American · Dinner
Creole Andouille and Pepper Pasta
A New Orleans Creole pasta, sliced andouille sausage with charred peppers and onion in a spiced tomato cream sauce tossed through penne.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
685Calories
32gProtein
38gFat
58gCarbs
8gSugar
4gFiber
840mgSodium
85mgChol
Goes well with
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international
Instructions
1
Prep
Cut andouille into 1cm rounds. Deseed and thinly slice both bell peppers. Thinly slice onion. Mince garlic. Measure crushed tomatoes, cream, Cajun seasoning, smoked paprika, chilli flakes, salt, and olive oil. Chop parsley and grate Parmesan.
2
Boil
Cook penne in well-salted boiling water per packet instructions until al dente, 8–10 minutes. Drain, reserving 80ml pasta water.
3
Sear
Heat olive oil in a large skillet over high heat. Cook andouille rounds 2–3 minutes per side until deeply browned. Remove and set aside, leaving fat in pan.
4
Char
Add peppers and onion to the same pan over high heat. Cook 4–5 minutes tossing occasionally until charred and just tender.
5
Bloom
Reduce heat to medium. Add garlic, Cajun seasoning, smoked paprika, and chilli flakes. Cook 1 minute until fragrant.
6
Simmer
Pour in crushed tomatoes, simmer 5 minutes until slightly thickened. Stir in double cream, simmer 2 minutes. Return andouille, stir to combine. Add drained penne and reserved pasta water, toss 1 minute over medium heat until sauce coats pasta.
7
Finish and plate
Season with salt. Scatter fresh parsley over pasta and plate. Serve with Parmesan alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7 oz) andouille sausage
- 200g (7 oz) dried penne
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 small white onion
- 3 garlic cloves
- 300g (10.5 oz / 1 can) canned crushed tomatoes
- 150ml (2/3 cup) double cream
- 1 tsp Cajun seasoning
- 0.5 tsp smoked paprika
- 0.5 tsp chilli flakes
- 0.5 tsp salt
- 1 tbsp olive oil
- 2 tbsp fresh flat-leaf parsley
- 20g (0.7 oz) Parmesan