Ingredients
Equipment
Method
Cook pasta
- Bring a large pot of salted water to a boil, then cook the penne until al dente. Reserve 1/2 cup pasta water and drain the pasta.
Brown andouille
- Heat a large skillet over medium-high heat and cook the sliced andouille rounds until browned on both sides. Remove the sausage to a plate or bowl.
Build the Cajun base
- Melt the butter in the same pan, then cook the diced onion and red bell pepper for 4 minutes. Add the minced garlic and Cajun seasoning and cook for 1 more minute.
Make the cream sauce
- Pour in the chicken broth and heavy cream, then simmer for 4–5 minutes until slightly thickened. Stir in the parmesan until melted.
Toss and serve
- Add the drained pasta and the browned sausage back to the pan, tossing to coat thoroughly. Add reserved pasta water as needed to loosen, then serve topped with fresh parsley.
Notes
Pro tip: reserve pasta water before draining—it’s your quickest way to adjust thickness so the sauce clings to the penne. Store leftovers in the fridge for up to 3 days in a sealed container; reheat gently with a splash of water or broth to loosen. Freezing is not recommended because cream sauces can break. For a lighter option, use half-and-half instead of heavy cream (the sauce will be thinner, but still tasty).