Creamy Andouille Sausage Pasta
Try this crowd-pleasing Creamy Andouille Sausage Pasta recipe. Made with smoky sausage and a velvety tomato-parmesan sauce, it's perfect for a weeknight dinner or entertaining guests!
Servings: 8 people
Calories: 517kcal
Ingredients
- 12 ounces rotini pasta
- 1 tablespoon extra virgin olive oil
- 1 ring (13 ounces) Andouille sausage, sliced diagonally into ¼-inch pieces
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced (about ¼ cup)
- 1 teaspoon garlic, minced
- ¼ cup (about 4 whole) sundried tomatoes, chopped, soaked in hot water, drained
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 ½ cups (357 g) heavy whipping cream
- 2 cups (60 g) fresh spinach
- ¼ cup (25 g) parmesan cheese, finely grated
Instructions
- Bring a large pot of salted water to a boil. Cook the rotini pasta al dente, according to package directions. Reserve one cup of pasta water, then drain the rest. Set the drained pasta and pasta water aside.
- To a large skillet over medium heat, add oil. Once hot, add sausage and cook for about 3-5 minutes on each side, or until brown. Transfer to a plate and tent to keep warm.
- To the same skillet, add butter. Once melted, add onions. Cook until softened (about 3-5 minutes).
- Add garlic and sundried tomatoes. Cook for one more minute.
- Stir in the tomato paste, Italian seasoning, salt, and pepper.
- Pour in the heavy whipping cream and stir until well combined.
- Add the fresh spinach to the skillet, stirring just until it wilts, about 1-2 minutes.
- Return the browned andouille to the skillet and add the drained pasta. Stir to coat the pasta in the sauce. If the sauce is too thick, add a bit of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency.
- Remove the skillet from heat. Stir in the parmesan cheese until melted.
- Serve warm.
Video
Nutrition
Serving: 1portion | Calories: 517kcal