New Orleans Marry Me Pasta
New Orleans Marry Me Pasta
Ingredients
- 1 pound pasta, such as penne or cavatappi
- 1 tablespoon salt, for pasta water, or as needed
- 1 pound andouille sausage, sliced into 1/4-inch rounds
- 1 red onion, medium, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 1/2 tablespoons Cajun seasoning, or to taste
- 1 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Add the pasta to the pot and cook according to package directions until al dente, typically 8-10 minutes. Drain the pasta and set aside.
⏱️ 10 min
- 2
While the pasta cooks, prepare the other ingredients. Slice the andouille sausage into 1/4-inch rounds. Chop the red onion and mince the garlic.
⏱️ 5 min
- 3
Heat a large pan or skillet over medium-high heat. Add 2 tablespoons of olive oil to the pan. Add the sliced andouille sausage and cook for 5-7 minutes, stirring occasionally, until it is browned and slightly crispy. Remove the cooked sausage from the pan with a slotted spoon, leaving the rendered fat and oil behind. Set the sausage aside.
⏱️ 7 min
- 4
Add the chopped red onion to the same pan with the rendered fat and sauté over medium heat for 3-4 minutes, until it softens. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
⏱️ 4 min
- 5
Sprinkle 1 1/2 tablespoons of Cajun seasoning over the onions and garlic, and stir to combine for 30 seconds. Pour in 1 1/2 cups of chicken broth, scraping the bottom of the pan with a wooden spoon to deglaze and incorporate any browned bits.
⏱️ 2 min
- 6
Stir in 1 1/2 cups of heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for 2-3 minutes, allowing the sauce to slightly thicken.
⏱️ 3 min
- 7
Add the cooked pasta, 5 ounces of fresh spinach, and 1/2 cup of grated Parmesan cheese to the simmering sauce. Stir everything together until the spinach wilts and the sauce coats the pasta evenly.
⏱️ 2 min
- 8
Add the cooked andouille sausage back into the pan with the pasta and sauce. Stir well to combine and heat through for 1 minute.
⏱️ 1 min
- 9
Serve the New Orleans Marry Me Pasta immediately. Garnish with additional grated Parmesan cheese and fresh chopped parsley, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
New Orleans Marry Me Pasta
- 1 pound pasta, such as penne or cavatappi
- 1 tablespoon salt, for pasta water, or as needed
- 1 pound andouille sausage, sliced into 1/4-inch rounds
- 1 red onion, medium, chopped
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 1/2 tablespoons Cajun seasoning, or to taste
- 1 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, grated, plus more for garnish
- 2 tablespoons fresh parsley, chopped, for garnish (optional)
Instructions
- 1
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water. Add the pasta to the pot and cook according to package directions until al dente, typically 8-10 minutes. Drain the pasta and set aside.
⏱️ 10 min - 2
While the pasta cooks, prepare the other ingredients. Slice the andouille sausage into 1/4-inch rounds. Chop the red onion and mince the garlic.
⏱️ 5 min - 3
Heat a large pan or skillet over medium-high heat. Add 2 tablespoons of olive oil to the pan. Add the sliced andouille sausage and cook for 5-7 minutes, stirring occasionally, until it is browned and slightly crispy. Remove the cooked sausage from the pan with a slotted spoon, leaving the rendered fat and oil behind. Set the sausage aside.
⏱️ 7 min - 4
Add the chopped red onion to the same pan with the rendered fat and sauté over medium heat for 3-4 minutes, until it softens. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
⏱️ 4 min - 5
Sprinkle 1 1/2 tablespoons of Cajun seasoning over the onions and garlic, and stir to combine for 30 seconds. Pour in 1 1/2 cups of chicken broth, scraping the bottom of the pan with a wooden spoon to deglaze and incorporate any browned bits.
⏱️ 2 min - 6
Stir in 1 1/2 cups of heavy cream and bring the mixture to a gentle simmer. Reduce the heat to low and let it simmer for 2-3 minutes, allowing the sauce to slightly thicken.
⏱️ 3 min - 7
Add the cooked pasta, 5 ounces of fresh spinach, and 1/2 cup of grated Parmesan cheese to the simmering sauce. Stir everything together until the spinach wilts and the sauce coats the pasta evenly.
⏱️ 2 min - 8
Add the cooked andouille sausage back into the pan with the pasta and sauce. Stir well to combine and heat through for 1 minute.
⏱️ 1 min - 9
Serve the New Orleans Marry Me Pasta immediately. Garnish with additional grated Parmesan cheese and fresh chopped parsley, if desired.
⏱️ 1 min