Cajun Alfredo Pasta & Andouille Sausage
Delicious Andouille Sausage makes any Cajun dish taste great. Pair it up with pasta and what a great meal! What’s nice about this dish is you can control the heat buy using more or less of the Cajun seasonings. If you’re not a big fan of the heat, leave the Cajun seasonings out all together as the Andouille Sausage has heat of its own. If you love the heat, add more Cajun seasonings.
If you are new to cooking or if you just don’t feel like making your own alfredo sauce, use store bought. By the time you add all of the ingredients, even the store bought Alfredo sauce will taste very good. I decided for a very quick meal and used a jar of Alfredo sauce which I don’t usually do. Whatever way you decide to make this, it will taste great.
Ingredients – Cajun Seasoning is optional depending on if you
want more heat than just what the Andouille Sausage gives you.
Slice the Andouille Sausage into small pieces.
In a large frying pan over medium heat,
fry both sides of the sausage until a nice golden brown.
In a medium pot, cook the pasta according
to the package directions.
Drain the pasta.
Place the hot pasta back into the hot pot.
Add the sausage and spinach.
Pour the alfredo sauce on top.
Gently toss to combine the sauce with the pasta.
Heat over medium heat, tossing gently, until hot and the spinach is wilted.
Salt and pepper to taste then serve.
Cajun Alfredo Pasta & Andouille Sausage
http://www.InDianesKitchen.com
Ingredients
- 1# pasta
- 25 spinach leaves
- 12-16 oz Cajun style Andouille Sausage
- 16 oz (2 cups) alfredo sauce
- 1 Tbsp Cajun seasonings
- salt & pepper to taste
Directions
- Slice the Andouille Sausage into bite size pieces. In a large frying pan without oil, cook over medium heat until golden brown on both sides.
- Cook the pasta according to the package directions. Drain and return to the hot pan.
- Add the sausage, spinach and alfredo sauce to the pasta.
- Gently toss to combine the sauce with the pasta and continue cooking over medium heat until hot and the spinach is wilted. This should only take a few minutes. Don’t let it stick to the bottom of the pan.
- Salt & pepper to taste then serve.
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Categories: Pasta, Sausage/Kielbasa, Vegetables/Slaws/Salads
Looks delicious! Funny how you and i both are thinking Cajun today. I am actually doing to make your poppy seed dressing today to go with my broccoli salad. 🙂
I LOVE broccoli salad! Haven’t made it in ages! Thanks!!!
Again, great minds think alike. 🙂
Lovely
Thanks!
I like this, now I know what my dinner will look like.
Enjoy it tastes a amazing and leftovers are great too!
😋 Looks tasty!
Thanks Christy!
Another awesome dish from Diane’s kitchen! 🙂
You are so sweet Robin! Thank you!
Sounds so good! Cajun seasoning is magic, I love finding other ideas for using it!
I agree..thanks!
Well andouille had in the USA from D’Artagnan French suppliers, here it is a staple sausage of Brittany/Bretagne France.love it Cheers
Wow I didn’t know that but it sure is good!!! Thanks!
Yes indeed and claim to be the best AOP protected appellation
Thanks!
My goodness! That looks so scrumptious! 🙁 lol I’ll try this recipe soon 😀
Tammy it is another of my favorite meals! Thanks!
I can see why dear lol
You’re most welcome!
wow….what a unique trick. thanku so very much given me a great breakfast idea. it is delicious look to see.
Aw thank you so much! I never thought about having pasta for breakfast but I’m game for anything!
Satisfaction GARR-UN-TEED
LOL for sure! Thanks Ash!
You had me at pasta and then you added cajun and andouille and I fell in love! Yum!!
Haha I totally agree! I love this recipe so much! I hope you get a chance to give it a try Ella!