Healthy Andouille Sausage Pasta Recipe

andouille sausage pasta arranged on a dark gray plate.

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We use andouille sausage made from chicken, cannellini beans and veggies to make a delicious and healthy andouille sausage pasta recipe.


  • 2 tablespoon olive oil, divided
  • 2 Andouille sausages – chicken or turkey, 6 ounces total
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1/2 cup of low-sodium chicken or vegetable broth
  • 1/2 teaspoon red pepper flakes
  • a 14.5 ounce can of cannellini beans, drained and rinsed
  • 2 cups spinach
  • 12 ounces short pasta shape – use whole wheat for extra nutrition
  • Parmesan cheese to pass at the table


  1. Heat 1 tablespoon olive oil in a large skillet on medium high heat. Add the andouille sausage. Heat about 3 minutes or so to brown one side, then turn and brown the other side for another 3 minutes or so. Remove the sausages from the skillet and set aside to cool. Slice the sausages when they have cooled a bit.
  2. Begin boiling water for pasta after the sausages have been browned. Cook the pasta according to package instructions as you prepare the sausage and vegetable skillet.
  3. Cook the onion by adding another tablespoon olive oil to the skillet used to brown the sausage. Lower heat to medium, and sauté the onion for about 5 minutes, stirring occasionally. Add the red bell pepper, and cook for another 3 minutes or so.
  4. Stir the garlic into the skillet. Lower to medium low. Cook for another minute or so, until the garlic starts getting fragrant.
  5. Stir in the broth, sausage slices, red pepper flakes and beans. Cover to simmer for 5 minutes. Remove the cover after 5 minutes, and stir in the spinach. Continue simmering until the spinach has wilted, about 3 to 5 more minutes.
  6. Drain the pasta when it is ready, and toss immediately with the andouille sausage mixture. Plate and serve, passing the cheese at the table. Enjoy!


  • Using chicken or turkey andouille sausages helps make this a healthy dish. However, you could use regular andouille sausage made from pork and get similar flavor results.
  • It’s better to have the andouille sausage sauce ready when the pasta finishes cooking. Adding the pasta to the boiling water around the same time you add the red pepper to the skillet should have both items ready at about the same time.
  • You could use yellow or orange bell pepper instead of red if you like.
  • If substituting a sturdier green such as kale or collard greens for the spinach, add it right after the garlic to give it an extra 5 or 10 minutes of cooking time. 
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