This Cajun Andouille Sausage Spaghetti packs so much flavor with just the right amount of heat. We've got spicy, smoky Andouille sausage with a smooth and creamy sauce. Plus, it's a one pot dinner ready in just 30 minutes!
One Pot Meals are my go to all Fall and Winter long. They're always easy to make, big on flavor, and one pot means quick clean up!
This recipe is spicy, mostly because of the Andouille Sausage, but the creamy sauce balances it perfectly.
For more easy one pot weeknight dinners, try this Beef Gnocchi, Chicken Pesto Orzo, Chicken and Chorizo Pasta, and Lazy Lasagna.
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Why You'll Love This Andouille Pasta 🔥:
- Big on Flavor. Get ready for a mouthful of spicy, smoky and creamy flavors.
- Easy Clean Up. A one pot dinner means less dishes to wash. Yes please!
- Minimal prep. Just a bit of chopping for a low effort dinner.
- Quick. Ready in under 30 minutes and the Andouille Sausage is already fully cooked, which makes things so much easier.
For more Creamy Pasta Recipes, try this Asparagus and Pea Pasta, Garlic Parmesan Chicken Pasta, French Onion Pasta, and Chorizo Pasta.
Ingredients:
Andouille Sausage: Packed with spicy Cajun flavors, which flavors the whole dish. Look for a fully cooked version in the package. Most of them are already smoked.
Chicken Stock: Use stock over broth for a richer taste. I love Kitchen Basics brand and Kirkland's Chicken Stock from Costco.
Rotel: I grabbed the store brand here, but it's just Diced Tomatoes and Green Chilies, and I like to use the mild version because the sausage brings in a lot of heat.
Parmesan Cheese: I prefer Parmigiano Reggiano for all of my recipes with parmesan cheese, but if you don't want to pay those prices, buy any parmesan in a block form. Bagged cheeses won't melt correctly because of the preservatives.
*Visit the recipe card below for the full ingredients and quantities.
Substitutions and Variations:
- For more smoky flavor, add in a ½ cup of roughly chopped roasted red peppers.
- Want less heat? Use a mild Kielbasa sausage instead and a can of diced tomatoes without the chilies.
- The spaghetti can be swapped out with other pastas, like penne, rotini, etc. I don't recommend angel hair because it may stick to the pan. Fettuccine will take longer to cook with potentially having to add more chicken stock.
For a Shrimp version of this recipe, check out this Cajun Shrimp and Sausage Pasta.
How to Make Cajun Sausage Spaghetti:
Step 1: Slice the Andouille Sausage into a little less than 1 inch pieces.
Step 2: In a large dutch oven or deep skillet over medium heat, add in 1 tablespoon of butter. Then, toss in the sausage and arrange in a flat layer, so that one side in completely touching the pan. Avoid overlapping if possible. Cook for 2-3 minutes on each side until nice and browned. Transfer the sausage to a plate.
Step 3: Reduce the heat to medium low and add in the remaining tablespoon of butter and allow it to melt. Toss in the onions and salt, and cook for 2-3 minutes until the onions are softened, stirring frequently. Add in garlic and cook for 1 minute.
Step 4: Pour in chicken stock, heavy cream and the can of diced tomatoes and chilies. Stir well, then nestle in the halved spaghetti and place the cream cheese on top. Cover and cook for 8 minutes.
Step 5: Uncover, and stir the pasta well, which will melt the cream cheese in the sauce. Add the sausage back to the pot over the pasta. Cover and cook for another 6-8 minutes until the spaghetti cooked fully. Note: If the spaghetti is not tender enough and there isn't enough liquid in the pot, stir in ⅓ cup chicken stock and cover and cook covered for another 2-3 minutes until tender.
Step 6: Once the pasta is cooked, turn off the heat and stir in the parmesan cheese. Top with more parmesan if desired, serve immediately and enjoy!
Expert Tips:
- Use a wooden spoon when stirring the pasta and make sure to get the bottom of the pan to make sure the pasta isn't sticking really bad.
- Shred the parmesan cheese from a block on the fine setting of the grater and it will melt perfectly in the sauce.
- I usually don't recommend breaking pasta in half, but it's necessary for this recipe in order to cook correctly.
Love Spaghetti? Try this Ground Chicken Spaghetti, Spaghetti with Alfredo Sauce, and Lemon Pasta with Spinach.
More Easy Pasta Recipes You Will Love:
If you tried this Cajun Sausage Spaghetti Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Cajun Sausage Spaghetti
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Cajun Andouille Sausage Spaghetti packs so much flavor with just the right amount of heat. We've got spicy, smoky Andouille sausage with a smooth and Creamy sauce. Plus, it's a one pot dinner ready in just 30 minutes!
Ingredients
- 14 ounce Andouille Sausage, fully cooked
- 2 tablespoons salted butter
- 1 cup yellow onion, diced
- ½ teaspoon salt
- 1 garlic clove, minced
- 1 and ½ cups chicken stock
- ½ cup heavy cream
- 10 ounce can of diced tomatoes and green chilies (Rotel), without juices from can
- 8 ounces of spaghetti (½ a package) cracked in half
- 4 ounces of cream cheese
- ½ cup parmesan cheese, shredded fine from a block + additional for topping optional
Instructions
- Slice the Andouille Sausage into a little less than 1 inch pieces.
- In a large dutch oven or deep skillet over medium heat, add in 1 tablespoon of butter. Then, toss in the sausage and arrange in a flat layer, so that one side in completely touching the pan. Avoid overlapping if possible. Cook for 2-3 minutes on each side until nice and browned. Transfer the sausage to a plate.
- Reduce the heat to medium low and add in the remaining tablespoon of butter and allow it to melt. Toss in the onions and salt, and cook for 2-3 minutes until the onions are softened, stirring frequently. Add in garlic and cook for 1 minute.
- Pour in chicken stock, heavy cream and the can of diced tomatoes and chilies. Stir well, then nestle in the halved spaghetti and place the cream cheese on top. Cover and cook for 8 minutes.
- Uncover, and stir the pasta well, which will melt the cream cheese completely. Add the sausage back to the pot over the pasta. Cover and cook for another 6-8 minutes until the spaghetti cooked fully. Note: If the spaghetti is not tender enough and there isn't enough liquid in the pot, stir in ⅓ cup chicken stock and cover and cook covered for another 2-3 minutes until tender.
- Once the pasta is cooked, turn off the heat and stir in the parmesan cheese. Top with more parmesan if desired, serve immediately and enjoy!
Notes
- Use a wooden spoon when stirring the pasta and make sure to get the bottom of the pan to make sure the pasta isn't sticking really bad.
- Shred the parmesan cheese from a block on the fine setting of the grater and it will melt perfectly in the sauce.
- I usually don't recommend breaking pasta in half, but it's necessary for this recipe in order to cook correctly.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: stovetop
- Cuisine: Cajun
Payton says
Love spicy and this sauce was super creamy!
Tara Smithson says
Thanks Payton! I'm obsessed with the creamy sauce.