Description
A delicious Cajun pasta dish featuring hearty andouille sausage and creamy alfredo sauce.
Ingredients
Scale
- 1/2 pound penne pasta
- 1 tablespoon olive or vegetable oil
- 13 ounces Cajun andouille smoked sausage
- 1 (15-ounce) jar store-bought alfredo sauce
- 2 tablespoons water
Instructions
- Bring a large pot of water to a boil over high heat. Cook the pasta according to package instructions. While the water is coming to a boil and the pasta is cooking, move on to the remaining steps of the recipe.
- Once the pasta is cooked, drain and set aside.
- Slice the sausage into roughly quarter-inch rounds. Add the oil to a large skillet set over medium-high heat. Once the oil is hot, add the sausage and cook on both sides until brown, about 2 minutes per side. Reduce the heat to medium-low.
- Pour the jar of Alfredo sauce over the meat. Add the water to the now-empty jar, seal the lid back on, and shake to loosen up the remaining sauce. Pour into the skillet. Cook, stirring constantly until the sauce is warmed through, about 2 minutes.
- Add the cooked pasta to the sauce and stir to combine. Remove from the heat and serve immediately.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. I don’t recommend freezing this recipe as the sauce texture will change in the freezer.
Notes
- This recipe is quick and easy to make.
- Perfect for a weeknight dinner.
- Feel free to adjust the spice level by adding more Cajun seasoning if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Cajun
Nutrition
- Serving Size: 1 plate
- Calories: 500
- Sugar: 2g
- Sodium: 1200mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg