Creole Andouille and Pepper Pasta
A New Orleans Creole pasta, sliced andouille sausage with charred peppers and onion in a spiced tomato cream sauce tossed through penne.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut andouille into 1cm rounds. Deseed and thinly slice both bell peppers. Thinly slice onion. Mince garlic. Measure crushed tomatoes, cream, Cajun seasoning, smoked paprika, chilli flakes, salt, and olive oil. Chop parsley and grate Parmesan.
Boil
Cook penne in well-salted boiling water per packet instructions until al dente, 8–10 minutes. Drain, reserving 80ml pasta water.
Sear
Heat olive oil in a large skillet over high heat. Cook andouille rounds 2–3 minutes per side until deeply browned. Remove and set aside, leaving fat in pan.
Char
Add peppers and onion to the same pan over high heat. Cook 4–5 minutes tossing occasionally until charred and just tender.
Bloom
Reduce heat to medium. Add garlic, Cajun seasoning, smoked paprika, and chilli flakes. Cook 1 minute until fragrant.
Simmer
Pour in crushed tomatoes, simmer 5 minutes until slightly thickened. Stir in double cream, simmer 2 minutes. Return andouille, stir to combine. Add drained penne and reserved pasta water, toss 1 minute over medium heat until sauce coats pasta.
Finish and plate
Season with salt. Scatter fresh parsley over pasta and plate. Serve with Parmesan alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.