Andouille Sausage Fettuccine Recipe – Creamy Creole Pasta

Last Updated on 2 months by Neha Deshmukh

Andouille Sausage Fettuccine Recipe – Creamy Creole Pasta

Hey everyone! If you’re anything like me, you’re always on the lookout for a weeknight meal that’s both comforting and packed with flavor. This Andouille Sausage Fettuccine is exactly that. I first stumbled upon a version of this when visiting New Orleans, and I’ve been tweaking it ever since to get it just right. It’s creamy, a little spicy, and seriously satisfying. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another pasta dish. The smoky andouille sausage, sweet red peppers, and a touch of heat from the jalapeño create a flavor explosion. Plus, the creamy sauce clings perfectly to the fettuccine. It’s quick enough for a busy weeknight, but special enough to impress guests. Honestly, it’s a hug in a bowl!

Ingredients

Here’s what you’ll need to make this creamy Creole pasta:

• 12 oz fettuccine
• 2-3 andouille sausages
• 2 red bell peppers, chopped
• ½ jalapeño, finely minced
• 1 clove garlic
• 2 tsp Creole seasoning
• 1 Tbsp tomato paste
• 2 Tbsp water (plus extra for the tomato paste)
• 2 Tbsp butter
• 1 cup heavy cream (35% milk fat)
• ½ tsp salt (or to taste)
• Fresh parsley, chopped (for garnish – optional)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Andouille Sausage: Exploring Varieties & Heat Levels

Andouille sausage is the star here! It’s a smoked pork sausage with a distinctive Cajun flavor. You can find it in different levels of spice – mild, medium, or hot. I usually go for medium, but feel free to adjust to your preference. If you can’t find andouille, a spicy Italian sausage can work in a pinch, but it won’t have quite the same smoky depth.

Creole Seasoning: A Deep Dive into Flavor Profiles

Creole seasoning is a blend of paprika, cayenne pepper, garlic powder, onion powder, black pepper, and other spices. You can find pre-made blends at most grocery stores, or easily make your own! Making your own lets you control the heat level.

Red Bell Peppers: Regional Variations & Sweetness

I love the sweetness red bell peppers bring to this dish. You can use orange or yellow peppers too, if you prefer. They all have slightly different sweetness levels, so experiment and see what you like best!

Heavy Cream: Fat Content & Substitutions

Heavy cream (35% milk fat) is what makes this sauce so rich and luxurious. If you’re looking for a lighter option, you could use half-and-half, but the sauce won’t be as thick. A splash of milk with a tablespoon of cornstarch can also help thicken things up.

Fettuccine: Choosing the Right Pasta for the Sauce

Fettuccine is my go-to for this recipe because its wide, flat shape really grabs onto the creamy sauce. But feel free to experiment! Linguine or even penne would also work well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, get your pasta going. Cook the fettuccine in salted water for about 1 minute less than the package directions. Remember to reserve about ½ cup of that pasta water – it’s liquid gold! Drain the pasta and set it aside.
2. While the pasta is cooking, melt the butter in a large skillet over medium heat. Add the sliced andouille sausage and chopped red peppers. Sauté for 3-4 minutes, until the sausage is browned and the peppers are slightly softened.
3. Now, add the minced garlic and jalapeño to the skillet. Cook for about 1 minute, just until fragrant. You don’t want to burn the garlic!
4. Stir in the Creole seasoning and cook for another 30 seconds to bloom the spices. Then, mix the tomato paste with 2 tablespoons of water and add it to the skillet. Cook for 1 minute, stirring constantly.
5. Pour in the heavy cream and bring the sauce to a simmer. Let it thicken for 2-3 minutes, stirring occasionally.
6. Season the sauce with salt, starting with ½ teaspoon, and adjust to your taste. Don’t be afraid to add more!
7. Add the cooked pasta to the skillet and toss to coat it in the creamy sauce. Cook for 2 minutes, adding a little of the reserved pasta water if needed to reach your desired consistency.
8. Serve immediately, garnished with fresh parsley, if you like.

Expert Tips

• Don’t overcook the pasta! It will continue to cook in the sauce.
• Taste as you go. Adjust the seasoning to your liking.
• Don’t skip the pasta water! It helps create a silky smooth sauce.

Variations

This recipe is super versatile. Here are a few ideas to spice things up:

Spice Level Adjustments

If you’re sensitive to heat, use mild andouille sausage and remove the seeds from the jalapeño. For extra heat, use hot andouille and leave the seeds in! A dash of cayenne pepper can also kick things up a notch.

Vegan Adaptation (Using Plant-Based Sausage & Cream)

My friend Sarah is vegan, and she loves this dish with plant-based andouille sausage and cashew cream. It’s surprisingly delicious!

Gluten-Free Adaptation (Using Gluten-Free Pasta)

Simply swap the fettuccine for your favorite gluten-free pasta. There are some great options available now that hold their shape well.

Festival Adaptations (Mardi Gras or Louisiana Celebrations)

For a true Louisiana experience, serve this with a side of dirty rice and a sprinkle of Cajun seasoning.

Serving Suggestions

This Andouille Sausage Fettuccine is fantastic on its own, but here are a few side dish ideas:

• A simple green salad
• Garlic bread
• Steamed broccoli

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or cream to loosen the sauce if needed.

FAQs

What is Andouille sausage and where can I find it?

Andouille sausage is a smoked pork sausage originating from France, but it’s a staple in Cajun cuisine. You can usually find it in the meat section of well-stocked grocery stores, or at specialty butcher shops.

Can I make this dish ahead of time?

You can prep the ingredients ahead of time – chop the vegetables, slice the sausage, and measure out the spices. But I recommend making the sauce and cooking the pasta just before serving for the best flavor and texture.

What can I substitute for heavy cream in this recipe?

As mentioned earlier, half-and-half can work, but the sauce won’t be as thick. You can also try a mixture of milk and a tablespoon of cornstarch.

How spicy is this dish, and can I adjust the heat?

The spice level depends on the andouille sausage and the amount of jalapeño you use. You can easily adjust the heat by choosing a milder sausage and removing the seeds from the jalapeño.

What side dishes pair well with Andouille Sausage Fettuccine?

A simple green salad, garlic bread, or steamed broccoli are all great options.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and what you think!