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Cajun Andouille Sausage Penne
with bell peppers / zucchini

Active: 30 min Total: 30 min
This skillet pasta comes together fast and uses just a few dishes. It gains heat from the sausage and Cajun spice mix, so feel free to use a less spicy sausage than andouille if you prefer.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Cajun Andouille Sausage Penne:
  • Bell peppers, red - 1 , diced
  • Bell peppers, green - 1 , diced
  • Zucchini - 8 oz , chopped
  • Garlic - 2 cloves , chopped
  • Sausage, andouille (cooked or smoked) - 12 oz , sliced (sub any pre-cooked or smoked sausage)
  • Cilantro leaves - 1/4 cup , chopped
  • Pasta, gluten-free penne - 8 oz
  • Oil, cooking - 1 Tbsp
  • Tomato paste - 4 Tbsp
  • Cajun seasoning - 2 tsp
  • Oregano, dried - 1 tsp
  • Stock, any type - 1/2 cup
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Cheese, cotija - 3 oz , crumbled

Nutrition Facts

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Prep

  1. Bell peppers (both colors) / Zucchini / Garlic / Sausage - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  2. Cilantro - Chop cilantro. (Can be done 1 day ahead)
  3. Pasta - Boil pasta according to package directions.

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Make

  1. Heat a Dutch oven over medium-high heat. Add oil and then sausage. Saute until golden brown, 4 to 5 minutes.
  2. Add bell peppers and zucchini. Saute until tender, 5 to 6 minutes.
  3. Add garlic, tomato paste, Cajun seasoning, and oregano. Saute for 2 more minutes.
  4. Pour stock over top and bring to a simmer.
  5. Stir in diced tomatoes (including liquid) and pasta. Cook until everything is warmed through. Season with some salt and pepper.
  6. Serve pasta with cilantro and crumbled cotija over top. Enjoy!

Nutrition Facts

Amount Per Serving
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Increase your nutrition smarts


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