Go Back
When it comes to weeknight dinners, finding a recipe that strikes the perfect balance between flavor, ease, and satisfaction can sometimes feel like a daunting task. Enter the Spicy Cajun Twist: Creamy Tortellini with Andouille. This dish not only packs a punch of flavor but also brings a delightful fusion of Cajun spices and creamy goodness to your dinner table. It's an ideal choice for those who crave bold tastes yet lead busy lives, allowing you to whip up a satisfying meal in no time.

Creamy Cajun Tortellini with Andouille

Discover the delicious blend of flavors in the Spicy Cajun Twist: Creamy Tortellini with Andouille, a recipe perfect for busy weeknights. With its rich, creamy sauce, tender cheese tortellini, and the smoky kick of Andouille sausage, this dish combines Cajun spices with Italian comfort. Ready in just 30 minutes, it's an easy way to add bold taste to your meals. Elevate your dinner game and impress your family or friends with this satisfying culinary creation!
Print Recipe Pin Recipe

Ingredients
  

12 oz cheese tortellini (fresh or frozen)

8 oz Andouille sausage, sliced

1 tablespoon olive oil

1 cup onion, diced

1 cup bell pepper, diced (mix of red and yellow for color)

3 cloves garlic, minced

1 teaspoon Cajun seasoning

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (adjust to taste)

1 cup heavy cream

1 cup low-sodium chicken broth

1 cup frozen peas (optional)

Salt and black pepper to taste

1/4 cup fresh parsley, chopped (for garnish)

Grated Parmesan cheese (for serving)

Instructions
 

Cook the Tortellini: In a large pot, bring salted water to a boil. Add the tortellini and cook according to package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.

    Sauté the Andouille: In a large skillet or sauté pan over medium heat, heat the olive oil. Add the sliced Andouille sausage and cook for about 5-7 minutes, stirring occasionally, until browned and slightly crispy. Remove the sausage and set aside, leaving the rendered fat in the pan.

      Sauté Vegetables: In the same skillet, add the onion and bell pepper. Sauté for about 5-6 minutes until softened and translucent. Add the minced garlic, Cajun seasoning, smoked paprika, and cayenne pepper. Cook for another minute until the garlic is fragrant.

        Make the Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer, allowing it to thicken for about 5 minutes. If the sauce becomes too thick, add a little reserved pasta water to reach desired consistency.

          Combine Ingredients: Add the cooked tortellini back into the skillet along with the browned Andouille and frozen peas (if using). Gently toss everything together, ensuring the tortellini is well-coated in the creamy sauce. Season with salt and black pepper to taste.

            Serve: Plate the creamy Cajun tortellini and garnish with freshly chopped parsley. Serve with grated Parmesan cheese on top for an extra layer of flavor.

              Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4