Andouille Fajita Pasta

Name: Andouille Fajita Pasta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 people
Ingredients: 8 ounces penne pasta; 2 tablespoons vegetable oil; 2 tablespoons unsalted butter; 1 ring (13 ounces) Andouille sausage; 1 medium red onion; 1 green bell pepper; 1 red bell pepper; 2 tablespoons tomato paste; 1 tablespoon chili powder; 1 teaspoon cumin; ½ teaspoon kosher salt; ¼ teaspoon garlic powder; 1 ½ cups (357 g) heavy whipping cream; ¼ cup (60 g) chicken broth; 1 cup (113 g) Monterey jack cheese; lime wedges; cilantro

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
6 people
Calories
709 kcal
Course
Dinner

Andouille Fajita Pasta

Iris Hanson

Report

Andouille Fajita Pasta is a dish that combines the smokiness and spice of andouille sausage with vibrant red onions, bell peppers, and a creamy sauce over penne pasta. It brings the flavors of fajitas in a pasta dish that is sure to satisfy!

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

8 ounces penne pasta
2 tablespoons vegetable oil divided
2 tablespoons unsalted butter
1 ring (13 ounces) Andouille sausage, sliced into ¼-inch pieces
1 medium red onion, thinly sliced into half moons
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 tablespoons tomato paste
1 tablespoon chili powder
1 teaspoon cumin
½ teaspoon kosher salt
¼ teaspoon garlic powder
1 ½ cups (357 g) heavy whipping cream
¼ cup (60 g) chicken broth
1 cup (113 g) Monterey jack cheese, shredded
lime wedges, for garnish
cilantro, chopped for garnish

Add to Shopping List

Instructions

Bring a large pot of salted water to a boil over medium-high heat. Cook the penne pasta according to package directions until al dente (8-10 minutes). Drain the pasta and set aside, reserving one cup of pasta water.
In a Dutch oven over medium-high heat, add 1 tablespoon of oil. Once hot, add andouille and heat for about 3-5 minutes on each side, or until brown. Transfer to a plate and tent to keep warm.
To the same pan, add the remaining 1 tablespoon of oil and butter. Once melted, add onions, and both peppers. Cook for 5-6 minutes, or until the onion is softened.
Add the tomato paste, chili powder, cumin, garlic powder, and salt to the skillet with the onions and peppers. Stir to combine.
Add the heavy cream, chicken broth, and cheese. Reduce the heat to low and bring the mixture to a simmer, stirring until the cheese is fully melted.
Add the Andouille sausage and pasta to the skillet and stir to coat with the sauce. Continue cooking until the sausage and pasta are warm. (Add reserved pasta water if needed to reach the desired consistency.) Remove from heat.
Garnish with lime and cilantro. Serve warm.