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Cajun Sausage Spaghetti

Sausage pasta in pot.
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5 from 1 review

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
  • 1/2 teaspoon salt
  • 1 garlic clove, minced
  • 1 and 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • 10 ounce can of diced tomatoes and green chilies (Rotel), without juices from can
  • 8 ounces of spaghetti (1/2 a package) cracked in half
  • 4 ounces of cream cheese
  • 1/2 cup parmesan cheese, shredded fine from a block + additional for topping optional

Instructions

  1. Slice the Andouille Sausage into a little less than 1 inch pieces.
  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.
  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.
  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.
  5. 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 1/3 cup chicken stock and cover and cook covered for another 2-3 minutes until tender.
  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!

Equipment

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.

Find it online: https://simplymadeeats.com/20133/cajun-sausage-spaghetti/