Sausage Fajita Pasta is a flavor-packed fusion of smoky and spicy andouille sausage, colorful bell peppers, red onions, and a creamy sauce, all tossed together with pasta. The rotini pasta noodle is our favorite in this dish because the spiraled shape perfectly catches the sauce, ensuring every bite is deliciously coated. This pasta dish brings the vibrant flavors of fajitas into a satisfying, hearty meal that will become a family favorite. If you are looking for more hearty pasta, make sure to check out our Marry Me Chicken Mac and Cheese!
Tips for Customizing Sausage Fajita Pasta
- Control the Spice: Andouille sausage adds a spicy, smoky kick to this dish, but if you prefer a milder version, substitute it with a different smoked sausage like kielbasa or even chicken sausage. Reducing or omitting chili powder can also tone down the heat.
- Experiment with Cheese: Monterey Jack cheese is recommended for its creamy melt, but pepper jack will add an extra layer of spiciness. If you want a milder cheese, mozzarella or cheddar are great alternatives.
- Add Extra Protein: If you’re not a fan of andouille or simply want more variety, you can swap the sausage for cooked shrimp, chicken, or steak. Each will give the dish a new flavor profile while still keeping that fajita-inspired essence.
Storage and Reheating Instructions
If you have leftovers, store your pasta in an airtight container in the refrigerator. It will keep well for 3-4 days. When you’re ready to reheat, simply warm it on the stovetop over low heat, stirring occasionally, or pop it in the microwave. If the sauce thickens, adding a splash of chicken broth or cream can bring it back to its creamy consistency.
Prep Ahead for Easy Meals
To make meal prep easier, slice the vegetables and sausage ahead of time and store them in the fridge. This way, when you’re ready to cook, everything is ready to go, cutting down on prep time. The sauce can also be made ahead and stored in the refrigerator, allowing the flavors to meld together even more.
Fajita Pasta
Ingredients
- 8 ounces rotini pasta
- 2 tablespoons vegetable oil divided
- 2 tablespoons unsalted butter
- 1 ring (13 ounces) Andouille sausage, sliced into ¼-inch pieces
- 1 medium red onion, thinly sliced into half-moons
- 1 medium green bell pepper, thinly sliced
- 1 medium red bell pepper, thinly sliced
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic salt
- 1 ½ cups heavy whipping cream 357 g
- ¼ cup chicken broth 60 g
- 1 cup Monterey Jack cheese 113 g, shredded
- Lime wedges for garnish
- Cilantro chopped, for garnish
Instructions
Cook the Penne Pasta:
- Bring a large pot of salted water to a boil over medium-high heat.
- Cook the penne pasta according to the package directions until al dente, about 8-10 minutes.
- Drain the pasta and set it aside. Reserve 1 cup of the pasta water in case you need to thin the sauce later.
Cook the Andouille Sausage:
- In a Dutch oven, heat 1 tablespoon of vegetable oil over medium-high heat.
- Once hot, add the sliced Andouille sausage. Cook for about 3-5 minutes on each side, or until browned.
- Transfer the sausage to a plate and tent with foil to keep warm.
Sauté the Vegetables:
- In the same Dutch oven, add the remaining 1 tablespoon of vegetable oil and the unsalted butter.
- Once the butter has melted, add the sliced red onion, green bell pepper, and red bell pepper.
- Cook the vegetables for 5-6 minutes, or until the onion is softened.
Prepare the Sauce:
- Add the tomato paste, chili powder, ground cumin, and garlic salt to the skillet with the vegetables.
- Stir to combine the spices with the vegetables.
- Pour in the heavy whipping cream and chicken broth.
- Add the shredded Monterey Jack cheese, reduce the heat to low, and bring the mixture to a simmer.
- Stir continuously until the cheese is fully melted and the sauce is smooth.
Combine and Serve:
- Add the cooked Andouille sausage and penne pasta to the skillet.
- Stir until everything is evenly coated with the sauce and heated through. If the sauce is too thick, add some of the reserved pasta water to reach the desired consistency.
- Remove from heat and garnish with lime wedges and chopped cilantro.
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