Ingredients:

  • 1 lb penne or fettuccine
  • 1 tbsp salt
  • 12 oz andouille sausage, sliced into 1/4-inch rounds
  • 3 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp Cajun or Creole seasoning
  • 1/2 tsp red pepper flakes
  • 2 cups heavy cream
  • 1/2 cup grated parmesan cheese
  • 1/2 cup reserved pasta water
  • 2 cups fresh baby spinach
  • fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Before draining, reserve 1/2 cup of the starchy pasta water, then drain the pasta and set aside.
  2. Place a large skillet over medium-high heat. Add sliced andouille sausage and cook undisturbed for 3-4 minutes until browned and crispy, then stir and cook for another 2 minutes. Remove sausage and set aside, leaving the fat in the pan.
  3. Reduce heat to medium. Melt butter into the rendered sausage fat and sauté diced onion until translucent (about 5 minutes). Stir in minced garlic and Cajun seasoning, stirring constantly for 60 seconds until fragrant.
  4. Pour in the heavy cream and red pepper flakes. Bring to a gentle simmer.
  5. Stir in the grated Parmesan cheese and baby spinach until the cheese is melted and spinach is wilted.
  6. Return the seared sausage to the pan and fold in the cooked pasta. Gradually add reserved pasta water as needed to create a silky, cohesive glaze.
  7. Garnish with chopped fresh parsley and serve immediately.