The 3-Ingredient Cajun Pasta That Reminds Me of Home
This three-ingredient Cajun alfredo pasta delivers big Louisiana flavor in 15 minutes, with smoky Cajun sausage, penne, and store-bought alfredo sauce.
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- Prep time
- 3 min
- Cook time
- 12 min
- Yield
- 6 servings
- Difficulty
- EASY
Ingredients
- 1/2 lb penne pasta (8 ounces)
- 1 tbsp olive or vegetable oil
- 13 oz Cajun andouille smoked sausage
- 1 (15-ounce) jar store-bought alfredo sauce
- 2 tbsp water
Instructions
- 1
Bring a large pot of water to a boil over high heat. Cook the pasta according to package instructions. While the water is coming to a boil and the pasta is cooking, move on to the remaining steps of the recipe. Once the pasta is cooked, drain and set aside.
- 2
Slice the sausage into roughly quarter-inch rounds. Add the oil to a large skillet set over medium-high heat. Once the oil is hot, add the sausage and cook on both sides until brown, about 2 minutes per side. Reduce the heat to medium-low.
- 3
Pour the jar of Alfredo sauce over the meat. Add the water to the now-empty jar, seal the lid back on, and shake to loosen up the remaining sauce. Pour into the skillet. Cook, stirring constantly until the sauce is warmed through, about 2 minutes.
- 4
Add the cooked pasta to the sauce and stir to combine. Remove from the heat and serve immediately. Store leftovers in an airtight container in the refrigerator for up to 2 days. I don’t recommend freezing this recipe as the sauce texture will change in the freezer. Love the recipe? Leave us stars and a comment below!