Main dish

Andouille Sausage Cajun Pasta

A fantastic Cajun pasta recipe with andouille sausage, peppers, onion and Bourbon cooked in a creamy pepper jack cheese sauce!

To recipe
andouille sausage cajun pasta
Recipe insights & TIPS

Cajun pasta loaded with slices of andouille sausage cooked in a creamy, cheesy Bourbon pepper jack sauce with penne pasta added to make an easy one pan dinner for the whole family.

a bowl of cajun pasta with Bourbon in a glass

Making dinner and using only one pan is always a bonus! Less dishes to wash and less cooking to concentrate on make for an easy weeknight dinner. This Cajun pasta with andouille sausage, Bourbon, peppers and onions should be on a regular rotation. That's right, I did say Bourbon! The peppers, onions and spices are the base for this recipe and reducing them down with Bourbon not only adds amazing flavor, it also keeps in line with great southern ingredients.

Tips for making this tasty Cajun pasta

  • You can make this recipe less spicy by substituting the pepper jack cheese fo sharp white cheddar.
  • Make sure to reduce the Bourbon until all of the liquid is almost gone.
  • To reheat any leftovers, add a splash of milk to the pan and warm the pasta over a low heat stirring until the sauce becomes creamy again.
  • You can use any Creole seasoning but one of my favorites is Tony Chachere's.
  • This recipe will feed four people.

FAQ's about making this recipe

Can I use half and half instead of cream? No, heavy cream has a higher butterfat content which will thicken the sauce properly.

Can I reheat my pasta in the microwave? You can but the sauce may split because of the intense heat. It's best to add some milk to a pan with the pasta and heat over a low heat until creamy again.

What if I don't like andouille sausage? That's okay, you could easily use shrimp, scallops, chicken or pork.

Can I freeze this Cajun pasta? You can freeze it for up to one month in a sealed Tupperware or other plastic container.

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A deliciously creamy and rich Cajun pasta with andouille sausage.

Main dish
25 minutes
Total TIME:
45 minutes
20 minutes


  • 2 cups dried penne pasta
  • 2 tbsp butter
  • 1 cup diced onion
  • 1 green bell pepper, diced
  • 1 tbsp minced garlic
  • 2 tsp creole seasoning
  • 1 tsp paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 tbsp Bourbon
  • 1 13.5oz andouille sausage, cut into slices
  • 2 cups heavy cream
  • 1 ½ cups grated pepper jack cheese
  • fresh chopped parsley for garnishing (optional)

Ingredient Swaps


  1. Bring a pot of water to a boil and cook the pasta as directed on the packet, drain and set aside.
  2. In a large skillet, melt the butter and add the onion. Sauce for 2-3 minutes.
  3. Add the diced pepper, garlic, spices and Bourbon.
  4. Bring to a light simmer and reduce the Bourbon until its almost all gone.
  5. Add the sausage and cream and stir.
  6. Simmer for about 5 minutes on a medium heat and the sauce begins to thicken.
  7. Add the cooked pasta and stir well.
  8. Add the cheese and simmer until melted and smooth.
  9. Garnish with chopped parsley and serve at once.
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