Ingredients & Substitutions

Pasta: Rotini pasta has a spiral shape that is perfect for holding onto all of the delicious sauce! But, you can use the pasta you have on hand. Or, get adventurous and make homemade shaped pasta to use! No matter the pasta, save a cup of pasta water before draining the rest. You may need it to get the sauce to reach your desired consistency.

Andouille: Andouille sausage is a type of smoked sausage made from pork and has a spicy, smoky flavor. It adds extra taste to dishes like gumbo or pasta (like this recipe). If you can’t find Andouille sausage or want a milder option, try mild Italian sausage, smoked sausage, kielbasa, or chicken sausage.

Sundried Tomatoes: You will need about 4 whole sun-dried tomatoes. Soak them in hot water, then drain and chop. Alternatively, you can use sun-dried tomatoes packed in oil—just drain and chop them, unless they’re already chopped!

Tomato Paste: Tomato paste adds tomato flavor, thickens the sauce, and gives it a rich color. You will only need 2 tablespoons of it, so use some of the rest for another recipe like my Taco Chili!

Heavy Whipping Cream: Heavy whipping cream (or heavy cream) helps the sauce have a nice and creamy texture. Use half-and-half or whole milk for a lighter option.

Spinach: I added fresh spinach to the pasta, but you can use frozen spinach instead. If using frozen, let it thaw first, then drain and squeeze out any extra liquid before adding it to the sauce. About 10 ounces of frozen spinach is equal to 2 cups of fresh.

Parmesan Cheese: I stirred in a quarter cup of parmesan cheese to make the sauce a little richer. If you don’t have parmesan, try pecorino romano, asiago, or mozzarella cheese.

Plates of Creamy Andouille Sausage Pasta on a wooden table from overhead.

Why Reserve Pasta Water?

I often recommend reserving some pasta water in recipes (like my Spicy Gnocchi Bread Bowl and Creamy Roasted Tomato Pasta, just to name a couple). Adding the pasta water at the end helps the sauce and pasta come together, boosting the flavor and making every bite even more delicious! You can add as much or as little as you prefer, depending on the consistency of the sauce you are going for.

Can I Add More Vegetables To Creamy Andouille Sausage Pasta?

Absolutely! You can definitely add more vegetables to this pasta. Bell peppers, mushrooms, zucchini, or cherry tomatoes all work really well. Just sauté them with the onions and garlic, then stir them into the sauce with the spinach. If you’re in the mood for even more color and nutrition, feel free to add some broccoli or peas too! Just keep an eye on the cooking time so the veggies stay tender but not overcooked.

Plates of Creamy Andouille Sausage Pasta with a fork on a wooden table.

Storing & Reheating Creamy Andouille Sausage Pasta

To store creamy andouille sausage pasta, first, let it cool to room temperature. Next, transfer it to an airtight container. It will last up to 3-4 days in the refrigerator. Reheat the sausage pasta on the stovetop or in the microwave. If the sauce is too thick, you can add a splash of milk or cream to help loosen it.

Can I Freeze Andouille Sausage Pasta?

Yes, you can freeze the Andouille sausage pasta! To do so, let it cool completely, then transfer it to an airtight container or freezer-safe bag. It will last up to a couple of months. When ready to enjoy, thaw it in the refrigerator overnight and reheat on the stovetop, adding a splash of milk or cream if the sauce needs loosening. Keep in mind that the texture of the spinach might change slightly after freezing, but the flavor will still be great!