This dinner recipe for Creamy Cajun Sausage Pasta is a sponsored post written by me on behalf of the Vidalia Onion Committee. The opinions and text are all mine. #OnlyVidalia
This Creamy Cajun Sausage Pasta comes together in just about 20 minutes, and cooks in a single skillet as long as you are using pasta that’s already been cooked. Andouille sausage, Vidalia Onions, and a handful of other fresh and canned veggies with a bit of broth and cream brings this hearty and flavorful meal together. Served with my sweet cornbread, this comforting meal will fill your families hearts as well as their bellies.
When life gets tough I like to seek comfort in any way that I can, and I savor those sweet and comforting moments as they help us get through those tougher times. I know that we can all use some extra comfort right now, as the last few months have been difficult for so many.
I’ve noticed so many sweet moments in my feeds through home-cooked meals that have been a great form of comfort for many. Sometimes those home-cooked meals can even be a fun challenge, putting various pantry ingredients together to come up with a new favorite meal and sweet memories.
I like to keep a mix of fresh produce, canned items and refrigerated goods to choose from when I’m in a pinch. In fact, that’s how this recipe together for Creamy Cajun Sausage Pasta came together! This recipe uses a combination of fresh seasonal produce, shelf stable canned goods, and other common grocery items.
One of those pantry staples that I love to keep on hand during this time of year is Vidalia Onions. They’re a versatile and seasonal treat that are only available in the spring or summer months, as their harvest hits stores in April and typically runs out of stock by August or September. They are the ideal summer addition because of their sweet, distinct flavor and simple, light taste that compliments a variety of recipes that they can be used in. Be sure to pick some up soon, while they are still in season! I like to keep them on hand as they make every meal just a little bit sweeter, and every so slightly transforms recipes during those warmer months.
With that said, I enjoy combining various flavors together into a meal that delights the taste-buds. The mild sweetness from the Vidalia onions compliments the hint of Cajun spice that the Andouille sausage lends to this dish. The sweet and savory flavors combined with Penne noodles and creamy sauce are simply the definition of comfort food for me.
- A true Vidalia can only be grown in the combination of weather, water and soil uniquely found within 20 South Georgia counties.
- This hand-planted crop is only available from April through August making them a highly coveted recipe addition.
- In 1990 Vidalia Onions were named the state vegetable of Georgia, they are also known as America’s favorite sweet onion.
- Vidalia onions can be found in grocers across the country.
- Vidalia Onions are so sweet that you can eat them raw, just bite right in!
- Use a large and heavy skillet that provides even heat throughout the pan, this is perfect for browning the sausage as well as making sure the cream doesn’t scald once it’s added to mixture.
- Dice the Vidalia Onions into uniform chunks for flavor and texture.
- If you don’t have Penne pasta, any short pasta will do. Try Ziti, Rotini or even Ditalini.
- It helps to cut the vegetables and strain the cans prior to starting.
- Adjust the Cajun seasoning and red pepper flakes for your own level of heat. Our family enjoys heat as long as it isn’t overpowering and you can still taste the flavors in the dish. If you prefer it milder or spicier, adjust accordingly. You can also use a simple smoked sausage instead of Andouille if you are looking for a bit of a milder flavor.
- 1 teaspoon extra virgin olive oil
- 1 (10-14 oz) package andouille sausage
- 1 tablespoon butter
- 1 medium green bell pepper, chopped
- 1 medium Vidalia onion, diced
- 4 cloves garlic, minced
- 1 (4 ounce) can sliced mushrooms, drained and roughly chopped
- 1 (14.5 ounce) can petite diced tomatoes, drained
- 1 cup chicken broth
- 1 tablespoon Cajun or Creole seasoning
- ½ tablespoon dried basil
- ½ tablespoon dried marjoram
- 1 teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- 2 tablespoons all purpose flour
- 1½ cup chopped spinach
- 1 cup heavy cream
- 8 oz. cooked penne pasta
- freshly shredded Parmesan cheese (for garnish)
- chopped fresh parsley (for garnish)
- In a large skillet over medium heat, warm the olive oil
- Cut sausage into ½ inch slices, add to warmed pot and brown for about 3-5 minutes, stirring occasionally.
- Remove sausage from pot and set aside.
- Add butter to the same pan (without rinsing) and melt.
- Add green bell pepper, Vidalia onion, and garlic. Saute for about 3 minutes over medium heat until vegetables are softened and fragrant.
- Add the mushroom and saute for 1 more minute.
- Add the tomatoes, then add the broth and seasonings with a quick stir.
- Add the flour and quickly whisk until the flour is well combined and dissolved. The mixture will thicken quickly.
- Add chopped spinach and cooked sausage, stir into mixture and remove from heat once the spinach starts to wilt.
- Slowly add the cream, then stir well.
- Finally, add cooked pasta and toss to coat.
- Serve with Parmesan cheese sprinkled on top and garnished with fresh parsley.
what’s your favorite way to enjoy vidalia onions?
Do you add them to everything, or do you have a special recipe you like to use them for? I’d love to read some of your ideas in the comments with your favorite use of Vidalia Onions! If you still haven’t tried Vidalia’s, get them while you still can before the season ends!
Also, if you love this recipe don’t forget to PIN it to your favorite board on Pinterest!
(Just hover over the picture below and click “Pin it”)