HomeRecipe Cajun Pasta with Andouille Sausage
20 September, 2021

Cajun Pasta with Andouille Sausage

Posted in : Recipe on by : michael

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Ingredients

  • 1 pkg Andouille Sausage 12 oz
  • 1 Celery stalk
  • ½ Sweet onion (medium)
  • 1 cup chicken stock
  • 1 cup heavy cream
  • 1 tbsp Angel Dust Cajun Seasoning See notes
  • 1 pkg Rigatoni pasta 16 oz
  • Salt and pepper
  • 1 tbsp flour for thickening

Instructions

  • Slice the andouille sausage into 1/8 inch rounds
  • Heat a skillet to medium hot – water drops should sizzle. Place a single layer of sausage into the skillet and cook for 2-3 minutes – until they have a nice color (brown not charred). Flip and do the same on the other side. remove onto a paper towel lined dish. Leave the oil in the skillet. You will need to cook the sausage in batches.
  • While the sausage is cooking, dice the onion and celery
  • Once the sausage is done, lower the heat to medium and sauté the onion for 2-3 minutes until it starts to soften
  • Add the celery and cook until onions are translucent and celery is softened
  • Add the Angel Dust seasoning and coat the veggies
  • Add the chicken stock and bring to a boil
  • Reduce heat to low/simmer and stir in the heavy cream
  • Add the sausage back into the skillet. The liquid should just cover the sausage
  • Simmer covered for about 5 minutes and then taste the sauce. Add salt and pepper (or additional Angel Dust) to taste.
  • Simmer partially covered on low for about 30 minutes so it can reduce. Stir occasionally
  • While the sausage is simmering, bring a large pot of well salted water to a boil.
  • Once you have a rolling boil, add the rigatoni (cook to instructions on the package)
  • While the pasta is cooking, put the flour and 1 tbsp of cold water in a small cup and mix thoroughly into a slurry. You will use the flour slurry to thicken the sauce. Stir it into the sauce and mix well. The sauce should thicken enough to coat the back of a spoon.
  • Drain the pasta and return it to the pot. Add the sauce and sausage and mix gently but thoroughly.
  • Serve immediately
  • I find that this dish doesn't really need any cheese. But you can grate fresh parmesan over the plate if you wish.

Notes

Here’s a link to the Angel Dust Seasoning