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Andouille Fajita Pasta

Monte Cristo Breakfast Casserole Recipe
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★★★★★

5.2 from 14 reviews

Andouille Fajita Pasta is a flavorful and hearty dish that combines the spicy kick of Andouille sausage with sautéed bell peppers and onions, all tossed in a creamy, cheesy sauce over tender penne pasta. This fusion recipe blends Cajun influences with classic fajita flavors, delivering a satisfying meal perfect for a weeknight dinner or special occasion.

Ingredients

Scale

Pasta

  • 8 ounces penne pasta

Sausage & Vegetables

  • 2 tablespoons vegetable oil, divided
  • 1 ring (13 ounces) Andouille sausage, sliced into ¼-inch pieces
  • 1 medium red onion, thinly sliced into half moons
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 2 tablespoons unsalted butter

Seasonings & Sauce

  • 2 tablespoons tomato paste
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon garlic powder
  • 1 ½ cups (357 g) heavy whipping cream
  • ¼ cup (60 g) chicken broth
  • 1 cup (113 g) Monterey Jack cheese, shredded

Garnish

  • Lime wedges
  • Chopped cilantro

Instructions

  1. Cook pasta: Bring a large pot of salted water to a boil over medium-high heat. Cook the penne pasta according to package directions until al dente, about 8-10 minutes. Drain the pasta and set aside, reserving one cup of the pasta water.
  2. Heat andouille sausage: In a Dutch oven over medium-high heat, add 1 tablespoon of vegetable oil. Once hot, add the sliced Andouille sausage and cook for about 3-5 minutes on each side until browned. Transfer the sausage to a plate and tent with foil to keep warm.
  3. Sauté onions and peppers: To the same pot, add the remaining 1 tablespoon of vegetable oil and unsalted butter. Once melted and heated, add the sliced red onion, green bell pepper, and red bell pepper. Cook for 5-6 minutes until the onions soften.
  4. Add seasonings: Stir in the tomato paste, chili powder, cumin, garlic powder, and kosher salt to the cooked vegetables. Mix well to combine all the flavors.
  5. Make the creamy sauce: Pour in the heavy whipping cream and chicken broth. Reduce the heat to low and bring the mixture to a gentle simmer. Add the shredded Monterey Jack cheese and stir continuously until the cheese is fully melted and the sauce is smooth.
  6. Combine sausage and pasta: Add the cooked Andouille sausage and drained penne pasta back into the skillet with the sauce. Stir well to coat the pasta and sausage evenly. If the sauce is too thick, add reserved pasta water a little at a time to achieve the desired consistency. Continue cooking until the sausage and pasta are warmed through.
  7. Garnish and serve: Remove from the heat. Serve the pasta warm, garnished with fresh lime wedges and chopped cilantro to add brightness and freshness to the dish.

Notes

  • You can substitute Andouille sausage with smoked sausage if unavailable.
  • Adjust chili powder amount to control the spice level.
  • Reserve pasta water to thin the sauce if it thickens too much.
  • For a richer flavor, use full-fat heavy cream and fresh cheese.
  • Serve immediately for best texture and flavor.
  • Leftovers can be refrigerated and reheated; add a splash of chicken broth or cream when reheating.

Nutrition

Keywords: Andouille Fajita Pasta, creamy sausage pasta, Cajun pasta recipe, fajita pasta, spicy Andouille sausage pasta

Find it online: https://cheframiflavor.com/monte-cristo-breakfast-casserole-recipe/