Andouille Fajita Pasta
Ingredients
- 8 ozpenne pasta
- 2 tbspvegetable oil
divided
- 2 tbspunsalted butter
- 1ring andouille sausage
13 ounces
- 1 mediumred onion
thinly sliced into half moons
- 1green bell pepper
thinly sliced
- 1red bell pepper
thinly sliced
- 2 tbsptomato paste
- 1 tbspchili powder
- 1 tspcumin
- ½ tspkosher salt
- ¼ tspgarlic powder
- 1 ½ cheavy whipping cream
- ¼ cchicken broth
- 1 cmonterey jack cheese
shredded
- lime wedges
for garnish
- cilantro
chopped for garnish
Directions
- 1
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.
- 2
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.
- 3
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.
- 4
Add the tomato paste, chili powder, cumin, garlic powder, and salt to the skillet with the onions and peppers. Stir to combine.
- 5
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.
- 6
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.
- 7
Garnish with lime and cilantro. Serve warm.
Andouille Fajita Pasta
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About this Recipe
Craving the vibrant, smoky flavors of fajitas but in a comforting pasta dish? This Andouille Fajita Pasta delivers a unique and satisfying dinner experience, blending the best of both worlds into one incredible meal.
This recipe works by expertly combining the rich, spicy smokiness of andouille sausage with the fresh, crisp-tender sweetness of bell peppers and red onion. These classic fajita elements are then brought together in a creamy sauce, coating perfectly cooked penne pasta for a dish that’s both familiar and exciting. It's a clever way to enjoy your favorite fajita flavors in an unexpected and utterly delicious format.
Prepare for a hearty, flavorful dish that will warm you from the inside out. You'll experience the delightful chew of penne pasta enveloped in a smooth, creamy sauce, subtly spiced with chili powder and cumin. Each bite offers tender slices of savory andouille sausage, complemented by the vibrant crunch of sautéed green and red bell peppers and thinly sliced red onion. The Monterey Jack cheese melts into the sauce, adding a rich, gooey texture, while a squeeze of fresh lime and a sprinkle of cilantro brightens the entire plate. It’s a dinner that feels special yet is approachable enough for any weeknight.
Feel free to make this recipe your own with a few simple tweaks. If you prefer a different heat level, you can easily adjust the amount of chili powder to suit your taste. While green and red bell peppers are called for, you can certainly use other colors like yellow or orange bell peppers for a slightly different visual appeal and sweetness. For an extra layer of flavor, consider using a different variety of smoked sausage if andouille isn't readily available, keeping in mind it might change the overall spice profile. A garnish of fresh cilantro and a wedge of lime are highly recommended to cut through the richness and add a burst of freshness.
This Andouille Fajita Pasta is an ideal choice for a satisfying family dinner or a cozy night in. Serve it warm, garnished with plenty of fresh cilantro and a bright squeeze of lime, for a complete and incredibly flavorful meal.