in chicken broth while stirring continuously so the flour doesn't clump.
- Pour heavy cream into the saucepot and bring to a boil for 1 minute.
- Lower the heat to a simmer. Stir in freshly grated parmesan cheese and simmer for 10-15 minutes until sauce has slightly reduced and thickened.
- Add cooked andouille sausage to the sauce and heat through. Toss sauce with spaghetti and serve immediately.
Notes
- Use fresh parmesan for the best taste and consistency.
- I don't add salt to this recipe because the store-bought Cajun seasoning I use has enough sodium, but feel free to add salt and pepper to taste.
- If the sauce isn't thickening, you may need to let it simmer an extra 5-10 minutes. The sauce will thicken upon standing.
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