This pasta dish brings together the smoky heat of andouille sausage (a Louisiana favorite) with the colorful, zesty flavors of fajita veggies. It’s the perfect example of fusion cooking that actually works! Here’s why you’ll love it:
- Ready in just 30 minutes – perfect for busy weeknights
- One-pot wonder = fewer dishes to clean
- Customizable heat level – make it as mild or spicy as you want
- Loads of veggies snuck into a crowd-pleasing pasta
- Leftovers taste even better the next day!
Quick Facts
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Servings: 4-6
- Difficulty: Easy
Ingredients You’ll Need
- 12 oz penne pasta (or any short pasta you have)
- 1 lb andouille sausage, sliced into rounds
- 2 bell peppers (any colors), sliced into strips
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp fajita seasoning
- 1 can (14.5 oz) diced tomatoes
- 1 cup chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
Let’s Get Cooking!
- Boil the pasta in salted water until al dente, according to package directions. Drain and set aside.
- Cook the sausage in a large skillet over medium-high heat until browned, about 5 minutes. Remove to a plate.
- Sauté the veggies in the same pan with 1 tbsp olive oil. Add onions and bell peppers and cook until slightly softened, about 5 minutes. Add garlic and cook for 30 seconds until fragrant.
- Create the sauce by adding fajita seasoning, diced tomatoes, and chicken broth to the pan. Bring to a simmer.
- Bring it all together by returning the sausage to the pan, adding the drained pasta, and pouring in the heavy cream. Stir until everything is well coated and heated through, about 2-3 minutes.
- Finish with fresh touches – remove from heat and stir in most of the cilantro. Taste and adjust seasoning if needed.
- Serve hot with lime wedges and remaining cilantro sprinkled on top.
Make It Your Own: Easy Customizations
I love how versatile this recipe is! Here are some ways to make it your own:
- Protein swap: Try chorizo, chicken, or shrimp instead of andouille
- Go vegetarian: Use plant-based sausage and vegetable broth
- Veggie variations: Add mushrooms, zucchini, or corn
- Dairy-free: Substitute coconut cream for heavy cream
- Extra kick: Add a diced jalapeño or a dash of hot sauce
- Gluten-free: Use your favorite gluten-free pasta
Serving Suggestions
This dish is pretty much a complete meal, but I like to serve it with:
- A simple green salad with lime vinaigrette
- Warm cornbread on the side
- Sliced avocado on top
- A dollop of sour cream to cool things down
Storing Leftovers: They Get Better!
I think this pasta actually improves overnight as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or broth to loosen up the sauce.
Nutritional Notes
While I’m not a nutritionist, here’s the approximate breakdown per serving (based on 6 servings):
- Calories: ~450
- Protein: 20g
- Carbohydrates: 40g
- Fat: 25g
- Fiber: 3g
This dish provides a good balance of protein and carbs. The bell peppers add vitamin C and antioxidants, while the tomatoes provide lycopene. To make it lighter, you could use half-and-half instead of heavy cream and turkey andouille instead of pork.
Your Burning Questions Answered
Can I make this ahead of time?
Absolutely! It reheats beautifully. I’d recommend making it up to a day ahead, storing in the refrigerator, and then reheating on the stove with a splash of broth to refresh the sauce.
My family doesn’t like spicy food. Can I make this milder?
Yes! Use a mild sausage instead of andouille and reduce or omit the fajita seasoning. You can add a bit of smoked paprika for flavor without the heat.
What’s the best pasta shape for this dish?
I prefer shapes that catch the chunky sauce – penne, rotini, farfalle, or shells all work great. Avoid long pastas like spaghetti for this recipe.
Can I freeze leftovers?
I wouldn’t recommend freezing this dish as the cream sauce can separate when thawed. It’s best enjoyed fresh or after refrigerating for a day or two.
How can I add more vegetables?
This is a great “clean out the fridge” recipe! Feel free to add diced zucchini, yellow squash, mushrooms, or even some frozen corn. Just add firmer veggies when you’re sautéing the bell peppers.
